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31 Cards in this Set
- Front
- Back
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4 types of foodbourne intoxication
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staph, c. botulinum, bacillus cereus, mycotoxin
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where is staph found
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protein, low water activity, nose
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what are the symptoms of staph
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enterotoxin (diarrhea, vomiting, NO fever)
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will staph withstand heat
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yes
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what does c. boltulinum cause
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death
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will c. botulinum withstand heat
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no
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where is c. botulinum found
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canned foods (anaerobic)
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infant botulism
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associated with honey, misdiagnosed as SIDS
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symptoms of bacillus cereus
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projectile vomiting (emetic)
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what is bacillus cereus associated with
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rice at oriental resaurants
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hisotry of canning
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napoleon bonaparte and nicholas appert
materials evolved (tin>aluminum) |
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principles of canning
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goal is to get air out and to heat it so microorganisms can't grow
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processing conditions of canning
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high acid foods use boiling water method
low acid foods use pressure canning method |
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applications of canning
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fill cans, take out air, heat, cool
(over-heated can cause defects) |
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history of irradiation
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started with preventing mold in wheat flour and recently has prevented pathogenic bacteria in meat
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principles of irradiation
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control and eliminate pathogenic bacteria (direct and indirect)
radura shows that food has been irradiated |
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processing conditions of irradiation
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gamma rays- pass deeply through food
high energy electron beams- don't pass through very far xrays- similar to gamma, in development |
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applications of irradiations
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low doses (under 1 kGy)
medium (1-10 kGy)-controls some organisms high (10+ kGy)-controls all microorganisms of public concern |
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what is extrusion
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food is forced through cylindrical barrel in order to form, shape, and sometimes cook
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conditions of extrusion
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low moisture process
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extrusion process
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high temperatures, food goes a die, used in flour potatoes high-starch products
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extrusion applications
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breakfast cereal (flaked, puffed, & mixes)
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direct expansion extrusion
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cooks, shapes, and texturizes product
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pellet-to-flaking extrusion
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makes cereal
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main unit operations and technologies of extrusion
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preconditioning, extrusion-cooking, drying & toasting
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history of freeze drying
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instant coffee, instant noodles,
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principles of freeze drying
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freezes under low pressure, ice evaporates without going through liquid phase
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advantages of freeze drying
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tastes fresh, stays fresh, looks fresh, weighs less
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spray drying
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put into chamber of hot air to remove water and create powder
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major requirement of spray drying
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so dry that it droplet won't stick to anything
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products of spray drying
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milk powder, whey powder, baby formula, dry cream
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