BASIC PRINCIPLES OF

THERMAL
PROCESSING
HAZARDS
Types of Hazards:
(1) Physical
(2) Chemical
(3) Microbial – Pathogens/Spoilage
Organisms
DANGER
ZONES
DANGER ZONES
DANGER ZONES
DANGER ZONES
PROCESSING
Primary Pathogens of Concern:
(1) Clostridium botulinum (C. botulinum),
(2) Listeria monocytogenes (L. monocytogenes),
(3) Campylobacter jejuni (C. jejuni),
(4) pathogenic strains of Escherichia coli (E. coli),
Salmonella spp.,
(5) Shigella spp., Yersinia enterocolitica (Y.
enterocolitica),
(6) Staphylococcus aureus (S. aureus),
(7) Vibrio cholera (V. cholera),
(8) Vibrio vulnificus (V. vulnificus), and
(9) Vibrio parahaemolyticus (V. parahaemolyticus).
PROCESSING
The basic purpose for processing of
foods is to :

(1) Destruction of pathogen agents

and the reduction of spoilage
organisms
(2) Inactivation of Microbial Enzymes
PROCESSING

Chosen preservation strategy should satisfy the ff:

(1) Treated food items have to be optimal, when
speaking of microbial counts

(2) The respect times are crucial. Treatments

have to be carried on as early as possible to
avoid the onset of microbial or enzymatic
alterations
PROCESSING
Chosen preservation strategy should satisfy the ff:

(3) Manipulation and General Processing steps should be

minimized because each step or sup step without a clear
preservation effect may be cause of microbial contamination,
recontamination or spoilage

(4) Preliminary washing operations are performed when

needed, if high level of superficial contamination is
demonstrated and/or forecasted
 THERMAL
PROCESSING
Type of Thermal Processing
1. Pasteurization
2. Sterilization
- Dry sterilization
- Moist heat sterilization (steam)
THERMAL
PROCESSING
PHILIPPINE NATIONAL
STANDARD
PNS/BFAD 07:2006
ICS 67.020

Recommended code of
practice the processing and
handling of thermally
processed fish products
PHILIPPINE NATIONAL
STANDARD
PNS/BFAD 07:2006
ICS 67.020

Content
(1) Scope
(2) Definition of Terms
(3) Description of Products
(4) Essential Composition and
Quality Factors
PHILIPPINE NATIONAL
STANDARD
PNS/BFAD 07:2006
ICS 67.020

Content
(5) Food Additives
(6) Contaminants- Lead/Tin/Mercury
(7) Hygiene
(8) Weights and Measure
PHILIPPINE NATIONAL
STANDARD
PNS/BFAD 07:2006
ICS 67.020

Content
(9) Labeling
(10) Methods of analysis and
sampling
Raw materials, ingredients and
packaging material
requirements

1. Raw materials and ingredients

- Includes the fish, water, backing
medium, food additives , other
ingredients
- Shall not contain parasites,
microorganisms, toxins, and
decomposed or extraneous substances
Raw materials, ingredients and
packaging material
requirements
2. Packaging materials
- Shall be appropriate for the product to be packed
and for the expected conditions of storage
- Shall provide the products appropriate protection
from contamination
- Shall be sufficiently durable to withstand the
mechanical, chemical and thermal stresses
encountered during heat processing and normal
distribution
Types of Packaging Materials

1. Glass jars and metal closure(caps or lids)

- Only heat resistant glass jars and metal closures shall be
used.
- The glass jars shall be properly inspected for cracks,
chips and other defects.
- These shall be washed with clean water to eliminate dirt
and foreign matter.
- Metal closures shall be provided with heat resistant
liners and shall be free from scratches, dents and other
defects.
- It must also be provided with a self-sealing compound
that will affect a hermetic seal after thermal processing.
 Types of Packaging Materials

2. Metal containers
- Two- or three-piece metal cans shall be
inspected for integrity of side seam and
double seams, general cleanliness and
presence of defects.
- If necessary, suitable inside linings may be
used as required by the product.
- Closure of these containers shall be
effectively carried out to provide the
hermetic seal after thermal processing.
Types of Packaging Materials

3. Semi-rigid and flexible

containers
-Preformed containers may be used
provided they are suitable for the
product, and free from pinholes,
scratches, blisters and other defects.
-The pouch seal area must be free from
contamination and wrinkles and shall
provide a hermetic seal upon closure.
PRESSURE
CANNING
PRESSURE CANNING - safe and
economical method of preserving
low acid foods

Low acid foods require higher

temperature when processing
that can reached thru pressure
cooking. This method ensures the
safety of preserved low-acid
foods to the harmful bacteria
such as the botulism.
How pressure canner
preserves food?

