🗊Презентация Food, science, hygiene. (Chapter 2)

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Слайды и текст этой презентации

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FOOD SCIENCE & HYGIENE Contamination, Food Allergens & Foodborne Illness. YUMMY!!!
Описание слайда:
FOOD SCIENCE & HYGIENE Contamination, Food Allergens & Foodborne Illness. YUMMY!!!

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Foodborn contamination Ensuring the safety of food is the managers most important job. A thorough understanding of the causes and prevention of various types of contamination can help you keep the food safe.
Описание слайда:
Foodborn contamination Ensuring the safety of food is the managers most important job. A thorough understanding of the causes and prevention of various types of contamination can help you keep the food safe.

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Biological Contamination Microorganisms are small, living beings that can only be seen with a microscope. Helpful Bacteria Yeast for bread, Rennet for cheese Harmful Bacteria cause food poisoning, Pathogens
Описание слайда:
Biological Contamination Microorganisms are small, living beings that can only be seen with a microscope. Helpful Bacteria Yeast for bread, Rennet for cheese Harmful Bacteria cause food poisoning, Pathogens

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Bacteria Smallest living celled organisms Found in Food, Water, Soil, Humans, Insects They can reproduce every 20 mins ( double ) Some can survive freezing Some can turn into spores to protect themselves Some can produce toxins as they multiply, die and break-down. These are not destroyed by cooking
Описание слайда:
Bacteria Smallest living celled organisms Found in Food, Water, Soil, Humans, Insects They can reproduce every 20 mins ( double ) Some can survive freezing Some can turn into spores to protect themselves Some can produce toxins as they multiply, die and break-down. These are not destroyed by cooking

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Bacteria growth pattern
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Bacteria growth pattern

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Bacterial Growth continued There are 4 phases that bacteria go through Lag phase… Starting to adjust to environment Log Phase… In favorable conditions Rapid growth Stationary phase… Nutrients used and waste accumulates Death phase… nothing left to support growth, and all waste, bacteria die
Описание слайда:
Bacterial Growth continued There are 4 phases that bacteria go through Lag phase… Starting to adjust to environment Log Phase… In favorable conditions Rapid growth Stationary phase… Nutrients used and waste accumulates Death phase… nothing left to support growth, and all waste, bacteria die

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Bacterial Growth Chart
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Bacterial Growth Chart

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Bacterial Growth
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Bacterial Growth

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FOOD All food is susceptible to microorganisms, however they grow best in foods that are high in protein, and/or Carbohydrates Meat, Poultry, eggs Dairy products. Milk, Cheese, cream
Описание слайда:
FOOD All food is susceptible to microorganisms, however they grow best in foods that are high in protein, and/or Carbohydrates Meat, Poultry, eggs Dairy products. Milk, Cheese, cream

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Acidity (pH) This is a measurement of the degree of Acidity or Alkalinity. The scale is 0 – 14 A pH of 7 is neutral. Bacteria grow best between 4.6 to 7.5 0 7 14 Acidity ----------Neutral-----------Alkalinity
Описание слайда:
Acidity (pH) This is a measurement of the degree of Acidity or Alkalinity. The scale is 0 – 14 A pH of 7 is neutral. Bacteria grow best between 4.6 to 7.5 0 7 14 Acidity ----------Neutral-----------Alkalinity

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TEMPERATURE Bacteria grow best between the temperature of 5 degrees c and 60 degrees c (Temperature danger Zone) They will begin multiplying again if given the correct conditions
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TEMPERATURE Bacteria grow best between the temperature of 5 degrees c and 60 degrees c (Temperature danger Zone) They will begin multiplying again if given the correct conditions

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MOISTURE There must be adequate moisture for bacteria to grow. The amount of moisture available is defined as water activity (aw) It is measured on a scale 0 through 1 with 1 = to 100% of water available for the bacteria to use Bacteria grows best between 0.85 – 0.97 Dried foods. Dried milk is 0.2 Crackers 0.3
Описание слайда:
MOISTURE There must be adequate moisture for bacteria to grow. The amount of moisture available is defined as water activity (aw) It is measured on a scale 0 through 1 with 1 = to 100% of water available for the bacteria to use Bacteria grows best between 0.85 – 0.97 Dried foods. Dried milk is 0.2 Crackers 0.3

