10. when using heat treatment to produce a safe food product, one should

What does heat treatment mean in cooking?

Oct 22, 2020 · The time required for the heat treatment is determined by the D-value of the most heat resistant enzyme or micro-organism which may be present in the product. The D-value is the decimal reduction time, which is the time required to reduce the targeted microorganisms by a factor of 10 / 90% of the initial load, or one log 10 unit.

Does every facility need a written food safety plan?

Sep 06, 2017 · The Food and Drug Administration last week released draft guidance to help food manufacturers establish and implement proper heat treatment, such as baking or cooking, to prevent the presence of pathogens in food products. The document is the sixth chapter of draft guidance released by FDA to help companies comply with the Preventive Controls for Human …

Is the food safety rule applicable to all types of food?

Heat to an internal product temperature of 145°F with no holding time required. Heat to an internal product temperature of 128°F and hold for at least 60 minutes at that temperature or hotter. pH 5.0 Summer Sausage. Heat to an internal product temperature of 130°F and hold for at least 30 minutes at that temperature or hotter.

What is the internal product temperature for heat treatment?

Jun 20, 2019 · To select a safe heat-preservation treatment, the following must be know: Time-temperature combination required to inactive the most heat-resistant pathogens and spoilage organisms in a particular food. Heat-preservation characteristics in a particular food, including the can or container of choice if it is packaged.

Which of the following is not required to be on the new nutrition facts label?

Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?

What causes skunky beer Fos?

How long does it typically take to sun dry grapes to make California Raisins?

What types of cooking methods do tender cuts of meat best respond to?

How do you soften hard cooked meat?

Does beer expire?

What does sunlight do to beer?

Why does Corona beer smell like skunk?

How do you dry grapes in the sun?

How do you dry grapes?

How do you dry grapes in the oven?

What is CCP in cooking?

One of the most common CCP’s is the use of a heat treatment for products in the heat-treated, shelf-stable; heat-treated, not shelf-stable; and not fully cooked, not shelf-stable categories. The method of cooking and the temperature to which products are cooked significantly affect the lethality of the cooking process, ...

Why is beef strip less hot?

This reduction is likely due to 2 reasons: evaporative cooling on the surface of the beef strip keeps it from getting hot enough. early stages in heating may make the pathogens more heat-resistant so that they survive the later stages of the process.

What is USDA FSIS?

The USDA-FSIS has developed guidance to assist small and very small meat and poultry establishments with safe production of ready-to-eat (RTE) products. Included is Appendix A Compliance Guidelines for meeting lethality performance standards for certain Meat and Poultry products (see pages 16 & 33 of the document) and Time/Temperature Tables for Cooking RTE Poultry products (see pages 12 & 34) and FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks (see pages 14 & 36). FSIS recommends that establishments use this newer version of the guideline as support for their processes.

How long to heat a sandpaper?

Heat to an internal product temperature of 145°F with no holding time required. Heat to an internal product temperature of 128°F and hold for at least 60 minutes at that temperature or hotter.

Why is slow cooking meat bad?

The USDA has cautioned against slow-cooking of meat because these conditions may allow the production of heat stable enterotoxin by Staphylococcus aureus . This paper gives critical limits for the brine injection and the thermal process that control this hazard.

Does fermented food increase the kill of heating?

The increased acid in fermented products increases the effective kill of heating processing beyond what is found in non-fermented products such as wieners and bologna. Along with the increased acidity, a low-temperature / longer-time heating process may produce a desired level of kill avoiding the need to apply higher temperatures.

When heat is applied from the outside, as in retorting, the food nearest the can surfaces will answer

When heat is applied from the outside, as in retorting, the food nearest the can surfaces will reach sterilization temperature sooner than the food nearer the center of the can. The point in a can or mass of food which is last to reach the final heating temperature is designated the “cold point” within the can or pass.

What is heat preservation?

However, heat preservation of food generally refers to controlled processes that are performed commercially, such as balancing, pasteurizing, and canning.

