What does heat treatment mean in cooking?
Sep 06, 2017 · FDA Releases FSMA Draft Guidance on Heat-Treating Foods. The Food and Drug Administration last week released draft guidance to help food manufacturers establish and implement proper heat treatment, such as baking or cooking, to prevent the presence of pathogens in food products. The document is the sixth chapter of draft guidance released by …
What is the internal product temperature for heat treatment?
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. pH 4.6 Summer Sausage Heat to an internal product temperature of 130°F with no holding time required.
Should you heat treat your fruit beverages?
6.2 Considerations to Keep in Mind If You Use a Heat Treatment as a Process Control Heating is only one of the process controls that you may choose to use to produce a safe
What is the Preventive Controls for human food draft guidance?
When using heat treatment to produce a safe food product, one should. ... is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1? ... mandated nutritional labeling on most food products regulated by FDA.
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, ...
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.
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.
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.
Is whole muscle jerky dry?
Whole muscle jerky is intended to be a dry product with desirable texture and shelf-stability. Yet, the drying of the product may reduce the lethality of the process and not adequately kill pathogens on the surface. This reduction is likely due to 2 reasons:
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.
What is sterilization in food?
Sterilisation is the removal of living micro-organisms, and can be achieved by moist heat, dry heat, filtration, irradiation, or by chemical methods. Compared to pasteurisation, a heat treatment of over 100°C is applied for a period long enough to lead to a stable product shelf-life.
What temperature should I use for pasteurization?
Pasteurisation temperatures commonly range from 62 to 90°C, and pasteurisation times vary from seconds to minutes. We can distinguish: 1 batch wise pasteurisation: 62 – 65°C, up to 30 minutes 2 high temperature short time (HTST) pasteurisation: 72 – 75°C, 15 - 240 seconds 3 high heat short time pasteurisation (HHST): 85 – 90°C, 1 - 25 seconds
What is the process of pasteurizing milk?
Pasteurisation is a controlled heating process used to eliminate any dangerous pathogens that may be present in milk, fruit-based beverages, some meat products, and other foods which are commonly subjected to this treatment. A similar controlled heating process, referred to as blanching, is used in the processing of fruits and vegetables;
How long to sterilize food in autoclave?
In sterilisation with moist heat, temperatures generally range from 110 to 120°C with sterilisation times being from 20 - 40 minutes. For example, canned foods are sterilised in an autoclave at about 121˚C for 20 min. Higher temperatures and shorter times may have similar effects (e.g., 134˚C for 3 min.). However, if conditions do not allow the germination of spores, lower temperatures and shorter times can also be applied. For example, with acid fruit juices, jam, or desserts, heating to 80 – 100˚C for 10 min is normally sufficient.#N#For killing bacterial endospores by dry heat, longer exposure times (e.g. up to 2 hours) and higher temperatures (e.g. 160 – 180˚C) are required than with moist heat.#N#Solutions containing thermolabile compounds can be sterilised by filtration through mediums such as nitrocellulose membranes, kieselguhr, porcelain, asbestos. UV irradiation is used to keep rooms partially sterile. Bacteria and their spores are killed quickly, but fungal spores are only moderately sensitive to radiation. Ionising radiation (X ray, gamma radiation) is used to sterilise food and other compact materials. Chemical means may also be applied. Ethylene oxide is used to sterilize food, plastics, glassware, and other equipment. [87, Ullmann, 2001]#N#Generally for sterilisation, the product is canned or bottled and then heat-treated in a steriliser with steam or hot (superheated) water. Sterilisers may be batch or continuous by operated.
What is ethylene oxide used for?
Ethylene oxide is used to sterilize food, plastics, glassware, and other equipment. [87, Ullmann, 2001] Generally for sterilisation, the product is canned or bottled and then heat-treated in a steriliser with steam or hot (superheated) water. Sterilisers may be batch or continuous by operated.
What is UHT treatment?
UHT treatment means a very short heat treatment at temperature of approximately 140°C (135 -150˚C) for only a few seconds. This results in a sterilised product with minimal heat damage to the product properties. UHT treatment is only possible in flow-through equipment. The product is thus sterilised before it is transferred to pre-sterilised containers in a sterile atmosphere. This requires aseptic processing. For UHT treatment, indirect heating in plate and frame or tubular heat exchangers is applied. However, direct steam injection or steam infusion may also be applied.
What is UV irradiation?
UV irradiation is used to keep rooms partially sterile. Bacteria and their spores are killed quickly, but fungal spores are only moderately sensitive to radiation. Ionising radiation (X ray, gamma radiation) is used to sterilise food and other compact materials. Chemical means may also be applied.
