Homework 1

Student: Jimena Echevarria

a. Milk and dairy are perishable foods

These start a quick breakdown; agents like temperature, humidity or pressure are

determinants for food spoilage. When it contains high water content and/or

protein content in foods would be more predisposed to food deterioration. Water

and proteins increases the development of the processes of microbial and chemical

deterioration.

The main preservation methods are refrigeration, pasteurization and freezing.

Freezing consists of subjecting the food to temperature -18C in order to eliminate the

heat, this method allows to temporarily stop the development of microorganisms and

reduces the speed at which enzymes act.

Refrigeration stores food at a temperature of 4ºC. This is used to keep food fresh and

preserve it for some time.

Drying or dehydration can be natural or artificial, with this method the

microorganisms do not develop and the enzymes do not act.

Cold chain in dairy, to avoid foodborne illnesses it is necessary to carry out a strict

control of them. To preserve the main characteristics and nutritional values of dairy

foods is the cold chain through which the aim is to maintain a controlled temperature

during production, transport, storage, sale, until it reaches the hands of the final

consumer.

Pasteurization is a technological process that consists in subjecting milk to a gentle

heat treatment that allows it to maintain its nutritional characteristics, ensuring the

destruction of pathogenic microorganisms present in milk that can cause damage to our

body.
b. Fats and oils:

Oils are non-perishable foods At room temperature, they are not prone to
deterioration and/or decomposition, only if
they are not exposed to sunlight, wind, dust, pests a other environmental factors.

Fats are semi perishable foods , they also spoil with relative ease but remain safe
from damage for a longer time. They have a lower water content and / or their Aw is
lower.

Lipids deterioration
Oxidation, Lipolysis,Thermal decomposition, Chemical alterations during frying ,Light-
triggered alterations

The preservation method would be to keep the oil at room temperature to prevent

foreign agents from altering the useful life of the product.

c. Grains and legumes

Carbohydrates deterioration

Carbohydrates undergo chemical and biological

spoilage processes.

Fermentative bacteria and yeasts are responsible for acid spoil

age when they break down carbohydrates in food, producing acid (and gas).

Carbohydrate-rich foods are prone to spoilage by thermal deterioration of

carbohydrates.
Non- enzymatic browning is a common biochemical process sought in many foods,
but it can darken and render the food unattractive and unedible when provoked in
excess.
Intrinsec origin(native enzymes in food) Humidity, temperature, bruises, Light and air.
Oxidation, non enzymatic browing and other Chemical reactions, extrinsec origin:
microorgansims; insects and other animals.

The method of grains and legumes preservation is to keep it at room temperature, airy,

that the sun does not fall directly, Give importance to the temperature so as to avoid

losses and correctly preserve the grains, delay the deterioration that generates the

appearance of microorganisms, insects.

d. Fish, poultry and beef.

Spoilage of proteín-rich foods: bacterial action on meat tissues

Bacteria, play the most important role in food decay, by decomposing complex organic
molecules into simpler molecules. It is a process which modifies organoleptic
characteristics and renders the food unedible.
Proliferation of bacteria due to cross contamination.
Fish muscle more prone to decay due to the its type of muscle fibers.
Protein desnaturation
Rancity of fat in muscle tissue due to oxidation
No circulation: lowering of Ph
Meat deterioration
During the lowering of temperature in the carcass: Internal decay begins carried out by:
Clostridium perfringens and enterobacteria.

Other bacteria: Pseudomonas spp ,discrete colonies on the meat piece an off odors
After sometime, colonies coalesce forming a lawn of bacterial growth.

When bacterial growth is abundant: Mold growth is inhibited.

The best way to preserve meat, to avoid the proliferation of microorganisms, is to keep

the chain cold; the refrigeration must be -4C and the freezing -18C, since breaking it

produces microbial growth, detrimental to the health of consumers.