Preservation of Foods MD0703

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	Section I. AGENTS CAUSING FOOD SPOILAGE
		1-1. INTRODUCTION
		1-2. DEFINITIONS
		1-3. MICROORGANISMS
		1-4. EARLY DEVELOPMENTS IN MICROBIOLOGY
		1-5. CLASSIFICATION OF ORGANISMS
		1-6. SIZE RELATIONSHIP
		1-7. BACTERIA MORPHOLOGY AND PHYSIOLOGY
		1-8. MICROORGANISMS SMALLER THAN BACTERIA
		1-9. MOLDS
		1-10. YEASTS
		1-11. NUTRITION AND METABOLISM OF MICROORGANISMS
		1-12. ENZYMES
		1-13. SUMMARY
	Section II. MICROBIAL GROWTH
		1-14. INTRODUCTION
		1-15. CELL GROWTH
		1-16. GROWTH CURVE
		1-17. FACTORS INFLUENCING GROWTH OF MICROORGANISM
		1-18. NUTRITION
		1-19. OXYGEN REQUIREMENTS
		1-20. ACIDITY AND ALKALINITY
		1-21. TEMPERATURE
		1-22. EFFECT OF HEAT
		1-23. EFFECT OF COLD
		1-24. MOISTURE
		1-25. RADIATION
		1-26. INHIBITION OR DESTRUCTION
	EXERCISES
	SOLUTION
LESSON 2
	Section I. MICROBIOLOGY OF DAIRY PRODUCTS
		2-1. INTRODUCTION
		2-2. DISEASES FROM MILK
		2-3. CONTROL OF MILK-BORNE DISEASES
		2-4. NONPATHOGENIC BACTERIA
		2-5. PERIODIC TESTS OF MILK
	Section II. MICROBIOLOGY OF MEATS
		2-6. GREEN RING DISCOLORATION
		2-7. HAM SOURING
	Section III. MICROBIOLOGY OF POULTRY AND SHELL EGGS
		2-8. MICROBIOLOGY OF POULTRY
		2-9. MICROBIOLOGY OF SHELL EGGS
	Section IV. MICROBIOLOGY OF WATERFOODS
		2-10. MICROBIOLOGY OF FISH
		2-11. MICROBIOLOGY OF SHELLFISH AND CRUSTACEANS
	Section V. MICROBIOLOGY OF FRUITS AND VEGETABLES
		2-12. INTRODUCTION TO FRUITS AND VEGETABLES
		2-13. MICROBIOLOGY OF FRUITS
		2-14. MICROBIOLOGY OF VEGETABLES
		2-15. MICROBIOLOGY OF CANNED FRUITS AND VEGETABLES
	EXERCISES
	SOLUTIONS
LESSON 3
	Section I. INTRODUCTION TO PRESERVATION OF FOODS
		3-1. INTRODUCTION
		3-2. FOOD FIT FOR HUMAN CONSUMPTION
		3-3. FOOD SPOILAGE--MICROBIAL ACTION
		3-4. FOOD SPOILAGE--ENZYME ACTION
		3-5. PRINCIPLES OF FOOD PRESERVATION
	SECTION II. METHODS OF PRESERVATION--ADDITION OF CHEMICALS
		3-6. METHODS OF PRESERVATION
		3-7. PRESERVATIVES
		3-8. PRESERVATION BY SALT
		3-9. PRESERVATION BY SUGAR
		3-10. PRESERVATION BY SODIUM NITRATE AND SODIUM NITRITE
		3-11. PRESERVATION BY SPICES
		3-12. PRESERVATION BY VINEGAR
		3-13. PRESERVATION BY PICKLING AND FERMENTATION
	Section III. METHODS OF PRESERVATION--THERMAL METHODS
		3-14. PRESERVATION BY SMOKING
		3-15. PRESERVATION BY DRYING
		3-16. EXAMPLE OF DRYING
		3-17. DEHYDRATING FOODS
		3-18. PRESERVATION BY CHILLING
		3-19. PRESERVATION BY FREEZING
		3-20. PRESERVATION BY CANNING
		3-21. FREEZE DEHYDRATION
		3-22. PRESERVATION BY RADIATION
	Section IV. PRESERVATION OF FRUITS AND VEGETABLES
		3-23. PRESERVATION OF FRUITS
		3-24. PRESERVATION OF VEGETABLES
		3-25. ACCEPTABLE DISINFECTION PROCEDURES FOR FRUITS AND VEGETABLES
	Section V. FOOD ADDITIVES
		3-26. INTRODUCTION
		3-27. REQUIREMENTS FOR APPROVAL
		3-28. BURDEN OF PROOF
		3-29. LEGITIMATE USES
		3-30. ILLEGAL USES
	Section VI. ASEPTIC STORAGE SYSTEM FOR CANNING
		3-31. IMPROVED PRESERVATION OF ACID FRUITS AND VEGETABLES
		3-32. POTENTIAL USE BY THE CANNING INDUSTRY
		3-33. DESCRIPTION OF PROCESSING AND STORAGE SYSTEM
	EXERCISES
	SOLUTIONS