Egg quality defects
Grading of eggs
Microbiology of eggs
Sources of contamination
Antimicrobial defense of egg
Diseases transmitted through egg
Prevention of spread of diseases through eggs
Egg is cheapest source of protein which is highly balanced in terms of protein, vitamins, minerals and cholesterol. certain factors effects internal quality of egg which is more of economic value to commercial egg producers and breeders.
Egg quality defects
Grading of eggs
Microbiology of eggs
Sources of contamination
Antimicrobial defense of egg
Diseases transmitted through egg
Prevention of spread of diseases through eggs
Egg is cheapest source of protein which is highly balanced in terms of protein, vitamins, minerals and cholesterol. certain factors effects internal quality of egg which is more of economic value to commercial egg producers and breeders.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
Notes on egg hygiene, the structure and physiology of its formation in oviduct. in addition notes on the common egg uses and the different methods for detection of egg freshness.
9th lecture-Sanitary procedures while preparing and cooking foodWaleed Foad
Sanitary procedures while preparing and cooking food. General Rules and Guidelines of Thawing, Preparing and Cooking Food. Hazard Analysis and Critical Control Points (HACCP)
Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Fresh, stale and spoilt eggs : Nutrition & Food hygiene
1. By:
Dr. Waleed Foad
MSc.Public Health in Nutrition
Clinical Nutrition Specialist
European Society of Gastrointestinal Endoscopy (ESGE)
Member of the American Society of Nutrition
Email: wfoad@outlook.com
2. Eggs
Recognizing 2 different issues:
1. Fresh from Stale (non-Fresh) eggs.
2. Spoilt eggs
3. Eggs
The Egg Shell
integrity is the main
protector against
Spoilage and the main
Spoilage indicator in
the whole egg
Generally, Safe Eggs are:
1. Kept refrigerated, and
2. Shells are not broken,
3. Used with in 1 month of the Package date.
4. Testing Eggs: 1
1- See Package Date
Eggs that are kept
refrigerated and are not
broken should be good
for at least 1 month
beyond the Package
date.
5. Testing Eggs: 2
2- Hold the egg up to your ear and shake it,
listening for a sloshing sound
As the egg ages, moisture and
carbon dioxide escapes through
the shell, the yolk and white
begin to dry out and shrink,
and the air pocket in the egg
becomes bigger.
A larger air pocket gives the egg more room to move
around inside the shell and create a sloshing sound.
A sloshing egg only indicates that the egg is old and does
not mean the egg is unsafe for consumption.
http://www.ochef.com/789.htm
6. Testing Eggs: 3
3- Place the egg in a bowl or a glass of cold water and see if
it floats.
There is a tiny air pocket inside
eggs, and over time more
air passes through their
porous shells and into the egg.
If the egg lays on its side
on the bottom of the bowl,
it is at peak freshness.
If the egg stands upright on one end but is still touching the
bottom, it is aging but is still safe to eat.
http://www.ochef.com/789.htm
http://simmerandboil.cookinglight.com/2013/08/28/can-i-use-expired-
eggs/#sthash.k0mefnAr.dpuf
7. Testing Eggs: 3 cont.
3- Cold water Float test.
If the egg is floating, it is not
a fresh egg.
Stale (non-Fresh) eggs
float in Water.
This does not necessarily
mean it’s bad or unsafe to eat. You should test the egg
by cracking it open and looking for (or smelling) signs
that it has gone bad
http://www.ochef.com/789.htm
8. Testing Eggs: 4
4- Break and Smell
Break the egg open and
notice if it smells.
Best indicator of a bad egg.
A bad egg will have a pungent,
foul odor when you break it open.
The sulfurous smell will be obvious
as soon as the egg is cracked
(and possibly before), and the egg should be thrown out.
A bad egg will have this foul smell, regardless of whether it is raw or
cooked
http://cooking.stackexchange.com/questions/47036/egg-safety-when-to-
eat-and-when-to-not-eat
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/egg-products-preparation/shell-eggs-from-
farm-to-table/CT_Index#32
9. Testing Eggs: 5
5- Break and See Texture.
Crack the egg open on a plate and check the quality of the
yolk and white.
10. Testing Eggs: 5 (cont.)
5- Break and See Texture.
An Old Egg spreads or seems a little watery has a thinner
white.
An Old Egg yolk is flat and breaks easily, and moves around
easily.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-
education/get-answers/food-safety-fact-sheets/egg-
products-preparation/shell-eggs-from-farm-to-
table/CT_Index#32
11. Testing Eggs: 6
6- Break and See color.
Break the egg open and
notice its color.
The color of the yolk, in shades of
yellow or orange, has nothing to do
with freshness of the egg.
Instead, inspect the egg white, or albumen.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-
education/get-answers/food-safety-fact-sheets/egg-products-
preparation/shell-eggs-from-farm-to-table/CT_Index
12. Testing Eggs: 6 (cont.)
6- Break and See color.
Egg white, or albumen.
If it is pink or green, the egg has been contaminated by bacteria
and is not safe to eat.
If black or green spots, it has been contaminated by fungus and
should be thrown away.
A cloudy white indicates a very fresh egg. A clear white means the
egg is older (but may still be edible)
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/egg-products-preparation/shell-eggs-from-farm-
to-table/CT_Index
13. Testing Eggs: 6 (cont.)
6- Break and See color.
Egg yellow, or yolk:
If the yolk of a hard-cooked egg has a green ring around it, this means the
egg has been overcooked or was cooked in water with a high iron content.
This egg is still safe to eat.
If there is a blood or meat spot in the egg, it is still safe to eat and does not
mean the egg is contaminated or has gone bad. A blood spot occurs when a
blood vessel ruptures when the egg is forming and has nothing to do with
freshness.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/egg-products-preparation/shell-eggs-from-farm-to-
table/CT_Index
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/egg-products-preparation/shell-eggs-from-farm-to-
table/CT_Index
14. Spoilt Eggs
Suspicion should raise when:
1. Cracked Shell
2. Leaking Contents.
3. Egg yolk is exposed.
4. Shell has an obvious discoloured dirty shell.
5. Bad Smell.
6. Eggs kept out of refrigerator for 2 hours or more, after
being refrigerated.
Once an egg has cooled in your refrigerator, it is important to
keep it at the same temperature.
A cold egg in a warmer environment begins to sweat, which can
encourage bacteria to grow on the outside of the egg. Because the
egg shell is porous, it is sometimes possible for the bacteria on
the shell to pass into through and contaminate the egg.
http://www.eggsafety.org/blog/safe-handling/224-safely-store-
your-eggs