PPT-Contamination, preservation and spoilage

of cereals ampcereal products CONTAMINATION The exteriors of harvested grains retains some of the natural flora they had while growing plus contamination from soil insects amp other sources . INTRODUCTION. Milk products include milk, cream, butter, frozen deserts, cheese, fermented milks, condensed & dried milk products.. The nutritional qualities of milk & milk products make the desirable foods for humans and young animals.. Co-Principal Investigators - . Amber Avant. Bailey Crosby. Morgan Dandridge. Megan DeWitt. Casey Powell. Milk Spoilage . -. the point at which milk becomes unwholesome. Milk will have a bad odor . Microorganisms & Food. OCR AS Biology – F212 – Module 2. Food & Health. Learning Objectives. Success Criteria. Understand that food spoilage can be harmful to human health.. Understand the methods used to prevent food spoilage.. of cereals &cereal products. Submitted by :. P. aramjeet . m.Sc II FN. Roll no -604. CONTAMINATION. The exteriors of harvested grains retains some of the natural flora they had while growing plus contamination from soil ,insects & other sources. . CANNING. Canning.  is a method of . preserving food.  in which the food contents are processed and sealed in an airtight container.. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as long as 30 years in an edible state. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. Part I: How to Conduct a Meeting. Part II: Review of Ethics & Parliamentary Procedures. Part III: Making a Legally Defensible Decision. Sean de . Courcy. , Office of Historic Preservation; formally with the City of Sacramento Preservation . Contamination. The transfer of a hazardous material in greater than acceptable quantities to. People. Equipment. Environment. Contamination and Decontamination. Decontamination . Decon. Contamination Reduction. STRIKTN
ANAEROBN Food contamination. There are three ways which food can be contaminated:. • . physical. ;. • . chemical. ;. • . bacterial. .. Physical contamination. Physical contamination . can occur in a variety of ways at different stages of food processing and production. Some examples are:. . MILK AND MILK PRODUCTS . Raw . milk contains many types of microorganisms coming from different sources. The average composition of cow’s milk is protein 3.2%, carbohydrates 4.8%, lipids 3.9%, and minerals 0.9%. Besides casein and . What are LABs?. Lactococcus. sp.. Lactobacillus. sp.. Leuconostoc. sp.. Pediococcus. sp.. Oenococcus. sp.. Streptococcus. sp.. Enterococcus. sp.. Sporolactobacillus. sp.. Carnobacterium. sp.. food.  deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. It involves any change which renders food unacceptable for human consumption.. Spoilage of food can occur through:. Esther . Conway, . Brian . Matthews, . David . Giaretta, . Simon . Lambert, . Nick . Draper. . Michael Wilson: Science . and Technology Facilities . Council . Nick Draper: . . Tessella . RAL. Diamond Light Source.