Case of the Patty Melt
• The 3rd largest _________________in our country occurred in October, 1983, at the _____________
• ________________________________• Between October 14th and 16th, 36 people began to
feel the _______________________________• _______________________________________• _______________________________________• All had to ____________________, and all but
one person ____________________
Case of the Patty Melt
• Investigators from the
__________ came to investigate
• They identified the _________________
• _________________________________
• But, they had to determine ______________________________________________
• They were able to isolate _____________
• __________________________________
Case of the Patty Melt
• Once sautéed, the onions were left ___________________________________
• The onions had _________________________________________________________
• ____________________in
the __________________of
warm onions and _________
_________________________
Why Did It Happen??
• Most foods (even cooked foods) ____________________________________________
• There is plenty of __________________________________________________________________________________________
• We will be talking about _______________ that contaminate food, the ______________ of them, and how to prevent them
Food Spoilage
• Has been a problem since humans started __________________________________
• __________________________________
• Marco Polo explored new trade routes to get __________________________________
• __________________________________
• _________________________ were not yet invented
Food Spoilage
• Food is considered spoiled if it
is __________________________
• Usually it will have an _________
• ____________________________
• Sometimes you can’t tell if there ___________________________________________
• Consumption of toxins or MO’s can cause a ___________________________________
ENTRY OF MO’S TO FOOD
• _______ – MO’s fall onto fruit and vegetables and __________________________________________________________
• ______ – crops carry _____________________________________________________
• _____________________– transport MO’s on their ____________________________
_____________________________________
ENTRY OF MO’S TO FOOD
• _______________– processing and storage– Careless butcher – can ___________________
______________________________________– Raw fruits and vegetables – _______________
Factors Affecting Growth of MO’s
___________:• Food must be __________
____________________________________________
• MO’s do not grow in foods
like ___________________________
_________________________________
Factors Affecting Growth of MO’s
_______:• Most foods are _________
_____________________
• Many bacteria grow well
under these conditions
• If food pH is below 5.0 ________________
• __________________________________– usually mold
Factors Affecting Growth of MO’s
______________________:• It may be ___________________________
_____________________________________
• MO’s have a harder time _________________________________________________
• Mo’s can exist within the _____________
• _______
Factors Affecting Growth of MO’s
Chemical Composition of Food:• _______________________
_______________________ – found on fruits
• _________________________________– found on meats
• ___________________________might encourage MO’s to grow and ____________________________________________
Factors Affecting Growth of MO’s_____________:
• __________________(all oxygen removed) do not support the growth of ______________________________________________
• __________________________________
____________________________________
Factors Affecting Growth of MO’s
____________________:
• The refrigerator is ________________
_________________________________
• A hot warehouse storeroom would _______________________________
Chemistry of Spoilage
• Spoilage often due to _____________________________________________________– Yeasts – ______________________________
______________________________________– Certain bacteria – _______________________
_______________________________________– Carbohydrates can break down into
• _________________________
• _________________________
Chemistry of Spoilage
– In General:
• ______________________________
• ______________________________
____________
Food Industry Divides Food By Its Properties
______________________– Spoil rapidly
Examples: _________________________________________________________________
Highly Perishable
• ___________________– muscle tissue of animals usually sterile
• Spoilage usually occurs during _____________________________________________
• ___________________________handled so often
• _______________– less compact tissue and ____________________________
Highly Perishable
• __________________________– contamination is usually from MO’s that have ___________________________
• ___________________________________– passed on to consumers via poultry and egg products
• ________________________, but shell can get penetrated by bacteria after a few hours
Food Industry Divides Food By Its Properties
___________________________________
Examples: ______________________________________________________
Food Industry Divides Food By Its Properties
__________________________________________________________________________
__________________________________
Breads and Bakery Products
• _______________________are the
sources of spoilage
• Most contaminants __________________________________________
• _______________________are also excellent for bacterial growth
• Most bakery products ____________________________________________________
Grains
• 1. The mold __________________________________________– These toxins are associated with ___________
______________________________________
• 2. The fungus ___________________________________________________________– These toxins may _______________________
______________________________________– The drug ______________________________
Food Preservation• Centuries ago humans learned that they could
preserve food– ___________________________________________
• In the mid 1700’s _______________________________________________________________
• Several generations later ________________________________________________________
• The purpose remains the same – ______________________________________________________________________________________________
Heat• Kills MO’s by _______________________
• Useful in the _____________________:– Machines ___________________________– Subject food to _______________________
____________________________________– Food is ______________________________– Containers ___________________________
• Process designed to _______________________________________________________________________________________
• If canning is not done properly, _______________________________________________• They ____________________________________________________________________
Low Temperatures
• ______________________________________________________________________
• Organisms are __________________________________________________________
• Modern refrigerator operates at about 5 C– ______________________________________
______________________________________– But,___________________________________
______________________________________
Low Temperatures
• Freezer ________________________________________________________________
• But, __________________________________________________________– ___________________– ___________________
• ______________________is best• Food should _________________because the
bacteria __________________________________________________________
Drying Food
• Dried foods have ___________
___________________________
___________________________
• Used to __________________
_________________________________
– now there are machines
• ___________________________________bacteria resist drying and can survive to spoil the product once ________________
Osmotic Pressure
____________________________________, the food ___________________________
• Mo’s ______________________
• Salted foods– ____________________________
• Sugared foods– ____________________________
Chemical Preservatives• Must
_____________________________________________________________________________________________________
• Smoking foods ____________________________________________________________________________________________
• Major group of chemical preservatives are the ________________– _____________________________________
Chemical Preservatives• Some foods have their _________________
___________________________________
• There are antimicrobial substances in:– ______________________________________– ______________________________________– ______________________________________
Radiation• ____________– _________________
____________________________emitted by the radioactive isotope – cobalt 60– The radiations are not radioactive and _______
______________________________________
• They __________________________________________________________________– Can cause the __________________________
______________________________________– Maybe form new and toxic chemicals??
Foodborne Disease• _______________– Person affected by
an _________________________– Bacterial – _______________________
________________________________– Protozoal – ____________________________– Viral – _____________________________
• ____________________________– Person affected by _________________________– _____________________________________
_____________________________________
Preventing Foodborne Disease
• In the U.S. ____________________________________________________________
• Can avoid them by taking basic precautions– _____________________________________– _____________________________________– _________________________– _________________________– _________________________– _________________________
_________________________
Preventing Foodborne Disease
• _____________ are implicated
the most so ______________________________________________________________
• _______________________– Don’t take _____________(cream pies, salads)– ___________________________________– a
different one from the grill
FOODS FROM MO’S• __________________:
– __________________________________________________________
– Bacteria _______________ ____________________________________ (yogurt and cheese)
FOODS FROM MO’S• __________________:
– 1. less vulnerable to _____________________– 2. less likely to be _______________________– 3. sour taste has been ____________________
______________________________________– ___________ – Leuconostoc and Lactobacillus– ______________ – Enterobacter, Leuconostoc
and Lactobacillus– _____________ – Acetobacter aceti