DOCSLIB.ORG

Food Processing, Food Spoilage and Their Prevention: an Overview

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Processing, Food Spoilage and Their Prevention: an Overview Int. J. Life. Sci. Scienti. Res., 3(1): 753-759 JANUARY- 2017 Re view Article (Open access) Food Processing, Food Spoilage and their Prevention: An Overview Mamta Sahu 1*, Shashi Bala 2 1Assistant Professor, Department of Biotechnology and Microbiology, Saaii College of Medical Science & Technology, Kanpur, India 2Assistant Professor, Department of Horticulture, U. P. Post graduate college, Varanasi, India *Address for Correspondence: Dr. Mamta Sahu, Assistant Professor, Department of Biotechnology and Microbiology, Saaii College of Medical Science & Technology, Kanpur, India Received: 21 October 2016/Revised: 14 November 2016/Accepted: 26 December 2016 ABSTRACT - Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e. achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes. Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to explore all alternative food sources may in time make enzyme applications more attractive to the food industry Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning, Perishable foods -------------------------------------------------IJLSSR----------------------------------------------- INTRODUCTION Fruit and vegetables are an important source of health Site of reactions are take place in the vacuoles and the benefits due to their content of fiber, vitamins and enzymes are present in the cytoplasm in the presence of antioxidant compounds. However, for the antioxidant oxygen. Cutting, shock, loss of firmness lead to the starting compounds many changes occur during harvesting, of browning reactions which induce losses or changes of preparation and storage of these fruits. During harvesting, flavor, odor and nutritional value. 3 The role of these pronounced loss of the microbiological and antioxidant methods is either to inactivate polyphenol oxidase (PPO) or qualities 1. The preservation against oxidation in food to avoid contact between the enzyme and its substrate, during processing and storage has become an increasing either by adding antioxidants or by maintaining the priority in the food industry. The oxidation is the most structural integrity of the food. To prevent oxidation by important cause of food deterioration after contamination. chemical controlled atmosphere and coating treatments. 4 The main reasons are enzymatic browning by the enzymes Food spoilage is a metabolic process that causes foods to be such as oxidoreductases, polyphenoloxidase (PPO) and undesirable or unacceptable for human consumption due to peroxydase (POD). PPO catalyzes two reactions; the first, a changes in sensory characteristics. Spoiled foods may be hydroxylation of monophenols to diphenols, which is safe to eat, i.e. they may not cause illness because there are relatively slow and results in colourless products. The no pathogens or a toxin present, but changes in texture, another oxidation of diphenols to quinines, is rapid and smell, taste, or appearance cause them to be rejected. Some gives colored products. 2 ecologists have suggested these noxious smells are produced by microbes to repulse large animals, thereby 5 Access this article online keeping the food resource for themselves. Food loss, from Quick Response Code farm to fork, causes considerable environmental and Website: economic effects. Fresh produce and fluid milk each www.ijlssr.com accounted for nearly 20% of this loss while lower percentages were accounted for by grain products (15.2%), caloric sweeteners (12.4%), processed fruits and vegetables (8.6%), meat, poultry and fish (8.5%), and fat and oils DOI: 10.21276/ijlssr.2017.3.1.1 (7.1%) 6. Some of this food would have been considered still edible but was discarded because it was perishable, past its sell-by date, or in excess of needs. There are also http://ijlssr.com Copyright © 2015-2017 International Journal of Life-Sciences Scientific Research Page 753 Int. J. Life. Sci. Scienti. Res., VOL 3, ISSUE 1 environmental and resource costs associated with food production for food use. Although the production organism spoilage and loss. If 20% of a crop is lost, then 20% of the is genetically modified (GM) the enzyme it produces is not. fertilizer and irrigation water used to grow that crop was Enzymes produced through biotechnology are identical to also lost. Shelf life of a food is the time during which it those found in nature. In addition, enzymes produced by remains stable and retains its desired qualities. The wide micro-organisms are extracted and purified before they are array of available dairy foods challenges the use in food manufacturing. Genetically modified (GM) microbiologist, engineer, and technologist to find the best microorganisms are useful from a commercial standpoint