Food Deterioration MD0723

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	Section I. GENERAL
		1-1. IMPORTANCE
		1-2. DEFINITIONS
	Section II. DETECTION OF DETERIORATION
		1-3. SENSORY EVALUATION
		1-4. EVALUATION PROCEDURES
	Section III. MAJOR CAUSES OF FOOD DETERIORATION
		1-5. INTRODUCTION
		1-6. MICROORGANISMS
		1-7. ACTION OF FOOD ENZYMES
		1-8. CHEMICAL REACTIONS
		1-9. PHYSICAL CHANGES
		1-10. TIME
		1-11. INSECTS AND RODENTS
	Section IV. DETERIORATIVE CONDITIONS
		1-12. INTRODUCTION
		1-13. FREEZER BURN
		1-14. RANCIDITY
		1-15. SOUR ODOR
		1-16. PUTRID ODOR
		1-17. ENZYMATIC DEGRADATION
		1-18. NONENZYMATIC BROWNING
		1-19. STALING
		1-20. SURFACE SLIME
		1-21. SUMMARY OF DETERIORATION
		1-22. OTHER CONDITIONS
	Section V. DISPOSITION RECOMMENDATIONS
		1-23. BASIS OF RECOMMENDATIONS
		1-24. GUIDELINES FOR ACTION
		1-25. POTENTIAL RECOMMENDATIONS
	EXERCISES
	SOLUTIONS
LESSON 2
	Section I. DETERIORATIVE CONDITIONS IN MEAT AND MEAT PRODUCTS
		2-1. INTRODUCTION
		2-2. MICROBIAL SPOILAGE
		2-3. OXIDATIVE RANCIDITY
		2-4. DEHYDRATION
		2-5. DISCOLORATION/DARKENING
		2-6. FOREIGN MATERIAL
		2-7. PARASITES
		2-8. DETERIORATION OF UNKNOWN CAUSE
		2-9. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A
	Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS, RECOMMENDATIONS, AND REFERENCES
		2-10. INTRODUCTION
		2-11. DEHYDRATION
		2-12. OXIDATIVE RANCIDITY
		2-13. FOREIGN MATERIAL
		2-14. PARASITES
		2-15. MICROBIAL PATHOGENS
		2-16. DETERMINATION
		2-17. RECOMMENDATIONS
		2-18. REFERENCES
	EXERCISES
	SOLUTIONS
LESSON 3
	Section I. DETERIORATIVE CONDITIONS IN WATERFOODS
		3-1. INTRODUCTION
		3-2. MICROBIAL SPOILAGE
		3-3. DEHYDRATION
		3-4. WATERMARKING
		3-5. FOREIGN MATERIAL
		3-6. OXIDATIVE RANCIDITY
		3-7. STORAGE BREAKDOWN
		3-8. PARASITES
		3-9. DETERIORATIVE CONDITIONS OF OYSTERS
		3-10. DETERIORATIVE CONDITIONS OF SCALLOPS AND SHRIMP
		3-11. DETERIORATION OF UNKNOWN CAUSE
		3-12. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
	Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS AND RECOMMENDATIONS
		3-13. INTRODUCTION
		3-14. MICROBIAL PATHOGENS
		3-15. OXIDATIVE RANCIDITY
		3-16. DEHYDRATION
		3-17. WATERMARKING
		3-18. DISEASED SCALLOPS
		3-19. FOREIGN MATERIAL
		3-20. PARASITES
		3-21. DETERIORATION OF UNKNOWN CAUSE
		3-22. RECOMMENDATIONS
	EXERCISES
	SOLUTIONS
LESSON 4
	Section I. CAUSES OF OFF-FLAVORS IN MILK
		4-1. GENERAL INTR0DUCTION
		4-2. HEAT-INDUCED FLAVORS
		4-3. LIGHT-INDUCED FLAVORS
		4-4. LIPOLYZED FLAVOR
		4-5. MICROBIAL FLAVOR
		4-6. OXIDIZED FLAVOR
		4-7. TRANSMITTED FLAVORS
		4-8. MISCELLANEOUS FLAVORS
	Section II. DETERIORATIVE CONDITIONS IN DAIRY PRODUCTS
		4-9. INTRODUCTION
		4-10. MICROBIAL SPOILAGE
		4-11. OXIDATIVE RANCIDITY
		4-12. HYDROLYTIC RANCIDITY
		4-13. DEHYDRATION
		4-14. FREEZE DAMAGE
		4-15. FOREIGN MATERIAL
		4-16. DETERIORATION OF UNKNOWN CAUSE
		4-17. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
	Section III. DETERMINATION OF POTENTIAL HEALTH HAZARDS IN DAIRY PRODUCTS
		4-18. INTRODUCTION
		4-19. MICROBIAL PATHOGENS
		4-20. OXIDATIVE RANCIDITY
		4-21. HYDROLYTIC RANCIDITY
		4-22. DEHYDRATION
		4-23. FREEZE DAMAGE
		4-24. FOREIGN MATERIAL
		4-25. DETERIORATIVE CONDITION OF UNKNOWN CAUSE
	Section IV. DETERIORATIVE CONDITIONS IN SHELL EGGS
		4-26. INTRODUCTION
		4-27. MICROBIAL SPOILAGE
		4-28. POTENTIAL HEALTH HAZARDS IN SHELL EGGS
	Section V. RECOMMENDATIONS REGARDING DETERIORATION OF
		4-29. GENERAL
		4-30. INSPECTIONS
	EXERCISES
	SOLUTIONS
LESSON 5
	Section I. DETERIORATIVE CONDITIONS IN FRESH FRUITS AND VEGETABLES
		5-1. INTRODUCTION
		5-2. MICROBIAL SPOILAGE OF FRESH FRUITS
		5-3. MICROBIAL SPOILAGE OF FRESH VEGETABLES
		5-4. OVERVIEW OF MICROBIAL SPOILAGE OF FRESH FRUITS AND VEGETABLES
		5-5. MECHANICAL DAMAGE OF FF&V
		5-6. FREEZE INJURY OF FRESH FRUITS AND VEGETABLES
		5-7. CHILL INJURY OF FRESH FRUITS AND VEGETABLES
		5-8. DEHYDRATION
		5-9. FOREIGN MATERIAL
		5-10. DETERIORATION FROM UNKNOWN CAUSE
		5-11. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
	Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS, RECOMMENDATIONS, AND REFERNECES
		5-12. DETERMINATION OF POTENTIAL HEALTH HAZARDS
		5-13. RECOMMENDATIONS
		5-14. REFERENCES
	EXERCISES
	SOLUTIONS
LESSON 6
	Section I. DETERIORATIVE CONDITIONS IN SEMIPERISHABLE SUBSISTENCE
		6-1. INTRODUCTION
		6-2. SIGNS OF MICROBIAL DETERIORATION
		6-3. MICROBIAL SPOILAGE
		6-4. OXIDATIVE RANCIDITY
		6-5. CHANGES IN TEXTURE
		6-6. FOREIGN MATERIAL
		6-7. DETERIORATION FROM UNKNOWN CAUSE
		6-8. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
	Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS, RECOMMENDATIONS, AND REFERENCES
		6-9. HEALTH HAZARDS IN SEMIPERISHABLE SUBSISTENCE
		6-10. RECOMMENDATIONS
		6-11. REFERENCES
	EXERCISES
	SOLUTIONS