食物と栄養障害のジャーナル

Microorganisms are Harmed by Freezing and Thawing

Victoria

Microorganisms may be harmed by low temperatures, mechanical damage to cell dividers or films by ice gems shaped outside or inside cells, expanded groupings of harmful solutes in the extracellular medium, or lack of hydration of cells due to increased osmotic pressing factor or drying of the extracellular medium during the freezing of food varieties. Responses between portions of cells and those of the extracellular media during frozen capacity, or expanding drying up of the food, may cause cell injury. During defrosting, intracellular and extracellular ice precious stones may augment to harm cells, or glassified arrangements may soften to open microorganisms to concentrated arrangements. Sudden, moderately large temperature drops can harm growing microscopic organisms, resulting in the loss of internal metabolites and proteins and the fusion of novel, cold-stun proteins. Microbes in food varieties, nonetheless, for the most part would not encounter paces of cooling adequately quick to prompt virus stun. Accordingly, by and large, the straightforward cooling of microorganisms during freezing is probably not going to be quickly harmful. Microorganisms can continuously lose feasibility when their development is forestalled, yet such loss of suitability is by and large less at lower than at higher temperatures.