FND 300 Lecture Notes - Lecture 5: Chisel, Sulfur Dioxide, Hot Chocolate
3 Nov 2017
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Most pro(cid:272)essed a(cid:374)d (cid:272)a(cid:374)(cid:374)ed foods are (cid:374)ot (cid:272)o(cid:373)pletel(cid:455) sterile, the(cid:455)"re commercially sterile foods. Acidity of the products is important, fades into food safety. Dependent on how badly contaminated the ingredients are in the first place. If you want a high quality, safe product, you need ingredients which are high quality and safe. A constant fraction or percentage is destroyed or killed overtime. Decimal reduction time: units are seconds or minutes. The amount of time needed to reduce the microbial population by 90%, or 1 log at a particular temp. Based on clostridium botulinum; greatest concern in low acid foods (baked beans, cream of mushroom soup, potatoes: botulinum: anaerobic, sporeform, can have raw vegetative spores. Max number of spores in a solution=10^12 spores/ml. In order to ensure maximum safety to get a commercially sterile product, you subject a product to a 12 d process. A 12 d process is 12 x d-value at 121 degrees celsius.