Why is heat treatment important?
Heat treatment plays an essential role in securing product quality and shelf life. It has long been thought that much of the vitamin C content in orange juice is destroyed during the pasteurization process. In principle, vitamin C degradation occurs faster as temperature increases, as with many chemical reactions.
Why is it important to pasteurize fruit juice?
Pasteurization kills microorganisms that can grow during storage and inactivates enzymes that cause unwanted clarification (cloud loss).
How often is orange juice pasteurized?
Orange juice is normally pasteurized at least twice before it reaches the consumer. It is pasteurized immediately after extraction, before bulk storage, then again before packaging. Some NFC (not from concentrate) juice is pasteurized only once.
What is the difference between juice and nectar?
Juice – containing only 100% natural ingredients from fruits and vegetables, from concentrate (FC) or not from concentrate (NFC). Nectar – Juice content ranges from 25-99% fruit juices/purees that are too thick or too acidic to drink, such as apricot, pear or peach. They are diluted and sugar is added for drinkability.
What temperature should canned food be stored?
Incubation of low-acid canned foods at 55 °C (131 °F) will obviously allow germination with recovery of vegetative cells.
What is high pressure food processing?
High pressure processing is a relatively new non-thermal food processing method that subjects liquid or solid foods, with or without packaging, to pressures between 50 and 1000 MPa. Extensive investigations have revealed the potential benefits of high pressure processing as an alternative to traditional heat treatments. These benefits are apparent in various areas of food processing, such as the inactivation of microorganisms and enzymes, denaturation and alteration of the functionality of proteins, and structural changes to food materials. Moreover, high pressure can be used to enhance several processing operations, such as freezing, thawing and extraction, thus providing new processing options.
What is the purpose of sterilization?
Food sterilization can be utilized successfully to fight molds and different microbes in spices and herbs. Sterilization and disinfection is commonly by means of warmth, chemicals steam, low temperature utilization, lack of hydration, drying up, lyophilization, adjustment of acidity, use of concoction additives or irradiation.
How does ozone work?
The mechanism uses an ion atmosphere or ozone, which is generated by an electrostatic field to sterilize foods. This technique can achieve excellent sterilization and preservation effects. Ozone can kill bacteria and molds in grain, fruits, bottles, tanks, and bags, as well those in the storage room.
What are the two methods of sterilization?
Methods of Sterilization. The food sterilization methods are divided into two categories: sterilization by heating (thermal processing) and sterilization without heating (nonthermal processing).
What is the main concern of the canning industry?
In acidified and low-acid canned-food sterilisation, the main concern of the canning industry is to prevent the growth of Clostridium botulinum, the food-poisoning bacterium capable of producing a highly lethal toxin. C. botulinum is a heat-resistant bacterium.
How efficient are plate heat exchangers?
Plate heat exchangers are exceptionally efficient in processing fluid products (see Table 12.2 for a summary of advantages of aseptic food sterilisation systems). Product-to-product regeneration is possible; as much as 90% of the heating and cooling requirement can be done through regeneration.
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.
How much water is needed for meat production?
The production of meat requires between 6 and 20 times more water than for cereals and vegetables or fruits. Water is indispensible in cleaning and sanitization in food production, which is an integral part in processing operations in food production. In food storage and preservation, water plays a key role.
What is the importance of water in food production?
Water is an indispensable resource for the food industry, which has many applications. In general, water is often taken lightly in most food preparation and processing operations. Water has a wide variety of uses in food production, for cleaning, sanitation, and manufacturing purposes.
Why is water important in food preservation?
In food storage and preservation, water plays a key role. The water activity of food helps a great deal in deciding shelf-life and food safety. The quality of water is the fundamental consideration in any food production process. The quality depends on the source of water and the actual application in food production.
What is the water footprint?
The concept of water footprint is used to discern the importance of relative value in terms of water.
How does water quality affect food?
Such underestimation often leads to mismanagement of water, equipment operation and maintenance issues, loss of revenue, food safety, and product quality.
What is the most important use of water?
The largest use of water is in primary food production. In agriculture, water is predominantly used for crop irrigation purposes. In livestock farming, large volumes of water are used for livestock watering along with maintenance of general hygiene of the animals and equipment.
How much water is there in the world?
It is estimated that the world has about 1386 million km3of water. Out of this water, 35 million km3(2.5%) is freshwater. The significant amounts of freshwater (24.4 million km3) are present in ice caps, glaciers, and deep in the ground, which is 10.5 million km3that is not accessible for use.
