1.5 food spoilage Flashcards
food poisoning
Food that is spoiled because bacteria and mould lived on it. ➝ An immune reaction caused by eating food that has been contaminated with toxins ➝ Produced by bacteria or moulds.
Salmonella bacteria
Can occur in raw animal products (meat, fish egg etc.) and raw vegetables and fruit. Can multiply very quickly (under temperatures of 20 and 30). If you eat it it can cause diarrhoea, abdominal pain and fever. ➝ Effect the small intestine and cause inflammation there. Appear within 12 to 36 hours nd last two to three days.
Preserving
Treat food so that they spoil less quickly.
freezing
Cooling food to temperatures of 20 or less lets you keep food in deep freeze for several weeks.
Too low for bacteria and moulds to be able to reproduce. ➝ When the food is defrosted, the bacteria and fungi can reproduce again. Not freeze it again.
pasteurization
Heating to 72 kills many bacteria and fungi.
Can be kept longer but not all the bacteria and moulds have been killed.
Keep it in the refrigerator. ➝ Slows the growth.
Sterilization
Kill all the bacteria and moulds. 130-140.
Sterilization ➝ canned.
vacuum
Sucking all the air out of the packaging. ➝ Cannot reproduce because there is no oxygen.
Inert atmospheres
A lot of meat and vegetables are packed in inert atmospheres.
No air ➝ Carbon dioxide, oxygen, nitrogen.
Meat retains its colour longer.
drying
Remove all the water from food ➝ Prevents bacteria and fungi from reproducing.
Irradiation
Irradiated with gamma rays from a radioactive source.
Bacteria and fungi less able to reproduce, kills them.
Only permitted where there is a high risk of bacteria and fungi that could make people in (chicken).
additives
Are substances that are added to foodstuffs so that they will keep longer or a more attractive in some way.
Sugar, vinegar ➝ Natural addictives.
Colourings added to food to make it more attractive.
Aromas and flavourings can be added too.
