From the research, it shows that the hazard that fats and oil will have is rancidity.
Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free-radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and obnoxious odors and flavors. These chemical processes may also destroy nutrients in food.
So if the fats or oil undergoes rancidity, it will produce unpleasant odours and flavour which will directly affect the quality of the food product.
Saturday, May 19, 2007
Foodborne illnesses
Some of the foodborne illnesses.
Campylobacter
Potential illnesses: Arthritis, blood poisoning, Guillain-Barre syndrome (paralysis); chronic diarrhea; meningitis; and inflammation of the heart, gallbladder, colon, and pancreas
Food sources of the bacteria: Poultry, raw milk, and meat.
E.coli 0157:H7
Potential illnesses: Hemolytic uremic syndrome (HUS) which is associated with kidney failure, neurological disorders, and other illnesses.
Food sources of the bacteria: Meat, especially ground beef and raw milk.
Listeria
Potential illnesses: Meningitis, blood poisoning, stillbirths, and other disorders
Food sources of the bacteria: Soft cheese, other dairy products, meat, poultry, seafood, fruits, and vegetables
Salmonella
Potential illnesses: Reactive arthritis, blood poisoning, Reiter’s disease (inflammation of joints, eye membranes, and urinary tract), and inflammation of the pancreas, spleen, colon, gallbladder, thyroid, and heart
Food sources of the bacteria: Poultry, meat, eggs, dairy products, seafood, fruits, and vegetables
Shigella
Potential illnesses: Reiter’s disease, HUS, pneumonia, blood poisoning, neurological disorders, and inflammation of the spleen
Food sources of the bacteria: Salads, milk and dairy products.
Vibrio vulnificus
Potential illnesses: Blood poisoning
Food sources of the bacteria: Seafood
Yersinia enterocolitica
Potential illnesses: Reiter’s disease, pneumonia, and inflammation of the vertebrae, lymphatic glands, liver, and spleen
Food sources of the bacteria: Pork and dairy products
Source: http://www.umext.maine.edu/onlinepubs/htmpubs/4310.htm
Campylobacter
Potential illnesses: Arthritis, blood poisoning, Guillain-Barre syndrome (paralysis); chronic diarrhea; meningitis; and inflammation of the heart, gallbladder, colon, and pancreas
Food sources of the bacteria: Poultry, raw milk, and meat.
E.coli 0157:H7
Potential illnesses: Hemolytic uremic syndrome (HUS) which is associated with kidney failure, neurological disorders, and other illnesses.
Food sources of the bacteria: Meat, especially ground beef and raw milk.
Listeria
Potential illnesses: Meningitis, blood poisoning, stillbirths, and other disorders
Food sources of the bacteria: Soft cheese, other dairy products, meat, poultry, seafood, fruits, and vegetables
Salmonella
Potential illnesses: Reactive arthritis, blood poisoning, Reiter’s disease (inflammation of joints, eye membranes, and urinary tract), and inflammation of the pancreas, spleen, colon, gallbladder, thyroid, and heart
Food sources of the bacteria: Poultry, meat, eggs, dairy products, seafood, fruits, and vegetables
Shigella
Potential illnesses: Reiter’s disease, HUS, pneumonia, blood poisoning, neurological disorders, and inflammation of the spleen
Food sources of the bacteria: Salads, milk and dairy products.
Vibrio vulnificus
Potential illnesses: Blood poisoning
Food sources of the bacteria: Seafood
Yersinia enterocolitica
Potential illnesses: Reiter’s disease, pneumonia, and inflammation of the vertebrae, lymphatic glands, liver, and spleen
Food sources of the bacteria: Pork and dairy products
Source: http://www.umext.maine.edu/onlinepubs/htmpubs/4310.htm
Chemical Hazards
Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.
Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.
Intentionally added chemicals help to maintain a food's freshness or to enhance flavors in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked (see Fact Sheet Food Allergies and Fact Sheet Food Additives) to cases of lethal allergic reactions particularly among sensitive individuals, in particular, asthmatics.
Foodservice establishments are prohibited by law from using sulfites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labeled.
Source: http://www.uri.edu/ce/ceec/fshazards.html
Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.
Intentionally added chemicals help to maintain a food's freshness or to enhance flavors in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked (see Fact Sheet Food Allergies and Fact Sheet Food Additives) to cases of lethal allergic reactions particularly among sensitive individuals, in particular, asthmatics.
Foodservice establishments are prohibited by law from using sulfites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labeled.
