Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
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3rd lecture Signs of Food Spoilage
1. By:
Dr. Waleed Foad
MSc.Public Health in Nutrition
Clinical Nutrition Specialist
European Society of Gastrointestinal Endoscopy (ESGE)
Member of the American Society of Nutrition
Email: wfoad@outlook.com
2. Topics Covered in Previous Lectures
Some Definitions:
Nutrition
Hygiene
Food Hygiene
Food Spoilage
Food Contamination
Foodborne disease (Food Poisoning)
Introduction to
Nutrition and Food Hygiene
3. Topics Covered in Previous Lectures
Types and Characteristics of Microorganisms that affect
Food.
Symptoms of Bacterial Food Poisoning
Types of Bacterial food poisoning:
1. Food intoxication
2. Foodborne Infection
Bacterial food poisoning
4. Factors needed for Microbial Growth
Microbial Growth and multiplication is influenced by:
1. Food (nutrients for bacteria). F
2. Acidity (Suitable pH) A
3. Time. T
4. Suitable Temperature. T
5. Oxygen (Most of them, but not all). O
6. Moisture (Water content) M
Remember: Bacteria need “FAT TOM” to Multiply
Topics Covered in Previous Lectures
5. Temperature of food
Under ideal conditions, bacteria multiply rapidly between
5°C and 60°C (the danger zone for food).
Below 5°C, bacteria multiply slower.
At freezing temperatures, bacteria stop multiplying and
become dormant. Freezing does not kill bacteria.
Most bacteria are killed at temperatures above 60°C.
Topics Covered in Previous Lectures
7. Food Preservation Methods
Topics Covered in Previous Lectures
Changing Acidity: e.g. Chemical preservatives.
Changing Temperature: e.g. Cooking, Refrigeration,
Pasteurization, Freezing.
Oxygen Deprivation: e.g. Smoking, Vacuum and
Canning.
Water (Moisture) Deprivation: e.g. Drying, Salting
and Sugaring.
8. Preservation using Multiple techniques.
Combined 2 or more techniques for food
preservation may be used, Example:
Canning: Heating and oxygen deprivation.
Pasteurization: Heating and oxygen deprivation.
Salted Fish Canning: Salting & oxygen deprivation
Freeze Drying: Freezing, Drying & Oxygen
Deprivation.
Topics Covered in Previous Lectures
9.
10. Risk of Food spoilage
Some foods are high-risk, as they provide
the ideal conditions needed for micro-
organisms to grow.
These include:
Meat & Poultry products.
Milk and dairy products;
Fruit.
11. Risk of Food spoilage in Meat & Poultry
Risk increases when:
Sliced or Minced.
Kept uncovered.
Kept Moist.
Kept at Danger
Zone Temperature
15. Cooked Food Risk of Spoilage
General rule after Cooking:
“Keep Hot Food Hot, Keep Cold Food
Cold”
High Risk of Food spoilage
High Risk of Food Borne diseases.
Leftovers should be stored carefully,
Doubtful food shouldn’t be consumed.
16.
17. Canned Food
Generally, Canning has excellent keeping
quality of Food,
Why?
Compined 2 or more techniques for food preservation
Sealing (Oxygen Deprivation)
±Heating
±Salting
+ Acidification
18. Spoilage in Canned Food
Spoilage occurs due to some faulty technique:
Eg:
Not properly Sealed
Not properly Heated
Acid from food reacts with iron of container
Canned food which is doubtful should be
discarded without tasting the contents.
19. Signs of Spoilage in
Canned Food
Can has swollen irregular appearance
Can is leaky or corroded.
Can is rusty
Contents smell putrid or alcoholic
Contents are discoloured
Syrup looks turbid, cloudy, slimy or mouldy.
Contents spurt out when the can is opened.
25. Frozen Food
Its is hard to detect spoilage in frozen food,
unless there are obvious changes in colour and
smell, mainly when it is thawed.
Freezing only slows bacterial growth, but doesn’t
completely kill bacteria if present in food.
Bacteria can multiply again when food is thawed
and temperature reaches the “Danger Zone”.
Rule: Frozen Food, once thawed is highly
perishable.
27. Rules for handling Frozen Food
Don’t use frozen food if it has a bad smell,
taste or colour.
Thaw only what you need.
Don’t re-freeze thawed food.
Don’t buy or use damaged outer package
Don’t keep frozen food out of the freezer long
before cooking or serving
Don’t accept frozen food which has a large
quantity of ice crystal formed inside the
package.