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ROLE OF MICROORGANISMS IN THE SPOILAGE OF SOME POST HARVEST AGRICULTURAL PRODUCE
Categories
Table of contents
CHAPTER ONE 1
1.1 Introduction 1
1.2 Meaning of Microorganism 4
1.2.1 Classification and Structure of Microorganisms 5
1.3 What is postharvest Spoilage or Loss? 10
1.3.1 Agricultural crops losses 11
1.4 Food Spoilage and Food Waste 12
CHAPTER TWO 14
2.1 Mechanism Influencing Spatial Distributions of Microorganism 14
2.1.1 Contamination of Post-Harvest Agricultural Produce 14
2.1.2 Microbial Growth in Post-Harvest Agricultural Product 15
2.1.3 Microbial Death 17
2.2 Biological spoilage of Agricultural Post-Harvest Product 18
2.2.1 Enzymes 18
2.2.2 Molds 18
2.2.3 Bacteria 19
2.2.4 Insects 20
2.2.5 Mites 21
CHAPTER THREE 22
3.1 Foodborne Illness and Food Safety 22
3.1.1 Human Cost 22
3.1.2 Economic Costs 23
3.2 Current and New Challenges to Food Safety 25
3.2.1 Changes in Animal Husbandry 25
3.2.2 Changes in Agronomic Processing 26
3.2.3 Changes in Food or Agricultural Technology 26
3.2.4 Changes in Life Style and Consumer Demands 27
CHAPTER FOUR 28
4.1 Different Control Strategies for Reduction of Postharvest Spoilage of
Agricultural Products 28
4.1.1 Good Agronomic Practices, Field Sanitation and Store Hygiene 28
4.1.2 Thermal and Physical Control 30
4.1.3 Biological Control of Rot Organisms 32
4.1.4 Chemical Control of Spoilage and their Causal Agents in Postharvest
Produce 33
CHAPTER FIVE 37
5.1 Conclusion 37
5.2 Recommendations 37
REFERENCES 38
LIST OF FIGURE
FIGURE TITLE PAGE
1 Estimated losses (weight and quality) from the postharvest
chain for rice in south Asia 12
2.1 Development of cell clumps inside a food product turning a
homogeneous distribution into a clustered distribution 16
2.2: Growth of microorganisms near the surface of a post-harvest
product during thawing 16
2.3 Clustered distribution of microorganisms which survived a heat
treatment in the centre of a agricultural post-harvest product 18
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