What is pasteurization of food?

Pasteurization involves a comparatively low order of heat treatment, generally at temperature below the boiling point of water. Pasteurization treatments, depending on the food, have two different primary objectives. In the case of some products, notably milk and liquid eggs, pasteurization processes are specifically designed to destroy pathogenic organisms that may be associated with the food and could have public health significance. The second, more general, objective of pasteurization is to extend product shelf life from a microbial and enzymatic point of view. This is the objective when beer, wine, fruit juices and certain other foods are pasteurized. In the latter case, these foods would not be expected to be a source of pathogens, or would be protected by some other means of control. Pasteurized products will still contain many living organisms capable of growth of the order of thousands per milliliter or per gram –limiting the storage life compared to commercially sterile products. Pasteurization frequently is combined with another means of preservation, and many pasteurized foods must be stored under refrigeration. Pasteurized milk may be kept stored in a home refrigerator for a week or longer developing significant off-flavors. Stored at room temperature, however, pasteurized milk may spoil in a day or two. Pasteurization is not limited to liquid foods. A newer application is the steaming of oysters in the shell to reduce bacterial counts.

How long can pasteurized milk be stored?

Stored at room temperature, however, pasteurized milk may spoil in a day or two. Pasteurization is not limited to liquid foods.

What is commercially sterile food?

The term commercially sterile or the word “sterile” (in quotes), sometimes seen in the literature, means that degree of sterilization at which all pathogenic and toxin forming organisms have been destroyed, as well as all other types of organisms which if present could grow in the product and produce spoilage under normal handling and storage condition . Commercially sterilized foods may contain a small number of heat resistant bacterial spores, but these will not normally multiply in the food supply. However, if they were isolated from the food and given special environmental conditions, they could be shown to be alive.

How long to retort food in a pressure cooker?

If a can of food is to be sterilized, then immersing it into a 121C pressure cooker or retort for 15 min will not be sufficient because of the relatively slow rate of heat transfer through the food into the can. Depending on the size of the can, the effective time to achieve true sterility may be several hours.

What is the use of eat?

The simple acts of cooking, frying, broiling, or otherwise heating foods prior to consumption are forms of food preservation. In addition to making foods more tender and palatable, cooking destroys a large proportion of the microorganisms ...

How does heat affect food?

Heat processing is a major cause of changes to nutritional and sensory properties of foods. For example, improvements in nutritional value due to heat include gelatinisation of starches and coagulation of proteins, which improve their digestibility, and destruction of antinutritional compounds (e.g. a trypsin inhibitor in legumes). However, heat also destroys some types of heat-labile vitamins, reduces the biological value of proteins (owing to destruction of amino acids or Maillard browning reactions), removes volatile odour compounds and promotes lipid oxidation. The effects of heat on the nutritional quality of proteins are described in detail by Meade et al. (2005) and Korhonen et al. (1998).

What is thermal food processing?

Thermal food processing is a cost-efficient treatment widely used by industries to achieve food safety and extended shelf life. The health value and the economic contributions of food processing are imperatives of a sustainable food supply and must include attention to minimizing food-borne illness and food waste, retaining or enhancing nutritive quality, and increasing food availability, security, and affordability. While many of the aforementioned imperatives are achieved with thermal processing, there is concern that nutritive quality may be compromised, including deleterious effects on traditional essential nutrients and nontraditional bioactive phytochemicals. The present article highlighted some of the research quantifying changes of bioactive phytochemicals with thermal processing. Several inconsistencies in outcomes and variables in processing make it difficult to make conclusions. Further, there are few studies examining the importance of chemical changes in response to processing relative to the bioaccessibility, bioavailability, and biological effects of phytochemicals after different processing conditions. Ultimately, the goal is to process food to promote optimal health. Hence, the area is relatively young in its development and is an important area for continued research attention to understand the effects of processing on the nutritive and health-promoting quality of foods, including the relevance of these effects in humans.

Why is low acid canned food spoilage?

