HTM 2700 Lecture Notes - Lecture 4: Frozen Food, Chlorophyll, Clostridium

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Ph = indicates hydrogen ion (h+) concentration. Ph is an abbreviation for power of hydrogen (ph 7 is neutral ph of foods. Ph of virtually all foods is less than 7. 0. Will be dealing almost exclusively with the acid side of the ph scale ph categories for foods. Milk (ph6. 8), meat, butter, eggs, fish, and seafood. Fruits, soft drinks, citrus fruits (ph2. 5), sour cream, yogurt, buttermilk ph tolerances of microorganisms. Ideal is as close to (ph7. 0) as possible. Extent to which water is available in foods, particularly for microbial growth. How much water is contained in foods. Does not equal to the water content of food. Measured on a scale from 0 to 1. Milk, fresh meat, fish, poultry, fresh fruit and vegetables. No microbial growth if water activity is below or equal to 0. 50. No bacterial growth if water activity is below 0. 85. Ideal range 0. 94 1. 0, 0. 82 1. 0, 0. 78 1. 0.