Control By Heat

Question 1

List the objectives of heating a food

Answer 1

• main objective : to destroy vegetative cells and spores of microorganisms that include mold, yeast, bacteria and viruses (including bacteriophages)
• Also helps destroy undesirable enzymes that would affect the acceptance quality of the food
• Heating (warming) ready to eat goods before serving is also usually used to prevent growth of pathogenic and spoilage microorganisms

Question 2

3 important factors

Answer 2

• Nature of Food
• Nature of Microorganisms
• Nature of process

Question 3

List the objective of pasteurization

Answer 3

• To destroy all the vegetative cells of the pathogen and a large number (about 90%) of associate (many of which can cause spoilage) microorganisms (yeasts, molds, bacteria, and viruses)