Question

collect information about culturing of micro organisms in air water or in rotten vegetables​

Answer 1

Answer:

Consumption of fruit and vegetable products has dramatically increased in the

United States by more than 30% during the past few decades. It is also estimated that

about 20% of all fruits and vegetables produced is lost each year due to spoilage. The

focus of this chapter is to provide a general background on microbiological spoilage

of fruit and vegetable products that are organized in three categories: fresh whole

fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage

mechanisms, spoilage defects, prevention and control of spoilage, and methods for

detecting spoilage microorganisms.

Microbiological Spoilage of Fresh Whole Fruits and Vegetables

Introduction

During the period 1970–2004, US per capita consumption of fruits and vegetables

increased by 19.9%, to 694.3 pounds per capita per year (ERS, 2007). Fresh fruit and

vegetable consumption increased by 25.8 and 32.6%, respectively, and far exceeded

the increases observed for processed fruit and vegetable products. If US consumption patterns continue in this direction, total per capita consumption of fresh fruits

and vegetables would surpass consumption of processed fruits and vegetables within

the next decade.

This shift toward overall increased produce consumption can be attributed, at

least in part, to increased awareness in healthy eating habits as revealed by a broad

field of research addressing food consumption and health and promoted by the

Answer 2

Answer:

Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.

Microbiological Spoilage of Fresh Whole Fruits and Vegetables

Introduction

During the period 1970–2004, US per capita consumption of fruits and vegetables increased by 19.9%, to 694.3 pounds per capita per year (ERS, 2007). Fresh fruit and vegetable consumption increased by 25.8 and 32.6%, respectively, and far exceeded the increases observed for processed fruit and vegetable products. If US consumption patterns continue in this direction, total per capita consumption of fresh fruits and vegetables would surpass consumption of processed fruits and vegetables within the next decade.