Preservation of Foods MD0703

DEVELOPMENT 2 ADMINISTRATION 2 TABLE OF CONTENTS 3 INTRODUCTION 4 LESSON 1 5 Section I. AGENTS CAUSING FOOD SPOILAGE 6 1-1. INTRODUCTION 6 1-2. DEFINITIONS 7 1-3. MICROORGANISMS 8 1-4. EARLY DEVELOPMENTS IN MICROBIOLOGY 9 1-5. CLASSIFICATION OF ORGANISMS 10 1-6. SIZE RELATIONSHIP 11 1-7. BACTERIA MORPHOLOGY AND PHYSIOLOGY 11 1-8. MICROORGANISMS SMALLER THAN BACTERIA 14 1-9. MOLDS 14 1-10. YEASTS 15 1-11. NUTRITION AND METABOLISM OF MICROORGANISMS 16 1-12. ENZYMES 16 1-13. SUMMARY 17 Section II. MICROBIAL GROWTH 17 1-14. INTRODUCTION 17 1-15. CELL GROWTH 18 1-16. GROWTH CURVE 18 1-17. FACTORS INFLUENCING GROWTH OF MICROORGANISM 20 1-18. NUTRITION 20 1-19. OXYGEN REQUIREMENTS 21 1-20. ACIDITY AND ALKALINITY 22 1-21. TEMPERATURE 23 1-22. EFFECT OF HEAT 24 1-23. EFFECT OF COLD 25 1-24. MOISTURE 25 1-25. RADIATION 25 1-26. INHIBITION OR DESTRUCTION 26 EXERCISES 28 SOLUTION 39 LESSON 2 42 Section I. MICROBIOLOGY OF DAIRY PRODUCTS 44 2-1. INTRODUCTION 44 2-2. DISEASES FROM MILK 44 2-3. CONTROL OF MILK-BORNE DISEASES 45 2-4. NONPATHOGENIC BACTERIA 46 2-5. PERIODIC TESTS OF MILK 47 Section II. MICROBIOLOGY OF MEATS 48 2-6. GREEN RING DISCOLORATION 48 2-7. HAM SOURING 49 Section III. MICROBIOLOGY OF POULTRY AND SHELL EGGS 50 2-8. MICROBIOLOGY OF POULTRY 50 2-9. MICROBIOLOGY OF SHELL EGGS 50 Section IV. MICROBIOLOGY OF WATERFOODS 50 2-10. MICROBIOLOGY OF FISH 50 2-11. MICROBIOLOGY OF SHELLFISH AND CRUSTACEANS 51 Section V. MICROBIOLOGY OF FRUITS AND VEGETABLES 51 2-12. INTRODUCTION TO FRUITS AND VEGETABLES 51 2-13. MICROBIOLOGY OF FRUITS 52 2-14. MICROBIOLOGY OF VEGETABLES 52 2-15. MICROBIOLOGY OF CANNED FRUITS AND VEGETABLES 53 EXERCISES 55 SOLUTIONS 62 LESSON 3 64 Section I. INTRODUCTION TO PRESERVATION OF FOODS 65 3-1. INTRODUCTION 65 3-2. FOOD FIT FOR HUMAN CONSUMPTION 65 3-3. FOOD SPOILAGE--MICROBIAL ACTION 65 3-4. FOOD SPOILAGE--ENZYME ACTION 66 3-5. PRINCIPLES OF FOOD PRESERVATION 67 SECTION II. METHODS OF PRESERVATION--ADDITION OF CHEMICALS 68 3-6. METHODS OF PRESERVATION 68 3-7. PRESERVATIVES 68 3-8. PRESERVATION BY SALT 68 3-9. PRESERVATION BY SUGAR 70 3-10. PRESERVATION BY SODIUM NITRATE AND SODIUM NITRITE 70 3-11. PRESERVATION BY SPICES 70 3-12. PRESERVATION BY VINEGAR 71 3-13. PRESERVATION BY PICKLING AND FERMENTATION 71 Section III. METHODS OF PRESERVATION--THERMAL METHODS 71 3-14. PRESERVATION BY SMOKING 71 3-15. PRESERVATION BY DRYING 73 3-16. EXAMPLE OF DRYING 74 3-17. DEHYDRATING FOODS 74 3-18. PRESERVATION BY CHILLING 75 3-19. PRESERVATION BY FREEZING 76 3-20. PRESERVATION BY CANNING 77 3-21. FREEZE DEHYDRATION 78 3-22. PRESERVATION BY RADIATION 79 Section IV. PRESERVATION OF FRUITS AND VEGETABLES 80 3-23. PRESERVATION OF FRUITS 80 3-24. PRESERVATION OF VEGETABLES 81 3-25. ACCEPTABLE DISINFECTION PROCEDURES FOR FRUITS AND VEGETABLES 81 Section V. FOOD ADDITIVES 82 3-26. INTRODUCTION 82 3-27. REQUIREMENTS FOR APPROVAL 82 3-28. BURDEN OF PROOF 83 3-29. LEGITIMATE USES 83 3-30. ILLEGAL USES 83 Section VI. ASEPTIC STORAGE SYSTEM FOR CANNING 84 3-31. IMPROVED PRESERVATION OF ACID FRUITS AND VEGETABLES 84 3-32. POTENTIAL USE BY THE CANNING INDUSTRY 84 3-33. DESCRIPTION OF PROCESSING AND STORAGE SYSTEM 85 EXERCISES 86 SOLUTIONS 99