Essay about Consumption Of Foods And Beverages

2106 Words Nov 4th, 2016 9 Pages
2.0 INTRODUCTION
Consumption of foods and beverages that do not have added preservative but able to have a longer shelf life has become very popular among the consumer. In order to improve the shelf life of a food product, adding natural food extracts that act as the antimicrobial are able to inhibit or supress the microbial growth (Martin et al 2009). Microbial growth, pH and the storage temperature are the important measure of the shelf life and quality of a food product (Fellers 1988; Simforian et al 2015). Microbial spoilage is the main reason that causes off flavours, changes in appearance of the juice and the degradation of vitamin C and they are the few important quality aspects in freshly squeezed orange juice (Martin-Diana et al 2009).
Most of the fruits have a general bacterial counts of 1 x 104 cm2 on their surfaces before being processed and cleaning (Reddy et al 2009). The greatest problem in the commercialised marketing of fresh squeezed orange juice is the short lifespan of their shelf life. Yeasts are the main organism in fresh squeezed orange juice because of the acidic environment, the few major genera include Candida, Dekkera, Saccharomyces, and Zygosaccharomyces. Fungi that can be isolated from fresh fruit and juices includes Asperigillus, Mucor and Fusarium (Aneja et al 2014). Bacteria such as the lactic acid bacteria, lactobacillus, lactococcus, leuconostoc and acetic acid bacteria can be isolated from acidic fruit juices as well (Aneja et al 2014). The…

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