NFSC 112 Lecture Notes - Lecture 11: Hydrostatic Head, Flash Pasteurization, Maserati 250F

• School: University of Maryland
• Department: Nutrition and Food Science
• Course: NFSC 112
• Professor: Qin Wang

Document Summary

Food preservation may make a food safer or may just make it last longer. Sterilization: complete destruction of microorganisms, 121 c (250 f) for 15 minutes (internal temperature) Commercially sterile: all pathogenic and toxin-forming organisms are dead (applies to most preserved foods) Pasteurization temps < 100 c (212 f: destroys pathogenic microorganisms, extends product shelf life (but not extensively, ex: milk, beer, fruit juices, liquid eggs. Blanching: primarily used for fruits and vegetables, deactivates enzymes, kills some bacteria. Heat that is suf cient to destroy all microorganisms and enzymes is detrimental to other food quality factors such as: Time/temperature combo required to inactivate the most resistant microbe. The most heat resistant pathogen in canned foods is clostridium botulinum (botulism) Therefore, must use time/temperature combination adequate enough to kill this species. Spores are more heat resistant than vegetative cells. Unknown in raw foods, especially those which are low acid: Margin of safety: types of microbes present, number of microbes present.