Source: http://www.uri.edu/ce/ceec/fshazards.html
Temperature Range for growth for the microbes
Temperature, pH range and water activity for growth of food pathogens
1. Yersinia enterocolitica
Temperature range for growth = 29.3° - 111°F (-1.5° - 44°C)
pH range for growth = 4.6 - 9.0
2. Listeria monocytogenes
Temperature range for growth = 29.3° to 112°F (-1.5° to 44°C)
pH range for growth = 4.5 - 9.5
3. Clostridium botulinum - Type E an other non- proteolytic strains
Temperature range for growth = 38° - 113°F (3.3° - 45°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.97
4. Bacillus cereus
Temperature range for growth = 39.2°- 122°F (4°- 50°C)
pH range for growth = 4.3 - 9.0
Minimal water activity (aw) for growth = 0.912
5. Salmonella spp.
Temperature range for growth = 41.5° - 114°F (5.5° -45.6°C)
pH range for growth = 4.1 - 9.0
Minimal water activity (aw) for growth = 0.95
6. Vibrio parahaemolyticus
Temperature range for growth = 41° - 109.4°F (5° - 43°C)
pH range for growth = 4.5 - 11.0
Minimal water activity (aw) for growth = 0.937
7. Staphylococcus aureus
Temperature range for growth = 43.8°- 122°F (6.5°- 50°C)
pH range for growth = 4.5 - 9.3
Minimal water activity (aw) for growth = 0.83
Temp. range for toxin production = 50°F - 114°F (0° - 46°C)
pH range for toxin production = 5.15 - 9.0
Minimal water activity (aw) for toxin production = 0.86
8. Clostridium botulinum - Type A and proteolytic B strains
Temperature range for growth = 50° - 118°F (10° - 47.8°C)
pH range for growth = 4.6 - 9.0
Minimal water activity (aw) for growth = 0.94
9. Clostridium perfringens
Temperature range for growth = 59° - 127.5°F (15° - 52.3°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.95
10. Campylobacter jejuni
Temperature range for growth = 90°- 113°F (30°- 45°C)
pH range for growth = 4.9 - 8.0
Source: http://www.hi-tm.com/RFA/food-path-summ.pdf
1. Yersinia enterocolitica
Temperature range for growth = 29.3° - 111°F (-1.5° - 44°C)
pH range for growth = 4.6 - 9.0
2. Listeria monocytogenes
Temperature range for growth = 29.3° to 112°F (-1.5° to 44°C)
pH range for growth = 4.5 - 9.5
3. Clostridium botulinum - Type E an other non- proteolytic strains
Temperature range for growth = 38° - 113°F (3.3° - 45°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.97
4. Bacillus cereus
Temperature range for growth = 39.2°- 122°F (4°- 50°C)
pH range for growth = 4.3 - 9.0
Minimal water activity (aw) for growth = 0.912
5. Salmonella spp.
Temperature range for growth = 41.5° - 114°F (5.5° -45.6°C)
pH range for growth = 4.1 - 9.0
Minimal water activity (aw) for growth = 0.95
6. Vibrio parahaemolyticus
Temperature range for growth = 41° - 109.4°F (5° - 43°C)
pH range for growth = 4.5 - 11.0
Minimal water activity (aw) for growth = 0.937
7. Staphylococcus aureus
Temperature range for growth = 43.8°- 122°F (6.5°- 50°C)
pH range for growth = 4.5 - 9.3
Minimal water activity (aw) for growth = 0.83
Temp. range for toxin production = 50°F - 114°F (0° - 46°C)
pH range for toxin production = 5.15 - 9.0
Minimal water activity (aw) for toxin production = 0.86
8. Clostridium botulinum - Type A and proteolytic B strains
Temperature range for growth = 50° - 118°F (10° - 47.8°C)
pH range for growth = 4.6 - 9.0
Minimal water activity (aw) for growth = 0.94
9. Clostridium perfringens
Temperature range for growth = 59° - 127.5°F (15° - 52.3°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.95
10. Campylobacter jejuni
Temperature range for growth = 90°- 113°F (30°- 45°C)
pH range for growth = 4.9 - 8.0
Source: http://www.hi-tm.com/RFA/food-path-summ.pdf
Preservation Methods
I have done some research on the common types of preservation method used.
CANNING
Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. High-acid foods such as fruits and tomatoes can be processed or "canned" in boiling water, while low-acid vegetables and meats must be processed in a pressure canner at 115.6°C (10 pounds pressure at sea level).
FREEZING
Freezing reduces the temperature of the food so that microorganisms cannot grow, yet some may still live. Enzyme activity is slowed down but not stopped during freezing.
Enzymes in Vegetables: These must be inactivated by blanching in order to prevent loss of color, flavor and nutrients. The vegetable is exposed to boiling water or steam for a specified time and then quickly cooled in ice water to prevent cooking. Blanching also helps to destroy microorganisms on the surface of the vegetable.
Enzymes in Fruits: These can cause browning and loss of vitamin C, and are controlled by the addition of ascorbic acid.
DRYING
Drying removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down. Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth.
Source: http://hgic.clemson.edu/factsheets/HGIC3000.htm
CANNING
Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. High-acid foods such as fruits and tomatoes can be processed or "canned" in boiling water, while low-acid vegetables and meats must be processed in a pressure canner at 115.6°C (10 pounds pressure at sea level).
FREEZING
Freezing reduces the temperature of the food so that microorganisms cannot grow, yet some may still live. Enzyme activity is slowed down but not stopped during freezing.
