Presentation Summary : Food contamination and spoilage Extension Learning objectives To know the three methods of food contamination. To understand the two different food changes through ...
Source : http://www.educationscotland.gov.uk/Images/BNF_Food_Contamination_Spoilage_tcm4-662864.ppt
Presentation Summary : Food spoilage organisms Lesson objective – to understand the conditions that cause food spoilage Questions Do you know when food spoilage may occur?
Source : http://vivienneclark.files.wordpress.com/2010/01/food-spoilage-organisms.ppt
Presentation Summary : Canning: Sealed food is heated to kill or inhibit microbial growth Acidic food easier to can; neutral food heated to > 100 oC; quality and nutritional value declines
Source : http://faculty.ksu.edu.sa/malhazmi/FoodMicrobiology/Lecture%202%20FMicr.ppt
Presentation Summary : Lecture #9 Food Microbiology Conditions for Spoilage Microorganism Growth in Foods Intrinsic Factors composition pH presence and availability of water oxidation ...
Source : http://instructional1.calstatela.edu/tsalmas/Micr%20200B/Lectures/Lecture%2018%20Food%20Microbiology.ppt
Presentation Summary : Microbial Spoilage of food. A food product is defined as “spoiled” if “sensory changes make it unacceptable to the consumer” Indications of spoilage include ...
Source : http://palaopensource.files.wordpress.com/2013/12/spoilage-organisms.pptx
Presentation Summary : Food spoilage Conditions for Spoilage Water pH Physical structure Oxygen temperature Microorganism Growth in Foods Intrinsic Factors composition pH presence and ...
Source : http://elearning.najah.edu/OldData/pdfs/300food%20spoilage.ppt
Presentation Summary : Types of bacteria Spoilage: Not particularly harmful bacteria which cause food to go off Beneficial: “Good Bacteria” which are used to make yoghurt and cheese
Source : http://www.helenhudspith.com/resources/food/rachel_young/bfhPpt2.ppt
Presentation Summary : FOOD SPOILAGE (c)PDST Home Economics CAUSES OF FOOD SPOILAGE 1. Moisture loss 2. Enzyme action 3. Microbial contamination 1. SPOILAGE BY MOISTURE LOSS Mainly affects ...
Source : http://cmsnew.pdst.ie/sites/default/files/Food%20Spoilage.ppt
Presentation Summary : Food spoilage is the deterioration of a food product due to microorganisms, enzymes, environment (heat and cold), light and other radiation, oxygen, ...
Source : http://fairfld61.files.wordpress.com/2010/08/bsaac2-4-salt-as-a-food-preservative.ppt
Presentation Summary : DRAFT ONLY Food contamination and spoilage Extension Learning objectives To know the three methods of food contamination. To understand the two different food changes ...
Source : http://www.foodafactoflife.org.uk/attachments/27406de3-83a8-4860fadc8ce8.ppt
Presentation Summary : Food Spoilage and Preservation. Essential element of modern society. Not appreciated by most individuals. A changing environment requiring constant innovation
Source : http://www.ulster.ac.uk/aep/stepup/images/uploads/2011_02_11_Step_Up_2011_James_Dooley_Food_Spoilage_and_Preservation.pptx
Presentation Summary : Food Microbiology Microorganisms as causative agents of disease in Humans--Foodbourne pathogens Microorganisms and Food spoilage Microorganisms as Food sources
Source : http://www2.muw.edu/~lbrandon/FOODMICRO/fmintro.ppt
Presentation Summary : FOOD PRESERVATION 1121 Steven C Seideman ... We can now discuss the basic methods used to control food spoilage. Methods of Food Preservation 1) ...
Source : http://www.uark.edu/ua/foodedu/Modules_of_Instruction/FOOD%20PRESERVATION.pps
Presentation Summary : FOOD MICROBIOLOGY Presentation prepared by Mindy Brashears, Ph.D. Assistant Professor of Food Safety and HACCP ... Increase Lag Phase to Prevent Food Spoilage.
Source : http://www.depts.ttu.edu/meatscience/docs/5._Food_Microbiology.ppt