Heat processing of low-acid canned food was initially designed to inactivate the most resistant spores of C. botulinum. However, F0 values increased over time to inactivate even more resistant spores of species that cause spoilage. Nowadays, provided that packaging is well-sealed and processing controlled, industrially produced canned food remains stable at ambient temperature for years. Observation of spoilage only occurs when canned food is stored at elevated temperature for several days. This could be the case if food is transported overseas by boat or is exposed to elevated temperatures in warehouses. Two main defects are described: flat sour and hard swell. The former results mainly from G. stearothermophilus recovery and outgrowth whereas the latter is the consequence of M. thermoacetica development. These two bacteria are the causative agents of 71% of observed spoilage cases ( André et al., 2013 ). Other defects are due to Thermoanaerobacterium spp. and moderate thermophilic Bacillus spp. Ultra high temperature (UHT) dairy products can be contaminated by highly resistant spores of aerobic bacteria, and G. stearothermophilus, B. subtilis, and B. coagulans were reported as causative agents of flat sour or slimy milk or cream ( Burgess et al., 2010; Pujol et al., 2015 ).

What is the process of heat processing meat?

Heat processing of meat is responsible for the generation of nonenzymatic browning or Maillard reaction in which reducing sugars or aldehyde groups from other sources , including lipid oxidation, react with the amino groups from amino acids, peptides, and proteins. The resultant compounds are responsible for the generation of desirable aroma and color in meat and other heat-processed products. Many final products of the Maillard reaction are heterocyclic in nature with desirable sensory characteristics. Strecker degradation also leads to the formation of products that participate in the generation of other compounds. Phospholipids play a role in this respect as well.

How long does it take to pasteurize a package?

Processing time is approximately 40–50 min, resulting in very effective pasteurization at relatively high cost (it is energy-intensive and filling has to proceed at the speed of the pasteurizer).

What happens to vitamins in heat?

The destruction of many vitamins, aroma compounds and pigments by heat follows a similar first-order reaction to microbial destruction . Examples of D and z -values of selected vitamins and pigments are shown in Table 10.10. In general z -values are higher than those of micro-organisms and enzymes. As a result, nutritional and sensory properties are better retained by the use of higher temperatures and shorter times during heat processing. It is therefore possible to select particular time-temperature combinations from a TDT curve (all of which achieve the same degree of enzyme or microbial destruction), to optimise a process for nutrient retention or preservation of desirable sensory qualities. This concept forms the basis of individual quick blanching ( Chapter 11, section 11.2 ), high-temperature short-time (HTST) pasteurisation ( Chapter 12, section 12.2.2 ), ultra-high-temperature (UHT) sterilisation ( Chapter 13, section 13.2) and HTST extrusion ( Chapter 15, section 15.1 ). The loss of nutrients and changes to sensory quality during individual heat processing operations are reported in Chapters 11–19Chapter 11Chapter 12Chapter 13Chapter 14Chapter 15Chapter 16Chapter 17Chapter 18Chapter 19.

What is the most dramatic procedure carried out during the manufacture of canned products?

Heat processing or sterilization is the most dramatic procedure carried out during the manufacture of canned products and by definition guarantees the sterility of the final product ( Aubourg, 2001 ). To maintain the quality of, for example, canned fish, three conditions must be maintained.

How does heat kill bacteria?

Bacteria killed by heat. Wet heat like steam kills microorganisms by denaturing nucleic acids, proteins, and enzymes.

What is the purpose of heat in beef?

Uses heat to control or reduce harmful microorganisms in beef, used on 50% of U.S. Beef, reduces specifically e coli, salmonella and listeria without any chemicals.

Why add calcium to canned foods?

5) Calcium may be added to canned foods to increase tissue firmness

How to make food shelf stable?

In order to be shelf stable, perishable food must be treated by heat and/or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved.

What is shelf stable food?

Foods that can be safely stored at room temperature, or "on the shelf," are called "shelf stable.". These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening.