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CONTROLING THE GROWTH OF MICROORGANISMS Adding lactic or citric acid (Vinegar/ Lemon) pH Adding sugar or salt (lower water activity) aw Vacuum packing ( deny oxygen) Don’t allow food to stay at temperatures between 5 – 60 degrees c (the danger zone) Prepare small batches if possible
Описание слайда:
CONTROLING THE GROWTH OF MICROORGANISMS Adding lactic or citric acid (Vinegar/ Lemon) pH Adding sugar or salt (lower water activity) aw Vacuum packing ( deny oxygen) Don’t allow food to stay at temperatures between 5 – 60 degrees c (the danger zone) Prepare small batches if possible

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VIRUSES Viruses are the smallest of the microbial contaminants. They consist of genetic material wrapped with an outer layer of protein. Whilst a virus cannot reproduce outside a living cell, once inside a human cell, it will produce more viruses, such as Hepatitis A
Описание слайда:
VIRUSES Viruses are the smallest of the microbial contaminants. They consist of genetic material wrapped with an outer layer of protein. Whilst a virus cannot reproduce outside a living cell, once inside a human cell, it will produce more viruses, such as Hepatitis A

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BASIC CARACTERISTICS OF VIRUSES Unlike bacteria they rely on a living cell to reproduce They are not complete cells They do not reproduce in food Some may survive freezing and cooking They can be transmitted from person to person They can be transmitted from people to food Usually transmitted by improper hygiene They can contaminate both food and water supplies
Описание слайда:
BASIC CARACTERISTICS OF VIRUSES Unlike bacteria they rely on a living cell to reproduce They are not complete cells They do not reproduce in food Some may survive freezing and cooking They can be transmitted from person to person They can be transmitted from people to food Usually transmitted by improper hygiene They can contaminate both food and water supplies

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PARASITES Parasites need a live host to survive Person, Animal or Plant Cattle, Poultry, Pigs and Fish Vegetables and Fruit Usually passed to humans by meat or Fish Precautions: Ensure food is from an approved source Use proper cooking to avoid cross contamination Use clean water, and follow personal hygiene
Описание слайда:
PARASITES Parasites need a live host to survive Person, Animal or Plant Cattle, Poultry, Pigs and Fish Vegetables and Fruit Usually passed to humans by meat or Fish Precautions: Ensure food is from an approved source Use proper cooking to avoid cross contamination Use clean water, and follow personal hygiene

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MOULDS Individual mould cells can usually be seen only with a microscope, however fuzzy or slimy mould colonies consisting of a large number of cells are often visible to the naked eye. Bread mould is an example.
Описание слайда:
MOULDS Individual mould cells can usually be seen only with a microscope, however fuzzy or slimy mould colonies consisting of a large number of cells are often visible to the naked eye. Bread mould is an example.

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MOULDS continued Moulds are responsible for the spoilage of food, that results in discoloration and the formation of odours and off-flavors Moulds can grow on most foods at most temperatures in most environments… moist, dry, high or low pH, salty or sweet They prefer to grow on and in acidic food with a low water activity Examples;- Fruit, Vegetables, Meat, Cheese, Bread
Описание слайда:
MOULDS continued Moulds are responsible for the spoilage of food, that results in discoloration and the formation of odours and off-flavors Moulds can grow on most foods at most temperatures in most environments… moist, dry, high or low pH, salty or sweet They prefer to grow on and in acidic food with a low water activity Examples;- Fruit, Vegetables, Meat, Cheese, Bread

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MOULDS continued Some moulds produce toxins that can cause allergic reaction, nervous system disorders and kidney and liver damage. Examples;- Corn, and Corn products Peanuts and peanut products Brazil nuts, Pecans, pistachio and wallnuts have all been associated with aflatoxins.
Описание слайда:
MOULDS continued Some moulds produce toxins that can cause allergic reaction, nervous system disorders and kidney and liver damage. Examples;- Corn, and Corn products Peanuts and peanut products Brazil nuts, Pecans, pistachio and wallnuts have all been associated with aflatoxins.

