Heat

MICROBIOLOGY

Irraditation

• Food Irradiation- the process of exposing foods to ionizing radiation.
• Irradiation allows microorganisms to be killed without much change in the foods.
• Radiation waves can penetrate foods, even through packing.
• Alpha rays (positive)
• Beta rays (negative)
• Gamma rays (food)

Refrigeration

• Temperature is a main aspect when refrigerating your food.
• Normally your home refrigerator is kept between 32 degrees and 40 degrees.
• If the temperature is to low then the foods will freeze and if the temperature is to high then the foods may spoil quickly.

Curing

• can be done to various foods such as meat, vegetables, fish by adding a combination of salt, nitrates, or sugar.
• many times in involves smoking flavoring or cooking.

Causes of Food Spoilage

• Microorganisms are ubiquitous in foods. Some can be present and harmless. Others can be present and produce chemicals that alter the acceptability of the food, hence food spoilage

• Some organisms can produce gas pockets inside cured and/or smoked meats.

• one way can be that your refrigerator is off on its temperature. for example if the temperature is set at 56 then the foods in your fridge would get to hot an begin to spoil.
• say you have some meat that is sitting out on the counter thawing, you go out to eat instead of cooking it. when you come home it is late and you forget about it. It will begin to spoil and will begin to have a nasty smell.

Heat

Food Borne Illness

Cooking Temperatures

• Salmonellosis- raw meats- diarrhea, nausea, vomiting, abdominal pain.
• E, Colli- Meat Especially- severe abdominal pain, nausea, diarrhea, bloody stools, and vomiting.
• listreia- found in water- blood poisoning, abscess
• ways to prevent Food Borne Illnesses
• make sure your food is cooked at proper temperatures
• clean drinking water
• do not leave your food out for to long
• do not eat raw meats
• make sure there is no bacteria in the animal that you are about to eat.

• Heat Preservation- involves applying heat to foods to kill bacteria and other microbes.
• heating is the most preservative way of preserving foods.
• heat can be applied in two conventional ways:
• Conduction- applying heat to the exterior of a food, causing the heat to be transferred from particle to particle throughout the food.
• convection- involves moving a heated substance (air or fluid) through the food.

• Chicken: 165
• Beef/Pork: 145

Palatability

Food Handling

• use food handling gloves
• no cross contamination
• keep work area clean
• keep chemicals put up
• wear hair nets