Lecture%2022

Lecture%2022 - Controversial Preservation: nitrate,...

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Unformatted text preview: Controversial Preservation: nitrate, antibiotics, and food irradiation Bokyung Lee 3/1/2010 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 The hurdle effect and food preservation Hurdle technology Combining various bacteria inhibiting or killing factors (hurdle) so as to achieve a safe product with optimal shelf life and an acceptable taste and consistency Hurdles: salt, reduced pH, reduced water activity, heat treatment and packaging Effective combination of hurdles can work in synergy and thereby provide a good antibacterial effect even though the level of each individual hurdle may be small the process of treating and handling food to stop or greatly slow down spoilage caused or accelerated by microorganisms preventing the growth of bacteria, fungi, and other microorganisms, as well as retarding the oxidation of fats which cause rancidity processes to inhibit natural ageing and discoloration that can occur during food preparation Food preservation Preservatives are chemical agents added to foods or produced by the activities of microorganisms...
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Lecture%2022 - Controversial Preservation: nitrate,...

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