♣ What is meant by 12D Concept?

The 12D concept is used in the canning industry as a safety measure. In thermally processed canned food, the destruction of spores of Clostridium botulinum is a major concern. To have reasonable assurance that the spores of Clostridium botulinum are destroyed a 12D concept was established. The canning industry has recommended a 12D heat treatment as a safety measure.

♣ Why bacteria usually do not grow in butter?

Bacteria do not grow in butter because now a day, most butter is prepared from pasteurized cream, in which most of the spoilage organisms have been destroyed. Moreover, butter is commonly kept in refrigerated state and during commercial storage butter is stored at about -17.8⁰C. So in that temperature no microbial growth can take place. This is why bacteria usually do not grow in butter.

♣ What are the sources of food contamination?

The sources of food contamination may be of three types:

a) Primary: This comes directly from an infected food, animal or its secretions or excretions.

b) Secondary: This comes from infected humans, other vertebrate animals, invertebrate animals, fomites(water,  soil, plants and air)

c) Chemical adulterants: Such as food additive, food residues, antibiotics in feed supplements.

♣ What is the drawback to the UHT system of pasteurization for milk and milk products?

The drawback to the UHT (Ultra Heat Treatment) system of pasteurization for milk and milk products is that the severe heating needed could affect or alter the nutritive and organoleptic qualities of the product. The existence of spore forming bacteria may be considerable.

Moreover, a change in odor and flavor may be detectable. This type of milk is usually not used for cheese making or any other fermented products.