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Certain bacteria, notably Pseudomonas syringae, produce specialized proteins that serve as potent ice nucleators, which they use to force ice formation on the surface of various fruits and plants at about −2 °C. [1] The freezing causes injuries in the epithelia and makes the nutrients in the underlying plant tissues available to the bacteria ...
Most plants, in particular, can safely reach temperatures of −4 °C to −12 °C. Certain bacteria, notably Pseudomonas syringae, produce specialized proteins that serve as potent ice nucleators, which they use to force ice formation on the surface of various fruits and plants at about −2 °C. [9] The freezing causes injuries in the ...
Freezing temperatures curb the spoiling effect of microorganisms in food, but can also preserve some pathogens unharmed for long periods of time. Freezing kills some microorganisms by physical trauma, others are sublethally injured by freezing, and may recover to become infectious. [13]
It is also possible to freeze food by immersion in the warmer (at −70 °C (−94 °F)), but cheaper, liquid carbon dioxide, which can be produced by mechanical freezing (see below). [8] Most frozen food is instead frozen using a mechanical process using the vapor-compression refrigeration technology similar to ordinary freezers. Such a ...
According to the Food Science Department at Cornell University, psychrotrophs are bacteria capable of growth at temperatures at or less than 7 °C (44.6 °F). At freezing temperatures, growth of psychrotrophic bacteria becomes negligible or virtually stops. [30]
8) Once food has been cooked, all the bacteria have been killed The possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. 9 ...
The available energy in hydrothermal vents is maximized at 100–150 °C, the temperatures at which hyperthermophilic bacteria and thermoacidophilic archaea live. [ 242 ] [ 243 ] Arguments against a hydrothermal origin of life state that hyperthermophily was a result of convergent evolution in bacteria and archaea, and that a mesophilic ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...