PATHOLOGICAL AFFECTIONS OF SPECIFIC
1. List and describe them.
2. Classify them for each animal and
Bacterial, viral, protozoa, fungal
e.g. Cattle (Head and Tongue)
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the
embryo of the seed. Along with bran, germ is often a by-product of the milling that produces
refined grain products. Cereal grains and their components,
he process of pasteurization is applied to most milk today. Pasteurization [i.e., scalding and
straining] of cream to increase the keeping qualities of butter was practiced in England before
1773 and was introduced to Boston by 1773, although it was no
2nd Trimester 2003-2004, faculty of health sciences
FOOD SCIENCE EHS 311
Fred Ross, Eldoret, Kenya.
FOOD SCIENCE - Scientific study of food from farm to fork.
Or, more formally put: Application of basic sciences (physics, chemistry and biolog
MILK AND MILK PRODUCTS
Is the normal mammary secretion of milking animals obtained from one or
more milings without either addition to it, or extraction from it, intended for
human consumption as liquid milk or for further processing.
What is foodborne disease?
Foodborne disease is caused by consuming contaminated foods or beverages. Many
different disease-causing microbes, or pathogens, can contaminate foods, so there are
many different foodborne infections. In addition, poisonous che
o Making Sausage
o Meat Selection
o Curing Meat
o Smoking Sausages
o Cooking Meat
o Cooling Meat
o Storing Meat
o Freezing Meat
o Thawing Meat
o Meat S
Over many years food science and technology has evolved because of many factors.
Some of the them are:(a)
An increase in centralized preparation of safe and quality food
Growth of prepared foods, leading to ins
FOOD ADDITIVES Vs PRESERVATIVES
Substance including radiation,
permitted for your in food at
recommended MRL & by law and
present no risk to the consumer health.
Intentionally added to be pat of food or
improve the quality of food.
Cap 2554( F
STEP 1:MILKPRODUCTION AT
THE FARM LEVEL
Good hygiene practices(milking parlor,
containers, personnel, etc)
To control and prevent hazards in milk