Additional Revision 2 Flashcards
(93 cards)
Food scientist are employed in lots of ways
The food production of and food processing industry
Research, looking for new food sources and substitutes for harmful additives (nitrates)
Sports, nutritionists and dieticians help athletes understand what they need to eat and drink to increase their performance
Food analysts, examine food to determine how much fat, sugar, protein and vitamins they contain
Agricultural scientist are interested in the food production
They study farm animals and crops in order to improve their quality of life and quantity
They investigate how to get rid of pests and weed safely and effectively
They study how to maintain soil quality
They look at way in which to lather the genetic material of a plant and crops to make them more productive or desist ant to disease
They help to conserve water, they look after water supplies and research ways to save water
Food production is regulated
Why ?
Health and safety- farms and factories involved in food production are checked regularly to make sure they work in a safe manner and are looking after the health of the workers
Animal welfare, by law animals must be treated humanly, including in farms, during transportation an sat slaughter
Environmental protection, making sure farming methods don’t hurt the environment eg fertilisers can cause problems if they get into the water system
The food standards agency
Set up in 2000
They regulate the production, storage and transport of food to protect consumer interest and public safety
The department for environment food and rural affairs
Government responsible for farming and good production, looks after the interests of everyone, including the farming and agricultural and the environment. Their aim is to sustain healthy and secure food supply
Food positioning is caused by microorganism a in food
Caused by the presence of microorganisms in food
They can make us I’ll by directly harming our feels or by producing toxins that poison you
The most common bacteria are:
Campylobacter- diary and poultry
Salmonella- poultry and eggs
E.coli- Raw meat
Food poisoning can occur:
When food isn’t stored or cooked properly
Through poor kitchen or personal hygiene
Through contamination from another source
Food can become contaminated
Mass food production it’s hard to prevent food from becoming contaminated
Some can cause problems such as plastic, glass, ,metal, banned additives, microorganisms and insects
If good is contaminated people can get ill and the manufacture will have to get the product called back this would be expensive and damage their reputation
Manufactures must to tell us what’s in the product especially because some things can trigger allergists (nuts)
What are the five main ways to keep a kitchen Hygienic
Keep yourself clean
Wash your hands, especially before preparing food, after going to the toilet and after handing raw meat
Wear a hair net, hair carry 100 000 microbes
Cover all cuts and wound to stop bacteria getting in and out if the cut
Remove jewellery
Use disinfectants and detergents
Disinfects kill microbes
Detergents dissolve grease oil and dirt
Use heat to sterilise equipment
Heat be used to kill microbes
Controls pets
Pets are nut allow anywhere near pet preparation
Mice and rats an be trapped or poisoned
Cockroaches and other crawling insects can be trapped with glue board traps
Flying insects can be zapped with ultraviolet light traps
Bacteria likes warm moist conditions
Warmth. This helps the reactions in the bacteria to go faster about 5-62’c
Moister bacteria need water to survive
Food sources, they need food to grow
Many like a neutral pH 6.5-7.5
The Growth of Bacteria can be slowed down or stopped
Refrigeration
Keep below 5 ‘c slows down the growth of any bacteria present in the find
It’s just too cold for their reactions to work fast enough
Freezing
In freezing process, the moisture which bacteria need to thieves is frozen, so the bacteria can’t grow and multiply, freezing operated at about -18’c (domestic) -32’c (industrial), that’s far on old for most bacterial
Heating
Cooking food at the right temperature kills bacteria (as long as it cooked right through)
Ultra-heating treatment is used in industry’ food such as milk is heated to 132’c for one minute then called down really quickly to destroy any microorganisms at their spores
Drying
Drying removes moisture from food, this stops bacteria being able to digest be absorbed food
Salting
Adding salt means that the bacteria lose wager from their cells by osmosis, this stops them growing and reproducing, salting can added to meal to make it last longer
Pickling
Storing food in vinegar, which has a low ph it’s acidic, most bacteria prefers a neutral ph, so they won’t grow very fast in these conditions
The growth of Bacteria can be slowed down or stopped
Refrigeration- keeping food below 5’c, slows down the growth of any bacteria
Freezing- the moisture which bacteria needs to thrive is frozen, at around -18’c at home or -32’c industries, too cold for most bacteria
Heating- cooking food at the right temperature to kill bacteria, ultra-heating treatment is used in industries, food like milk is heated to 132’c for one minute then cooled quickly to destroy any microoganisms or there spores
Drying- removes the moisture from the food, stopping bacteria from being able to digest and absorb the food
Salting- bacteria looses water from there cells by osmosis, stopping the bacteria from growing and reproducing, added to meat to make it last longer
Pickling- storing the food in vinegar, which has a low pH, its acidic, most bacteria prefer a neutral pH so they wont grow very fast in acidic conditions
Food production and testing for bacteria
Public health inspectors test food from hotels, fast food outlets and supermarkets for bacteria to make sure the food is safe and to prevent outbrakes.
If an outbrake of food poisoning does occur, food will be tested to find the source.
