Bacteria can get into food in various ways such as having dirty hands, dirty work surfaces, dirty drying up towels, uncooked meat and poultry, dirty sinks and draining pipes, fingers or spoons being licked , flies and so many others to get in contact with bacteria. Bacteria love to thrive in warm and moist places especially in foods that contain proteins, meat, dairy products. FOOD POISONING BACTERIA Salmonella – This bacteria lives in the bowel. They get into foods by human and animal excreta and even polluted water. If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone.
Then we can use the formula to find the molar mass of the unknown organic compound. So that we will be able to presume what kind of organic compound the sample is. * Procedures outline: Sample type: Sample B * Methods: 1. We will use the ice-salt water bath to cool down the solution of sample B, because salt water can help it to be easier to get target temperature -7°C to -10°C. And it is also easier for the ice-salt water bath to main that temperature for longer time.
Make sure that you separate raw foods like meat, vegetables and fish from other foods, this can cause harmful bacteria to spread. Always check that none of the food is past its ‘use by’ date. Storing food Certain foods should be stored in the fridge to help stop bacteria from growing. To prevent food poisoning to occur, you must make sure that your fridge is cold enough. The temperature should be between 0°C and 5°C.
As we know the equation C1V1=C2V2, we can get a set of concentration (g/L) of different ratio of Red #40. Introduction The goal which the experiment designed to achieve is perform a Beer’s law analysis to determine a solution’s concentration, and determine a percent composition. To build the calibration curves for each food dye, we need to measure the absorption of different solutions of known concentration. One rather quick way to make a solution of known concentration is by exact dilution from a more concentrated solution of known concentration. We rinsed a pipette with some of the sample, filled curettes between 2/3 and 3/4 full with the samples, put a curette in the cell holder and make absorbance measurements.
Food can become contaminated with Salmonella when: • It comes in contact with animal feces because Salmonella lives in the gut of animals, thus being in their feces. • Salmonella can also be spread by washing meats, poultry, and eggs. c. Contaminated foods usually look and smell normal, so there is no way of knowing whether or not your food has come in contact with feces. d. Take precautions by: • Washing your hands, utensils, and surfaces before cooking • Always wash fruits and vegetables really good • Keep meats separated from all other food •
Online Submission Assignment Cover Page Date: February 07, 2015 Course #: Food*2010 Course Name: Principles of Food Science Instructor: Massimo Marcone Assignment #: 1 Assignment Name: Food*2010 Assignment Please note: If your address has changed, please complete the Change of Address Form accessible from http://www.open.uoguelph.ca/online/forms Questions or concerns? e-mail: firstname.lastname@example.org # of Pages (including this one): 5 | (For instructor’s use)Grade: | Assignment 1 Question #1 Vegetable gums are a form of thickening agents added to foods during preparation to increase viscosity, without changing it’s taste (WebMd, 2009). They are hydrocolloids, which are known as a substance that has particles of colloidal size significantly attracted to water and absorbs it eagerly (Drugs.com, 2015). Vegetable gums such as wheat starch, carrageenan and beet powder are used in preparing Yves Jumbo Veggie Dogs. Wheat starch used, as binders are known to absorb water rapidly; therefore they allow the product to disintegrate properly (Drugs.com, 2015).
If stored incorrectly, food will lose quality and can also allow harmful organisms to grow. To lessen this risk, there must be designated food storage spaces and an accurate thermometer inside the refrigerator and freezer. It is important to check the temperature of both and make sure the refrigerator is set at 40*F or below and the freezer at 0*F or below. If storing leftovers, label them by name and date and cover them to protect the food from contamination. Proper food preparation is the next area.
Americans have not taken in consideration that processed meats are linked to many illness and need to learn before it’s too late. In this paper we will learned about heart disease, diabetes, colorectal cancer, pancreatic cancer and how they are associated to processed meat and what we can do to prevent them and still be able to eat meat. Even though meat has the ingredients and nutrients our body needs if the meat has been altered it loses all of its proteins and becomes what it is known as “pink slime”. (Gillooly, 2011) Pink slime is a lean finely texture beef filler treated with ammonia hydroxide to eliminate possible pathogens particularly e. coli and salmonella. (Theiss, 2012) The chemicals used for this procedure are the same ones we use for window cleaning and floor waxing.
Canned food spoilage can be detected by observing the bulging of lower part of the can from outside and by pressing it from one side if other side lid come out then it is damaged. In this way the spoilage for different types of food is detected in different ways. Spoilage happens when microorganisms starts growing on the surface food products .Especially we should ignore roadside food materials because they are not prepared with so much of precautions. Even, if food is kept for long time in refrigerator it should be avoided, as psychrophilic type of bacteria grows on it.These type of bacteria grows in extreme conditions of low temperature. In matter of food we should choose a food which is prepared in aseptic conditions.
SANITATION While the terms are often used interchangeably, cleaning and sanitation have two entirely different purposes. Cleaning is the removal of unwanted material (commonly called soils) from production equipment and production areas. Removing leftover particles eliminates many microbes, their food source and other physical debris that can contaminate future batches of food. Appropriate cleaning chemicals may be applied manually or mechanically to equipment. Sanitizing is the treatment of a clean surface with a chemical or physical agent (e.g., heat) to reduce microorganisms that cause disease and/or spoilage to levels considered safe for public health.