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Practical Component Guide and Evaluation Rubric - Unit 2 - Phase 4 - Practical Component - Simulated Practices
Practical Component Guide and Evaluation Rubric - Unit 2 - Phase 4 - Practical Component - Simulated Practices
Practical Component Guide and Evaluation Rubric - Unit 2 - Phase 4 - Practical Component - Simulated Practices
Determine the technical design and shelf life of the new food product, through the
identification of raw materials, nutritional and technological aspects, which allow the
formulation of innovative products.
▪ Computer
▪ Internet
▪ Software ComBase
▪ Username and password
The activity consists of:
The name of the practice: Determination of the useful life of food products by predictive
models.
To determine the useful life of food products can be done by the direct method or by
indirect methods. For the development of the practice is to work with one of the indirect
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methods that correspond to the microbiological type of predictive models that are
supported by mathematical equations that use information from a database to predict the
growth of bacteria under defined conditions.
So, it is necessary to review the following concepts: water activity - aw and concentration
of NaCl, pH of the food product and storage temperature. It is required the previous
knowledge about the bacterial growth.
It was taken as reference Demo 1: bacterial growth. Predictive ComBase models of the
course: Microbial alteration and useful life of the food from the General Foundation of
Salamanca University.
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3. To access the simulator must be registered, click Sign Up
4. You will see a screen similar to the one in the image below. Fill out the registration
form and then click on the blue button to 'Sign up'
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5. When you log in you will see the main page of the simulator.
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1. Enter the Broth Models link – Growth
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3. Select the analysis variables: Initial level of microbial load - Temperature - pH - Water
activity (aw) - Analysis time.
4. Immediately analysis parameters are entered, the graph is generated
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6. Identify the kinetic results. Under the area where the conditions are entered, two (2)
measures appear that determine the bacterial growth of these conditions, which are:
Taking as reference the previous description of the simulator, perform the simulation for
the microorganism involved in the deterioration of the new food product, considering the
nature of it. For example, if the new product is for bakery, the one involved is probably
Bacillus Cereus; if it is a canned one, the Clostridium botulinum; if it is a fresh cheese
them involved could be Listeria monocytogenes.
It is necessary for the group to identify the microorganism that would be the main
responsible for the deterioration of the food, before proceeding to the simulation.
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1.3 Manipulate the aw - NaCl variables according to the ranges established by the
simulator and review the behavior of the growth curve (graph) and the data table (data
points).
1.4 Do not forget that the level is 3 and state (Phys. State) the data that the simulator
throws is kept by default.
3. According to the above, ask the following questions and argue in a way that allows
them to establish the criteria that must be considered to establish the useful life of the
new product:
3.1 Describe the nature of the new product and mention the reasons why the
microorganism was taken as a reference to develop the simulation.
3.2 Taking the data shown in the table (data point) and the behavior of the growth curve
(graph); identify the following aspects and conclude:
a. Under what parameters of aw - NaCl - pH; Does microbial kinetics take the microbial
growth curve in its 4 phases: initial (Lag) - Exponential - Stationary and death?
b. What is the microbial growth reached at the end of the time established for the
simulation?
c. In what time range, is the stationary phase of the microbial growth curve presented
and what is the microbial count expressed in Conc (Log10 cells / g)?
4. Analyze how the behavior of microbial growth is when it develops at the optimum
temperature ideal for its development over time. To do this, take the microbial count data
expressed in Conc (Log10 cells / g) in the initial phase (latency) of growth and compare
them with those reported in the stationary phase.
If the temperature of the experiment is lowered to 5°C, how is the behavior of the graph
and the data in the table?
5. Conclude on the answers to the questions and establish the importance of controlling
the parameters that affect the development of microorganisms that can cause
deterioration of the new food product and therefore by controlling these parameters, it is
possible to predict their expected lifespan.
Cover page
Introduction
General and specific objectives
Results of the simulation performed for the microorganism involved in the
deterioration of the new food product. Step 3. The ComBase Software will be used
to analyze the kinetics of microbial growth and shelf life of the product.
Conclusions
Bibliography using the APA seventh edition standard
• All members of the group must participate with their contributions in the
development of the activity.
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• In each group a single member will be chosen to submit the requested product in
the environment indicated by the teacher.
• Before sumitting the requested product, students should check that it meets all the
requirements mentioned in this activity guide.
• Only the members of the group that participated with contributions during the time
assigned for the activity should be included as authors of the submitted product.
Please keep in mind that all individual or collaborative written products must comply
with the spelling rules and presentation conditions defined in this activity guide.
Regarding the use of references, consider that the product of this activity must comply
with APA style.
In any case, make sure you comply with the rules and avoid academic plagiarism. You
can review your written products using the Turnitin tool found on the virtual campus.
Under the Academic Code of Conduct, the actions that infringe the academic order,
among others, are the following: paragraph e) Plagiarism is to present as your own work
all or part of a written report, task or document of invention carried out by another
person. It also implies the use of citations or lack of references, or it includes citations
where there is no match between these and the reference and paragraph f) To
reproduce, or copy for profit, educational resources or results of research products,
which have rights reserved for the University. (Acuerdo 029 - 13 de diciembre de 2013,
artículo 99)
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4. Evaluation Rubric Template
This criterion Average level: Participates in the academic debate within the
represents 20 discussion forum, with moderately significant contributions to the
points of the total development of the activity.
of 140 points of
the activity. If your work is at this level, you can get between 4 points
and 17 points.
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of 140 points of If your work is at this level, you can get between 4 points
the activity. and 17 points.
Use of APA If your work is at this level, you can get between 8 points
standards 7th and 10 points.
edition to present
bibliography and Average level: There is a lack of greater rigor in the application
bibliographic of the APA 7th edition standard for the reference of the sources
citations consulted.
If your work is at this level, you can get between 3 points
This criterion and 7 points.
represents 10
points of the total Low level: The APA 7th edition standard for referencing the
of 140 points of sources consulted is not considered.
the activity.
If your work is at this level, you can get between 0 points
and 2 points.
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