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    PH Scale, From 0 To 14: Oxygen

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    mohamed.mauroof
    This document discusses bacteria and microorganisms in relation to pH levels and oxygen. It explains that certain bacteria prefer very acidic or alkaline environments, though most bacteria thrive between pH 4.6-7. It also categorizes microorganisms as aerobic (need oxygen), anaerobic (don't need oxygen), or facultative (can live with or without oxygen). The document focuses on molds, yeasts, and bacteria that can impact food safety and spoilage.

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    PH Scale, From 0 To 14: Oxygen

    Uploaded by

    mohamed.mauroof
    19 views1 page
    This document discusses bacteria and microorganisms in relation to pH levels and oxygen. It explains that certain bacteria prefer very acidic or alkaline environments, though most bacteria thrive between pH 4.6-7. It also categorizes microorganisms as aerobic (need oxygen), anaerobic (don't need oxygen), or facultative (can live with or without oxygen). The document focuses on molds, yeasts, and bacteria that can impact food safety and spoilage.

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    quanyce

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    This document discusses bacteria and microorganisms in relation to pH levels and oxygen. It explains that certain bacteria prefer very acidic or alkaline environments, though most bacteria thrive between pH 4.6-7. It also categorizes microorganisms as aerobic (need oxygen), anaerobic (don't need oxygen), or facultative (can live with or without oxygen). The document focuses on molds, yeasts, and bacteria that can impact food safety and spoilage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views1 page

    PH Scale, From 0 To 14: Oxygen

    Uploaded by

    mohamed.mauroof
    This document discusses bacteria and microorganisms in relation to pH levels and oxygen. It explains that certain bacteria prefer very acidic or alkaline environments, though most bacteria thrive between pH 4.6-7. It also categorizes microorganisms as aerobic (need oxygen), anaerobic (don't need oxygen), or facultative (can live with or without oxygen). The document focuses on molds, yeasts, and bacteria that can impact food safety and spoilage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    If products go below 6, it will stop the grow.

    If products go
    below 5 (like pickles) , they will die. However, as in most
    cases there are exceptions. Certain bacteria prefer a very
    sour environment, like the vinegar bacteria or milk and
    yogurt bacteria. These are actually beneficial to the humans,
    as we love vinegar and cheese. Also above the 7 pH level,
    there are lots of bacteria that love to stay in that
    environment. Every level that is higher than 7 pH, is called
    “alkaline” and is very bitter. The higher the level, the more
    bitter it becomes. Especially in eggs, shellfish and in olives
    are bacteria that can resist the higher pH level. These
    bacteria are in most cases dangerous to the humans, like the
    salmonella bacteria, which can even kill humans in bad
    situations.
    Yeast and mold can live easily in products that have a high
    or low pH level. (cheese for example).

    pH scale, from 0 to 14
    High acid Low acid Low alkaline High alkaline
    Neutral

    0 4.6 7.0 10 14 14

    Danger zone

    pH scale, from 0 to 14

    Oxygen

    We can divide micro organisms into several levels regarding


    to oxygen.
    - aerobe micro organisms. These need oxygen to grow.
    Most molds and yeast belong to this family.
    - anaerobe micro organisms. These can grow WITHOUT
    oxygen. These bacteria are dangerous to us humans.
    - facultative micro organisms. These can live with or
    without oxygen. Mostly these are the yeast and
    bacteria. So, that’s why bacteria can still grow into
    vacuum packed products.

    There are also micro organisms that need other micro


    organisms to multiply or simply to exist. However, as this is a
    more scientific subject, we will not discuss this group of
    micro organisms in this training.

    3.1 Mold and fungus

    Mold and fungus are very frequent the cause of food


    spoilage. They can grow on almost all food products. They
    exist out of more than one cell, which look like a “hairy” web
    on the surface of the product. Mold and fungus can also go

    16

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