Polytechnic University of the Philippines College of Science Department of Food Technology Sta. Mesa‚ Manila Food Quality Assurance HACCP plan for Cup Noodles Beef flavor (Local Trade) Proponents: Difuntorum‚ Nicole Kyra B. Ostaga‚ Kevin V. Santiago‚ Honey Grace M. Sarne‚ Marah Danica C. Tabor‚ Genevieve D. BSFT 3-1D Prof. Ana. Maria Espiritu October 9‚ 2014 Facility HACCP Team Team Member Name Position HACCP Team Role Signature Difuntorum‚ Nicole Kyra B. Quality Assurance Manager Member Ostaga
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BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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Sterilization: Killing or removing all forms of microbial life (including endospores) in a material or an object. Heating is the most commonly used method of sterilization. Commercial Sterilization: Heat treatment that kills endospores of Clostridium botulinum the causative agent of botulism‚ in canned food. Does not kill endospores of thermophiles‚ which are not pathogens and may grow at temperatures above 45oC. Control of Microbial Growth: definitions Disinfection: Reducing the number
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In 1847 Ignaz Semmelweiss discovered that healthcare associated infections (HCAIs) were commonly transmitted by the hands of healthcare workers and hand washing was an important component in breaking the chain of infection (Weston‚ 2008 and World Health Organization (WHO)‚ 2009). Hand washing helps to control infection rates (Weston‚ 2008) and is the simplest and most effective way to break the chain of infection and prevent HCAIs (Pittet & Boye‚ 2001). This assignment will examine the chain of
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Identification and characterization of Pierisin gene in P. napi The strategy was followed to amplify the Pierisin-6 gene was given in the supplementary Fig. 1. The mRNA of pierisin-6 gene was purified from the total RNA of fifth instar larvae of P. napi‚ the conserved region was amplified using gene specific primers (supplementary table-1)‚ cloned into pGEM®-T vector and sequenced. Further‚ 3’ and 5’ untranslated regions of pierisin-6 gene were identified by 3’/5’ RACE-PCR. The amplified cDNA sequence
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CHAPTER TWO Beneficial bacteria in the environment and their uses. In today’s world‚ the environment and its related issues are steadily gaining a lot of importance. Some bacteria are helpful and are used to obtain balance in the environment. It has been seen that helpful bacteria are useful in dissolving organic sludge from water‚ breaking down the growth of algae‚ reducing the various noxious odours such as hydrogen sulfide odours‚ reducing ammonia levels‚ promoting faster growth of fish in the
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1. Using the date of onset for each case from Table 1‚ construct a simple ‘cases against time’ chart of the outbreak. From THIS data suggest when common exposure to infection may have occurred and explain your reasoning. Table 1. Cases against time. Date | Number of cases by area. | Total number of cases | | Town A | Town B | Village Y | Farm K | | 5th July | | | 1 | | 1 | 11th July | 2 | | 2 | | 4 | 12th July | 3 | | 1 | 1 | 5 | 13th July | 5 | | 3 | | 8 | 14th July
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Steven-Johnsons syndrome (peeling rash‚ blisters‚ itching)‚ agranulocytosis (low WBC count‚ sore throat‚ fever)‚ aplastic anemia (bruises or bleeding that is caused easily‚ and liver (yellowing of the eyes‚ dark urine) or lung injury. It can also cause clostridium difficile associated diarrhea which is caused by a type resistant bacteria. Manifestations of this include diarrhea‚ abdominal pain‚ or hematochezia. If this medication is used over a longer period of time it can cause thrush or a yeast
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person. So unlike other diseases it wouldn’t be any benefit to vaccinate a few since each individual must be vaccinated separately since it is not a contagious disease. Tetanus happens when someone gets a dirty wound that contains a bacteria called Clostridium tetani. The spores in this bacteria grow into a strong toxic called tetanospasmin that damages your muscles and causes stiffness leading to Tetanus. The incubation period can be as short as 24 hours and as long as many months. The average time period
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CELL INJURY: CAUSES OF CELL INJURY‚ MECHANISMS OF REVERSIBLE AND IRREVERSIBLE CELL INJURY. CELL INJURY. Causes of cell injury range from gross mechanical external causes to mild endogenous causes as genetic lack of enzymes etc. Virtually all forms of tissue injuries start with molecular or structural alterations in cells. Under normal conditions‚ the cells are in: ❖ homeostastatic „steady“ state Normal cell is confined to relatively narrow range of functions and structure by
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