A sample of food can be tested for:
the amount of bacteria in the food
the presence of any harmful bacteria eg ecoli
Certain levels of bacteria are acceptable, its impossible to get rid of all of them
Using Aseptic techniques to prevent contamination of samples
Aseptic techniques are standard procedures used by micrbiologists to prevent contamination
how its done:
sterilise all equipment before and after use
keep samples containing microorganisms in sample bottles with lids
when opening a sample bottles to use it close it again as soon as possible
pass the tops of the sample bottles through a Bunsen flame whenever lids are removed
dont put the lid down on the benches - hold then with your little finger or your hand
dont open petri dishes until you are ready to use them
dont put any equipment that comes into contact with microorganisms down on the bench
seal agar plate with the sticky tape and lable then with your name, the date and what you’ve put on the plate
dont open agar plate once it has been sealed
dispose of cultures safely- pressure sterilising in a autoclave
Using Aseptic techniques to prevent contamination of samples
Aseptic techniques are standard procedures used by micrbiologists to prevent contamination
how its done:
ster
The Serial Dilution is used to count Bacteria
start by diluting your sample by mixing it with a little bit of water, the dilute it again ect
a small amount of the final dilution is spread over an agar plate and incubated
each bacterial cell found in the final solution will reproduce to produce a visible colony
the number of colonies is counted, if you know how many times the sample has been diluted, you can work out the approximate total number in the original sample
make streak plates to isolate bacteria for identification
flame a wire inoculating loop to get rid of any bacteria
dip the wire into the sample
using the wire loop spread the broth over the agar plate, o the bacteria spread out as much as possible, then incubate the agar plate so the bacterial colonies grow
a colony can can be identified by removing it from the plate and staining the bacteria
then use a microscope to identify the type of bacteria
Bacteria are used to make cheese
a culture of bacteria is added to warm milk
the bacteria converts lactose to lactic acid
this curdles the milk, producing the solid curds
the curds are separated from the liquids
more bacteria are added to the curds and the whole lot id left to ripen
moulds are added to blue cheese, it adds colour and taste
Bacteria are used to make yoghurt
all the equipment is sterilised to kill any unwanted microorganisms
the milk is pasteurised again to kill microorganisms, then its cooled
a starter culture of bacteria is added to milk
the mixture is then incubated in a fermenter
the bacteria converts the lactose sugar n the milk to lactic acid -fermentation
the lactic acid causes the milk to clot and solidify turning into yoghurt
a sample is taken to make sure its at the right consistency, then flavour is added
Yeast is used to make bread
Yeast is used in dough to produce nice light bread
the yeast converts sugar to carbon dioxide and some ethanol
this process is known as fermentation
it is the carbon dioxide that makes the bread rise
as the carbon dioxide expands, it gets trapped in the dough, making it lighter
Brewing Beer uses Yeast
firstly you need to get sugar out of the barley or grapes
the grains or grapes are mashed up and soaks in water to produce a sugary solution with lots of bits in it
yeast is added and the mixture is incubated
the yeast ferments maltose into alcohol
the yeast ferments the grape juice into alcohol
the mixture is kept in fermenting vessels designed to stop unwanted microorganisms and air getting in
the beer and wine produced is drawn off through the tap
the dink is packaged ready for sale
Beer is usually then pasteurised the casked ready for sale
wine isnt pasteurised, any yeast lest in the wine carries on slowly fermenting the sugar, improving the taste of the wine, then bottled for sale
Plants need minerals to healthy growth
plants need chemical elements for growth, they get this from the soil.
there are four main minerals they need
Nitrate: healthy leafy growth
Phosphates: good root development
Potassium: hight fruit yield
Magnesium: photosynthesis
the minerals in the soil need to be replaced
plants take essential nutrients for the soil growth in order to grow and reproduce.
when plants die they are down by microbes, so the nutrients are returned to the soil
bit if the plants are taken away by the farmer (for us and animals to eat) the nutrients are also taken away
meaning the minerals in the soil are not naturally replaced, meaning the farmer has to use fertilisers to replace them
they can use:
natural fertilisers- manure or compost
chemical fertilisers- ammonium nitrate
scientists have helped develop intensive farming methods
Agricultural scientists study the growth of crops and farm animals, there research has led to:
intensive farming is used to produce lots of food, quickly and cheaply, including artificial fertilisers and carefully controlling growing conditions for plant and animals.
greatly increasing livestock and plant yield.
Intensive farming uses artificial fertilisers
plants need certain minerals, nitrates, potassium, phosphates and magnesium to help them to grown
if the plant does not get enough of these minerals their growth and health is affected
sometimes these minerals are missing from the soil because they have been used by previous crops or have been take away b the farmer
farmers use artificial fertilisers to replace these missing minerals or provide more of them
this helps to increase the crop yield
pesticides, fungicides and herbicides are used by farmers
pesticides
are used to kill farm perts, pesticides kill the insects are called insecticides
killing the pests that would eat the crops means that more will be left for us
fungicides
kill fungi eg moulds
herbicides
kill weed, if your remove plants that compete for the same resources (eg nutrients from the soil) this mans the crop gets them so they gave better growing conditions
Advances in technology have made intensive farming easier
advances in science and technology means that new methods of growing crops and rearing animals can be used to help farmers produce crops and livestock more cheaply and quickly
after crops have been harvested they need to be kept as fresh as possible for as long as possible, if they dont get to the shops in good conditions people wont buy them and farmers loose profit
improve storage, refrigeration and transport of food has helped to make this easier for farmers