FN MODULE 5

• Food spoilage


  The loss of desirable food quality
• Causes of food spoilage

  • Physical Spoilage
  • (Bio)Chemical Spoilage
  • Biological Spoilage
• Food security


  The assurance of enough calories for the population's health and well-being
• Food safety


  The assurance that illness will not result from consuming foods due to naturally occurring hazards or when consumed in their intended use
• Food defense

  The assurance that illness will not result from consuming foods due to hazards that are intentionally introduced to them
• Scope of food defense includes economically motivated and bioterrorism
• Safe food

  Consumers with zero risk (not possible but can be minimized), Industry with acceptable risk
• Food production and handling process

  1. Production

  2. Processing

  3. Distribution

  4. Consumption
• Food hazards

  • Physical Hazards (hair, metal, glass, soil, wood, insect parts)
  • Chemical Hazards (pesticides, toxic metals, detergents, additives, preservatives)
  • Biological Hazards (bacteria, fungi (yeast and molds), viruses, parasites)
• Foodborne parasites

  • Taenia solium (pork)
  • Taenia saginata (beef)
  • Enterobius vermicularis
  • Ascaris lumbricoides
  • Paragonimus westermani
• Bacteria are responsible for foodborne illnesses that require hospitalization
• All raw foods contain certain amounts of microorganisms
• Most food processing techniques only reduce, not eliminate microorganisms
• Microorganisms are easily reintroduced to cooked or processed foods when improperly handled
• Bacteria are ubiquitous (found in intestinal tracts of healthy humans and animals, human skin surfaces and nasal passages, human and animal wastes, soil and vegetation)
• One's microbiome is affected by genetic makeup, microbes encountered through the life cycle, and diet
• People with diabetes have less microbial diversity in their guts
• People with high energy-harvesting efficiency microbiota are more likely to become obese
• Pathogens are fastidious and require expensive techniques for detection
• Total Aerobic Plate Counts (TPC)

  Indicator of food hygiene, counts of 10^5 cells/gram are still considered acceptable
• Factors related to microbial growth and disease

  • Storage at ambient
  • Improper cooling
  • Improper warm holding
  • Use of left overs
  • Improper thawing
  • Extra large quantities prepared
  • Food workers
  • Contaminated raw foods
  • Food contact surface contamination
• Factors affecting microbial growth

  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
• Potentially Hazardous Foods


  Food in which microorganisms can grow rapidly, previously involved in disease outbreaks, often moist, contain protein, low acid (Milk, Meat, Fish, Potatoes, Shell Eggs, Poultry, Shellfish, Rice, Seeds, Garlic and Oil Mixtures, Tofu, Sliced Melons, Synthetic Ingredients)
• Danger zone

  41F (5C) - 135F (57C)
• pH ranges of some foods

  • 1.0-4.5 - high acid (limes, pickles, vinegar, mayo, etc)
  • 4.5-7.0 - acidic (beef, pork, veal, chicken, milk)
  • 7.0-14.0 - basic (soda, crackers, egg white)
• Water activity of some foods

  • 0.1-0.85 - crackers, candy, flour, crisp bacon
  • 0.85-1.0 - raw bacon, meats, soft cheese, poultry (PHF)
• When to wash hands

  • Using the rest room
  • Before and after handling raw foods
  • Touching the hair, face or body
  • Sneezing, coughing or using a handkerchief
  • Smoking, eating, drinking
  • Touching aprons or clothing
  • Touching unsanitized equipment, work surfaces or washcloths
• Gloves must NEVER be used in place of handwashing
• Gloves should be changed as soon as they become soiled or torn, before beginning a different task, and at least every 4 h during continual use
• Use one cutting board for fresh produce and a separate board for meats, fish and poultry to avoid cross contamination
• Proper cooking temperatures

  • Poultry - 74C, 15 s
  • Ground Meats - 68C, 15 s
  • Pork, Beef, Lamb - 63C, 15 s
  • Fish - 63-74C, 15 s
  • Leftovers - 74C, 15 s
• Safe food is a moving target, the problem is never solved completely because change is constant
• Sugars in ready-to-drink beverages


  At the point of purchase, attributes such as appearance, color, shape, and size contributes to the food quality and the decision to buy, but the decision for repeat purchase is based on flavor and internal quality
• Soluble Solids


  Sugars, acids, and some dissolved vitamins, fructans, proteins, pigments, phenolics, and minerals, can be expressed as Total Soluble Solids (TSS) and Soluble Solids Content (SSC)
• Refractometer


  Measures when light is visible or bent when it moves from air into sample
• Degree Brix


  Represents the dry substance content of solutions containing mainly sucrose, e.g. a juice with 25 degree Brix will contain 25g of sugar (sucrose)/100 g of solution
• Sugar to Calories


  1 g sugar = 4 kcal
• How to compute calories

  1g/4kcal = given g/x kcal
• How to compute for rice

  given = y cup rice/answer to first cal
• Calorie levels

  40 cal is low, 100 cal is moderate, 400 cal or more is high