 Removes of oxygen
 Hermetically sealing the
container
 Presence
of heat (pressure
temperature)
Cold Fill vs Hot Fill
Bottles vs Cans
Determining the process
times for foods
The length of time required to process
a food is based upon:
 Acidity of the food
 Size of the food
 Composition of the food
 Size of jar/ bottle
 Temperature of the food when placed
in the jar
Pressure Canner
and Altitude
 The pressure given to low
acid foods in canning guides
is for weighted-gauge canners
at altitudes at or below 1,000
feet above sea level.
Signs of Spoilage in Canned Foods

1. Gas in the jar or can

2. Bad odor when jar is opened or food
is heated
3. Soft or slimy texture
4. Unusual appearance (change in
color; cloudy liquid)
Causes of Spoilage
1. Molds
Molds require moisture and some air for
growth and are easily destroyed by heat. They
often grow in jams, jellies, and preserves, in
jars that have been canned open kettle, or in
jars with faulty seals.

2. Yeasts
Grows if the product was under processed
or in jars with faulty seals. Yeasts are not
dangerous , but they can cause waste and loss
of products.
Causes of Spoilage

3. Bacteria
Bacteria is the most serious enemy to
home canning. Some are easily destroyed
by heat while others form spores that can
live through hours of boiling. Some require
air, others grow in perfectly sealed cans
without air unless they are destroyed by
heat.
Why Canned Foods Spoil
There are three common reasons for
spoilage in home canned foods:

1. Improper handling
2. Faulty seals or leaky cans
3. Under processing
PREVENTION SPOILAGE
 Use top-quality produce that is free of disease
and mold.
 Wash produce thoroughly.
 Use proper canning methods and equipment.
 Use clean equipment and work surfaces.
 Sterilize jars that will be processed less than
10 minutes.
 Pressure can low-acid vegetables and meats.
 Follow a scientifically tested recipe and
process for specified time.
 Adjust time and pressure for higher altitudes.
IMPORTANT TEMPERATURE
Clostridium
Botulinum
Clostridium botulinum is a bacterium that
produces dangerous toxins (botulinum toxins)
under low-oxygen conditions.

Botulinum toxins are one of the most lethal

substances known. Botulinum toxins block
nerve functions and can lead to respiratory and
muscular paralysis
Clostridium
Botulinum
“You cannot see, smell, or
taste botulinum toxin – but
taking even a small taste of
food containing this toxin
can be deadly.”
Clostridium
Botulinum
C. botulinum spores can be killed by heating to
extreme temperature (120 degrees Celsius) under
pressure using an autoclave or a pressure cooker for at
least 30 minutes.

Clostridium botulinum can grow and form toxin at pH

values lower than 4.6. Raatjes GJ, Smelt JP. It is
generally accepted that in Clostridium botulinum both
growth and toxin formation are completely inhibited at
pH values below 4.6.
Clostridium
Botulinum
Clostridium
Botulinum
Clostridium Botulinum
Food Safety Experts
(1) DOST-ITDI
(2) DA-FDC
(3) Academe/Consultants (BS Food
Technology-
Chem/Micro/Engineering)
(4) Specialized Food Safety Firms (SGS)
 BOTTLED
BANGUS IN
CORN OIL
TOOLS AND EQUIPMENT:
 Pressure Canner
 Sterilized bottles and caps
 Kitchen knife
 Chopping Board
 Tray
 Strainer
 Measuring Cup
 Basin
 Stove
 Wok or frying pan
RAW MATERIALS:
 Fresh Bangus
 Corn Oil
 Carrots
 Pickles
 Whole black pepper
 Salt
 Bay leaf
 Red chili pepper (optional)
 Water
STEP-BY-STEP PROCESS:
1. Washing and cutting of fish
- wash the fresh fish with clean water to
remove dirt from market. Remove the
head and tail then cut the fish
depending on the size of the bottle.

2. Cleaning
- remove the entrails and excess blood
STEP-BY-STEP PROCESS:

3. Brining
- soak the cut fish to brine solution for 10 mins
(Brine solution ratio - 1 salt : 9 water)

4. PRE-PROCESS
- partial fry the brined fish
- set the fish and other ingredients into the
bottle with the heated corn oil.
STEP-BY-STEP PROCESS:
6. COOLING
NOTE: Let the pressure release to zero
before opening the pressure cooker/canner.
-Remove the bottle from the pressure canner
and let it cool. Wash the bottle to remove
excess oil outside the bottle. Store in clean
and dry place.
REMINDER:
The bottled bangus can be consumed after
15 days after processing.
THANK
YOU!