Canning is a method of preservation of food in which the food is processed and hermetically sealed in containers. Heating is the principle factor to destroy the microorganisms and the permanent sealing is to prevent re-infection. In 1809, Nicolas Appert, also referred to as Appertization
Canning is a method of preservation of food in which the food is processed and hermetically sealed in containers. Heating is the principle factor to destroy the microorganisms and the permanent sealing is to prevent re-infection. In 1809, Nicolas Appert, also referred to as Appertization
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
“The investigation of food’s physical and chemical characteristics as well as any changes brought on by handling, storing, etc is known as food science.”
The purpose of refrigeration is to slow down bacterial development such that food spoiling takes much longer (perhaps a week or two as opposed to half a day). Freezing is intended to entirely stop bacterial activity.. Bacteria that have been frozen are totally inert.
2)Evaporation
Evaporation is the process by which a substance transforms from a liquid to a gaseous state below the boiling point; in particular, it is how liquid water enters the atmosphere as water vapour throughout the water cycle.
3)Packing
Packing, the act or process of packing. an approach to packing. the preparation of food, particularly meat, for sale later. material used to protect packaged products during shipping, such as a covering or stuffing additionally: components used to create water- and airtight items.
4)Energy of food process
According to estimates, a retail food product requires between 50 and 100 MJ (megajoules) of energy to produce and package each kg. Energy is needed in the food processing sector for electricity, heating, and cooling.
5)Heat transfer
Heat transfer is the term used to describe the movement of heat (thermal energy) caused by temperature differences and the subsequent distribution and variations in temperature. The exchange of momentum, energy, and mass through conduction, convection, and radiation is the focus of the study of transport phenomena.
6)Food safety
Food security cannot exist if the food is dangerous, despite the fact that it may be sufficient, nutritive, and readily available. To support the efforts of USAID's Bureau for Food Security, Deputy Director Bonnie Glick of USAID unveiled the Feed the Future Food Safety Innovation Lab (FSIL) in August 2019.The $10 million, five-year FSIL project, co-managed by Purdue and Cornell Universities, aims to support high-impact, sustainable research that enhances food safety in developing nations.
Types of food chemistry
There are many types of food chemistry:
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The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
2. Food spoilage by bacteria
Food spoilage ;
It is defined as damage or
injury to food redering it unsuitable for human
consumption.
Food spoilage results when microbiological,
chemical or physical changes occur rendering
the food product unacceptable to the
consumer.
3. Bacteria;
are single celled microbes. The cell
structure is simpller and there is no nucleus or
membrane bound organelles. Bacteria cause
spoilage of food.
4. Microbial spoilage of food ;
Practically all kinds of
microorganisms are potential contaminants. The type
of food substance and the method by which it is
processed and preserved may favor contamination
by certain groups of microorganisms. Mist foodstuffs
serve as good media for the growth of many different
microorganisms.
5. Given a chance to grow, the organismswill produce
changes in apperarance, flavour, odour and other
qualities of foods.
Degradation process of food;
It may be as follows;
1. Putrefaction.
2. Fermentation.
3. Rancidity.
6. 1. Putrefaction; in putrefaction, the skin
tissues of body eventually rupture and release
bacterial gas.
Protein food+proteolytic
microirganisms__________amminoacids+ammines
+ hydrogen sulfide+ammonia
7. 2. Fermentation;
is a metabolic process that produces
chemical changes in organic substrates through the action of
enzymes.
Carbohyhrate foods+carbohydrate fermenting
microorganisms________ acids+ alcohols+gases.
8. 3. Rancidity;
It refers to a water dependent process
in which bacteria use their enzymes such as
lipases to break down fats. It can be prevented by
sterillization.
Fatty foods+ lipplytic
microorganisms_________fatty acids+ glycerol.
9.
10. Types of food spoilage.
Microbial spoilage.
Physical spoilage.
Chemical spoilage.
11. Types of food in which spoilage
occur.
Spoilage occurs in:
Fresh foods.
Canned foods.
Fresh milk.
12. Fresh Foods;
In fresh food, spoilage occur at any
stage. Enzymes can brinf destruction of polymers in
some foods and some chemical reactions like
oxidwtion and rancidity occurs and decompose fresh
foods.
13.
14. Canned Foods;
• Canned foods because of
their heat resistance, spore formers (species of
clostridum and bacillus) constitute the most
important group of microorganisms in the
canning industry.
• The three most important types of
microbioligical spoilage of commercially canned
foods are;
17. Fresh Milk;
Milk is an excellent bacterological
medium. In fact , sterile skimmed milk is usec
routinely as a culture medium. Fresh whole milk
contains proteins(casein), carbohydrates (lactose)
and fat. All of these substrates can be dgraded
enzymatically by microorganisms. If the degradation
of these substrates is extensive , the accumulation of
end products will impart undesirable characteristics
to the milk.
18. • Some microorganisms can synthesize compounds
like pigments and slimes which also give
undesirable characteristics to the milk.
• A variety of microbes are found in milk.
Microbes of milk:
Salmonella,
Mycobacterium spp, E.coli, Staphylococcus
aureus, Bacillus cereus and micrococci etc.
19. Microbiological Examination of
Foods.
In the case of spoiled foods, it is possible to
identify the agent responsible for the spoilage;
having discovered tge agent, it may be possible to
trace the source of contamination and the
conditions which permitted spoilage to occur
20. Techniques used for microbiological
examination;
Two techniques are for the examination of
spoiled food. These are:
1) Microscopic Technique.
2) Culture Technique.
This examining of food is also useful to count
bacteria.
23. Preservation of food from
microbial spoilage.
Old Methods;
Today we associatefood
preservation with the refrigerator.
The ancient Egyptians and Romans were aware of
presevative effects of salting , drying and smoking.
Salty preservation of food;
Accomplished by burning the food along the
shore,where seawater affected cure.
24. Drying and smoking preservation of
food.
Placement of strips of fresh bison and
verison at the top of teepe or over a
campfire.
Perishable foods preservation.
Perishable foids were stored in caves and
springs where low temprature prolonged the
preservation.
25. Modern Methods.
These include:
1) Asceptic Handling;
Food items undergoe
considerable or aseptic handling prior to preserve
food by methods of canning, freezing and
dehydration.
Example;
Egg shell__covering to protect egg
27. the safest and most reliable methods of food
preservation.
Heat is widely used to destroy microrganisms in
food products in cans, jars or other type of
containers that restrict the enterance of microbes
after processing.
Steam under pressure;
Steam under pressure
such as in pressure cooker is most effective
method of higher temprature food preservation,
since it kill all vegetative cell and spores.
28. Key points in high temprature preservation;
Food preservation by heat requires;
Knowledge of heat resistance of microorganisms
(particularly spores)
Consideration of rate at at which heat penetrates
through foods of different consistencies and size
of packing containers.
Consideration of time-temprature relationship to
kill microbes.
29. Research
Research is the field to helps to design specific
laboratory equipments to determine with
precision the heat resistance of various
bacterial species, particularly the
sporeformers.