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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.

Defined as organic components which are needed in the diet in small amount but very necessary for normal growth and maintenance of health

Classification:

ο Fat soluble: Vitamin A. D, E and K

ο Water soluble:

a) Vitamin B complex: B1, B2, B6, B12

b) Vitamin C

Functions of Vitamin:

ο Protects human and animal from malnutrition

ο Acts as antibiotic of diseases

ο Acts as part of co-enzymes

ο To stop the hemorrhage

ο Helps in reproductive system

ο Maintains cell metabolism

ο Acts as a catalyst in organic process

ο Helps metabolism of absorption of protein, fat and carbohydrate

ο Never supply energy but act as a media of energy supply

ο To protect bleeding

Minerals

Inorganic composition of food which is found after the removal of organic part

Functions of Minerals:

ο It is the essential constituents of skeleton structure ( bone and teeth)

ο Plays a key role in maintenance of osmotic pressure

ο It is the structural constituent of soft tissue

ο It facilitates the transmission of neural impulse and muscle contraction

ο Acid-base equilibrium regulates pH of the body

ο It is the essential component of enzyme, vitamin, hormone, respiratory pigment, catalyst and enzyme activator

Water

→ Predominant constituent in many foods

→ Supports chemical reaction

Moisture content of some foods:

Water intake and loss from human body per day:

Food nutrient need in human body:

→ Source of energy

→ Calories should be at least 40% in well balanced diets

→ Simplest unit/consuming of carbohydrate is glucose

Sources: Grain, root, tuber, dry fruits, honey etc.

Functions of Carbohydrates:

ο It supplies energy in the body

ο It controls the normal temperature in body

ο It helps to produce fat

ο It increases the taste in food

Protein

→ Complex organic nitrogenous substance as found in animal and plant tissue

→ Constitutes about three-fourths of animal body on moisture free basis

→ Most of the enzymes are protein

→ It contains carbon, hydrogen, nitrogen, sulfur and also phosphorus

→ Nitrogen content of protein is about 14-20% and protein value is near about 16%

→ Simplest or consuming unit of protein is amino acid

Sources: Cereal, legumes, meat, fish, egg and milk

Function of Protein:

ο To replace the daily loss of body protein

ο To provide amino acid necessary for the formation of tissue protein during growth

ο To provide amino acid for the formation of enzymes, blood protein and certain hormons

ο To provide amino acid necessary for the growth of foetus in pregnancy and for the production of milk protein during lactation

Fat

Fats are responsible for food flavor, aroma and texture. Consuming unit of fat is fatty acid

Functions of Fat:

ο It acts as concentrated source of energy

ο It is used for the absorption of vitamin A, D, E and K

ο It maintains the tissue in normal health

ο It increases the taste and smell of food

It is denoted by a_w.

Mathematically, a_w = P/Po

Where,

P = Vapor pressure of food contents

Po = Vapor pressure of pure water

Water activity may also be defined as the Equilibrium Relative Humidity divided by 100.

a_w = ERH/100

Importance of Water Activity

Water activity is important in food preservation. It controls the microbial growth on foods. It also controls the self life of foods. We know microorganisms cannot grow at water activity 0.6 and below. At 0.7 most of the molds growth are inhibited, at 0.8 most of the yeasts growth are inhibited and at a_w 0.9 the bacterial growth are inhibited. So, water activity is important to preserve food for long time.

• Principal groups of food and their water activity:

I. Physical and mechanical damage: By equipment during harvesting, falling fruits to the land

II. Spoilage by microorganisms: By bacteria, yeasts, molds etc

III. Spoilage by enzymatic reaction:

a) Senescence and decay: In case of fruits and vegetables

b) Outolytic changes of raw fish and meat

c) Sprouting of grains

IV. Spoilage by rodents, pests, insects, birds etc

V. Spoilage by purely chemical reaction

VI. Faulty preparation and processing

Aims of commercial food preservation

I. To preserve food in transits from producer to consumer by preventing undesirable changes in wholesomeness, nutritive value or sensory quality by economical method which control microbial growth, reduce physical, chemical and physiological changes and also reduce contamination

II. To smooth out irregularities in production, especially to overcome the hardship of season

III. To ensure as per as possible that local or seasonal surpluses are not wasted

IV. To facilitate handling which is done primarily through various forms of packaging