Term
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Definition
| change in the appearance, smell or taste of food that makes it unacceptable for the consumer. |
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Term
| Conditions for spoilage include |
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Definition
| water,pH, physical structure, oxygen, temperature |
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Term
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Definition
composition
pH,
presence of availability of water
oxidation-reduction potential
altered by cooking
physical structure
presence of antimicrobial substances. |
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Term
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Definition
carbs: don't result in major odors
foods such as breads,jams, and fruits show spoilage and fungal growth
food containing large amount of proteins and fats produce foul odor(rotten eggs) |
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Term
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Definition
| proteolysis, and anaerobic breakdown of proteins, yields, foul-smelling amine compounds. |
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Term
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Definition
| low pH favors yeasts and molds. |
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Term
| In neutral or alkaline pH |
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Definition
| bacteria are more dominant in spoilage and putrefaction. |
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Term
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Definition
| lower water activity inhibits microbial growth, drying, addition of salt and sugar. |
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Term
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Definition
| prefer high osmotic pressure |
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Term
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Definition
| prefer low water activity |
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Term
| oxidation-reduction on food |
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Definition
| meat products haver lower redox which are ideal for growth of anerobes. |
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Term
| physical structure effects on growth |
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Definition
grinding and mixing: promote microbial growth
outer skin of fruits and veg slow microbial growth
antimicrobial substance
coumarins: f and v
lysozyme: cow's milk
aldehydic: herbs and spices
allicin: garlic
polyphenols: green and black teas
eugenol: cloves. |
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Term
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Definition
temperature: lower T retard microbial growth
relative humidity: higher levels promote growth
atmosphere: oxygen promote growth
excess C02 can decrease the solution pH, inhibits micro growth
MAP(use of shrink-wrap to pack food. |
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Term
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Definition
Modified atmosphere preservation
selective permeability: polymer-based materials to gases, such as carbon dioxide,light and moisture
if the barrier properties are carefully selected. a packaging material can maintain a modified atmosphere inside the package thus extend the shelf life of the food. |
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Term
| microbial content 2 figures |
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Definition
qualitative
quantitative
shelf life
non-perish(pasta)
semi(bread)
perish(eggs) |
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Term
| minimize contamination by |
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Definition
good management
acceptable sanity practice
rapid movement of food through processing plant
well-tested preservation procedures. |
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Term
| Locations where meat contamination occurs |
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Definition
Cutting board
conveyor belt
temperature
failure to distribute quickly
fecal bacteria from intestines. |
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Term
| locations where fish contamination occurs |
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Definition
polluted waters
transportation boxes |
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Term
| places where poultry and eggs get spoiled |
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Definition
| human contact, penetration by bacteria |
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Term
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Definition
| lactobacillus, streptococcus species that survive pasteurization(sour milk) |
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Term
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Definition
| spores and fungi that survive baking |
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Term
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Definition
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Term
| how to control food spoilage? |
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Definition
low temperature: refrigerator
high temperature: canned food heated about 115C for intervals ranging from 25-100 min. |
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Term
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Definition
involves heating food to a temperature that kills disease.
LTH: milk beer and fruit juice
maintained at 62.8 C for 30 min
HTST: products held for 71C for 15 seconds
UHT: milk can be treated at 141C for 2 seconds.
shorter term results in improved flavor and extended product shelf life. |
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Term
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Definition
| dehydration such as lyophilization(freeze-drying) eliminates microbial growth. |
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Term
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Definition
| preservative in breads and baked food. |
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Term
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Definition
| used to help preserve ham,sausage,bacon and other cured meats by inhibiting the growth of clostridium and the germination of its spores. |
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Term
| 5 common chemical preservatives |
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Definition
Sulfur dioxide
nitrates and nitrites: used in curing meats and maintain color
Salt
Sugar
Spices and essential oils. |
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Term
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Definition
Gamma Radiation: has excellent penetration power, used with moist food because radiation produces peroxides from water in the microbial cells. Known as radappertization: extends shelf life of seafood,fruits and vegetables.
Electron Beams: do not penetrate food
Radiation resistant bacteria: Deinococcus radiodurans. |
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Term
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Definition
| bactericidal proteins active against closely related bacteria. affect cell membrane integrity and function. |
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Term
| Nisin from Streptococcus lactis |
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Definition
Nontoxic to humans
effects mainly gram positive bacteria-enterococcus faecalis
Mainly used in canning process to inactive botulinum. |
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Term
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Definition
Food processed for safety
cook
eat immediately
store carefully
reheat throughly
no contact between raw and cooked
wash hands
keep food preparation surfaces clean
protect from pests
use potable water |
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