PPT-Current Research on the Safe Processing of Acidified Foods

Fred Breidt USDAARS Raleigh NC NC Food Safety and Defense Task Force May 23 2012 USDAARS Food Science Research Unit Located within the Food Bioprocessing and Nutrition Sciences Dept NC State Univ. g cans jars that are marketed as shelfstable products The State regulations define acidified foods products packed in hermetically sealed containers or AF as those shelfstable lowacid food s that have their pH reduc ed to 46 or lower by the addition By: Sheila Mulhern. Defining the Acidic Groups. Low-acid Food. Acidified Food. Any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85, excluding tomatoes and tomato products having a finished equilibrium pH less than 4.7. Presented by;. KIZITO KENNEDY FRANCIS. "The current State of Art of Food Processing By-products". 1. Contents:. . 1: Introduction:. 2. Nature and sources of food processing wastes. 3. : . U. tilization of Animal . Value-Added Foods. Local, organic, vine-ripened, or specialty crops. “Gourmet” foods. Jams, jellies, preserves. Pickled vegetables. Hot sauces, salsas, tapenades. Herbed oils and vinegars. Must consider regulatory, safety and labeling issues. Sullivan. Extension Associate / . Process Authority. Dept. of Food Science. December 7, 2015. The NYS Food Venture Center: Extension Outreach and Research. . NYS. . Food Venture Center. . Mission: . Learning About Pathogens. 1. Engage. What Does It Mean? . How is this phrase commonly used?. In what situations have you found your first impression to be wrong?. “At first glance”. How Clean . I. Summertime Safety. Sheryl Austin, R.D.. Extension Agent-Family & . Consumer Sciences. slaustin@ag.tamu.edu. pvcep.pvamu.edu. http://agrilife.org/bellcountyfcs/. Summertime Safety. One in six Americans will get sick from food poisoning this year. . Learning About Pathogens. 1. Engage. What Does It Mean? . How is this phrase commonly used?. In what situations have you found your first impression to be wrong?. “At first glance”. How Clean . I.  . 1.4 Why . are additives included in processed food?. Food Processing. What is food processing?. ‘Food processing means using techniques that changes the original form of the food – for example cooking, refining and adding flavours or colours…’. Food Safety for Fair . Exhibits and Home. Karen Blakeslee, M.S.. It is the 21. st. Century!. Just because Grandma did it her way, doesn’t mean it’s safe today!!. It is important to use current food preservation practices. Foods. Objectives. Identify common picnic food safety challenges and high-risk picnic foods.. Identify the . four plus one. key principles of picnic food safety.. Name at least . three. good tasting and good for you foods to serve safely at picnics. . Movement Desensitisation & Reprocessing (EMDR. ). Robin Logie. Derek Farrell. Melanie Temple. David van den . Berg. DCP Oxford 7. th. Dec 2013. History of EMDR. Francine Shapiro. 1987 – walk in the park. What do consumers want? . Consumers have many things to . consider when . buying food, such as:. price;. quantity; . quality; . diet and health issues; . marketing e.g. product brands, campaigns. . Consumers also want to know that the food they buy is safe to eat and, for some, that animal welfare and the environment have been taken into account.. Acrylamide. What is . Acrylamide. ?. Acrylamide. is a . synthetic vinyl compound . produced by the chemical industry mainly as a building block for various . polymers, particularly . polyacrylamide.