ways to prevent the entry of microorganisms, destroy those but would not survive in nature. that do get in along with their enzymes, and prevent the The safety of the source organism is the primary growth and activities of those that escape processing consideration in assessing an enzyme product. Food treatments. Troublesome spoilage microorganisms include animals and edible plants have a history of safe use as aerobic psychrotrophic Gram-negative bacteria, yeasts, sources of enzymes for the food industry. A micro-organism molds, heterofermentative lactobacilli, and spore-forming used for food enzyme production must be bacteria. Psychrotrophic bacteria can produce large well-characterized and not produce any toxins, pathogens amounts of extracellular hydrolytic enzymes, and the extent or antibiotics. of recontamination of pasteurized fluid milk products with The safety assessment of an enzyme produced by a these bacteria is a major determinant of their shelf life. genetically modified microorganism expands on the Fungal spoilage of dairy foods is manifested by the approach above. In this case, Health Canada also reviews presence of a wide variety of metabolic by-products, the technique used to transfer the genetic material along causing off-odors and flavors, in addition to visible changes with the safety of the genetic material that has been in color or texture 5-6. introduced and expressed in the production microorganism. Chemical treatments will be presented by underlining the The genome of the production microorganism must be fully main action of each molecule (antioxidants, acidifying, characterized for a safety review to be completed. agents of firmness or chelating Enzymes are proteins that Canning can be a safe and personally rewarding way to act as catalysts in all living organisms- microorganisms, preserve quality food at home. A Canning favorite and plants, animals, and humans. Catalysts are compounds that special product to be enjoyed by family and friends often is increase the rate of chemical reactions in biological a fulfilling experience and a source of pride for many systems. Very small quantities of enzymes can increase the people. Canning may not be the least expensive way of rate of reactions up to ten million times. Enzymes operate obtaining every type of food and costs of equipment, within a narrow set of conditions, such as temperature and energy, and time must be considered. pH (acidity), and are subject to inhibition by various However, the main objective of canning is to preserve the means. food by the application of heat so that it can be safely eaten at a later time. Safety of the consumer is the primary Application of Enzyme in Food Production concern when food is canned. It is also important to The main source of Enzymes which is obtained from edible achieve acceptable quality in the final product and to retain plants and the tissues of food animals, microorganisms, as much of the nutritive value of the food as possible. have been used for centuries in food manufacturing. A natural enzyme which is a mixture from the stomach of The potential advantages of home canning are lost: calves or other domestic animals that has been used in 1) When you start with poor quality fresh foods cheese making for centuries. Rennet contains a protease 2) When jars fail to seal properly enzyme that coagulates milk, causing it to separate into 3) When food spoils solids (curds) and liquids (whey) and also wine enzyme. 4) When flavors, texture, color, and nutrients deteriorate during prolonged storage in warm, bright light conditions. Modern Production of Food Enzymes The microorganisms are the most chief source of How Canning Preserves Foods commercial enzymes. Although microorganisms do not The high percentage of water in most fresh foods makes contain the same class of enzymes such as plants or them very perishable. They spoil or lose their quality for animals, a microorganism can usually be found that several reasons: produces a related enzyme that will catalyze the desired ° Growth of undesirable microorganisms, like: reaction. For the enzyme production it has microorganisms Bacteria, molds, and yeasts for the production of enzymes through natural selection and ° Activity of food enzymes classical breeding techniques. ° Reactions with oxygen The branch of science which provides the tools to have a ° Moisture loss genetic sequence from a plant, animal, or a micro-organism, from which commercial scale enzyme Microorganisms live and multiply quickly on the surfaces production is not adequate, to be transferred to a of fresh food and on the inside of bruised, insect-damaged, micro-organism that has a safe history of enzyme and diseased food. Oxygen (O 2) and enzymes are present http://ijlssr.com Copyright © 2015-2017 International Journal of Life-Sciences Scientific Research Page 754 Int.
