Hazardous Food Research Paper

1133 Words 5 Pages
Microbiological Control
1. Evaluation of Potentially Hazardous Foods
Food is potentially hazardous food if it consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic micro-organisms. Specific recommendations for ensuring the safety of potentially hazardous food are stated along with sanitary practices recommended for the storage, preparation, display, and service of food.
Table 3. Potential Hazards in pies
Ingredients Potential Pathogens Process Control
Fruits and vegetables Salmonella spp., Shigella spp., enterohemorrhagic Escherichia coli, Listeria monocytogenes, Bacillus cereus, Clostridium botulinum,
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The control of the moisture content in foods is one of the most basic exploited preservation strategies. Water activity is defined as the ratio of water vapor pressure of the food substrate to the vapor pressure of pure water at the same temperature. The water activity can be manipulated in foods by a number of means, including addition of solutes such as salt or sugar, physical removal of water through drying or baking, or binding of water to various macromolecular components in the food. The water activity for optimum growth level of most microorganisms is 0.97 - …show more content…
Preservatives
Ascorbic acid is a form of vitamin C and is used as an antioxidant preservative. Ascorbic acid and its salt such as calcium ascorbate are added to food to slow down the oxidation reaction, which, for example, causes browning of newly-cut apples. Increased acidity caused by the addition of vitamin C addition, helps to prevent microbial growth and therefore preserves the freshness of the product. Provided there is good manufacturing practice, the amount of ascorbic acid that can be added to food is unrestricted.
Citric acid and its usage as food preservative is similar to that of ascorbic acid. Beside enhancing flavor and adding acidity to adverse microbial growth, it can also serve as an emulsifying agent. These two compounds can be found in natural foods such as fruits and vegetables; however, since they are unstable if exposed to high heat, these two chemicals are often added even though the cooked filling is made from fruits that already contain these substances. There is no restricted amount of citric acid used in food as long as there is good manufacturing

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