New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

FOS2001 Module 4 Lesson 15

by: Haley Kairab

FOS2001 Module 4 Lesson 15 FOS 2001

Haley Kairab

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

These are the notes for Man's Food FOS2001 that are covered in Module 4 Lesson 15 (Food Preservation).
Man's Food
Dr. Agata Kowalewska
Class Notes
Man's Food, Science
25 ?




Popular in Man's Food

Popular in Nutrition and Food Sciences

This 3 page Class Notes was uploaded by Haley Kairab on Tuesday April 12, 2016. The Class Notes belongs to FOS 2001 at University of Florida taught by Dr. Agata Kowalewska in Spring 2016. Since its upload, it has received 12 views. For similar materials see Man's Food in Nutrition and Food Sciences at University of Florida.

Similar to FOS 2001 at UF

Popular in Nutrition and Food Sciences


Reviews for FOS2001 Module 4 Lesson 15


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 04/12/16
FOS2001 Module 4 Lesson 15 Food Preservation    Microbial Food Spoilage Due to Temperature, pH, or Air • Food that is left out and exposed to high temperatures is conducive to  microbial food spoilage  • Microorganisms that cause food to spoil because of temperature: ◦ Psychrophiles ­ found in milk and dairy products;  thrive in  temperatures from 20­60 degrees F; can grow in temperatures up to 100 degrees  F. ◦ Mesophiles ­ found in bread, grains, dairy products, meats;  optimum growth temperature is 86 degrees F; can grow in temperatures from 41­ 130 degrees F. ◦ Thermophiles ­ found in areas with high temperatures (like water in naturally occurring hot springs or compost piles); grow in high temperatures from  90­167 degrees F.  • The pH level of food also adds to microbial food spoilage ◦ The higher the pH level of food, the less acidic it is ◦ Foods with pH below 4.5 and more susceptible to spoilage from  yeast and molds than from bacteria • The last contributing factor to microbial food spoilage is air ◦ Some microorganisms need oxygen to grow (aerobic) ◦ An anaerobic organism does not need oxygen ◦ Depriving an aerobic microorganism of oxygen    Molds and Food • Seeing mold on foods is not always a sign of spoilage ◦ Some foods (like Brie and Camembert cheese) use mold as a part  of manufacturing process  • But not all molds are safe ◦ Molds on foods that aren't used for manufacturing process should  not be eaten ◦ Symptoms can range from allergic reactions or respiratory  problems to extreme illness from being poisoned by mycotoxins • Molds are not bacteria, but seeing moldy food is a sign of spoilage and  there are high odds that there is unseen bacteria • Discarding the moldy part of food and keeping the rest is only acceptable  for  ◦ Hard cheeses ◦ Firm fruits and vegetables   Chemical and Physical Spoilage • Chemical spoilage refers to spoilage that occurs as a result of chemical  changes in food  • These changes can be caused by: ◦ Water loss ◦ Enzymes breaking down the food such as fruit and vegetable  ripening, muscle rigor, etc. ◦ Enzymatic processes that result in browning  • Physical spoilage occurs when food is exposed to: ◦ Heat, as when food is left unrefrigerated  ◦ Cold, as when foods show ice crystal damage ("freezer burn"),  which will not make you sick but will make food inedible ◦ Light, which can deteriorate the quality of food   Food Additives • The substances added to food to maintain quality and preserve it have  changed from the time when sugar was added to fruit to preserve it, or meat being cured  with salt • Food additives now consist primarily of chemicals • Sequestrants are preservatives that prevent natural metal ions from  negatively affecting food's stability and quality ◦ Ex/ that you might find on food labels: sodium gluconate,  potassium gluconate, or EDTA • Antioxidants  are substances that prevent oxygen from changing the  flavor or color of food  ◦ Ex/ of antioxidants you can find on food labels are BHA and BHT • Antimicrobial agents, like benzoate and sorbate, control microbial growth in food • Acidulants are chemicals that add acidity to food to improve taste or  adjust its pH level ◦ Ex/ citric acid and phosphoric acid • Gums are used to achieve the desired consistency of foods, or to act as a  thickening agent  ◦ Pectin (a plant material derived from citrus peels or sugar beets) is  widely used to give jams, jellies and yogurt products their consistency • Humectants  hold water in food and help to maintain texture ◦ Ex/ Glycerine • Emulsifiers permit distribution of tiny particles of one liquid within  another liquid to keep immiscible liquids in the food together ◦ Ex. Lecithin    Regulating Food Additives  • Food additives are evaluated and regulated by the U.S. Food and Drug  Administration (FDA). The FDA must approve additives for use in specific foods before  they can be added to commercially sold food ◦ Substances that are GRAD (generally recognized as safe) like  spices, are excluded from FDA approval • Particular attention is paid to additives listed on meat and poultry products  ◦ Additives in these product (used to preserve or enhance color) must be itemized on the label  • Spices added to flavor and not to provide nutritional value  do not need to be listed separately  • Before an additive can be approved, its intended usage is reviewed ◦ If it is determined that an accepted food additive is unsuitable for  the intended use then it will not be approved


Buy Material

Are you sure you want to buy this material for

25 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"

Allison Fischer University of Alabama

"I signed up to be an Elite Notetaker with 2 of my sorority sisters this semester. We just posted our notes weekly and were each making over $600 per month. I LOVE StudySoup!"

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."

Parker Thompson 500 Startups

"It's a great way for students to improve their educational experience and it seemed like a product that everybody wants, so all the people participating are winning."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.