Food Preservation 1St Exam

Any method of treating food to prolong life for which it retains the quality, appeals, palatability, and appearance

Lived on what nature gave them through hunting and gathering

Start of cultivation and domestication of food

Catch animals and keep in enclosures for later slaughter

Meat/food near fire spoiled later

near-see practice

Freeze by night and dry in the sun during the day results to a shriveled dry product

Food is coated with fat so water doesn’t penetrate it

Father of canning

Developed canister

Started freezing

Vivaria

Smoking

Salting

Drying

Fermentation

Drying

Freezing

Free-drying

Fat-embedding

Nutrition

Palatability & Aesthetic Quality

Economics

Convenience

Hygiene and Safety

Prevention or delay of microbial decomposition

Prevention or delay of self-decomposition

Prevention of damage from insects, animals, mechanical damage, and others

Keep microorganisms out by sanitary handling (asepsis)

Removal of microorganisms

Hindrance of growth and activity

Killing the microorganisms

Destruction/inactivation of enzymes

Prevention of oxidation

Proper handling

Good packaging material

Unicellular and multicellular; photosynthetic and/or phototrophic

From dinoflagellates (algae)

Neurotoxin from dinoflagellates that affects nervous system and causes paralysis

Little animals; not photosynthetic; some are pathogenic; includes amoeba

Self-limiting; acellular or particulate; obligate parasites; ultramicrobes

Virus caused by poor sanitation, hygiene, and fecal contamination

Food service workers

Soil, water

Utensils, equipment

Some animals

Basic requirements for growth of microorganisms

Food

Acidity

Time

Temperature

Oxygen

Moisture

Food-borne mcg require nutrients to grow (mainly carbs and protein)

Meat, poultry, dairy products

Requires time and temperature

pH environment most food mcg grow best in

Temperatures in which most food mcg grow best in

Amount of moisture available in food for microbial growth

Time that elapsed between the formation of a daughter cell and its division into new cells

Has many hydrolytic enzymes and thus can spoil and thrive in most foods

Restricted by its aerobicness

Optimal temperature for growth of molds and yeasts

Optimal temperature for growth of psychrophiles

Optimal temperature for growth of mesophiles

Optimal temperature for growth of thermophiles

Prefer to live in a neutral environment of near pH 7

Prefer to live in pH 2 - 8.5

Neutral pH

Prefer to live in pH 4-4.5

Prefer acidic medium or below pH 7

Release energy ether in the presence or absence of oxygen

Require only a very small amount of air and oxygen

Ingestion of toxins from mcg

Ingestion of a massive number of microbial cells

Salmonella

Streptococcus faecalis

Clostridium welchii

Clostridium botulinum

Staphylococcus aureus

Produce mycotoxins

Mycotoxin from Aspergillus flavus

Yeast mcg that cause food spoilage in jams, syrups, pickles, brines, wines

Yeast (S. Cerevisiae)

Molds (Penicillum camemberti and Penicillum roqueforti)

Baker’s yeast

Used in bread, beer, wine, and vinegar production

Cheese ripening; camembert and blue cheese

Heating food to 60C (140F) for 10 mins or less

or

Refrigerate at 45F

Cool cooked meats that are to be eaten and refrigerate at 4C (40F) or below

Keep hot food over 40C

Canning T (121C) for low-acid vegetables, meat, poultry

Assurance that food will not cause harm to consumer

Cleanliness of equipment and facilities

All conditions and measures necessary to ensure safety

Keep clean

Separate raw and cooked

Cook thoroughly

Keep food at safe T

Use safe water and raw materials

Growth of microorganisms is slowed down or stopped at these temperatures

To remove dirt, residues

Destroy irreversibly damaging infectious mcg but not spores

Kills all mcg

Food Safety Act of 2013

Maintain farm to folk food safety and ensure high levels of safety

Ensure purity and safety of food, drug, and cosmetics

Code of Sanitation of the PH

From WHO/FAO

Seminal points for consumers; food, producers, and processors; food control

1. Perform hazards assessment

2, Identify critical control points

3. Establish critical limits

4. Establish monitoring procedures

5. Detail corrective actions

6. Determine efficient record-keeping system

7. Determine verification system

Most basic food safety system; set of sanitation guidelines

Acute watery diarrhea; young children are particularly susceptible

Reservoir: man

CFU: 10^6

Dysentery-like syndrome; for life

CFU: 10^6

Acute watery diarrhea

CFU: 10-100

Bloody diarrhea syndrome

CFU: 100

Toxigenic food-borne bacteria from bahaw rice

Toxigenic food-borne bacteria from contaminated milk and cheese

TDZ - temperature danger zone

a) totally new, novel

b) already known but with increasing pathogenesis rate

c) already known but grown resistant to medicine

Soft and processed meat

Frequently in processing equipment that leads to cross contamination

Can survive refrigeration so eradicate through heat

Uncooked and raw meat; CFU: 500

Linked with consumption of undercooked meat

Causes colitis, bloody diarrhea by producing shiga toxin (damages intestines)

Also called hamburger disease

Renal failure --> death

Does not respond well with antibiotics

Bacteria, yeasts, molds (growth & activities)

Activities of natural enzymes

Insects, parasites, rodents

T: both hot and cold

Moisture, dryness

Air, oxygen

Light

Time

Science that deals with role and significance of mcg

- prevention of food-borne diseases

- prevention of microbial spoilage

- use of mcg for production and source of food and nutrients

Any alteration that renders food undesirable to eat under ordinary conditions

End result of series of partial/complete breakdown reactions affecting one or all of the components (CPF)

1. Nutritive

2. Aesthetic

3. Poisonous

Chemical reactions in living organisms (enzymatic)

Chemical reactions that don't necessarily involve enzymes

Spoilage that is caused by environmental changes

Caused by bacteria, fungi, other mcg

Changes in color, flavor, texture as fruit ripens

Conversion of sugar to starch as in corn maturation

Rigor mortis

Breakdown of trimethyl oxide in fish

Enzymes may or may not be present:

Fat rancidity

Mallard reaction

Discoloration in canned juice

Loss or gain of moisture

Braising, cut, abrasion

Odor absorption

Insect/rodent infestation

Temperature damage

Molds, whiskers; "ROT"

Slimeness, ropiness, color change, fermentative

Degradation of proteins