carbohydrates‚ fats) - same as humans! 2) suitable temperature 3) moisture (water) 4) [if aerobic] air 5) suitable pH 6 – 7.5 Bacteria and fungi thrive in warm‚ moist conditions‚ rich in nutrients Food spoilage and food preservation Discuss a named example of food spoilage by fungi Aspergillus flavus Aspergillus flavus is a fungus. It grows by producing thread like branching
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Preservation of Food with Ionizing Energy Lesson 10 1 Assigned Readings – n Smith‚ J.S. and Pillai‚ S. 2004. Irradiation and Food safety. Food Technol. n Fact sheet on Food Irradiation http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets/labelling-food-packaging-and-storage/irradiation/eng/1332358607968/1332358680017 n Frequently Asked Questions regarding Food Irradiation 2 Terminology n Radiation ¨ ¨ n Food irradiation ¨ n Rays of energy Emission and propagation of
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Food Packaging Food packaging draws on disciplines like chemistry‚ microbiology‚ food science and engineering. About 25% of the ex-factory cost is for packaging and thus provides the challenge for food packaging technologists to design and develop functional packages at low cost. Today packaging is pervasive and essential. It surrounds‚ enhances and protects the goods from processing and manufacturing through handing and storage to final consumption without packing‚ materials would be messy
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from Penicillium‚ as phialide production in Penicillium and a related genus is always successive‚ not simultaneous (Hocking‚ 2006). The genus was first described almost 300 years ago and is an important genus in foods‚ both from the point of view of spoilage and mycotoxins production (Pitt and Hocking‚ 1997). There are over 200 species of Aspergillus occupy divers ecology worldwide; within section the two predominantly aflatoxin producing species are A. flavus and A. parasitucus (Pitt and hocking‚
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and transferred out 132‚000 WIP‚ending 25‚000 Accounted for 169‚000 Inspection occurs at the 100% completion stage. Normal spoilage is 5 % of the good units passing inspection. 1. Compute the normal and abnormal spoilage in units. 2. Assume that the equivalent-unit cost of a spoiled unit is $10.Compute the amount of potential savings if all spoilage were eliminated‚ assuming that all other costs would be unaffected. Comment on your answer. 2. In October 2005‚ Mendonza Co. incurs
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CHAPTER 18 SPOILAGE‚ REWORK‚ AND SCRAP TRUE/FALSE 1. Reducing defects helps to reduce costs‚ but it does not make the business more competitive. 2. Scrap and rework are considered to be the same thing by managerial accountants. 3. Spoilage can be considered either normal or abnormal. 4. Counting spoiled units as part of output units in a process-costing system usually results in a higher cost per unit. 5. Under the FIFO
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DIFFERENT STORAGE TECHNIQUES FOR FRUITS AND VEGETABLE Food spoilage: Every change in food that causes it to lose its desired quality and eventually become inedible is called food spoilage or rotting. Factors affecting storage life The natural limits to the post-harvest life of all types of fresh produce are severely affected by other biological and environmental conditions: Temperature: An increase in temperature causes an increase in the rate of natural breakdown of all produce as food reserves
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1. Introduction | | Every town/municipality’s name in the province of Cebu is connoted with its roots or history. The name Daanbantayan was derived from two words: the word "Daan" (which means "old" in the Cebuano language‚ and the word "Bantayan" which refers to a place that served as a "look-out-station" for Moro raiders before the Spaniards obtained control of the Philippines. Since then‚ Daanbantayan has been growing into a progressive municipality until it becomes a first class one. It
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Major References http://www.foodsafetysite.com/educators/competencies/general/spoilage/spg1.html http://www.livestrong.com/article/538862-what-causes-food-to-spoil-what-prevents-food-from-spoiling/ http://www.livestrong.com/article/523460-does-light-affect-how-fast-foods-spoil/ http://www.healthandwelfare.idaho.gov/Portals/0/Health/FoodProtection/Employees%20Guide%20to%20Food%20Safety.pdf Father Saturnino Urios University HS Department - Basic Education Morelos Campus Libertad‚ Butuan
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make sure that the fish that is going to be preserve is new and still fresh. The method of Chilling and Freezing; if the fish is exposed to a low temperature environment‚ the growth of the microorganisms could be prevented; this could lead to spoilage prevention. The appropriate temperature is 0 degree Celsius which involves the use of ice or a refrigerator. The use of ice for chilling is very much convenient and widely used in the markets. If you are going to use ice for fish preservation
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