when using heat treatment to produce a safe food product,

Heat treatment is a common operation in the dairy industry. The most commonly used heat treatments are pasteurization (with low or high intensities), ultra high temperature (UHT) treatment, and sterilization. The aim of these treatments is to destroy pathogens to ensure a safe product.

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What does heat treatment mean in cooking?

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 …

What is the internal product temperature for heat treatment?

Sep 06, 2017 · FDA Releases FSMA Draft Guidance on Heat-Treating Foods. The Food and Drug Administration last week released draft guidance to help food manufacturers establish and implement proper heat treatment, such as baking or cooking, to prevent the presence of …

What is thermal food processing?

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 …

How does heat treatment reduce the softness of fruit?

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 …

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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.

Is heat preserved food sterile?

It is important to recognize that there are various degrees of preservation by heating, and that commercial heat-preserved foods are not truly sterile. A few terms must be defined and understood.

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 sterilization in food?

Sterilization. Sterilization refers to the complete destruction of microorganisms. Because of the resistance of certain bacterial spores to heat, this frequently requires a treatment. If a can of food is to be sterilized, then immersing it into a 121C of wet heat for 15 min or its equivalent.

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.

What is pasteurization treatment?

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.

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 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.

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.

What are the health benefits of food processing?

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.

Does heat processing reduce boar taint?

Heat processing can reduce the levels of boar taint in processed meat products because both androstenone and skatole are volatile. Cooked products, such as cooked hams, luncheon meat, frankfurters, and cooked sausages, are typically acceptable unless they are prepared from very strongly tainted meat.

What are the sources of PAHs in food?

Heat-processing procedures during food preparation, in particular grilling, roasting, and smoking, involving direct contact with combustion gases, are among the major sources of PAH contamination in food. The level of contamination in smoked products is related to the time and temperature of processing, humidity, types of control and smoke used, and the design and types of kilns. Modern kilns have strict electronic control of the entire process. Different types of wood or woodchips used to generate smoke produce different amounts of PAHs, with the highest concentration found when spruce, hazel tree, plum tree, and aspen are used, whereas they are lowest when apple tree, alder, and maple are burned. Over the last decades, commercial smoked food production has generally replaced the traditional smoking process with the use of liquid smoke flavoring. The latter derives from smoke subjected to fractionation and purification; thus, the content of PAHs on the final product is greatly reduced and strictly controlled.

Does heat damage proteins?

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.

What are the main sources of PAHs?

Another important source of contamination of PAHs is related to the mineral oil contamination, which is composed of two main groups of compounds, mineral oil saturated hydrocarbons (MOSH) and (mainly alkylated), mineral oil aromatic hydrocarbons (MOAH).

What are heat treatments used for?

Their major purposes are to inactivate pathogenic and spoilage bacteria, and to inactivate some enzymes which can cause flavor and texture defects in the heated products. Some heat treatments are designed to produce certain effects which enhance the quality or shelf-life of the treated product. The major principle on which the heat treatments used in the dairy industry are based is that their severity is sufficient to achieve the bactericidal objectives without causing excessive chemical change which would adversely affect the sensory and nutritive quality of the product.

What are the benefits of heat treatment?

There are multitudes of benefits of heat treatment most notably being insect-pest disinfestation, decay control, alleviation of chilling injury, and maintenance of produce quality.

Why is heat treatment important for metals?

The heat treatment of metallic alloys can be effectively used to obtain the mechanical properties that are desired for the alloy. Many of the phase transformations that occur are controlled by the temperature and time of the heat treatment. The precise control of temperature and time is necessary to produce high-quality parts ...

What is the disadvantage of heat treatment?

A major disadvantage of heat treatment is that it is not suitable as yet for commodities.

Is heat treatment better than methyl bromide?

Heat treatment has many advantages over methyl bromide or phosphine gas. With the right training and knowledge it is easy to use and treatments can take just a few hours compared to 24 hrs for even the most basic methyl bromide fumigation. It is also safer than other options in that people can work around and even enter into heat treatment zones, which means no forced factory shutdowns so maintenance, cleaning and production operations can often continue around heat treatment areas without hazard. Heat treatment is in many cases the only practicable choice of insect control as, unlike sprays, fogs and baits, it kills insects at all stages of the life cycle from egg to adult. A major disadvantage of heat treatment is that it is not suitable as yet for commodities. Research work is currently ongoing into this area of application, and it is likely that more applications will be developed for commodities. However, these are likely to be fixed pieces of in-line machinery rather than the mobile contractor-based services previously used for fumigation.

What is the purpose of irradiating food?

Irradiation can serve many purposes. Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli ( E. coli ). Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.

Is irradiation safe for food?

Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food. The FDA approves a source of radiation for use on foods only after it has determined that irradiating ...

Does irradiation make food radioactive?

Print & Share (PDF) Spanish (Español) Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated. Food irradiation (the application ...

Does irradiation change the taste of food?

Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.

How does ionizing radiation affect food?

Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. The Food and Drug Administration (FDA) ...

What is gamma radiation?

There are three sources of radiation approved for use on foods. Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for the radiation treatment of cancer.

What element is used to emit gamma radiation?

Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for the radiation treatment of cancer.

What is food technology?

Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

Is food science the same as food technology?

The two are the same. Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods. Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

What is the process of blanching vegetables?

Pasteurization. The process applied to fruits and vegetables to inactivate natural food enzymes is known as. blanching. After the harvest of vegetables or the slaughter of animals it is necessary to. cool the produce or meat as soon as possible to extend the shelf-life.

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 is the difference between disinfectant and antiseptic?

a) Disinfectants are chemicals that completely destroys all microbes on a product. Antiseptics are chemical s that reduce the number of microbes on a product. b) Disinfectants are chemicals that reduce the number of pathogenic microbes on an inanimate surface or object. Antiseptics are chemicals used to delay the spoilage ...

What is the chemical that kills bacteria?

bactericide. Substance that kills bacteria. bacteriostatic. Prevents the growth of bacteria, but does not kill them. disinfectant. A chemical that destroys many, but not all, microbes. pasteurization. Brief heat treatment that reduces the number of spoilage organisms and destroys disease-causing microbes. preservation.

What is the definition of preservation?

preservation. Inhibition of microbial growth to delay spoilage. sterile. Free of all viable microbes, including endospores and viruses. sterilization. The destruction or removal of all microbes through physical or chemical means. decontamination. reduces number of pathogens to a safe level.

What is a HAI in healthcare?

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. Unlike a disinfectant, an antiseptic.