Three Kinds Of Microorganisms That Cause Food Spoilage

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Trimethylchlorosilane (TMCS) CAS :75-77-4

Name: Chlorotrimethylsilane CAS number: 75-77-4 Molecular formula: C3H9ClSi Molecular weight: 108.64 EINECS number: 200-900-5 Mol file: 75-77-4.mol
Trimethylethoxysilane CAS :1825-62-3

Name: Ethoxytrimethylsilane CAS number: 1825-62-3 Molecular formula: C5H14OSi Molecular weight: 118.25 EINECS number: 217-370-6 Mol file: 1825-62-3.mol
Dimethyldimethoxysilane CAS1112-39-6 DMDMS

Specification English name: Dimethyldimethoxysilane CAS number: 1112-39-6 Molecular formula: C4H12O2Si Molecular weight: 120.22 EINECS number: 214 189 4 Mol file: 1112-39-6.mol Applications As a structural control agent, chain extender, and filler treatment agent, it is widely used in the treatment of organic silica gel and white carbon black Purpose As a structural control agent, chain extender, and filler treatment agent, it is widely used in the treatment of organic silica gel and white carbon black. This product is used as a structural control agent and chain extender to improve mechanical processing performance, extend the storage time of rubber blends, and can replace hydroxyl silicone oil for use. Widely used in the treatment of organic silicone and white carbon black Purpose Dimethyldimethoxysilane is used as a structural control agent and chain extender to improve mechanical processing performance, extend the storage time of rubber blends, and can replace hydroxy silicone oil....
Iodotrimethylsilane CAS:16029-98-4 (TMIS)

Properties of trimethyliodosilane Melting point<0 ° C Boiling point 106 ° C (lit.) Density 1.406 g/mL at 25 ° C (lit.) Refractive index n20/D 1.471 (lit.) Flash point − 25 ° F Storage conditions -20 ° C Solubility Reacts Form Liquid Specific gravity 1.47 Clear colors to reddish Water solubility reactions Sensitivity: Moisture&Light Sensitivity Hydrolysis sensitivity 8: Reacts quickly with moisture, water, protoc solvents BRN 1731136 Stability Sensitivity (Reactive) InchiKey CSRZQMIRAZTJOY-UHFFFFAOYSA-N CAS Database 16029-98-4 (CAS DataBase Reference) NIST Chemical Information Iodotrimethylsilane (16029-98-4) EPA Chemical Information Silane, iodotrimethyl - (16029-98-4)
Hexamethyldisilane CAS:1450-14-2 (HMD)

Properties of Hexamethyldisilane Melting point 9-12 ° C (lit.) Boiling point 112-114 ° C (lit.) Density 0.715 g/mL at 25 ° C (lit.) Refractive index n20/D 1.422 (lit.) Flash point 29 ° F Storage conditions Store at<=20 ° C Sol common organic solvents; Insul H2O Form liquid Specific gravity 0.729 Colorless Insoluble in water Double in alcohol, ether and acetone Hydrolysis sensitivity 1: no significant reaction with acute systems BRN 1633463 Stability InchiKey NEXSMEBSBIABKL-UHFFFAOYSA-N CAS Database 1450-14-2 (CAS DataBase Reference) NIST Chemical Substance Information Disilane, hexagonal - (1450-14-2) EPA Chemical Substance Information Disilane, hexagonal - (1450-14-2)
Hexamethyldisiloxane CAS:107-46-0

Introduction: Hexamethyldisiloxane (silicone ether, MM sealing agent) is a colorless and transparent liquid that is prone to deliquescence. Insoluble in water, soluble in various organic solvents. Used as silicone oil, silicone rubber, pharmaceuticals, gas chromatography stationary liquids, analytical reagents, hydrophobic agents, etc. Obtained by hydrolysis of trimethylchlorosilane. The physical properties of hexamethyldisiloxane colorless and transparent liquids. Easily deliquescent, flammable, and in contact with high heat, open flames, and strong oxidizing agents, there is a risk of combustion. Boiling point 99.5 ℃. Flash point -1.1 ℃. Relative density (d2525) 0.7606. The refractive index is 1.3750. Insoluble in water, soluble in various organic solvents. Hexamethyldisiloxane is an important primary organic silicon raw material, often used as a capping agent in the production of silicone oil, or as a cleaning agent for silicone rubber, pharmaceuticals, gas c...

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Three Kinds Of Microorganisms That Cause Food Spoilage

2021-12-01

There are many types of microorganisms that cause food spoilage. To sum up, there are mainly three types, namely bacteria, molds, and yeasts. Some people jokingly call these three fungi the three killers in food. The following briefly introduces the impact of three types of fungi on food quality.

1. Bacteria
In most cases, bacteria are the main cause of food spoilage.
The spoilage caused by bacteria is generally manifested as the spoilage of food.
Bacteria can decompose protein and amino acids in food, produce odor or peculiar smell, and even produce toxic substances, which can cause bag swelling of packaged products.
There are also some spore-bearing bacteria that have strong heat resistance and are widely distributed in the soil and air, which can easily cause pollution, and ordinary heating methods (heating at 100°C) cannot achieve the killing effect. At the same time, many spores have the function of producing acid and gas, which can also cause product deterioration and cause bag swelling.

2. Mold

Mold is mainly stored in a warm and humid environment, especially in a poorly ventilated state, it is easy to multiply. When the water content is less than 15%, its growth is inhibited, which is aerobic bacteria, and its activity can be completely inhibited in an anaerobic environment.
The optimum growth temperature of mold is 25-30℃, and its toxicity will be greatly reduced below 0℃ and above 30℃. Heating to 80°C for 20 minutes can kill most molds.
Foods rich in starch and sugar are prone to mold and mold growth.
Molds are widespread in nature, and their spores can float in the air. They are widely present on the surface of the human body, fingernails, respiratory tract, etc., which easily cause the growth of microorganisms that come into contact with products.
Most molds do not produce acid and gas.
Common molds are Aspergillus, Penicillium, Rhizopus, and Mucor.

3. Yeast

Yeasts are easy to grow and develop in foods containing more carbohydrates, such as various noodle products; but generally do not grow in foods rich in protein, such as meat products.
It grows well in a slightly acidic environment with a pH of about 5.0.
The heat resistance of yeast is not strong, and it can be killed at about 60~65℃.
Yeast generally does not produce acid and gas.
Yeasts are also facultative anaerobes. In anoxic conditions, yeasts decompose sugars into alcohol and carbon dioxide; under aerobic conditions, they decompose sugars into carbon dioxide and water.

Since most food production enterprises are carried out in open occasions, even some purification processing equipment does not meet the requirements of sterility, and the raw materials involved are of a wide variety of sources and have a wide range of sources. At the same time, equipment, personnel, and packaging are involved. There are many different factors such as materials. Therefore, the above three microorganisms that are widely present in nature can easily affect the quality of food. Understanding the growth habits of these microorganisms has a positive effect on the elimination of hidden problems caused by them.

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