ch 28 Flashcards
organisms that cause spoilage- flat sour
geobacillus stearothermophilus (can not swollen)
HACCP
hazard analysis and critical control point
-FDA, USDA
commercial sterilization
industrial food canning
destroys C. botulinum endospores
12D treatment
kills 10 power of 12 endospores
thermophilic anaerobe spoilage
surviving endospores multiply, causing can to swell from gas
ionizing radiation- low dose
kills insects
ionizing radiation- pasteurizing dose
meats and poultry
ionizing radiation- high dose
sterilizing spices
aseptic packaging
presterilized materials assembled into packages and aseptically filled
high pressure food preservation
pre-wrapped, precooked foods at 87,000 psi
kills salmonells, listeria, E. coli
preserves color and flavor well
4 types of food preservation
industrial food canning
aseptic technique
radiation
high pressure
curd
solid casein from lactic acid babacteria and rennin
whey
liquid seperated from curd
hard cheese
produced by lactic acid bacteria
semisoft cheese
ripened by penicillium on surface
beer and ale
fermented starch
malting
germinating barley converts starch to maltose and glucose
sake
rice starch is converted to sugar by aspergillus
wine
fermented plant sugars
grape wine
requires bacterial malolactic fermentation
biotechnology
use of microorganisms, cells, or cell components to make a product
-classical->fermentation
primary metabolite
production curve lags only slightly behind the line showing cell growth
secondary metabolite
begins to be produced only after the logarithmic growth phase of the cell is complete
industrial products
xanthan, amino acids, citric acid, enzymes, vitamins, antibiotics, steroids, copper
