Influence of High Pressure Processing on Plant Based Food System

The review indicated that there were several deficiencies existed at this plant, which contributed to the outbreak. For example, Maple Leaf Foods’ plant was aware that it had occurrences of Listeria in the plant in 2007 and 2008, and tried to correct the problem with sanitation procedures. As a result, the plant’s management thought Listeria was under control. Maple Leaf Foods did not conduct the trend analysis required under its Listeria control policy. Without this analysis, the recurring positive results were not identified. Also, the company did not establish an effective escalation process for the repeated occurrence of the bacteria. Furthermore, as a response to a market opportunity, Maple Leaf Foods produced large quantity of its deli meat products, targeted specifically to institutions such as hospitals and long-term care facilities serving high risk individuals, using a low-sodium recipe that increased the potential for Listeria to grow3. However, Maple Leaf Foods did not make corresponding adjustments or improvements to enhance its food safety procedures to reflect the higher risk identified in this special kind of deli products. Apparently, in this issue, Maple Leaf Foods was an active agent; it purposely reduced the sodium to cater

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

Lunchables, Twinkies, potato chips, chocolate chip cookies, or even a trip to McDonald’s after school are just few of the memorable foods as a child that always seemed so exciting and delicious. As a child, I wondered why these scrumptious foods were always just a treat, but never an every day meal on my diet that I could enjoy. But what I did not know was the dirty truth behind these foods: what they are really made out of. Behind food corporation doors lies the truth about processed foods,

Regulation (EC) 852/2004 of the European Parliament and of the Council on the hygiene of Foodstuffs

With this increase in the productivity of farmers, came a proliferation of food processing industries and fast food restaurants. These food processing industries and restaurants capitalized on the abundant, overly cheap commodity crops to their advantage; to make profit, and to the disadvantage of poor Americans. During processing of these commodity crops, the natural nutrients that give these foods their natural flavors are destroyed. To replace these, food additives and flavorings are added to restore their taste and prolong their shelf life. Often these chemicals contain some harmful elements that affect the way our bodies use food. These highly processed foods, dense in calories,

Introduction: The author is a trainer in the food industry and will refer to themselves throughout this assignment as the author or the trainer.

Koktavy (2009) of Minnesota department of health, inappropriate procedures and hot/cold holding temperatures can lead bacteria grow and survive in to the food.

Experiment 2 focused primarily on different forms of deli turkey due to the results of high microbial count on the deli turkey sampled in experiment 1. 4 different samples of deli turkey were obtained: first, the same deli turkey sampled in experiment 1 which was considered non-natural sliced turkey from Hannaford, sliced organic deli turkey with no preservatives from Hannaford, non-natural prepackaged turkey from a Lunchables and organic prepackaged turkey with no preservatives from Waterhill. The hypothesis for experiment 2 was that the samples that came in contact with the meat slicer or not prepackaged meat was going to yield the most microbes disregarding whether or not the meat was nitrate free or contained preservatives. To prove or disprove this hypothesis, each sample was put through the dilution process explained in the methods section. Modifications do

However, an unforeseen trend was noticed with pH of the solution used and the meat’s mass at the end of the experiment. Thi trend was likely

Recently there has been a rise in food-borne illnesses in both homes and restaurant settings. It is important that everyone knows the appropriate ways to prevent such conditions. Preventing food-borne illnesses like salmonella, norovirus, and staphylococcus aureus are not as difficult as one might think, but it is essential that appropriate precautions are taken to minimize the risks of infection. Although some people only experience gastrointestinal distress from food-borne illnesses, others (particularly children and the elderly) can experience more serious complications.

Each year, the Centers for Disease Control and Prevention (CDC) estimates that one in six Americans will become sick, hospitalized, or die as a result of foodborne illness (http://www.cdc.gov/foodborneburden/). With these kinds of statistics, food scientists are constantly developing new ways to prevent microbial contamination in foods, while regulatory agencies continue to educate the public on safe food handling practices. Food science is the study of the physical, chemical, and biological properties of food and the processes associated with them. An important aspect of food science is reducing or preventing the formation of harmful microorganisms in foods, through processes based on scientific research. Salmonella typhimurium (S. typhimurium),

One of the disadvatages of sonication is heat release: During the sonication process larger eddies will tranmit their energy to the smaller eddies, finally the energy content of the smallest eddies will be dissipated through viscosity as heat (Doulah 1977). Therefore, adequate cooling is necessary to decrease the irreversible enzme deactivation. The other disadvantage is that, free radicals are generated in the cavitation bubbles (Visscher et al. 1996). The resistance to disintegration by sonication shows variability among different strains of bacterial species (Feliu et al. 1998). Therefore the operational parameters such as time and acoustic power should be optimized for each of the enzyme (Özbek et al. 2000). Sonication is limited to small-scale volumes. Disruption of Lactobacillus delbrueckii ssp. Bulgaricus 11842 cells were studied by Bury et al. (2001) to compare sonication, high-pressure homogenization and bead milling according to release of the β-galactosidase. Sonication was not found as effective as high-pressure homogenization and bead

Restaurants in particular, have to be very cautious to prevent their customers from being served contaminated food. Not properly handling meat or cross contaminating can cause food-borne illnesses or even death. A story reported in 2013 described an incident where 80 people became sick from improperly handled food (FoxNews, 2013). Their report demonstrates how easy it can be for people to get sick if food is not handled correctly. One of the most important parts to handling meat, is figuring out the safest way to thaw meat in order to prevent bacteria and disease from growing before cooking it. Although the bacteria is killed when heated above a certain temperature, it can still cause harm if not properly handled. This experiment will test the different possible methods of thawing meat to prevent disease and bacteria from spreading before

Conventional shipping cartons have ventilation holes which allows air to circulate around the product, but this also allows the produce to continue ripening and exposes to bacteria and pathogens, which contributes to loss. FreshTec’s patented packaging technology employs a breathable plastic liner inside a cardboard carton, which is sealed with a plastic lid. It’s part of a growing segment of food packaging using modified atmosphere technology. The liner and plastic lid slow the amount of oxygen entering the carton and also traps some of the carbon dioxide the produce expels, effectively putting it to sleep for up to a month of travel time. Overall, FreshTec provides more time for produce to reach the market, which reduce the likelihood of loss or waste.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,