Chapter 55, Problem 1Q

How can pathogens enter yogurt and how can this be prevented?

Summary Introduction

To write:

The way of entry of the pathogens into the yogurt. The way it can be prevented.

Introduction:

Pathogens are the microbes that can produce disease. It might also be referred to as a germ or an infectious agent. Yogurt refers to semi-solid sourish food. It is produced from the fermentation of milk by the addition of bacteria. It is often flavored and sweetened.

Explanation of Solution

Yogurt is made by the acidic fermentation of the milk. The beta-galactosidase enzyme catalyzes the lactose degradation in the milk. Lactose fermentation produces lactic acid. It reduces the pH of the yogurt which adds to the sour taste.

The entry of the pathogens:

1. Pathogens might enter the yogurt when unpasteurized milk was used.

2. If the temperature is not raised up to the optimum temperature before the inoculation of the milk with the yogurt cultures.

3. It also occurs due to the spoilage of the milk, when the temperature is below and not raised up to 80 degrees Celsius for about 15 minutes.

4. Pathogens also enter in the yogurt, if the proper food handling procedures are altered. Due to the unsanitary practices, pathogens can also enter into the yogurt.

Prevention:

The entry of pathogens into the yogurt can be prevented by proper food handling, proper temperatures, and sanitary practices.

Conclusion

The entry of the pathogens into the yogurt takes place due to lack of proper temperature, pasteurization of milk and unsanitary practices.