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FOOD PRESERVATION
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Prions are misfolded proteins which characterize several fatal neurodegenerative diseases in animals and humans. It is not known what causes the
normal prion protein to misfold; the abnormal 3-D structure is suspected to confer infectious properties. The word prion derives from "proteinaceous
infectious particle"
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The time and temperature required for the sterilization of foods are influenced by
several factors, including the type of microorganisms found on the food, the size of
the container, the acidity or pH of the food, and the method of heating
The thermal processes of canning are generally designed to destroy the spores of
the bacterium C. botulinum. This microorganism can easily grow under anaerobic
conditions, producing the deadly toxin that causes botulism.
Sterilization requires heating to temperatures greater than 100 °C (212 °F).
However, C. botulinum is not viable in acidic foods that have a pH less than 4.6.
These foods can be adequately processed by immersion in water at temperatures
just below 100 °C.
The sterilization of low-acid foods (pH greater than 4.6) is generally carried out in
steam vessels called retorts at temperatures ranging from 116 to 129 °C (240 to 265
°F). The retorts are controlled by automatic devices, and detailed records are kept
of the time and temperature treatments for each lot of processed cans. At the end
of the heating cycle, the cans are cooled under water sprays or in water baths to
approximately 38 °C (100 °F) and dried to prevent any surface rusting. The cans are
then labeled, placed in fibreboard cases either by hand or machine, and stored in
cool, dry warehouses.
Rusting: rỉ sét;
The international Radura logo,
14 2. IRRADIATION used to show a food has been
treated with ionizing radiation.
6 log of
cell
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Timeline of the history of food irradiation
o 1895 Wilhelm Conrad Röntgen discovers X-rays o 1983 Codex Alimentarius General Standard for
("bremsstrahlung", from German for radiation Irradiated Foods: any food at a maximum "overall
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produced by deceleration) average dose" of 10 kGy
o 1896 Antoine Henri Becquerel discovers natural o 1984 International Consultative Group on Food
radioactivity; Minck proposes the therapeutic use Irradiation (ICGFI) becomes the successor of IFIP
o 1904 Samuel Prescott describes the bactericide o 1998 The European Union's Scientific Committee on
effects Massachusetts Institute of Technology (MIT) Food (SCF) voted "positive" on eight categories of
o 1906 Appleby & Banks: UK patent to use radioactive irradiation applications
isotopes to irradiate particulate food in a flowing o 1997 FAO/IAEA/WHO Joint Study Group on High-
bed Dose Irradiation recommends to lift any upper dose
o 1918 Gillett: U.S. Patent to use X-rays for the limit
preservation of food o 1999 The European Union issues Directives 1999/2/EC
o 1921 Schwartz describes the elimination of Trichinella (framework Directive) and 1999/3/EC (implementing
from food Directive) limiting irradiation a positive list whose sole
o 1930 Wuest: French patent on food irradiation content is one of the eight categories approved by
o 1943 MIT becomes active in the field of food the SFC, but allowing the individual states to give
preservation for the U.S. Army clearances for any food previously approved by the
o 1951 U.S. Atomic Energy Commission begins to co- SFC.
ordinate national research activities o 2000 Germany leads a veto on a measure to provide
o 1958 World first commercial food irradiation (spices) a final draft for the positive list.
at Stuttgart, Germany o 2003 Codex Alimentarius General Standard for
o 1970 Establishment of the International Food Irradiated Foods: no longer any upper dose limit
Irradiation Project (IFIP), headquarters at the Federal o 2003 The SCF adopts a "revised opinion" that
Research Centre for Food Preservation, Karlsruhe, recommends against the cancellation of the upper
Germany dose limit.
o 1980 FAO/IAEA/WHO Joint Expert Committee on o 2004 ICGFI ends
Food Irradiation recommends the clearance o 2011 The successor to the SFC, European Food Safety
generally up to 10 kGy "overall average dose" Authority (EFSA), reexamines the SFC's list and makes
o 1981/1983 End of IFIP after reaching its goals further recommendations for inclusion.
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Spice=condiment: gia vị
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Microwave irradiation
o Microwaves act indirectly on micro-organisms through the
generation of heat. When a food containing water is placed in a
microwave field, the dipolar water molecules align themselves with
the field.
o As the field reverses its polarity 2 or 5 x l09 times each second,
depending on the frequency used, the water molecules are
continually oscillating.
o This kinetic energy is transmitted to neighbouring molecules leading
to a rapid rise in temperature throughout the product. In foods with
a high salt content, surface heating due to ions acquiring kinetic
energy from the microwave field can also contribute, but this is
generally of minor importance.
reverses its polarity: đảo cực; oscilating: dao động; align: làm thẳng hàng
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(b)
(a) continuous-flow treatment for apple cider; (c) continuousflow treatment for sweet potato puree and vegetable purees
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UV irradiation
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Freezing storage
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38 4.4. CHEMICAL PRESERVATIVES
Organic acid and esters
Further reading: http://www.fao.org/gsfaonline/additives/index.html
http://www.fao.org/docrep/V5030E/V5030E0d.htm
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Nitrite (NaNO2)
o Sodium nitrite has been found to inhibit growth of disease-causing microorganisms;
give taste and color to the meat; and inhibit lipid oxidation that leads to
rancidity. The ability of sodium nitrite to address the above-mentioned issues has
led to production of meat with improved food safety, extended storage life and
improving desirable color/taste. It has the E number E250. Potassium nitrite (E249) is
used in the same way. It is approved for usage in the EU, USA and Australia and
New Zealand.
o Sodium nitrite is well known for its role in inhibiting the growth of Clostridium
botulinum spores in refrigerated meats. The mechanism for this activity results from
the inhibition of iron-sulfur clusters essential to energy metabolism of Clostridium
botulinum. However, sodium nitrite has had varying degrees of effectiveness for
controlling growth of other spoilage or disease causing microorganisms. Even
though the inhibitory mechanisms for sodium nitrite are not well known, its
effectiveness depends on several factors including residual nitrite level, pH, salt
concentration, reductants present and iron content Furthermore, the type
of bacteria also affects sodium nitrites effectiveness. It is generally agreed upon
that sodium nitrite is not considered effective for controlling gram-negative enteric
pathogens such as Salmonella and Escherichia coli.
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o Taste and color: The appearance and taste of meat is an important component of
consumer acceptance. Sodium nitrite is responsible for the desirable red color (or
shaded pink) of meat. Very little nitrite is needed to induce this change. It has been
reported that as little as 2 to 14 parts per million (ppm) is needed to induce this
desirable color change.
o However, to extend the lifespan of this color change, significantly higher levels are
needed. The mechanism responsible for this color change is the formation of
nitrosylating agents by nitrite, which has the ability to transfer nitric oxide that
subsequently reacts with myoglobin to produce the cured meat color. The unique
taste associated with cured meat is also affected by the addition of sodium
nitrite. However, the mechanism underlying this change in taste is still not fully
understood
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o Inhibition of lipid oxidation: Sodium nitrite is also able to effectively delay the
development of oxidative rancidity. Lipid oxidation is considered to be a
major reason for the deterioration of quality of meat products (rancidity and
unappetizing flavors).
o Sodium nitrite acts as an antioxidant in a mechanism similar to the one
responsible for the coloring affect. Nitrite reacts with heme proteins and
metal ions, neutralizing free radicals by nitric oxide (one of its
byproducts). Neutralization of these free radicals terminates the cycle
of lipid oxidation that leads to rancidity.
o Further reading:
Sodium nitrite
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