FOOD 2150 Lecture Notes - Lecture 6: Corn Syrup, Corn Starch, Lactobacillus
4 Dec 2018
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Document Summary
This lecture examines the microbiology, processing and production of safe foods. The industrialization of foods has changed dramatically, going from hunting and home-grown food to large scale production and food processing facilities. For example, there are only a handful of slaughterhouses for pig or cows. What this means in terms of food safety is that due to the safety regulations there are fewer outbreaks, but when an outbreak does occur there are a lot more cases (thousands) as opposed to the occasional isolated incidences. Increasing the safety of food is the top priority in food processing and is accomplished by eliminating hazards. The elimination of hazards requires some kind of disruptive energy (heat, pressure, radiation) which effects not only any potential bacterial contamination but also the nutrients in the food. Convenience also drives innovation in processing having a can of soup as opposed to making it from scratch is much more convenient and requires food processing.
