MOLD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Symptoms of food borne illnesses

Causes of food spoilage

• nausea
• diarrhea
• vomiting
• sometimes fatality
• inability to swallow

• improper handling
• improper preservation

Cooking temperatures

Refrigeration

• beef/pork- 145 degrees
• chicken- 165 degrees

32-40 degrees

Lower-food may freeze

higher-food spoils quicker

Food Handling

• wash hands
• gloves
• hair net
• don't pick up food off floor
• clean work area

YEAST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Microbiology

Preventing illnesses

Single-celled fungi

Film yeasts grow on the surface of foods

Osmiophilic yeasts live in areas with high osmotic pressure

• proper food storage
• proper sanitation
• proper cooking temp

VIRUSES!!!!!!!!!!!!!!

Canning

One of the smallest and most simple life forms on earth

Always exist in your cells but don't always show up

by Alexa Maulsby & Kelsey Phillips

Uses pressure

Heat contents to 240

degrees

MOLD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Fermenting

Require very little water but do require oxygen

BACTERIA!!!!!!!!!!!!!!!!!!!!!!!!

Palatability

adding microorganisms to food to cause a chemical change

Diverse microbes that can take a variety of forms

Can survive in wide range of environments

Some cause fatalities

Food borne illnesses

• food with pleasant taste and texture

• Salmonellosis- raw meat
• E. Coli- undercooked meat
• Perfringens- food not hot enough

Drying

removing water

mechanical, chemical, freeze