To produce a healthy food product is strongly influenced by the choice of raw materials of lovely quality food, which meet the standards of health & safety. Therefore, in order to produce quality food products & are safe for consumption, raw materials must be selected first.
Raw food can be damaged or spoiled due to several causes, including the existence of microbial activity in food & physical consequences of food production method itself (eg harvesting, delivery to market or to consumers, etc.).
Necessary prudence in choosing raw materials of lovely quality food, by taking a look at physical characteristics, it can be used as a guide in selecting the raw material of food. In general, the choice of foodstuffs is the result of agriculture, plantation, fishery & animal husbandry ought to observe the following:
* They looked lovely & showed no signs of damage or decay.
* The time not long since harvested / slaughtered.
* Physical condition is elderly (mature) according to the age of harvest.
Meat & dairy products
These are among the signs of damage that can occur in food:
Damage to the meat can be known because of the signs as follows:
Meat microbiology basically damaged because the nutrient content & high water content, & contain plenty of vitamins & minerals. Damage to the meat is marked by changes in odor & the appearance of mucus. Usually this damage occurs when the number of microbes in to millions or hundreds of millions (106-108) cells or more per one cm ² surface area of ��meat. Damage microbiology in meat chiefly caused by the growth of bacteria.
In the meat that has been drained so that the worth of aw is low, such as bacon or dried meat, damage caused by the growth of mold on the surface. In the canned meat, can damage di.sebabkan by spore-forming bacteria that sometimes form a gas that can become bloated.
* A change in the smell of a rancid or rotten smell,
* Formation of mucus,
* A change in color,
* A change in taste becomes sour,
* The growth of mold on the material / dried beef jerky.
If the meat has been broken, it may contain harmful germs. Some germs that may cause disease in consumers who may be transmitted by the meat among others:
* Anthrax, a disease of animals (chiefly in cattle, sheep, horses, pigs, ostrich) that can be transmitted to humans, caused by germs (bacteria), Bacillus anthracis.
* Salmonella, may cause typhoid, paratifus or digestive disorders (gastroenteritis).
* Staphylococcus aureus, the bacteria produce toxins enterotoxin which may cause a sudden health issues, namely poisoning signs such as spasms in the abdomen & vomiting & diarrhea may also occur.
* Clostridium perfringens, may cause poisoning characterized by abdominal pain, diarrhea, dizziness, but vomiting seldom occurs.
* Clostridium botulinum, may cause deadly poisoning, characterized by lethargy, headache, dizziness, vomiting & diarrhea, but finally patients have difficulty bowel movements (constipation). Central nervous technique of patients will be disrupted.
Damage to fish & fish products chiefly caused by the growth of bacteria. The signs of damage to the fish because the microbes are:
Fish & other dairy products
* The smell of rotten because ammonia gas, sulfide or other foul substances, changes in odor (rancid), this happens faster in marine fish compared with freshwater fish.
* Formation of mucus on the surface of fish,
* A change in color, the skin & flesh of fish becomes dull or pale,
* A change in the fish flesh becomes spongy again,
* The growth of mold on dried fish.
In the salted fish that has been processed by drying & salting fish, so aw to be low, the damage caused by mold growth. In the salted fish & bicycles that contain very high salt (about 20%), damage can be caused or salt-resistant bacteria called halophilic bacteria.
Milk & other dairy products
Milk is food that is very basically damaged, because it is a lovely medium for bacterial growth. The signs of damage to the milk are:
the milk became sour taste changes, caused by the growth of acid-forming bacteria, lactic acid bacteria & the bacteria e. coli.
Eggs & dairy products
* Milk clot, caused by a milk protein breakdown by bacteria breaking protein. Protein breakdown may be accompanied by the formation of acid or without acid.
* Formation of gas, caused by the growth of groups of microbes, ie bacteria that form H2 (hydrogen) & CO2 (carbon dioxide) such as bacteria e. coli & spore-forming bacteria, & bacteria that only the kind of CO2, such as positive lactic acid bacteria & kamir.
* Formation of mucus,
* A change in taste become rancid,
* The growth of molds in dairy products.
* Stench, caused by the growth of bacteria breaking proteins in to smelly compounds.
The signs of damage that often occurs in the egg are as follows:
Eggs are still intact although likely to suffer damage, either physical damage or damage caused by microbial growth. Microbes from the water, air or chicken manure can enter the egg through the pores contained in the egg shell. Eggs that have been broken will have direct contact with the environment, so it is more basically damaged than the eggs that are still intact.
Washing eggs with water does not guarantee the eggs become more long lasting, because if the washing water used is not tidy & contaminated by bacteria, it will speed up the decay of the egg. Therefore it is advisable to wash eggs contaminated by chicken manure using warm water.
* Physical changes such as weight loss because the water evaporates, the egg sac enlargement due partly reduced egg content,
* The emergence of green spots, black or red because of the growth of bacteria,
* Moldy, due to the growth of mold destroyer of eggs,
* Discharge foul smell because of bacteria growth.
Vegetables & fruits & processed products
Vegetables or fruits can be damaged either physically or by insects or microbial growth. The signs of damage to vegetables & fruits & processed products are:
Grains & beans & tubers
* Become bruised due to physical impact,
* Wither due to evaporation of water,
* The emergence of color stains for fungal spores that grow on the surface,
* Incidence of alcohol odor or taste sour, due to the growth kamir or lactic acid bacteria,
* Become soft because vegetables & fruits become watery.
* The growth of mold that causes the moldy,
* The emergence of colored spots for mold growth,
* Form a more wrinkles, or to shrink drastically.
Although already dried, whole grains, nuts & tubers can be damaged if the drying is insufficient or incorrect storage conditions, such as the temperature rises & humid. The signs of damage to the grains & nuts & tubers are:
Damaged canned food can be distinguished on physical damage, chemical & microbiological. Physical damage is usually not harmful to consumers, such as the dent-dent because of the hard collision. Chemical damage can be damage to nutrients, or the use of tin container species that are not suitable for positive types of food, causing a chemical reaction between the cans with food didalarnnya. A number of the chemical damage that often occurs in canned foods such as canned become bloated due to the formation of hydrogen gas, the formation of black color, color fading, or rusting tin occurs.
Canned Food
one. No gas is formed so that the can still look normal that is not bloated. Some examples of this type of damage are:
Damaged canned food microbiology can be divided in to groups, namely:
two. Formation of gas, chiefly hydrogen (H2) & carbon dioxide (CO2) so the can become bloated, which is caused by the growth of various species of spore-forming bacteria that are classified as anaerobic Clostridium, including C. botulinum that produces toxins that can be deadly.
The appearance of a bloated cans can be divided in to several types as follows:
* Rot acid, which is caused by the formation of acid by some spore-forming bacteria belonging to Bacillus.
* Rot sulfide, which is caused by the growth of spore-forming bacteria that break down proteins & produce hydrogen sulfide (H2S), so canned food to be rotten & black because of the reaction between iron sulfide.
* Flipper, the cans look nonnal, but when of the lid is pressed with a finger, others will be swollen shut.
* Bloating side or the Springer, which is of the lid looks normal, while the other cap bloating. But if the bloating is pressed will be entered in to, while others who had been close to normal will become bloated.
* Bloated application, namely the second lid puffed but not hard & still can be pressed along with your thumb.
* Bloating hard, that is both bloated & hard lid that can not be pressed along with your thumb. In the damage that has been advanced in which the gas that formed very much, tin cans may explode because of the connection can not withstand the pressure of the gas.
No comments:
Post a Comment