Amino Acids Overview, Types of Food Poisoning and High Risk Foods

Amino Acid

Molecules that combine to form proteins, the building blocks of life.

Essential Amino Acids

Amino acids that the body cannot make by itself and must obtain from food.

Protein Complementation

Eating different Low Biological Value (LBV) protein foods together to obtain all essential amino acids.

High Biological Value

Protein foods containing all essential amino acids.

Low Biological Value

Protein foods containing one or more essential amino acids.

Pasteurization

Heating fresh milk to 72°C for 15 seconds to eliminate pathogenic microorganisms.

Homogenized

Forcing milk under high pressure through a fine sieve to prevent fat separation.

TVP

Textured Vegetable Protein made from soya bean flour, sold as chunks or mince.

Quorn

High protein fungus-based food sold in chunks, filets, and mince.

Tofu

Soya bean curd created from treated soya milk, sold as soft, firm, or smoked.

Coagulation

Process where a liquid changes into a solid or semi-solid state.

Denaturation

Unfolding of proteins' 3-D structure due to factors like heat or pH changes.

Hydrochloric Acid

Acid in the stomach that denatures proteins by unfolding their structure.

Enzymatic Digestion

Breakdown of proteins into shorter polypeptides by enzymes like pepsin.

Enterocytes

Cells in the small intestine where tripeptides and dipeptides are further broken down.

C-Helical Proteins

Proteins in a helical structure in solution.

Coagulated Proteins

Proteins that have undergone coagulation, forming a solid or semi-solid mass.

Whole Proteins

Proteins that are chewed, swallowed, and enter the stomach intact.

Oven

Used for baking and cooking products through dry heat.

Hob

Used for techniques like frying, boiling, and steaming.

Grill

Used for grilling and toasting food.

Chopping Board

Used to prepare ingredients and protect the work surface, often color-coded.

Campylobacter

Found in raw poultry, meat, milk, and untreated dirty water

E. Coli

Found in beef (especially mince beef), raw milk, and dirty water

Salmonella

Found in raw and undercooked poultry, eggs, and raw milk

Listeria

Found in soft cheeses, cheese made from unpasteurised milk, salad vegetables, and pates

Staphylococcus Aureus

Found on people (hands, nose, mouth, skin, cuts, skin infections), raw milk, cold cooked meats, and dairy products

High Risk Foods

Foods ideal for bacterial growth, high in protein and moisture, requiring prevention of cross-contamination

Food Spoilage

Deterioration of food quality or safety, caused by natural ripening, enzymes, or bacterial contamination

Denaturation & Coagulation

Protein molecules breaking bonds due to heat, acid, or movement, leading to structural changes; coagulation is the joining of denatured protein molecules

Gelatinisation

Starch molecules absorbing liquid when heated, bursting, and thickening, used in making cheese sauce or gravy

Ripening

Natural process causing food deterioration or unsafety, influenced by enzymes and bacteria under specific conditions

Enzymes

Biological catalysts in living organisms that accelerate chemical reactions

Bacteria

Pathogenic microorganisms causing illness if consumed

Contamination

Presence of harmful microorganisms or chemicals in food

Food Poisoning

Illness from consuming food or water contaminated by specific pathogenic bacteria

Temperature Danger Zone

Range between 5 and 63 degrees Celsius ideal for bacterial growth, requiring minimization of food exposure

Leavening

Process of making dough rise using agents like yeast or baking soda to create carbon dioxide bubbles

Kneading

Process of stretching gluten in dough to provide structure and texture

Frozen Food Zone

Ideal storage temperature for frozen food at -18 degrees Celsius

Refrigerated Food

Should be kept below 5 degrees Celsius for storage

Hot Food Zone

Food should be stored above 63 degrees Celsius, ideally at 75 degrees Celsius

Cold Food Zone

Food storage temperature range between 1-4 degrees Celsius

Leavening Agents

Substances like yeast or baking soda used to create carbon dioxide bubbles in dough for rising