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Food spoilage
- 1. Adventist University of West Africa Columbia union College of health and sciences Biology Department Food Microbiology Group# 2 Topic: Food Spoilage Presenters: 1. Elvin M. Banwrehn 2. Amelia N. Nowon Lecturer: Dr Glory Baysah
- 2. FOOD SPOILAGE (c)PDST Home Economics
- 3. Introduction • Food spoilage may be defined as a process or change which renders a product undesirable or unacceptable for consumption.
- 4. • To ensure the safety and quality of foods and beverages, the effective monitoring of the chill chain through • production, • transportation, • distribution • and storage in retail cabinets and home refrigerators is essential.
- 5. Causes of Spoilage • The food and water may be infected by germs. Flies carry germs. When they sit on our food, they pass on these germs to our food. • There are various factors which are responsible for food spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.
- 6. MICROBIAL CONTAMINATION • Yeast, mould and bacteria are the microbes that cause food spoilage. • Food at the optimum temperature is the ideal place for microbes to grow. • Yeast and mould spoil the outside of food and can be seen. • If the food is eaten it will probably be harmless, unless they make mycotoxins. • Bacteria cause spoilage by making toxins in food - not visible. • Souring bacteria spoil milk, yoghurt & cream.
- 7. Bacteria
- 9. TOXIC BACTERIAL FOOD POISONING • Caused by eating food containing toxins. • Exotoxins are made by bacteria in the food before and after it’s eaten. • Exotoxins are difficult to destroy - must be boiled for 30minutes. • Symptoms develop quickly - within a few hours of eating the food. • Exotoxins are made by Staphylococci, Clostridium botulinum.
- 12. Food Preservation • Food is valuable. Preserving food can help to avoid wasting of food. • Food preservation involves preventing the food from being spoilt. Preservation of food is the process by which food is stored by special methods.
- 13. Freezing Food kept in a refrigerator remains fresh for some days. Germs do not grow easily in cool places. We preserve food items, like milk fruit, vegetables and cooked food by keeping them in a refrigerator.
- 14. Boiling By this method, we can preserve food for a short period of time. Germs in milk are killed by pasteurization. It is done by boiling milk for sometimes and then cooling it quickly.
- 15. Boiling is used primarily to cook meats and vegetables. The extent of cooking varies according to individual taste and regional or traditional dictum;
- 16. Salting We can add salt to preserve pickles and fish. Preserving food with salt is an ancient human practice that dates back before written records. Beef jerky, pickles, and smoked salmon are all examples of common foods that are preserved using salt.
- 17. Sweetening Excess sugar in food also acts as a preservative. We store food for a long time in the form of jams, jellies, and murabbas by adding sugar.
- 18. HIGH RISK FOODS • Liquid protein foods. • Milk, cream, eggs. • Meat, poultry, fish. • Meat dishes e.g. pies, gravies. • Soups and stocks. • Egg dishes e.g. custard, mayonnaise. • Reheated dishes.