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BASIC CHARACTERISTICS OF FOODBORN MOULDS continued Trim back or throw away moldy food unless the mould is a natural part of the food Examples;- Gorgonzola, Blue, Brie, Camembert NOTE: While mould cells can be killed by heating them, toxins that may be present are NOT destroyed by normal cooking methods
Описание слайда:
BASIC CHARACTERISTICS OF FOODBORN MOULDS continued Trim back or throw away moldy food unless the mould is a natural part of the food Examples;- Gorgonzola, Blue, Brie, Camembert NOTE: While mould cells can be killed by heating them, toxins that may be present are NOT destroyed by normal cooking methods

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YEASTS Yeast is best known for producing bread and beer, however Yeast can spoil food by giving of carbon dioxide and alcohol as it slowly consumes the food, leaving a smell or taste of alcohol Yeast prefers the same conditions as moulds
Описание слайда:
YEASTS Yeast is best known for producing bread and beer, however Yeast can spoil food by giving of carbon dioxide and alcohol as it slowly consumes the food, leaving a smell or taste of alcohol Yeast prefers the same conditions as moulds

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BIOLOGICAL TOXINS Ciguatera poisoning… reef fish Paralytic poisoning… shell fish Scombroid poisoning… spoiled fish Some plants may be toxic in their raw state, but safe when properly cooked Some beans may be toxic if eaten raw or uncooked, Examples;- Fava beans, Red kidney beans
Описание слайда:
BIOLOGICAL TOXINS Ciguatera poisoning… reef fish Paralytic poisoning… shell fish Scombroid poisoning… spoiled fish Some plants may be toxic in their raw state, but safe when properly cooked Some beans may be toxic if eaten raw or uncooked, Examples;- Fava beans, Red kidney beans

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CHEMICAL CONTAMINATION Chemical contaminants are responsible for many cases of foodborne illness, they may come from a variety of substances normally found in restaurants and foodservice establishments… these include Toxic metals Pesticides Chemicals
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CHEMICAL CONTAMINATION Chemical contaminants are responsible for many cases of foodborne illness, they may come from a variety of substances normally found in restaurants and foodservice establishments… these include Toxic metals Pesticides Chemicals

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TOXIC METALS Utensils and equipment that contain toxic metals such as Lead, Copper, Brass, Zinc, can cause a toxic poisoning. If acidic food is stored in or prepared using these types of utensils or equipment it can leach toxins into the food. Examples;- Tomato sauce in copper, Lemonade in pewter
Описание слайда:
TOXIC METALS Utensils and equipment that contain toxic metals such as Lead, Copper, Brass, Zinc, can cause a toxic poisoning. If acidic food is stored in or prepared using these types of utensils or equipment it can leach toxins into the food. Examples;- Tomato sauce in copper, Lemonade in pewter

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CHEMICALS AND PESTICIDES Chemicals such as cleaning products, polishes, lubricants and sanitizers can contaminate food Always read manufactures instructions Store away from food in locked cupboard Always…. leave in original containers Never…. transfer into other containers Some chemical combinations can KILL !!! (bleach & ammonia)
Описание слайда:
CHEMICALS AND PESTICIDES Chemicals such as cleaning products, polishes, lubricants and sanitizers can contaminate food Always read manufactures instructions Store away from food in locked cupboard Always…. leave in original containers Never…. transfer into other containers Some chemical combinations can KILL !!! (bleach & ammonia)

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PHYSICAL CONTAMINATION Physical contamination can occur when foreign objects are accidentally introduced into food Examples;- Natural objects… Bones ect Metal, staples, glass, plastic, pins, plasters
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PHYSICAL CONTAMINATION Physical contamination can occur when foreign objects are accidentally introduced into food Examples;- Natural objects… Bones ect Metal, staples, glass, plastic, pins, plasters

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FOOD ALLERGENS A food allergy is the body’s negative reaction to a particular food protein. Allergic reaction include some or all of the following symptoms;- Itching, Tightening in the throat, wheezing or shortness of breath, Hives, Swelling of the face eyes hands or feet Gastrointestinal symptoms including abdominal cramps, vomiting, or diarrhoea, loss of consciousness, death.
Описание слайда:
FOOD ALLERGENS A food allergy is the body’s negative reaction to a particular food protein. Allergic reaction include some or all of the following symptoms;- Itching, Tightening in the throat, wheezing or shortness of breath, Hives, Swelling of the face eyes hands or feet Gastrointestinal symptoms including abdominal cramps, vomiting, or diarrhoea, loss of consciousness, death.

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