Lecture 22 - Controversial Preservation: nitrate,...

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Controversial Preservation: nitrate, antibiotics, and food irradiation Bokyung Lee 3/1/2010
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Temperature (high or low) Water activity (a w ) Acidity (pH) Redox potential (Eh) Preservatives ( e.g. nitrite, sorbate, sulfite) Competitive microorganisms ( e.g. lactic acid bacteria) Factors affecting the growth of microbes
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The hurdle effect and food preservation
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Hurdle technology Combining various factors to achieve a safe product with optimal shelf life, an acceptable taste and consistency Hurdles: salt, reduced pH, reduced water activity, heat treatment and packaging Effective combination → synergy and provide a good antibacterial effect
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the process of treating food to stop or greatly slow down spoilage caused or accelerated by microbes preventing the growth of microbes retarding the oxidation of fats which cause rancidity processes to inhibit natural ageing and discoloration Food preservation
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Temperature treatment Drying Manipulation of the storage atmosphere Adding preservatives Examples of food preservation
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Chemical agents added to foods or produced by the activities of microorganisms that extend the shelf-life of a food by killing or inhibiting spoilage organisms or the growth of pathogens Preservatives
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Organic acids and their esters : citiric, tartaric, malic, lactic, propionic, sorbic, benzoic Mineral acids : phosphoric acid Inorganic anions : sulphite, nitrite CO 2 NaCl Antibiotics : nisin, natamycin Smoke Examples of preservatives
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NITRITE (NO 2 - )
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Nitrate(NO 3 - ) to preserve fish, meats and cheeses to prevent botulism and maintain microbial safety gave cured meats a pleasing pink(red) color and smoky
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Lecture 22 - Controversial Preservation: nitrate,...

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