Canning is a method of food preservation where food is processed and sealed in an airtight container to prevent spoilage. The key steps are packing food into containers, hermetically sealing them, applying heat to kill microbes, cooling, and storing. Canning allows foods to have a shelf life of 1-5 years by eliminating oxygen and preventing microbial growth. However, spoilage can still occur through biological or chemical means if the canning process is inadequate or the cans are not properly stored.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
All details of B.cereus about their growth factors, standards for their control, diseases caused by cereus, basic introduction to it is presented in this presentation.
All details of B.cereus about their growth factors, standards for their control, diseases caused by cereus, basic introduction to it is presented in this presentation.
Preservation of Fruits and Vegetable Using Canning.pptxSreechand Nair
Canning is a method of food preservation that involves placing food in jars and heating them to a temperature that destroys microorganisms and inactivates enzymes that could cause the food to spoil. The National Center for Home Food Preservation has a list of vegetables and vegetable products that can be canned, including asparagus, beans, beets, carrots, corn, mushrooms, and potatoes
Effect of storage on the nutrients of processed foodsTowkir Ahmed Ove
storage is the process in which both cooked and raw materials are stored in appropriate conditions for future use without any entry or multiplication of microorganisms
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
Deep Behavioral Phenotyping in Systems Neuroscience for Functional Atlasing a...Ana Luísa Pinho
Functional Magnetic Resonance Imaging (fMRI) provides means to characterize brain activations in response to behavior. However, cognitive neuroscience has been limited to group-level effects referring to the performance of specific tasks. To obtain the functional profile of elementary cognitive mechanisms, the combination of brain responses to many tasks is required. Yet, to date, both structural atlases and parcellation-based activations do not fully account for cognitive function and still present several limitations. Further, they do not adapt overall to individual characteristics. In this talk, I will give an account of deep-behavioral phenotyping strategies, namely data-driven methods in large task-fMRI datasets, to optimize functional brain-data collection and improve inference of effects-of-interest related to mental processes. Key to this approach is the employment of fast multi-functional paradigms rich on features that can be well parametrized and, consequently, facilitate the creation of psycho-physiological constructs to be modelled with imaging data. Particular emphasis will be given to music stimuli when studying high-order cognitive mechanisms, due to their ecological nature and quality to enable complex behavior compounded by discrete entities. I will also discuss how deep-behavioral phenotyping and individualized models applied to neuroimaging data can better account for the subject-specific organization of domain-general cognitive systems in the human brain. Finally, the accumulation of functional brain signatures brings the possibility to clarify relationships among tasks and create a univocal link between brain systems and mental functions through: (1) the development of ontologies proposing an organization of cognitive processes; and (2) brain-network taxonomies describing functional specialization. To this end, tools to improve commensurability in cognitive science are necessary, such as public repositories, ontology-based platforms and automated meta-analysis tools. I will thus discuss some brain-atlasing resources currently under development, and their applicability in cognitive as well as clinical neuroscience.
ANAMOLOUS SECONDARY GROWTH IN DICOT ROOTS.pptxRASHMI M G
Abnormal or anomalous secondary growth in plants. It defines secondary growth as an increase in plant girth due to vascular cambium or cork cambium. Anomalous secondary growth does not follow the normal pattern of a single vascular cambium producing xylem internally and phloem externally.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
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of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
Toxic effects of heavy metals : Lead and Arsenicsanjana502982
Heavy metals are naturally occuring metallic chemical elements that have relatively high density, and are toxic at even low concentrations. All toxic metals are termed as heavy metals irrespective of their atomic mass and density, eg. arsenic, lead, mercury, cadmium, thallium, chromium, etc.
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
3. Canning is a method of
preserving food in which the
food contents are processed and
sealed in an airtight container.
Canning provides shelf life
typically ranging from one to five
years, although under specific
circumstances it can be much
longer A freeze-dried canned
product, such as canned dried
lentils, , could last as long as 30
years in an edible state
4. The canning process dates back to the
late 18th century in France when the
Emperor Napoleon Bonaparte, concerned
about keeping his armies fed,
offered a cash prize to whoever could
develop a method of food preservation.
Nicholas Appert conceived the idea of
preserving food in bottles, like wine.
After 15 years of experimentation, he
realized if food is sufficiently heated and
sealed in an airtight container, it will not
spoil. No preservatives are necessary.
5. 1. Packing the product into
the container.
2. Hermetically sealing the
container
3. Thermally processing for
product and the container
together.
4. Cooling
5. Storage.
6. The main steps in canning are:
1. Packing the product into the container.
2. Hermetically sealing the container. Hermetically sealed
container means a container that is designed and intended to
be secure against the entry of microorganisms.