Enzymes in Vegetables: These must be inactivated by blanching in order to prevent loss of color, flavor and nutrients. The vegetable is exposed to boiling water or steam for a specified time and then quickly cooled in ice water to prevent cooking. Blanching also helps to destroy microorganisms on the surface of the vegetable.
Enzymes in Fruits: These can cause browning and loss of vitamin C, and are controlled by the addition of ascorbic acid.
DRYING
Drying removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down. Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth.
Source: http://hgic.clemson.edu/factsheets/HGIC3000.htm
Friday, May 11, 2007
Pizza recipe
My group is doing hawaiian pizza and I have found some recipes on the hawaiian pizza.
One of the recipes I have found is the following:
The ManufacturingProcess
Making the pizza crust
1) A small amount of baker's yeast, about 1 tbsp, is mixed with a cup or so of warm water. It is left in a warm place until the mixture becomes foamy.
2) Several cups of sifted flour are poured into a bowl. The yeast and water mixture along with 1 tbsp of olive oil is poured into a well made in the center of the flour. The liquids are mixed into the flour with the hands and then kneaded on a floured surface until smooth and elastic. The kneading time is approximately 10 minutes.
3) The kneaded dough is formed into a ball, dusted with flour and then placed in a bowl and covered with a damp kitchen towel. The bowl is placed in a warm place until the dough has doubled in size. This occurs in approximately one to two hours.
4) The dough is kneaded again for about one minute and then rolled out onto a floured surface into a circle. The standard pizza is approximately 10 in (25 cm) in diameter. The edges of the circle are raised by pushing up on the dough with the thumbs.
Filling the pizza
5) A half cup or so of tomato sauce is spooned over the pizza dough. The sauce is spread over the surface of the pie to within 0.5 in (1.3 cm) of the rim. The shredded cheese may be added before the toppings or on top of them.
Baking the pizza
6) Using a wide metal pizza peel, a long-handled flat shovel, the pizza is eased onto a metal pan or clay stone. Pizza pans feature a flat, circular bottom set into a round metal frame. After the pizza is baked, the outer frame is removed. Pizza stones are made of a clay similar to that of old-fashioned brick ovens. Because the clay is porous, it absorbs moisture. The thickness of the stone, usually about 0.75 in (2 cm), radiates heat evenly.
7) The pizza is baked at 450°F (230°C) for about 15 minutes or until the cheese is bubbling. The pan or stone is removed from the oven with the peel. The pizza is allowed to sit for approximately five minutes before cutting it into slices with a pizza wheel. Slice shapes, like the placement of the mozzarella cheese, differs from region to region. In some cities the pizza is sliced into pie-shaped pieces. In other cities, the pie is cut into squares.
Source: http://www.madehow.com/Volume-7/Pizza.html
One of the recipes I have found is the following:
The ManufacturingProcess
Making the pizza crust
1) A small amount of baker's yeast, about 1 tbsp, is mixed with a cup or so of warm water. It is left in a warm place until the mixture becomes foamy.
2) Several cups of sifted flour are poured into a bowl. The yeast and water mixture along with 1 tbsp of olive oil is poured into a well made in the center of the flour. The liquids are mixed into the flour with the hands and then kneaded on a floured surface until smooth and elastic. The kneading time is approximately 10 minutes.
3) The kneaded dough is formed into a ball, dusted with flour and then placed in a bowl and covered with a damp kitchen towel. The bowl is placed in a warm place until the dough has doubled in size. This occurs in approximately one to two hours.
4) The dough is kneaded again for about one minute and then rolled out onto a floured surface into a circle. The standard pizza is approximately 10 in (25 cm) in diameter. The edges of the circle are raised by pushing up on the dough with the thumbs.
Filling the pizza
5) A half cup or so of tomato sauce is spooned over the pizza dough. The sauce is spread over the surface of the pie to within 0.5 in (1.3 cm) of the rim. The shredded cheese may be added before the toppings or on top of them.
Baking the pizza
6) Using a wide metal pizza peel, a long-handled flat shovel, the pizza is eased onto a metal pan or clay stone. Pizza pans feature a flat, circular bottom set into a round metal frame. After the pizza is baked, the outer frame is removed. Pizza stones are made of a clay similar to that of old-fashioned brick ovens. Because the clay is porous, it absorbs moisture. The thickness of the stone, usually about 0.75 in (2 cm), radiates heat evenly.
7) The pizza is baked at 450°F (230°C) for about 15 minutes or until the cheese is bubbling. The pan or stone is removed from the oven with the peel. The pizza is allowed to sit for approximately five minutes before cutting it into slices with a pizza wheel. Slice shapes, like the placement of the mozzarella cheese, differs from region to region. In some cities the pizza is sliced into pie-shaped pieces. In other cities, the pie is cut into squares.
Source: http://www.madehow.com/Volume-7/Pizza.html
Subscribe to:
Posts (Atom)