Reporters:

Jamero, Lenie Joy G.

Limbago, Jade C.
Pantoja, Genilyn G.
Food Manufacturing and Processing:

- total sequence of food operations,

including the growth and selection of raw
materials, harvesting, processing,
preservation, and distribution.
Processing already started in the prehistoric ages
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 Food microbiology encompasses the study of
microorganisms which have both beneficial and deleterious
effects on the quality and safety of raw and processed meat,
poultry, and egg products.

 focuses on the general biology of the microorganisms that

are found in foods including: their growth characteristics,
identification, and pathogenesis. Specifically, areas of
interest which concern food microbiology are: food
poisoning, food spoilage, food preservation, and food
legislation.
 Extrinsic parameter
- those properties of the environment (processing
and storage) that exist outside of the food product
which affect both the foods and their
microorganisms

 Intrinsic parameter
- are properties that exist as part of the food product
itself
 soil,water, and in-plant environment
 animal feeds
 gastrointestinal tract
 food handlers
 food utensils
 air and dust
 globalization of food supply
 terrorist attacks
 In food processing
 In the RTE (ready-to-eat) processing
environment exposed product
 In the kitchen
A foodborne illness (or disease) is exactly
what the term indicates - a disease or illness
caused by the consumption of contaminated
foods or beverages
 Bacilluscereus
 Escherichia coli 0157:H7
 Hepatitis A
 Salmonellosis
 Staphylococcus
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 is a food science that deals with:
 production
 processing
 distribution
 preparation
 evaluation
 utilization of food
 chemical processes and interactions of all
biological and non-biological components of
foods are its main concern
 The term food additive means any substance the intended
use of which results, or may reasonably be expected to
result,
 directly or indirectly in its becoming a component or
otherwise affecting the characteristics of any food
 (including any substance intended for use in producing,
manufacturing, packing, processing, preparing , treating,
packaging, transporting, or holding food;
 and in including any source of radiation intended for such
use)
 Except that such a term does not include pesticides,
colour, additives and substances for which prior sanction or
approval was granted
 Foodadditives can be divided into two major
groups

 Intentional additives
 Chemical substances that are added to food for
specific purpose
 Are regulated by strict governmental controls

 Incidental additives
 We have little control over incidental or unintentional
additives
 Antimicrobial agents
- which prevent spoilage of food by mold or micro-
organisms
 Antioxidants
- which prevent rancidity in foods containing fats
and damage to foods caused by oxygen
 Artificial colors
- intended to make food more appealing and
provide certain foods with a color
 Artificial flavors and flavor enhancers
- make food taste better, or give them a specific
taste
 Bleaching agents
- used to whiten foods
 Chelating agents
- used to prevent discoloration, flavor changes,
and rancidity that might occur during the
processing of foods
 Nutrient additives
- added to foods during enrichment or
fortification
 Thickening and stabilizing agents
- alter the texture of a food
 employ modern tools and knowledge, such as
computational material science
and nanotechnology, to develop new products
and processes.

 Issues Covered:

 Energy
 Environmental problems
 Waste management
 Microwave Technology

 Cream and the E- beam

 Natural Food Preservatives

 A collaborative team of US military and food industry
scientists at Washington State University found a
revolutionary microwave sterilization technique recently
approved by the FDA regulators.

 USES:

- for
pre-packaged, low-acid foods – which not only
extends shelf life, but also preserves its nutrient
value, taste and texture.
 analternative sterilization technology that is
already making a commercial impression is
the low power electron beam
 Advanced Electron Beams' compact emitter technology
has already helped a number of food manufacturers reduce
operating costs, cut water usage and remove chemicals from the
sterilization process.
 Enterococci

- belong to the group of bacteria known as the

Lactic Acid Bacteria (LAB)
- are common inhabitants of the intestines of
humans and animals
- producers of bacteriocin which is termed as
enterocins
- potential probiotics