MICR-3050 Study Guide - Quiz Guide: Food Spoilage, Clostridium Botulinum, Salmonellosis
8 Apr 2018
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Chapter 32. 6 32. 14: describe food spoilage in different types of food and the methods of food preservation. Food spoilage depends on degree of perishability in the food. Nonperishables are usually foods with low water activity such as foods w a lot of sugar or salt. Perishable items on the other hand have higher water activity such as meat. And semi perishables are items such as nuts. Methods of food preservation include: canning, boiling, keeping at low temps (freezing and refrigeration), and pasteurization. Canning is similar to autoclaving in that it brings the liquid to high temps under pressure. However if the food has a low ph then bringing it to high temperatures is not really needed since most pathogens can not withstand it. Flavor depends on how long you keep temperature: low temp holding, high temp low time, ultra high temp (this one technically is not sterilization but yolo) Make sure food doesn"t get into danger zone.
