University:
California State University, Northridge
Course:
FCS 321/L | Contemporary Issues in Foods and Nutrition and Lab
Academic year:

2024
Views:

252

Pages:

23
Author:

freumhsdt

Food Technology What causes food poisoning? What are some harmful microorganisms? Harmful Microorganisms Salmonella 1. Most common harmful microorganism in food 2. Found in eggs, poultry, unpasteurized milk, and certain fruits 3. 1.2 million illnesses and 450 deaths each year 4. Symptoms: Fever diarrhea, vomiting, stomach pain, and nausea Escherichia coli 1. 96,000 illnesses and 31 deaths each year 2. Found in ground beef, unpasteurized milk and dairy products, fruits, vegetables, and contaminated water 3. Symptoms: Vomiting, stomach pain, severe diarrhea, and kidney failure Clostridium botulinum 1. Found in improperly canned foods and tainted water 2. Look out for cans with dents and bulges 3. Killing this bacteria alone will not get rid of the toxin that C. botulinum releases into the food 4. Symptoms: double vision, muscle weakness, nausea, flaccid paralysis Helpful Microorganisms Lactobacillus 1. Found in yogurt, milk, fermented vegetables, wine, and bread 2. Used to prevent diarrhea, vaginal infections, constipation, and high cholesterol Saccharomyces cerevisiae 1. AKA “baker’s yeast” 2. Lowers cholesterol, decreases blood glucose, improves immune functions, decreases risk of cancer, and increases nutrient absorption Natural Microbial Prevention Methods Keeping the pH Low 1. Increased acidity can be naturally found in foods like fruits, veggies, soy, and spices. 2. Fermentation can also help in maintaining a low pH (i.e. pickling) Proper Temperature 1. Avoid the “danger zone” which is between 40˚ and 140˚F 2. Properly store foods according to package instructions and cook them thoroughly until they have reached their ideal temperature (this can vary) Adding Antimicrobials 1. Spices can help add a antimicrobial effect to foods 2. Cinnamon - yeasts Oregano - fungus called “carvacrol” Cumin - anti-inflammatory Garlic - antifungal Clove - antifungal Industrial Food Safety Methods Pulsed Electric Fields (PEF) 1. Mainly used in liquid foods and drinks 2. Considered “Non-thermal” process 3. Spores are viruses remain unaffected Oscillating Magnetic Fields (OMF) 1. Uses a plastic bag and a pulsating mechanism with a frequency of about 280 kHz 2. Inhibits the growth of bacteria during the packaging process, extending shelf life High-pressure Processing (HPP) 1. Applies hydrostatic pressure to destroy microorganisms 2. Ineffective towards the killing of spores 3. Used widely in industrial settings due to its ability to kill a vast majority of microorganisms without compromising nutrient content Pulsed Light Technology (PLT) 1. Uses a high intensity form of light energy to damage the cell membranes of harmful bacteria 2. Equivalent to about 20,000x the intensity of sunlight 3. Reduces the use of chemicals such as hydrogen peroxide Globalization of Food Supply Denmark 1. Successfully eradicated Salmonella poisoning, specifically in poultry 2. Via strict protocols, screenings, and using overall safe preparation methods New Zealand 1. Mycoplasma bovis 2. Planning to eradicate the bacteria through the slaughtering of cows 3. Killing the infected cows will stop the spread of this harmful bacteria How does this relate to the Meal Manager? Meal Manager We can prevent food-borne illnesses via microorganisms by…. Washing our hands with soap and water before and after handling food Washing produce before consuming Preparing foods safely (i.e. cooking at the right temperature, sanitizing meal prep stations) Supporting bills having to do with food safety

Food Technology

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