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Moulds and Yeasts
Unless food is preserved in some way it will quickly deteriorate, often assisted by natural spoilage organisms such as moulds and yeasts. Because the spores of these organisms occur normally in the air, it's not possible to eliminate them. Therefore we have to protect against them, and that requires a basic understanding of how they behave. The two are not the same. Moulds These are plants that have a specific lifestyle in that they are parasites. They need food on which to survive and multiply. To grow they require warmth,moisture,air,darkness and a medium, which can be anything from cheese to tomato paste. Both sunlight and heat kills them, which should suggest to you that storage in a refrigerator is not the best place for desserts or cheese. A well lit cold dry store is a much better bet. Air tight containers will also prevent moulds from growing, although they may form as a result of the air trapped inside the container. Storage containers such as Tupperware, which go a long way towards expelling this air before being sealed, can help to overcome this problem. Yeasts Yeasts differ from moulds in that they can be either single-celled plants or organisms and are generally invisible even when active. Their preference is for foods containing high percentages of liquid and small quantities of sugar, such as fruit juices, which they cause to ferment. Refrigeration helps to control the activity of yeasts and they are destroyed completely by heating above certain temperatures, depending on the yeast. Heating to 'blood-heat' is often recommended in old cookbooks. ie 37°C, 98.6°F. They are of course also very useful to the brewing industry, which harnesses their ability to feed off sugar and produce alcohol as a by-product. Their activities also produce carbon dioxide, which is the raising agent in bread. Bacteria
These are one-celled plants that cause disease. They do not contribute to food spoilage. For a more detailed explanation of them please see my series Kitchen Hygiene |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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