ENVS 2210 Lecture Notes - Lecture 5: Starch, Alcoholic Drink, Sauerkraut
24 Mar 2017
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Document Summary
What is food spoilage: food is spoiled when, deterioration is detectable by the senses, spoilage can occur as a result of, chemical reactions (oxidation of lipids, physical changes or damage (dehydration, bruising, growth of spoilage microorganisms. Infections often produce classical gastrointestinal symptoms of food-borne illnesses. Incubation time is usually greater than 6 hours: what is a food-borne intoxication, preformed toxins are ingested. Incubation time is usually short: no need to wait for organisms to multiply, symptoms, nausea and vomiting. Injected into muscle surrounding the eye to relieve crossed eyes and involuntary eyelid closure: botox. Microbial food-borne pathogens: pathogenic bacteria, e. coli, salmonella. In middle ages people succumbed to ergotism after consuming bread maid from grains contaminated with. What are food fermentations: preserve food by acidification, production of alcohol, reduction of oxygen availability, or production of microbial inhibitors, fermentations can produce desirable changes in food flavour and texture, and frequently improve nutritional value.