How long should canned food be thawed?

Do not taste it! If the product does look and/or smell normal, thoroughly cook the contents right away by boiling for 10 to 20 minutes.

How hot does a sterilization pouch need to be?

In the plant, the pouch is filled with food, sealed, and then retorted at temperatures of 240 to 250 °F to commercially sterilize the contents. Because a pouch is flat, it takes much less time than a metal can does to heat the contents to the point of commercial sterilization.

Why is salt important to food preservation?

Salt binds or removes water so that it does not enable the growth of microorganisms. It is a food additive that has been used for thousands of years. Until canning was invented, salt was a critical food preservation item. In Colonial America, food preservation required 40 pounds of salt per person per year. Even though we don't need that much salt today, salt is still used to preserve or cure such foods as country hams, bacon, frankfurters, and corned beef.

What is freeze dry?

Freeze-drying is a commercial process that can be used to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen food is placed in a special vacuum cabinet. There, ice changes from a solid state directly to a vapor state without first becoming a liquid.

What is the oldest method of food preservation?

Drying is the world's oldest and most common method of food preservation. Drying technology is both simple and readily available to most of the world's culture. Examples of dried foods are jerky, powdered milk, dried beans and peas, potatoes in a box, dried fruits and vegetables, pasta, and rice.

What is decontamination in healthcare?

decontamination. reduces number of pathogens to a safe level. Healthcare-associated infection (HAI) infections acquired while receiving treatment in a hospital or other healthcare facility. disinfection by-products (DBPs) compounds formed when chlorine or other disinfectants react with natural chemicals in water.

What chapter is control of microbial growth?

Start studying chapter five : control of microbial growth. Learn vocabulary, terms, and more with flashcards, games, and other study tools.

Which is more efficient, a membrane or a depth filter?

a) Depth filters have much smaller pores than membrane filters, and are therefore far more efficient than membrane filters. b) Membrane filters have smaller pores than depth filters, but depth filters have complex passages that retain microbes while letting the fluid through. Both methods are efficient.

When did the FDA issue guidance for food safety?

In April 2010, FDA also issued guidance to provide the industry with broadly applicable recommendations for controls to prevent food safety problems during transport. This guidance and other information about regulations and guidance applicable to food transportation are available on FDA's Sanitation & Transportation Guidance Documents & Regulatory Information page.

What is preventive control for human food?

The preventive controls for human food rule creates new requirements for covered domestic and foreign facilities producing human food to develop and implement a food safety plan based on hazard analysis and risk-based preventive controls.

How long does FDA accreditation last?

The FDA may grant a period of recognition for an accreditation body of up to five years. The length of recognition granted will be determined on a case-by-case basis, depending on a number of factors, including the accreditation body’s experience conducting accreditation work in the food safety area.

What is the FD&C rule?

In general, the rule applies to facilities that have to register under section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act). However, there are a number of exemptions and modified requirements that may apply (see 21 CFR 117.5 for exemptions that may apply to your facility).

What is a facility that identifies an environmental pathogen as a hazard requiring a prevent

Similarly, a facility that identifies an environmental pathogen as a hazard requiring a preventive control, for example, sanitation controls, would conduct environmental monitoring. Such a facility would decide what, if any, role product testing would play as a verification activity or as part of a corrective action as a result of positive findings from environmental monitoring, based on the facility, the food, the nature of the preventive control , and the role of the preventive control in the facility’s food safety system.

When will the FDA start accepting applications?

FDA expects to begin accepting applications in January 2018. Applications will not be accepted before that point. VQIP benefits will begin October 1 following your acceptance into the program and will last through September 30 of the following year (VQIP year). More information about FDA's Voluntary Qualified Importer Program (VQIP) is available online. The link contains information such as:

When do food facilities have to renew their registrations?

All food facilities that are required to register with FDA under section 415 of the FD&C Act must renew their registrations with FDA, every other year, during the period of time beginning on October 1 and ending on December 31 of each even-numbered year.