ROLE OF MICROORGANISMS IN THE SPOILAGE OF SOME POST HARVEST AGRICULTURAL PRODUCE

ROLE OF MICROORGANISMS IN THE SPOILAGE OF SOME POST HARVEST AGRICULTURAL PRODUCE

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ROLE OF MICROORGANISMS IN THE SPOILAGE OF SOME POST HARVEST AGRICULTURAL PRODUCE



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Description

TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Meaning of Microorganism
1.2.1 Classification and Structure of Microorganisms
1.3 What is postharvest Spoilage or Loss?
1.3.1 Agricultural crops losses
1.4 Food Spoilage and Food Waste
CHAPTER TWO
2.1 Mechanism Influencing Spatial Distributions of Microorganism
2.1.1 Contamination of Post-Harvest Agricultural Produce
2.1.2 Microbial Growth in Post-Harvest Agricultural Product
2.1.3 Microbial Death
2.2 Biological spoilage of Agricultural Post-Harvest Product
2.2.1 Enzymes
2.2.2 Molds
2.2.3 Bacteria
2.2.4 Insects
2.2.5 Mites
CHAPTER THREE
3.1 Foodborne Illness and Food Safety
3.1.1 Human Cost
3.1.2 Economic Costs
3.2 Current and New Challenges to Food Safety
3.2.1 Changes in Animal Husbandry
3.2.2 Changes in Agronomic Processing
3.2.3 Changes in Food or Agricultural Technology
3.2.4 Changes in Life Style and Consumer Demands
CHAPTER FOUR
4.1 Different Control Strategies for Reduction of Postharvest Spoilage of Agricultural Products
4.1.1 Good Agronomic Practices, Field Sanitation and Store Hygiene
4.1.2 Thermal and Physical Control
4.1.3 Biological Control of Rot Organisms
4.1.4 Chemical Control of Spoilage and their Causal Agents in Postharvest Produce
CHAPTER FIVE
5.1 Conclusion
5.2 Recommendations
REFERENCES
LIST OF FIGURE
1 Estimated losses (weight and quality) from the postharvest chain for rice in south Asia
2.1 Development of cell clumps inside a food product turning a homogeneous distribution into a clustered distribution
2.2 Growth of microorganisms near the surface of a post-harvest product during thawing

2.3 Clustered distribution of microorganisms which survived a heat treatment in the centre of a agricultural post-harvest product

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