ENH 222 Study Guide - Spring 2018, Comprehensive Midterm Notes - Bacteria, Salmonella, Time

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Explain hazards analysis and critical control points (haccp) Recognize different foodborne illnesses and their association with certain types of food: understand food preservation techniques. The good, the bad and the ugly: good-important in food production provide better taste and texture, bad-cause of food borne illness: Intoxication with bacterial toxins: ugly-cause food spoilage with undesirable changes. Factors needed for bacterial growth: food (high protein, acidity (ph 4. 6 - 7. 0, temperature (4 - 60 c, time (reproduce every 20 min, oxygen (presence or absence, moisture (aw > 0. 85, fat tom. F: food, there are sufficient nutrients available that promote the growth of microorganisms, protein-rich foods, such as meat, milk, eggs and fish are most susceptible. A: acidity, foodborne pathogens require a slightly acidic ph level of 4. 6- 7. 5, while they thrive in conditions with a ph of 6. 6-7. 5: fda/canadian regulations for acid/acidified foods require that the food be brought to ph 4. 5 or below.

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