› Sealing glass jars
› Sealing metal cans
3. Thermally processing the product and the container together.
High-Acid foods( jams, jellies, sauerkraut, kimchi, pickles,
fermented vegetables,) are processed at 100° C in Water
bath canner
Low-Acid foods( such as meat, poultry, fish and vegetable)
must be processed at 121° C in Pressure canner
7. High-Acid foods
fruits,jams, jellies, sauerkraut,fermented
vegetables,lemon juice.
100° C in water bath canner
A boiling water bath can only heat the food
to the temperature of boiling water.
Because the acidity of the ingredients as
much as the heat of the processing that
safely preserves the food.
Low-Acid and
alkaline foods
such as meat, fish and vegetable
116 - 121° C in pressure canner
heating the food in the jars to hotter than
the temperature of boiling water. The reason
for that is that although botulism bacteria is
killed at the temperature of boiling water,
botulism spores can survive that
temperature. The spores can be eliminated
by temperatures hotter than boiling water.
8. 4. Cooling
cans is immersed in cold water Or let them to cool at room
temperature from 12-24 hours.
As the temperature of the product drops, a vacuum
forms inside and pulls down the lid. This is often
accompanied by a popping sound and happens
within minutes after removing the jar from the
water bath canner.
5. Storage: Should be stored in a cool , dry, dark place,
Should not be stored where temperature extremes
exist, Should be used within one year for best
quality
9.
10. The spoilage of can could be due to biological or
chemical reasons or combination of both. The
biological spoilage is primarily due to microbial
growth. while chemical spoilage is due to
hydrogen produced due to reaction of acid in food
and iron on can.
The degree of swelling can also be increased by
high summer temperature.
11.
12. 1.1. Hydrogen swell
The chemical spoilage in most cases is due to production of
hydrogen gas produced in can
because of action of acid of food on iron of can
Occur mainly in acidic foods (canned fruits). Not related to
fermentation or bacterial spoilage.
Can show varying degree of bulging when opened odorless
burnable gas ..
. It occurs due
a) Increased storage temperature.
b) Increased acidity of food
c) Presence of soluble sulfur and phosphorous compounds
d) lacquering of can at internal
surfaces
13. 1.2 Sulphiding (Sulphur stinker spoilage):
this spoilage cause discoloration of
inside of can with pink to dark
purple.
Due to hydrogen sulfide formation
as a result of breakdown of
sulphur-containing proteins (liver,
kidney, tongue) by organisms of
colestidia groub (Cl. nigrificans
(sulphur stinker)) with the odor of
rotted egg.
It may be accompanied with
blackening when H2S react with
steel base of tin forming iron
sulphide and may lead to pitting.
1.3- Rust and damage:
Rust is reddish brown ferric oxide
seen under label.
Slight rust:pass for rapid consumption.
Severe rust:condemned and rejected.
14. incipient spoilage leakage spoilage
inadequate thermal
processing
Thermophilic
Spoilage
due to storage at
high temperatures
Growth of acid-
tolerant spore
forming
microorganisms
15. If food is held too long during
or between filling and closing
the containers and the delivery
of the thermal process .
The microorganisms normally
may have sufficient time to
replicate and spoil the product.
This microorganisms that grow
will be subsequently killed by
the thermal process
however,if sufficient growth
occurred to alter the product
characteristics ,the product
would be considere dspoiled.
16. occur when there is an
opportunity for microorganisms to
enter the container.
maintaining the hermetic seal is
essential to preventing leakage
spoilage.
Leakage is generally due to
inadequately formed seams,
defective containers or closures,
cooling water contaminated with
large numbers of microorganisms,
container damage, rough handling
of processed containers, dirty can-
handling equipment, or a
combination of these
17. Heat processes for canned foods are designed to destroy all
microorganisms of public health significance as well as
microorganisms of non-public health.
“Inadequate thermal processing” indicates that the thermal
process that was applied to the product was insufficient to destroy
these organisms.
An inadequate thermal process may occur for a number of reasons:
(1) The thermal process is not properly established.
(2) The time and/or temperature specified in the thermal process for
the product and specified container size is not used.
(3) some mechanical or personnel failure.
this spoilage usually appearing as swollen containers.
This spoilage caused by a single sporeforming type of organism.
18. The spores of thermophilic bacteria usually have a
greater heat resistance than the spores of mesophilic
bacteria. Therefore, heat processes designed to kill
mesophilic bacterial spores are not adequate to destroy
thermophilic bacterial spores.
it would be impractical to establish thermal processes to
destroy these organisms because the quality of the food
products would suffer greatly.
