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Food and
Microbes
Test 6 Notes
CANNING
 is the process of heating the product

at a specified temperature for a
specific length of time (pasteurizing)
...
FREEZING
 is the process of chilling foods to

at least 0°F.
 It can be used with all foods
 True freezing is not possi...
DRYING
 is the process of dehydrating

foods until there is not enough
moisture to support microbial
activity.
 It can b...
FERMENTING
 is the process of encouraging the

growth of “good bugs” to inhibit
the “bad bugs” that can spoil food.
 It ...
PICKLING
 is the process of soaking food in a solution

containing salt, acid, or alcohol.

 It can be used with most fo...
CURING
 is similar to pickling, and uses salt,

acid, and/or nitrites.
 It is used for meat and fish.
 Simple, modern c...
SMOKING
 is a complementary process to

curing that improves flavor and
appearance, and can also act as
a drying agent.
...
SEALING
 is a process of covering food to

keep out air, which delays (but
does not stop) the activity of
spoilage organi...
Importance of Bacteria
 It would be impossible to make cheese without a starter

culture. As the culture grows in the mil...
Animal Slaughter
 Many countries have poor

sanitation and animal
processing methods
 What do we know about the

growth ...
How do these processes
compare? Sanitary wise?
Microbial growth?
African Cow
Australian Sheep
What’s
Next?

Tuesday: Local Culture
Wednesday: Brief Review of
Methods and Articles
Thursday: In Computer Lab
Friday: Qui...
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Food Preservation Methods and Food Processing

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Microbes are important to our food; however, there are processes that can eliminate the "bad bugs" from our food. Dive into this presentation for a look at 8 different methods of food preservation. Take a look at 2 different ways of meat processing and view those differences.

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Food Preservation Methods and Food Processing

  1. 1. Food and Microbes Test 6 Notes
  2. 2. CANNING  is the process of heating the product at a specified temperature for a specific length of time (pasteurizing)  vacuum sealing the pasteurized food in special glass jars  fruits, vegetables, meats, seafood, and some prepared foods.  Home Methods VS Industrial Methods
  3. 3. FREEZING  is the process of chilling foods to at least 0°F.  It can be used with all foods  True freezing is not possible in the freezer compartment of your refrigerator where the temperature is typically much warmer, between 10°F to 32°F.  Easy method
  4. 4. DRYING  is the process of dehydrating foods until there is not enough moisture to support microbial activity.  It can be used with most foods  Several different techniques, relatively easy to do and require no special equipment.  Meals-Ready-to-Eat (MRE)
  5. 5. FERMENTING  is the process of encouraging the growth of “good bugs” to inhibit the “bad bugs” that can spoil food.  It can be used with many types of foods  Produce a wide range of products such as wine (from grapes), sauerkraut (cabbage), cured sausage (meat), and yogurt (milk).  produced without any special equipment.
  6. 6. PICKLING  is the process of soaking food in a solution containing salt, acid, or alcohol.  It can be used with most foods  Most methods require no special equipment.  However, pickled foods can be unsafe if prepared carelessly or stored at room temperature.  Pickling is often combined with another method, such as fermenting, canning, or just refrigerating
  7. 7. CURING  is similar to pickling, and uses salt, acid, and/or nitrites.  It is used for meat and fish.  Simple, modern curing methods often reduce the amount of salt and nitrites, which may require that you refrigerate or freeze the final product.  Some curing methods also employ a secondary process such as fermenting, smoking, or sealing.
  8. 8. SMOKING  is a complementary process to curing that improves flavor and appearance, and can also act as a drying agent.  Smoked meats are less likely to turn rancid or grow mold than unsmoked meats.
  9. 9. SEALING  is a process of covering food to keep out air, which delays (but does not stop) the activity of spoilage organisms.  It is used primarily as a complementary process to other methods such as drying or freezing.  Both fat sealing and vacuum sealing methods are relatively easy.
  10. 10. Importance of Bacteria  It would be impossible to make cheese without a starter culture. As the culture grows in the milk, it converts the sugar lactose into lactic acid, which ensures the correct level of acidity and gives the cheese it  In yogurt and other fermented milk products, the culture is responsible for the taste and texture of the final product.  Probiotic cultures have become popular in dairy products because of their health benefits  Meat starter cultures are used to make dried, fermented products such as salami, pepperoni, chorizo and dried ham  Yeasts are responsible for the fermentation process which produces alcohol in wine.
  11. 11. Animal Slaughter  Many countries have poor sanitation and animal processing methods  What do we know about the growth of bacteria?  How would the “normal microbiota” help in the breakdown of tissue? How would the “normal microbiota” influence the growth of “bad bacteria.”
  12. 12. How do these processes compare? Sanitary wise? Microbial growth? African Cow Australian Sheep
  13. 13. What’s Next? Tuesday: Local Culture Wednesday: Brief Review of Methods and Articles Thursday: In Computer Lab Friday: Quiz/Mini Test over Methods & Computer lab if needed Monday: Start Microbial diseases of Skin and Eyes

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