FOOD TECHNOLOGY

Detailed explanation-1: -Temperature: There is no growth below minimum and above maximum temperature. Below minimum temperature cell membrane solidifies and become stiff to transport nutrients in to the cell, hence no growth occurs. Above maximum temperature, cellular proteins and enzymes denatures, so the bacterial growth ceases.

Detailed explanation-2: -Warmth, moisture, pH levels and oxygen levels are the four big physical and chemical factors affecting microbial growth.

Detailed explanation-3: -Microorganisms are controlled by means of physical agents and chemical agents. Physical agents include such methods of control as high or low temperature, desiccation, osmotic pressure, radiation, and filtration.

Detailed explanation-4: -The dyes that have been used extensively as skin and wound antiseptics include (a) acridine dyes and (b) aniline dyes. The acridine dyes include acriflavine, euflavine, proflavine, and aminacrine. They show more activity against Gram-positive bacteria than against Gram-negative organisms.