Load more

Recommended publications
  • Food Spoilage: Microorganisms and Their Prevention
    Available online a t www.pelagiaresearchlibrary.com Pelagia Research Library Asian Journal of Plant Science and Research, 2015, 5(4):47-56 ISSN : 2249-7412 CODEN (USA): AJPSKY Food Spoilage: Microorganisms and their prevention Seema Rawat Department of Botany and Microbiology, H. N. B. Garhwal (Central) University, Srinagar, Uttarakhand, India _____________________________________________________________________________________________ ABSTRACT Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life span. Other food can be kept for a considerably longer time but decomposes eventually. Enzymes can bring about destruction of polymers in some foods while chemical reactions such as oxidation and rancidity decompose others but the main single cause of food spoilage is invasion by microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a furry growth covers the food and it becomes soft and often smells bad. Bacterial contamination is more dangerous because very often food does not look bad even though severely infected, it may appear quite normal. The presence of highly dangerous toxins and bacterial spores is often not detected until after an outbreak of food poisoning, laboratory examination uncovers the infecting agent. Key words: Food spoilage, Enzymes, Bacterial contamination, Food poisoning, Perishable foods. _____________________________________________________________________________________________ INTRODUCTION Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics.
    [Show full text]
  • Food Losses and Waste in the Context of Sustainable Food Systems
    HLPE REPORT 8 Food losses and waste in the context of sustainable food systems A report by The High Level Panel of Experts on Food Security and Nutrition June 2014 HLPE Reports series #1 Price volatility and food security (2011) #2 Land tenure and international investments in agriculture (2011) #3 Food security and climate change (2012) #4 Social protection for food security (2012) #5 Biofuels and food security (2013) #6 Investing in smallholder agriculture for food security (2013) #7 Sustainable fisheries and aquaculture for food security and nutrition (2014) #8 Food losses and waste in the context of sustainable food systems (2014) All HLPE reports are available at www.fao.org/cfs/cfs-hlpe 2 HLPE Steering Committee members (June 2014) Per Pinstrup-Andersen (Chair) Maryam Rahmanian (Vice-Chair) Amadou Allahoury Marion Guillou Sheryl Hendriks Joanna Hewitt Masa Iwanaga Carol Kalafatic Bernardo Kliksberg Renato Maluf Sophia Murphy Ruth Oniang’o Michel Pimbert Magdalena Sepúlveda Huajun Tang HLPE Project Team members Vishweshwaraiah Prakash (Team Leader) Jane Ambuko Walter Belik Jikun Huang Antonius Timmermans Coordinator of the HLPE Vincent Gitz This report by the High Level Panel of Experts on Food Security and Nutrition (HLPE) has been approved by the HLPE Steering Committee. The views expressed do not necessarily reflect the official views of the Committee on World Food Security, of its members, participants, or of the Secretariat. This report is made publicly available and its reproduction and dissemination is encouraged. Non- commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees.
    [Show full text]
  • The Microbiology of Food Preservation (Part I)
    A study material for M.Sc. Biochemistry (Semester- IV) of Paper EC-01 Unit IV The Microbiology of Food Preservation (Part I) Dr. Reena Mohanka Professor & Head Department of Biochemistry Patna University Mob. No.:- +91-9334088879 E. Mail: [email protected] Food preservation Food products can be contaminated by a variety of pathogenic and spoilage microorganisms, former causing food borne diseases and latter causing significant economic losses for the food industry due to undesirable effects; especially negative impact on the shelf-life, textural characteristics, overall quality of finished food products. Hence ,prevention of microbial growth by using preservation methods is needed. Food preservation is the process of retaining food over a period of time without being contaminated by pathogenic microorganisms and without losing its color, texture , taste, flavour and nutritional values. Food preservation Food preservation is the process of retaining food over a period of time without being contaminated by pathogenic microorganisms and without losing its color, texture , taste, flavour and nutritional values. Foods are perishable Whyand fooddeteriorative preservation by nature.is indispensable: Environmental factors such as temperature, humidity ,oxygen and light are reasons of food deterioration. Microbial effects are the leading cause of food spoilage .Essentially all foods are derived from living cells of plant or animal origin. In some cases derived from some microorganisms by biotechnology methods. Primary target of food scientists is to make food safe as possible ;whether consumed fresh or processed. The preservation, processing and storage of food are vital for continuous supply of food in season or off-seasons . Apart from increasing the shelf life it helps in preventing food borne illness.
