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• Fermentation


  Process of breaking down of carbohydrates into alcohols and acids, referred to as "anaerobic respiration" - occurs in the absence of oxygen
• Types of Fermentation


  • Alcoholic/ Ethanol Fermentation
  • Acetic Acid Fermentation
  • Lactic Acid Fermentation
• Alcohol/ Ethanol Fermentation


  1. Breakdown of sugar into alcohol and carbon dioxide due to the addition of yeast

  2. Occurs under anaerobic conditions

  3. The final product is ethanol
• Stages of Alcohol/ Ethanol

  • Fermentation
  • Ageing
  • Clarification
  • Extraction
• Alcohol/ Ethanol Fermentation


  • Takes about 1-4 weeks depending on the amount of sugar in the juice extract and the minimum number of yeast cells required to start a viable, active fermentation
  • Temperature: 28-25℃
  • Complete fermentation produces "dry wine"
• Ageing


  1. When fermentation is completed, the wine is siphoned into sterilized containers while the sediments at the bottom of the fermentation vat are discarded

  2. The wine is then stored in oak barrels and left to age for one to two years. This gives the wine its distinct aroma and color. The longer the ageing, the higher the price
• Ways to Clarify Wine

  • Sedimentation and Decantation
  • Filtration
  • Mondavl's Method
• Alcohol by weight (ABW)


  Measures the proportion of the drink's mass which is alcohol
• Alcohol by volume (ABV)


  Proportion of the drink's volume which is alcohol
• Hydrometer


  Used to measure the alcohol content
• Curing


  Another method of food processing that involves the application of salt and other ingredients to draw moisture out and introduce flavor to food
• Four Ways of Curing

  • Pumping Pickle
  • Cover Pickle
  • Dry Curing
  • Combination Curing
• Pumping Pickle


  • Injects the mixture into the meat, takes lesser time for the curing mixture to reach the center of the meat, increases yield by adding weight to the product
• Cover Pickle


  • Submerges the meat in the prepared mixture, the mixture usually consists of salt, curing agents, seasoning, extenders, and additives dissolved in chilled water or a liquid ingredient
• Dry Curing


  • A dry cure mixture is prepared using preferred curing ingredients, the dry cure mixture is then rubbed into the meat by hand
• Combination Curing


  • Either dry curing and pumping pickle or cover pickle and pumping pickle methods can be applied
• Common Ingredients in Processing Food by Curing

  • Salt or sodium chloride (NaCl)
  • Sugar
  • Water
  • Curing agents (Sodium or Potassium nitrate and Sodium or Potassium nitrite)
  • Phosphates
• Dry Cure Mixture


  A cure mixture that has no water or liquid ingredient, covers the meat with the cure mixture by direct rubbing, basic dry mixture: salt and nitrites/nitrates, additives and seasoning
• Food safety is achieved primarily by controlling contamination at the food source. Federal and state regulations, along with local inspections, require vigilance at all levels of food production and distribution.
• Outbreak


  The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food
• Foodborne illness


  An illness transmitted to humans by food
• Many people have experienced the unpleasant effects of a foodborne illness. Symptoms include inflammation of the gastrointestinal tract lining (gastroenteritis), nausea, abdominal cramps, diarrhea, and vomiting. The severity of diarrhea or any of the other symptoms varies depending on the type of causative agent, the amount of the agent consumed, and the age and susceptibility of the immune system of the affected individual.
• What Causes Foodborne Illness?

  • Biological
  • Chemical
  • Radiological
  • Physical
• More than 90% of foodborne illnesses are caused by bacteria, but only about 4% of identified bacteria are pathogenic, that is, able to cause illness.
• Food Infection


  An illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms
• Food Intoxication


  Foodborne illnesses can also be the result of food intoxication or poisoning. Bacteria grow on the food and release toxins; these bacterial products, rather than the organisms themselves, cause illness in the person consuming the now toxin-laden food or beverage
• Toxin-Mediated Infection


  This type of foodborne illness occurs when bacteria enter the intestinal tract and then start to produce the toxin while inside the intestine
• Bacteria that cause food infections via colonization in the intestinal tract

  • Salmonella
  • Listeria monocytogenes
  • Yersinia enterocolitica
  • Shigella
• Salmonella


  • The second most common cause of illnesses in the United States traced to contaminated foods and water, foods most susceptible to Salmonella contamination are meat, fish, poultry, eggs, and dairy products
• Yersinia enterocolitica


  • Destroyed by heat, but can grow in a wide temperature range (32 to106ºF [0 to 41ºC]), the ability of this bacterium to grow at refrigerator temperatures makes it all them or hazardous
• Shigella


  • Poor personal hygiene by food handlers is the number-one cause of Shigella infection, Shigella is carried in the intestinal tract and transferred to the hands of food-service personnel who visit the restroom and do not wash their hands
• Clostridium perfringens


  • One of the top five pathogens contributing to foodborne illness in the United States, most commonly transmitted through meat or poultry that was not adequately heated and/or refrigerated before serving
• Staphylococcus aureus


  • Another top five cause of foodborne illness, ubiquitous (found everywhere)
• Clostridium botulinum


  • The Clostridium botulinum toxin causes botulism, one of the deadliest, but fortunately rarest, forms of foodborne illness, medical advances, including the development of an antitoxin, have contributed to reducing the death rate from botulism to only 5 to 10%
• Bacterial Food Intoxications


  Food intoxication or poisoning occurs when a food that contains a toxin produced by bacteria, such as Clostridium perfringens, Staphylococcus aureus, or Clostridium botulinum, is consumed
• Bacteria causing toxin-mediated infections

  • Escherichia coli
  • Campylobacter jejuni
  • Vibrio
• Escherichia coli (E. coli)


  • A normal inhabitant of the digestive tract in both humans and animals, in its normal environment, it prevents the growth of more dangerous bacteria
• Campylobacter jejuni


  • One of the top five bacteria responsible for foodborne illness, if not number one, is estimated to be responsible for more than 9% of the food-related illnesses and 6% of the deaths attributed to foodborne pathogens annually
• Vibrio


  • Seafood, primarily shellfish, is the major carrier of Vibrio infection
• Mold


  A fungus (a plant that lacks chlorophyll) that produces a furry growth on organic matter