Chegg Textbook Solutions for Principles of Microbiology 0th Edition: Chapter 34

Chapter: Problem:

Fresh lemon slices are often served with raw or steamed seafood (oysters, crab, shrimp). From a food microbiology perspective, provide an explanation for their being served. Are there other examples in either the cooking or the serving of foods that not only enhance flavor but might have an antimicrobial strategy? Consider the example of marinades.

  • Step 1 of 1

    The acidity of lemon juice lowers the pH and may have an effect of diminishing the levels of viable infectious bacteria that might be present on raw or undercooked seafood, especially oysters and organisms that are filter feeders and may concentrate bacteria in their tissues. However for this to really be effective, the fish would probably need to be marinated in the lemon juice. For instance, a Latin American raw fish dish (ceviche) uses on the order of a dozen limes/lemons per 2 pounds of fish.  Chinese cooking often requires that chicken, fish and seafood be marinated with slightly beaten egg whites. While the amount of protease in egg whites is low, lysozyme is present in significant concentrations. This marinade would serve to lyse the peptidoglycan matrix and render any contaminating bacteria more susceptible to gastric juices and pancreatic hydrolases.

Select Your Problem

Get Study Help from Chegg