    [Show full text]
  • Microbiological Spoilage of Fruits and Vegetables
    Microbiological Spoilage of Fruits and Vegetables Margaret Barth, Thomas R. Hankinson, Hong Zhuang, and Frederick Breidt Introduction Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified veg- etable products. This chapter will address characteristics of spoilage microorgan- isms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms. Microbiological Spoilage of Fresh Whole Fruits and Vegetables Introduction During the period 1970–2004, US per capita consumption of fruits and vegetables increased by 19.9%, to 694.3 pounds per capita per year (ERS, 2007). Fresh fruit and vegetable consumption increased by 25.8 and 32.6%, respectively, and far exceeded the increases observed for processed fruit and vegetable products. If US consump- tion patterns continue in this direction, total per capita consumption of fresh fruits and vegetables would surpass consumption of processed fruits and vegetables within the next decade. This shift toward overall increased produce consumption can be attributed, at least in part, to increased awareness in healthy eating habits as revealed by a broad field of research addressing food consumption and health and promoted by the M.
    [Show full text]
  • Food Spoilage
    *63071 Or3cl 729 STATE Food Spoilage (Causes and Prevention) 0 E; Prepared by Extension Nutrition Specialists, Oregon State University - COLLECTO.1 A diamond may be forever, but food quality is not. tamed until the food can be eaten. When we purchase or grow high quality food, we must SoGIVE FOOD CARE to keep it safe and to handle it in such a way that the good quality is re- maintain quality. General Rules for Food Storage 1.Handle food gently to prevent bruising or breakage fection is greater in sliced or ground food. or cutting of the outside skinas the case may be. Do not wait for leftovers or foods cooked for later 2. Take food home as soon as you can after shopping. use to reach room temperature. Refrigerate them Put perishable food in the refrigerator immediately. quickly in covered containers. 3. Be sure that sliced or ground food is well-cooked Freeze or refrigerate sandwiches and other foods and well-refrigerated. The chance of spreading in- that you plan to take on picnics or outings. Signs of Spoilage Foods spoil if we keep them too long, handle them All of the actions explained above will not harm us carelessly, or store them improperly. We may see if we eat the food. Mold growth and yeast growth on mold growing where it is unwanted. Fruit juices may food usually are not harmful to persons who have eaten become bubbly from the fermentation of undesirable food spoiled in this way. The vitamin content may have yeast growth. Off-flavors may develop and sometimes been altered, but the food is still edible.
    [Show full text]
  • Chapter 2 Microbial Food Spoilage
    Chapter 2 Microbial Food Spoilage The microbial food spoilage is one type of food spoilage that is caused by microorganisms. Food spoilage can define as the process in which the quality of the food deteriorates to some extent which is inconsumable for the person to eat. Food spoilage occurs as a result of the microbial attack, enzymatic digestion, chemical degradation, physical injury etc. The microbial food spoilage can be determined physically by the following method. Change in appearance: The appearance of the food changes by the microbial attack, which forms cloudiness and liquid formation in the food. Change texture: Texture changes occur as a result of slime formation due to an accumulation of microbial cells and tissue degradation. Color change: Color changes due to the chlorophyll breakdown and by the growth of mycelia. Change in taste in odor: The taste and odor of the food changes due to the oxidation of nitrogenous compounds, sulphides, organic acids etc. Causes of microbial food spoilage There are two common factors which favor the growth and multiplication of microorganisms, which include storage conditions of the food and chemical properties of the food. Storage conditions of the food: The storage conditions basically involve two environmental factors like temperature, pH and oxygen that favors the microbial growth on food. Temperature Psychrophilic and psychrotrophic microorganisms have the ability to grow at 0°C. Psychrotrophic microorganisms have a maximum temperature for growth above © IOR INTERNATIONAL PRESS 2020 Deepa I, Food and Dairy Biotechnology, https://doi.org/10.34256/ioriip2012 19 Microbial Food Spoilage 20°C and are widespread in natural environments and in foods.
    [Show full text]
  • University of Nebraska–Lincoln Extension
    4 color EXTENSION Black/PMS 186 EXTENSION EC446 Food Storage Julie A. Albrecht, Extension Food Specialist Black EXTENSION Proper food storage helps maintain food quality How Food Spoils by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a foodborne illness. Food spoilage and deterioration is no accident. It is a Foods can be classified into three groups. The first naturally occurring process. To understand how to main- group, perishable foods, includes meat, poultry, fish, tain the quality of food and prevent spoilage, we need to milk, eggs and many raw fruits and vegetables. All know what can cause spoilage. cooked foods are considered perishable foods. To store these foods for any length of time, perishable foods Microorganisms need to be held at refrigerator or freezer temperatures. Many types of microorganisms can cause food If refrigerated, perishable foods should be used within problems. The microorganisms that can cause foodborne several days. illness are called pathogenic microorganisms. These Semi-perishable foods, if properly stored and microorganisms grow best at room temperatures (60- handled, may remain unspoiled for six months to about 90oF), but most do not grow well at refrigerator or freezer one year. Flour, gain products, dried fruits and dry mixes temperatures. Pathogenic microorganisms may grow in are considered semi-perishable. foods without any noticeable change in odor, appearance or taste. Spoilage microorganisms, including some kinds Staple, or non-periabable, foods such as sugar, dried of bacteria, yeasts and molds, can grow well at tempera- beans, spices and canned goods do not spoil unless they tures as low as 40oF.
    [Show full text]
  • Diversity and Control of Spoilage Fungi in Dairy Products: an Update
    microorganisms Review Diversity and Control of Spoilage Fungi in Dairy Products: An Update Lucille Garnier 1,2 ID , Florence Valence 2 and Jérôme Mounier 1,* 1 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France; [email protected] 2 Science et Technologie du Lait et de l’Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France; fl[email protected] * Correspondence: [email protected]; Tel.: +33-(0)2-90-91-51-00; Fax: +33-(0)2-90-91-51-01 Received: 10 July 2017; Accepted: 25 July 2017; Published: 28 July 2017 Abstract: Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.
    [Show full text]
  • Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products
    sustainability Review Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products Dimosthenis Kizis 1,*, Aikaterini-Eleni Vichou 1 and Pantelis I. Natskoulis 2,* 1 Laboratory of Mycology, Scientific Directorate of Phytopathology, Benaki Phytopathological Institute, St. Delta 8, 14561 Kifissia, Greece; [email protected] 2 Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation DEMETER, Sofokli Venizelou 1, 14123 Lycovrissi, Greece * Correspondence: [email protected] (D.K.); [email protected] (P.I.N.) Abstract: Mycotoxins are secondary metabolites of filamentous fungi that can cause toxic effects in human and animal health. Most of the filamentous fungi that produce these mycotoxins be- long to four genera, namely, Aspergillus, Penicillium, Fusarium, and Alternaria. Mycotoxigenic fungi, along with mycotoxins, create a constant and serious economic threat for agriculture in many terms, counting product losses due to crop contamination and food spoilage, as well malnutrition when considering nutritional quality degradation. Given the importance of robust and precise diagnostics of mycotoxins and the related producing fungi in the grape food chain, one of the most important agricultural sectors worldwide, the present review initially delivers a comprehensive presentation of mycotoxin reports on grape and derived products, including a wide range of commodities such as fresh grapes, raisins, wine, juices, and other processed products. Next, based on worldwide regulations’ requirements for mycotoxins, and referring to the relative literature, this work presents methodological approaches for mycotoxin determination, and stresses major methods for the de- Citation: Kizis, D.; Vichou, A.-E.; tection of fungal species responsible for mycotoxin production. The principle of function and basic Natskoulis, P.I.
    [Show full text]
  • Module 3: Food Safety, Storage & Preservation
    NUTRITION TRAINING MANUAL: Module 3 – Food Safety, Storage & Preservation MODULE 3: FOOD SAFETY, STORAGE & PRESERVATION Introduction Ensuring food safety and hygiene is important at individual, household and community level. It ensures that foods are safe for human consumption and that individuals do not develop any food-borne illnesses. This module equips participants with an understanding of key food safety and food hygiene issues and how these can be maintained within households and communities. The module explores different areas with regards to food safety including: food spoilage, food storage and food poisoning. An assessment of the food handling, safety, storage and hygiene practices by workers in Rwenzori and Mpanga tea estates revealed that: • Household ownership of food storage facilities varied with only 63% of households reportedly storing food • Households that stored food made use of cupboards, containers, baskets, sacks and open floors to store food. Those that did not own food storage facilities mentioned the lack of storage space, consumption of all food prepared and the lack of money to buy food storage facilities as being limiting factors to food storage. • Respondents identified the following food hygiene practices: proper covering of food (68% of respondents), cooking of food (22% of respondents), use of clean utensils in food preparation (5% of respondents), warming of leftover food before consumption (4% of respondents) and keeping cooked and raw foods separately (1% of the respondents) • Main challenges in ensuring food safety included the lack of adequate food storage facilities and poor storage methods that result in the destruction of stored food by pests, including cockroaches and rats Objectives of the module By the end of this module, participants should be able to demonstrate good practices with respect to food safety and hygiene, including through food storage and preservation techniques.
    [Show full text]
  • Molds, Mycotoxins, and Concerns of the Food Industry”
    FRESH Seminar: “Molds, Mycotoxins, and Concerns of the Food Industry” Jae-Hyuk Yu, PhD Department of Bacteriology, University of Wisconsin–Madison May 5, 2015 MADISON, Wis. (FRI) – Fungi and their toxins can cause significant problems for the food industry. UW– Madison professor and FRI Executive Committee member Jae-Hyuk Yu, PhD, recently provided an overview of molds, mycotoxins, and associated industry concerns at the last FRESH seminar for the spring 2015 semester. Fungi and animals belong to the “opisthokonts,” a broad group of eukaryotes. Fungi exhibit extraordinary diversity and are predicted to have more than 5 million species. Of the five main phyla of fungi, two are of particular importance to the food industry: the Zygomycota (often a common concern in food) and the Ascomycota (sac fungi responsible for mycotoxins). Yeasts are unicellular fungi, while molds are multicellular. Like plants, fungi have a cell wall; however, in fungi, the cell wall is made of chitin, while in plants, it is composed of cellulose. Fungi are non-photosynthetic, heterotrophic organisms, obtaining their carbon and energy from organic sources in their environment through their web-like hyphae. The molds can secrete enzymes from the tips of the hyphae to digest potential food sources; the digestion products can then diffuse back into the hyphae. Molds can grow rapidly, reproducing sexually or asexually via spores, which are typically more sensitive to environmental insults like heat than are bacterial spores. Fungal food spoilage can be very obvious. Yeast can produce bubbles or foam, and mold growth may be evident as fuzzy growth in bright colors with a circular growth pattern.
    [Show full text]
  • Science and Our Food Supply: Food Safety a to Z Reference Guide
    SCIENCE AND OUR FOOD SUPPLY FOODSCIENCE AND OUR FOOD SUPPLY SAFETY Investigating Food Safety from FAR to TABLE TO A Z REFERENCE GUIDE National Science Teachers Association SCIENCE AND OUR FOOD SUPPLY It’s Food Safety at Your Fingertips! The Food Safety A to Z Reference Guide serves as a Becoming food safety savvy is as easy as A–B–C! companion piece to the Science and Our Food Supply Let your fingers do the walking through this program’s following components: user-friendly reference guide that offers you a wealth of invaluable, up-to-date food safetySCIENCE AND OUR FOOD SUPPLY Investigating Food Safety fromVideo FAR to information. Also included are in-depth sectionsTABLE on the step-by-step journey food travels from Dr. X and the Quest for Food Safety the farm to the table; how to prepare and Also online at: handle food safely; the Fight BAC!TM Campaign’s www.fda.gov/teachsciencewithfood 4 Simple Steps to Food Safety: Clean, Separate (Combat Cross-Contamination), Cook, and Chill; and fascinating food safety careers! Teacher’s Guide Labs & Activities Throughout the guide, you’ll also find a host of helpful tips, intriguing visuals, fun facts, and UNDERSTANDING answers to your most Frequently Asked MODULE 1 BACTERIA Questions. FARM Frequently MODULE 2 Fun Facts Asked Questions PROCESSING and ! ? MODULE 3 TRANSPORTATION Use this guide as a research tool for reinforcing the science concepts in the video, performing the RETAIL AND HOME MODULE 4 activities and labs, and to further enhance your knowledge of food safety. OUTBREAK and MODULE 5 FUTURE TECHNOLOGY It’s a feast of food safety information.
    [Show full text]