Therefore, 1. products must be properly cooled after
thermal processing, 2.and held below 35◦C during
subsequent storage, in order to prevent thermophilic
spoilage.
Thermophilic spoilage has economic significance, but not
public health significance, since there are no known
thermophilic foodborne pathogens.
19. occur in product with a pH less than or equal to 4.6.
Butyric acid anaerobes can be a problem in products
with a pH between 4.2 and 4.6.
Heat-resistant molds have caused spoilage problems in
acid and acidified foods
20.
21. (1) Mesophilic Aerobic
Sporeformers:
Strains of Bacillus
The presence of Bacillus species is
generally the result of improper
process application.
Moderate heat resistance .
(2) Mesophilic Anaerobic
Sporeformers:
primarily belong to the genus
Clostridium, and those of greatest
interest in foods
fall into two main groups : C.
sporogenes (the proteolytic strains
of C. botulinum).. Clostridium
perfringens( the nonproteolytic
strains) .
22. (3) Putrefactive Anaerobes:
Proteolytic mesophilic anaerobes may cause
spoilage of canned foods having a pH of 4.8 or
above
Spoilage by these anaerobes is generally
characterized by gas production that swells
the container,are reduced product pH,and a
foul putrid odor,hence the generic name
“putrefactive anaerobes" .
(4) Aciduric Flat Sour Sporeformers
facultative anaerobic sporeformers that produce
gas in spoiled products.
The ends of spoiled cans remain flat
the term “flat sour.” Spoiled products have an off-
flavor that has been described as “medicinal” or
“phenolic.”
These organisms (e.g., Bacillus coagulans) have
caused spoilage in acid foods such as tomato
products
23. :(5) Thermophilic Flat Sour Sporeformers
The organisms in this spoilage family generally grow between
40 and 90◦C, with optimum growth seen between 55 and 65◦C.
The spores of these organisms have a very high heat resistance
than the thermal processes However it do not produce toxins
or infections in humans..
The most common species of concern are Bacillus
stearothermophilus.
(6) Thermophilic Anaerobic Sporeformers
Sulfide “Stinkers
Desulfotomaculum nigrificans (known as Clostridium
nigrificans) Is a thermophilic anaerobe
produces hydrogen sulfide with its characteristic rotten egg
odor and discoloration
24. seen as a problem in the sugar industry, spoiling
molasses on occasion.
The interior of the can and the product blackens from
the interaction of the dissolved H2S with the iron in
the container
(7) Heat-Resistant Molds
Most fungi have very limited heat resistance, except
for a group of fungi.
Acidic and suger concentration as high as 70% can
permit mold growth
The most isolated are from the genera Byssochlamys,
Neosartorya, and Talaromyces
isolated mainly from fruit and fruit products such as
fruit juices
25. :(8) Non-sporeformers
isolated in the examination of spoiled canned foods.
When these oranisms are present, they indicate the
product was not processed or that post-process
contamination occurred.
more common in underprocessed acid and acidified
foods where the thermal process is much less severe
than for low-acid foods.
They include yeast, mold, Gram-positive bacteria such
and Gram-negative bacteria such as Enterobacter and
Pseudomonas.
26. Can has swollen irregular appearance: Most
microorganisms produce gas when they grow. If they
grow in a canned food, the gas produced generally
cannot escape and causes the container to swell ,
providing visible evidence that the product inside
might be spoiled.
• if sufficient gas is produced, they may explode from
excessive internal pressure. Flexible or non-rigid
containers will appear “ballooned.”
Can is leaky or corroded.
Can is rusty
Contents smell putrid or alcoholic
Contents are discoloured
Syrup looks turbid, cloudy, slimy or mouldy.
27.
28. The disease is caused by
C.botulinum
which is a Gram positive,
motile, anaerobic, rod shapped
bacteria .
Low pH (4.6), in the
temperature range of 20 to 45.
Some strains produce botulinal
enterotoxins that cause severe
neuroparalytic condition known
as botulism.
Eight types of botulinal
neurotoxins from A to H
Human botulism is caused by
types A, B, E and rarely F
29. The most common way of
getting botulism is either by
eating the contaminated foods
or drinking the contaminated
beverages.
The patient may show blurred
or double vision, vertigo, dry
mouth, slurred speech,
drooping eyelids, difficulty in
swallowing and speaking,
muscles weakness, marked
fatigue and weakness
Vomiting, diarrhoea and
abdominal pain .
Unless treated, mortality rate
may be very high which may
vary from 30 to 65 %
The death may occur due to
respiratory and cardiac failure;
and recovery may be slow