FSC 211 Chapter Notes -Irradiation, Pressure Cooking, Microorganism
Document Summary
Why: prevent spoilage + illness, reduce/eliminate waste (loss of food, preserve/improve quality, preserve/protect nutritional value, make seasonal foods available year round, develop new products (also convenience factor ) How: prevent biological, chemical and physical changes. Depends on: risk associated with prod. (e. g. type and number of microbes/pathogens, sensitivity of food to heating and microbes to destruction, other preservation methods which might be used in conjunction. Sterilization--complete destruction of all microbes (often too intense for foods) Commercial sterilization--destruction of all pathogens + nearly all normal spoilage microbes (commonly used) Low order heat treatment--destroys pathogens, but some spoilage microbes remain (use with sensitive products or if addional methods applied) Note: want mildest yet most effective (safe) treatment for products. A time-temperature combination: the application of heat to food for scientifically determined time. It is specific for product, container type + size, equipment. It depends on having reliable information about heat resistance of microbes in prod: calculated process should be tested.
