microlab pasteurization and sterilization

heat treatment is applied to

reduce or destroy microbial activity and enzyme activity

categories of heat treatment

pasteurization and sterilization

heat treatment preserves

food quality and ensures the safety of the food

describe pasteurization

mild heat treatment in which food and beverages are usually heated to <100°

pasteurization destroys enzymes and kills a part but not ___

all the microorganisms that are present

pasteurization is named after the scientist

louis pasteur

minimal heat treatment is sufficient to destroy ___

the most heat-resistant, non-spore forming pathogenic organisms

what microbes are generally associated with milk

mycobacterium tuberculosis and coxiella burnetti

what is LTLT

low temperature long time

in LTLT food product is heated to

62.8° for at least 30 mins

LTLT is also known as

batch or holding method

describe HTST

high temperature short time ; continuous, energy efficient, minimizes damage to the food being treated and it efficient in destroying pathogens

in HTST the food product is heated to

72° or 161° for 15 seconds

HTST is also known as

flash pasteurization

HTST requires

heat exchange

balance tank

holding tanks

holding tubes

types of pasteurization

LTLT and HTST

describe food sterilization

process that implies the application of heat above 100°

range of temperature for food sterilization

110-121°

severe heat of sterilization does what to micoorganisms

inactivates or kills the most heat resistant microorganism spores of clostridium botulinum

most food products cannot withstand the severe heat without

degrading the taste and nutrition

describe canning

preservation of foods in sealed containers

canning involves what process as the main prevention method of spoilage

sterilization

who is the father of canning (1795-1810)

nicolas appert

what determines the temperature of the heating treatment that is to be applied to it

pH level

the more acidic a product is the ___ the heat treatment

milder (lower and shorter)

vegetative microorganisms will grow from the spores as soon as conditions are favorable if ___

spores are not completely inactivated in canned goods

where is the sterilization process in canned products performed

in autoclaves and retorts

typical foods that are canned (foods without high fat and oil)

fruits, beans, vegetables, salmon, sardines, and vegetables

describe UHT

ultra high temperature

UHT involves a food product that is subjected to

heat above 135° for 1-2 seconds

what is sterilized separately in UHT

product and package

examples of UHT products

long milk, tetra pack fruit juices, and soups

pH level of food is a direct function of ____

the free hydrogen ions present in food

define pH

as the negative log of the hydrogen ion concentration

most foods are naturally

acidic w/ pH level less than 7

examples of basic foods

egg whites, sweet corn, and some baked goods

the growth of microbes, (yeast molds, and bacteria) are prevented by

very low or high pH

yeast and mold can tolerate ____ than most bacteria

lower pH

pH level of food determines

the time and temperature of heat treatment needed

food spoilage define

the deterioration of food quality, texture, taste, and nutrition

most common causes of food spoilage

bacteria, yeast, mold

enzymes that are naturally present in food are capable of

speeding up chemical reactions between oxygen and food components

foodborne illness categories

food intoxication and food infection

describe food intoxication

it occurs when the pathogenic microorganism secretes a toxin in the food product

describe food infection

it occurs when the microorganisms multiply in food until it reaches the minimum infective dose (MID)

MID represents

the lowest number of microorganisms needed to cause illness in humans

define shelf life

length of time that a food product can be held under recommended or reasonable storage conditions and still maintain its acceptable quality

methods to detect food spoilage

pH indicators and aerobic plate count

acidity increases as

the food spoils —> acidity is quantified to measure food quality

what is used in pH indicators

pH electrodes/meters or titration

the purpose of aerobic plate count is to determine

number of microorganisms in a product

suitable colony counting range is

25-250

spiral plate method is

the official plate count method used in the USA

the goal of food packaging is to

contain food in a cost-effective way that maintains food safety, meets consumer demands, and minimizes environmental impact

packaging technology must balance food protection

with energy and material costs, environmental and social impact