Microbiology Assessment - Assignment Example

Similarly, S. aureus is also involved in many foodborne illnesses. It is highly salt tolerant and may survive in cheeses and foods with high salt content. Salmonella is notorious for its pathogenic properties in relation to food. It can survive strongly in desiccated conditions and is present in a number of foods like eggs, meat, milk and vegetables. Therefore, it is important to study the internal and external conditions of food so that the food infections may be controlled and quality of food be maintained.

The growth and metabolic behavior of food-borne pathogens is highly dependent upon intrinsic and extrinsic factors. Therefore, it is mandatory to examine the environmental conditions for the control and elimination of pathogen-associated risks in food. The microbiological safety and food quality is largely dependent upon the detailed analysis of such factors. In view of Ross and Mckeen (1994, p. 241-264), the response of microorganisms to external and internal environmental factors forms the basis of predictive microbiology.

In this study, three food-borne pathogens such as E. coli O157:H7, S. aureus and Salmonella are examined in relation to their survival in respective environmental conditions so that food safety and microbiological quality of food maybe ensured. Acid incorporation into foods as a mechanism of lowering the pH is an essential food preservation method. Low pH prevents the growth of spoilage organisms. Moreover, reduction in water activity is employed as a food preservation method. Therefore, we can say that low aW and decreased pH, are important elements involved in stability of foods having longer shelf life.

However, the safety of current food techniques has been challenged by the release of E. coli O157:H7 infections from foods that were thought to be too acid rich that no enteric pathogen could have been survived. This has also changed the general perception that the conditions under which