Unit 1. Food Safety and Spoilage Terminology

These flashcards cover essential terms and definitions related to food safety, spoilage, and preservation, providing a concise study tool for those preparing for exams in food technology.

Food Defense

Activities associated with protecting food from intentional contamination. The concept of this is to purposefully address the issue of intentional agents that might introduce a hazard in the food supply.

Food Safety

The assurance that food will not cause harm to the consumer when prepared and/or eaten according to its intended use. Involves activities associated with protecting food from intentional contamination.

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. Most of this is the result of eating food that has been CONTAMINATED.

Food Security

Activities associated with ensuring the adequacy of food supply. It exists when all people, at all times, have physical and economic access to sufficient, safe, and nutritious food that meets their dietary needs and preferences for an active and healthy life.

Nutrition Security

A situation in which all individuals and households are food-secure, have good access to preventive and curative health care, and undertake healthy and sustainable care practices.

Food Hazards

Any substance in food that can cause illness or injury.

Biological Hazards

Pathogenic bacteria, fungi, and viruses that can cause foodborne illnesses.

Manifestations: gastrointestinal distress, diarrhea, vomiting, and sometimes death.

Physical Hazards

Materials that enter the food production chain: stones, bone fragments and wire pieces.

Manifestations: choking, or oral or internal cuts, but rarely result in death.

Chemical Hazards

Harmful chemicals that can come from additives, plant & animal toxins, or certain metals.

Manifestations: gastrointestinal distress, organ damage, and immunological reactions that may result in death.

Bacteria

are everywhere—in the air, in the water, in the ground, on our food, on our skin, inside our bodies.

Beneficial Bacteria

fight harmful bacteria, aid the digestion of food, and produce certain nutrients. In food production, bacteria make possible the manufacture of many foods.

Unbeneficial Bacteria

responsible for food spoilage, they cause souring, putrefying, and decomposition, and may or may not cause disease.

Disease-causing bacteria, or pathogens

cause most food borne illness, the bacteria we are most concerned with.

FATTOM

Conditions that support bacterial growth: Food, Acidity, Temperature, Time, Oxygen, Moisture.

F - FOOD

A suitable food supply is the most important condition needed for bacterial growth. Most bacteria prefer food that is high in protein.

A - ACID

Very acidic food (pH below 4.6) will not normally support/slow down the rate of growth of diseasecausing bacteria.

T - TEMPERATURE

disease causing bacteria can grow within 40°F to 140°F (4°C to 60°C)

T - TIME

Under ideal conditions, bacterial cells can double in number every 15 to 30 minutes.

O - OXYGEN

Bacteria also differ in its requirement for oxygen.

M - MOISTURE

Bacteria grows well with high levels of moisture. Disease-causing bacteria can only grow in food items that have an Aw higher than 0.85.

Chemical Hazards

include any chemical substance hazardous to health. Can come from additives, plant & animal toxins, or certain metals.

Puffer Fish Poisoning

Organs of this fish contain tetrodotoxin, which can cause seafood poisoning.

Histamine Food Poisoning

also called as scombrotoxism, excessive histamine accumulation in fish (especially tuna).

Physical Contamination

contamination of food with objects (not toxic but may cause injury/discomfort)

Food

are organic substances which are consumed for nutritional purposes. Contains macro and micronutrients. Can be classified based on their sources: plant/animal origin, and based on the degree of processing.

Microorganism

the most important cause but not the only cause of deterioration of food.

Preservation of Food

primarily connected with the prevention or reducing of activity of microorganisms.

Intrinsic Factors

1. pH Level

2. Water Activity (Aw)

3. Nutrient Content

4. Redox Potential (Eh)

5. Antimicrobial Constituents

Extrinsic Factors

1. Temperature

2. Relative Humidity

3. Atmosphere

4. Storage Time

Spoilage Mechanism

Any change that renders food unfit for human consumption.

• Contamination by microorganisms.

• Insect infestation

• Physical and chemical changes

Physical Spoilage

due to physical changes or instability. moisture loss or gain, moisture mitigation between different components, and physical separation of components or ingredients.

Glass Transition Temperature (TG)

is a specific temperature at which certain components in food change from a hard, glassy state to a soft, rubbery state. It is more relevant in preserving food texture and preventing spoilage in frozen and dried foods. Keeping foods below TG helps maintain their quality over time.

Crystal Growth and Cryztallization

involves organized, the solid structures (crystals). This can cause unwanted graininess or changes in appearance, as seen when ice cream develops ice crystals. Exceeding the TG can lead to stickiness, loss of crispness, and increased susceptibility to spoilage, such as when cereals become stale in humid conditions.

Microbial Spoilage

most common cause of foodborne diseases. It is also a common source of food spoilage, which occurs due to the action of microorganisms.

Chemical Spoilage

chemical and biochemical reactions occur naturally in foods and lead to unpleasant sensory results in food products. Microbial growth and metabolism which results in pH changes. Toxic compounds

Oxidation

In presence of oxygen, amino acids convert into organic acid and ammonia. This is the spoilage reaction in refrigerated fresh meat and fish.

Rancidification

used to denominate lipids oxidation through which unsaturated fats (lipids) undergo reaction with oxygen. The consequences in food items are color alteration, off-flavor, and toxic substances formation.

Proteolysis

refers to the breakdown of proteins in food by enzymes, leading to spoilage. It’s when proteins in foods are degraded, resulting in undesirable changes like off flavors, and altered textures.

Putrefaction

Anaerobic breakdown of proteins leading to foul-smelling compounds such as hydrogen sulfide and amines.

Food Spoilage Putrefaction

Anaerobic decomposition of proteins by bacteria, producing foul-smelling compounds.

Food Spoilage Proteolysis

Breakdown of proteins into peptides and amino acids by enzymes.

Maillard Reaction

This reaction occurs in the amino group of proteins, or the amino acids present in foods.

Color darkening, reducing proteins solubility, developing bitter flavors, and reducing nutritional availability of certain amino acids are the common outcomes

Hydrolytic Rancidity

Happens when fats and oils in food break down due to water exposure. This breakdown releases free fatty acids, which can cause food to develop an unpleasant taste and smell.

Pectin

natural substance found in fruits and vegetables that helps maintain their firmness and structure.

Pectin Hydrolysis

Breakdown of pectin in fruits and vegetables causing them to become soft and more prone to spoilage.

Pectin Breakdown

• By enzymes (natural breakdown by microorganisms) - Pectinases

• By Acids or Heat (chemical breakdown)

Process Control of Biological Hazards

The main process of food spoilage are connected with the activity of microorganisms; thus, the prevention of spoilage and the preservation of food demand in the exclusion of microbial activity.

Destruction of Microorganism

Thermal and/or non-thermal processes can kill microorganisms in food materials. Because the reduction og microbial populations occurs logarithmically.

Thermal Process

• Pasteurization

• Sterilization

• Canning Process

• UHT

Non-Thermal Process

• Filtration

• Chemical Disinfectant

• UV Light

Prevention of Microbial Growth

The principal process controls to prevent the growth of microorganisms in food include:

➢ Refrigeration (below 4°C)

➢ Freezing (keep at -18°C)

➢ Hot-holding (60°C or higher)

➢ Packaging

Prevention of Contamination

The third type of process control to enhance the protection of food products against microbial defects is the prevention of contamination by relevant spoilage and pathogenic microorganisms.

Preservation Methods

Techniques used to enhance food quality and safety. It start with the complete analysis and understanding of the whole food chain, including growing, harvesting, processing, packaging, and distribution.

Food Preservation

Involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved.