Processing and Preserving Foods
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The Harmful Effects of Food Preservatives on Human Health Shazia Khanum Mirza1, U.K
Journal of Medicinal Chemistry and Drug Discovery ISSN: 2347-9027 International peer reviewed Journal Special Issue Analytical Chemistry Teacher and Researchers Association National Convention/Seminar Issue 02, Vol. 02, pp. 610-616, 8 January 2017 Available online at www.jmcdd.org To Study The Harmful Effects Of Food Preservatives On Human Health Shazia Khanum Mirza1, U.K. Asema2 And Sayyad Sultan Kasim3. 1 -Research student , Dept of chemistry, Maulana Azad PG & Research centre, Aurangabad. 2-3 -Assist prof. Dept of chemistry,Maulana Azad college Arts sci & com.Aurangabad. ABSTRACT Food chemistry is the study of chemical processes and interactions of all biological and non- biological components. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings, flavor enhancers or a range of preservatives .The chemical added to a particular food for a particular reason during processing or storage which could affect the characteristics of the food, or become part of the food Preservatives are additives that inhibit the growth of bacteria, yeasts, and molds in foods. Additives and preservatives are used to maintain product consistency and quality, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening(yeast), control pH, enhance flavour, or provide colour Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Some preservatives are known to be harmful to the human body. Some are classified as carcinogens or cancer causing agents. Keywords : Food , Food additives, colour, flavour , texture, preservatives. -
From the Ground up the First Fifty Years of Mccain Foods
CHAPTER TITLE i From the Ground up the FirSt FiFty yearS oF mcCain FoodS daniel StoFFman In collaboratI on wI th t ony van l eersum ii FROM THE GROUND UP CHAPTER TITLE iii ContentS Produced on the occasion of its 50th anniversary Copyright © McCain Foods Limited 2007 Foreword by Wallace McCain / x by All rights reserved. No part of this book, including images, illustrations, photographs, mcCain FoodS limited logos, text, etc. may be reproduced, modified, copied or transmitted in any form or used BCE Place for commercial purposes without the prior written permission of McCain Foods Limited, Preface by Janice Wismer / xii 181 Bay Street, Suite 3600 or, in the case of reprographic copying, a license from Access Copyright, the Canadian Toronto, Ontario, Canada Copyright Licensing Agency, One Yonge Street, Suite 1900, Toronto, Ontario, M6B 3A9. M5J 2T3 Chapter One the beGinninG / 1 www.mccain.com 416-955-1700 LIBRARY AND ARCHIVES CANADA CATALOGUING IN PUBLICATION Stoffman, Daniel Chapter Two CroSSinG the atlantiC / 39 From the ground up : the first fifty years of McCain Foods / Daniel Stoffman For copies of this book, please contact: in collaboration with Tony van Leersum. McCain Foods Limited, Chapter Three aCroSS the Channel / 69 Director, Communications, Includes index. at [email protected] ISBN: 978-0-9783720-0-2 Chapter Four down under / 103 or at the address above 1. McCain Foods Limited – History. 2. McCain, Wallace, 1930– . 3. McCain, H. Harrison, 1927–2004. I. Van Leersum, Tony, 1935– . II. McCain Foods Limited Chapter Five the home Front / 125 This book was printed on paper containing III. -
Effects of Salts on Preservation and Metabolic Activities of Fish and Meat Microflora
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/322520649 EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA Article · January 2018 CITATIONS READS 0 63 3 authors: Oranusi Solomon Abah Kingsley Covenant University Ota Ogun State, Nigeria Covenant University Ota Ogun State, Nigeria 99 PUBLICATIONS 755 CITATIONS 4 PUBLICATIONS 1 CITATION SEE PROFILE SEE PROFILE Selina Anosike Covenant University Ota Ogun State, Nigeria 9 PUBLICATIONS 4 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Biogas and biofertilizer production from local biomasses View project Food safety; Public and environmental health View project All content following this page was uploaded by Oranusi Solomon on 16 January 2018. The user has requested enhancement of the downloaded file. EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA ORANUSI, 5.*, ABAH, K. A. AND ANOSIKE S.O. Department of Biological Sciences, Covenant University, Ota, Nigeria *Corresponding Author; Email: [email protected]; +2348065299155 Abstract Foods usually carry a mixed population ofmicroorganisms derived from both the natural microfloro of the food plant or animo/ and those introduced during handling, processing, and storage. Salt is a widely used additive and preservative, which, influences microorganisms in different concentrations. This study aims to determine the effect of salts on food preservation and metabolic activities of food microfloro. Two food samples (row fish and raw lean meat) were investigated. Sodium chloride (NaCI), Potassium chloride {KCI} and Calcium chloride {CoCI,) were grouped into varying concentrations of2, 2.5 and 4.5% respectively. -
Tomball German Festival Food Vendor List June 4-6, 2021
TOMBALL GERMAN FESTIVAL FOOD VENDOR LIST JUNE 4-6, 2021 VENDOR BOOTH B & D Farms M333 Bennett Concessions O108-110 Bennett Concessions O112-114-116 Berlin Food Factory M251-253-255 Beste verdammte Bratwürste (Best Damn Bratwursts) M217-219 BZ Honey M122 C&L Nut Co M241 Candy and Caramel Apples M133 Concession Services M140-142-144 Concession Services M157-159 Crepe Crazy M113 Daniela's Concession M206-208 Dippin Dots Ice Cream M135-137 Divine Dogs USA M332 Dracula's Chimney Cakes M234-236 Four Reasons M235-237 Fredericksburg Mini Donut Co. M302 Great Harvest Bread Co. M335 Helga’s Strudel M205-207 J.W. Korn M129-131 JJ's Concessions P9-10-11 Life Gave Us Lemons M323 Oh My Pizza Pie M103-105 Once Upon a Cone M325 Pham's Concession M355-357 Polonez Inc, dba Polonia Restaurant M348-350-352-354 PretzTex Stuffed Pretzels M324 Schnitzels & Giggles C112-114-116 Senor Burrito M407 Shuckers Roasted Corn M109-111 Snowbuddies Shaved Ice M154 Styria bakery M100-102 Ted Kamel Foods, LLC M301-303-305 The Baker's Man M146 The Fresh Lemonade Store M244 The Sauer Kraut Food Truck M132-134-136 Winkle Concessions C113-115-117 Zemer Rootbeer M210-212 TOMBALL GERMAN FESTIVAL MERCHANDISE VENDOR LIST JUNE 4-6, 2021 VENDOR BOOTH VENDOR BOOTH A Fresh Perspective Face and Body Art M304 Mom & Pops Mini Mall M227-229 Amber & Christmas Ornaments M152 Mr. Anderson M314 Art by Jonathan M421 Neu Life Chiropractic W122 Art of Twisted Nail LLC W124 Old Town Roasters M308 Ashwear International M317-319 Olive and Oak Designs M155 B&P ENTERPRISE M247 Pain Train Salsa M204 -
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. -
List of Approved Food Items for Light Refreshment Restaurants
LIST OF APPROVED FOOD ITEMS FOR LIGHT REFRESHMENT RESTAURANTS Licensed light refreshment restaurants may only prepare and sell one of the following groups of food items for consumption on the premises – Group A (1) Noodles / vermicelli in soup with meat, offal, fish or sea food; (2) Wantun and dumplings in soup (also known as shui kau); (3) Boiled vegetables; (4) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder, and (5) Five self-specified snack items 【pre-prepared and supplied from approved / licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )】*. or Group B (1) Rice congee with meat, offal, poultry, fish, sea food or frog; (2) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder; and (3) Five self-specified snack items 【pre-prepared and supplied from approved /licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )】*. or Group C (any combination of the following seventeen items) (1) Bread, cakes and biscuits; (2) Toast including French toast; (3) Sandwiches; (4) Hot cakes, pancakes and waffles; (5) Oatmeal porridge and instant cereals; (6) Pastries (baking is not allowed but an electric warmer may be used to keep the pastries warm); (7) Eggs (boiled, poached, fried or scrambled); (8) Ham, bacon, western sausages, tinned meat and tinned fish; (9) Soup (prepared from tinned soup or powdered soup); (10) Macaroni -
High Oxygen As an Additional Factor in Food Preservation Promotor: Prof
High Oxygen as an additional factor in Food Preservation Promotor: Prof. Dr. ir. F.M. Rombouts Hoogleraar in de Levensmiddelenhygiëne en microbiologie, Wageningen Universiteit Copromotors: Dr. L.G.M. Gorris SEAC, Unilever, Colworth House, Verenigd Koninkrijk Dr. E.J. Smid Groupleader Natural Ingredients, NIZO Food Research, Ede Samenstelling promotiecommissie: Prof. Dr. ir. J. Debevere (Universiteit Gent, België) Prof. Dr. G.J.E. Nychas (Agricultural University of Athens, Griekenland) Prof. Dr. J.T.M. Wouters (Wageningen Universiteit) Dr. J. Hugenholtz (NIZO Food Research, Ede) Athina Amanatidou High Oxygen as an additional factor in Food Preservation Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus, van Wageningen Universiteit, Prof. dr. ir. L. Speelman, in het openbaar te verdedigen op dinsdag 23 oktober des namiddags te half twee in de Aula Amanatidou A.-High Oxygen as an additional factor in Food Preservation-2001 Thesis Wageningen University-With summary in Dutch- pp. 114 ISBN: 90-5808-474-4 To my parents, my brother and to Erik Abstract In this thesis, the efficacy of high oxygen as an additional hurdle for food preservation is studied. At high oxygen conditions and at low temperature, significant impairment of growth and viability of bacterial cells is found to occur as the result of free radical attack. The imposed oxidative stress leads - to an increase of intracellularly generated reactive oxygen species (mainly O2 , H2O2 and HO·), which disturbs the cellular homeostasis due to catabolic imbalance and results in growth inhibition. The so- called “free radical burst” probably is responsible for the induction of a host defence mechanism against the destructive impact of high oxygen. -
Food Preservation Methods Department of Food Science Foods Are Freshest and at Optimum Quality at the Time of Their Harvest Or Slaughter
PURDUE EXTENSION FS-15-W Food Entrepreneurship Series Food Preservation Methods Department of Food Science Foods are freshest and at optimum quality at the time of their harvest or slaughter. To maintain this ous ways to extend the period of time during which quality in foods that will be consumed later, the the food can be shipped, displayed in the store, foods can be preserved by cold, heat, chemical purchased by the consumer, and finally consumed. Katherine Clayton preservatives, or combinations of these methods. The physical and chemical composition of the food science Extension Cold usually means refrigeration or freezing. food helps determine the type of process required outreach specialist Heating involves many processing methods, for preservation. Other factors that influence a such as pasteurization, commercial sterilization, choice of preservation method are the desired end Deidre Bush product, type of packaging, cost, and distribution former Extension assistant and drying. Adding preservative ingredients and processing by means of fermentation are also methods. Kevin Keener ways to preserve foods. food process engineer, The Role of Water Activity and Extension specialist, and A food entrepreneur needs a basic understand- Acidity in Preservation professor of food science ing of the various preservation techniques before starting a business. The two most important chemical composition factors that affect how a food is preserved are Food processing converts harvested or raw water content and acidity. Water content includes foods into forms that are more easily stored and moisture level, but an even more important Department of Food Science consumed, and sometimes into a form that may measurement is water activity. -
Food Preservation
Healthy Living 4-H Food Preservation North Dakota 4-H Project Sheet 4-H food preservation projects are Exhibit Ideas designed to help you do fun experiments, learn the fundamentals Make a portfolio or display on of preserving foods, prepare flavor- how to preserve foods safely or filled recipes and reflect on what the importance of head space, finger-tight seals and you’ve learned. You’ll have fun preventing oxidation. learning about safely preserving Make a portfolio or display food. about food labels for preserved foods or kitchen equipment needed to preserve foods. Understand why food is preserved. Make a portfolio or display Understand the science of safe food about your favorite food preservation. preservation recipes. Learn how to prepare, preserve and store foods safely. Canned food exhibits—jams, Develop math and science problem-solving skills by preparing recipes and jelly, pickles, fruits, tomato calculating the cost per jar. product Here’s what you can do all year! NDSU is an equal opportunity institution Pressure Water canning Making jam Pickling Freezing Drying canning Beginning activity: Beginning activity: Beginning activity: Beginning activity: Beginning activity: Beginning activity: Can crushed Make strawberry Make refrigerator Freeze berries. Dry fruit. Can green beans. tomatoes. freezer jam. pickles. Advanced activity: Advanced activity: Advanced activity: Advanced activity: Advanced activity: Advanced activity: Freeze corn-on-the Dry fruit leather. Can tomato veggie Can salsa. Make strawberry Can dill pickles. cob . Additional activities: soup. Additional activities: jam with regular Additional activities: Additional activities: Dry fruits. Additional activities: pectin. Can tomatoes. Make pickles. Freeze fruits and Learn about water Can vegetables. -
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. -
Research and Education in Food Preservation by Elizabeth L
Networking News www.dietetics.com/nepdpg Winter 2015 Research and Education in Food Preservation By Elizabeth L. Andress, PhD Home-based activities related to food processing and preservation have been the subject of high interest for several years now. Today’s consumer food world is full of interest in cooking, gardening and “community” around food, whether that community is virtual or in person. Issues of food security and safety, as well as household economy, have been driving a return to home food production. Artisan and entrepreneurship interests canning 100 to 200 quarts of food; many enough in recent years to establish a are also pushing activity to new heights. canned 200 to 500 quarts (4). In 1976, home canning section on their website (7). The community gardening movement one out of three households and return to small, local farm markets participating in a national survey The federal government has provided are other drivers to food preservation surveyed canned fruits and/or leadership since the early 1900s in advising activity. USDA offers community garden vegetables (5). The majority of U.S. consumers about preserving food at (1) planning and development guidance households canned 100 quarts of food continued on page 3 as well as Department-side efforts to or less; 10 percent canned 200 quarts or promote gardening and local foods, more. In 2000-2001 and again in 2005, such as The People’s Garden Initiative to the National Center for Home Food IN THIS ISSUE promote employee activity in establishing Processing and Preservation (NCHFP) 1 Research and Education in gardens (2) and a USDA-wide Know Your conducted national telephone surveys. -
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.