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US Army Medical Course MD0723-100 - Food Deterioration

US Army Medical Course MD0723-100 - Food Deterioration

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Published by: Georges on Nov 11, 2008
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U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOLFORT SAM HOUSTON, TEXAS 78234-6100
FOOD DETERIORATION
SUBCOURSE MD0723 EDITION 100
 
 
DEVELOPMENT
This subcourse is approved for resident and correspondence course instruction. Itreflects the current thought of the Academy of Health Sciences and conforms to printedDepartment of the Army doctrine as closely as currently possible. Development andprogress render such doctrine continuously subject to change.
ADMINISTRATION
 Students who desire credit hours for this correspondence subcourse must enroll in thesubcourse. Application for enrollment should be made at the Internet website:http://www.atrrs.army.mil. You can access the course catalog in the upper right corner.Enter School Code 555 for medical correspondence courses. Copy down the coursenumber and title. To apply for enrollment, return to the main ATRRS screen and scrolldown the right side for ATRRS Channels. Click on SELF DEVELOPMENT to open theapplication; then follow the on-screen instructions.For comments or questions regarding enrollment, student records, or examinationshipments, contact the Nonresident Instruction Branch at DSN 471-5877, commercial(210) 221-5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mailaccp@amedd.army.mil, or write to:NONRESIDENT INSTRUCTION BRANCHAMEDDC&SATTN: MCCS-HSN2105 11TH STREET SUITE 4191FORT SAM HOUSTON TX 78234-5064
 
Be sure your social security number is on all correspondence sent to the Academy ofHealth Sciences.
CLARIFICATION OF TERMINOLOGY
When used in this publication, words such as "he," "him," "his," and "men" 'are intendedto include both the masculine and feminine genders, unless specifically stated otherwiseor when obvious in context.
USE OF PROPRIETARY NAMES
The initial letters of the names of some products may be capitalized in this subcourse.Such names are proprietary names, that is, brand names or trademarks. Proprietarynames have been used in this subcourse only to make it a more effective learning aid.The use of any name, proprietary or otherwise, should not be interpreted asendorsement, deprecation, or criticism of a product; nor should such use be consideredto interpret the validity of proprietary rights in a name, whether it is registered or not.
 
MD0723 i
TABLE OF CONTENTS
 
Lesson
 
Paragraphs
INTRODUCTION1 INTRODUCTION TO FOOD DETERIORATIONSection I. General 1-1--1-2Section II. Detection of Deterioration 1-3--1-4Section III. Major Causes of Food Deterioration 1-5--1-11Section IV. Deteriorative Conditions 1-12--1-22Section V. Disposition Recommendations 1-23--1-25Exercises2 DETERIORATION OF MEAT AND MEAT PRODUCTSSection I. Deteriorative Conditions in Meat and MeatProducts 2-1--2-9Section II. Determination of Potential Health Hazards,Recommendations, and References 2-10--2-18Exercises3 DETERIORATION OF WATERFOODSSection I. Deteriorative Conditions in Waterfoods 3-1--3-12Section II. Determination of Potential Health Hazards andRecommendations 3-13--3-22Exercises4 DETERIORATION OF DAIRY PRODUCTS AND SHELL EGGSSection I. Causes of Off-Flavors in Milk 4-1--4-8Section II. Deteriorative Conditions in Dairy Products 4-9--4-17Section III. Determination of Potential Health Hazards inDairy Products 4-18--4-25Section IV. Deteriorative Conditions in Shell Eggs 4-26--4-28Section V. Recommendations Regarding Deterioration ofDairy Products and Shell Eggs 4-29--4-30Exercises

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