professor james dooley school of biomedical sciences, university of ulster, coleraine
TRANSCRIPT
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Food Spoilage and Preservation
Professor James DooleySchool of Biomedical Sciences,
University of Ulster,Coleraine
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We will talk about………
Space
Exploration
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We will talk about………
WAR
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Main points of today’s lecture
◦ Essential element of modern society Not appreciated by most individuals
◦ A changing environment requiring constant innovation Will always be a problem for humans
Food Spoilage and Preservation
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Hunter-Gatherer society◦ supported low numbers/ self-sufficient◦ unreliable food supply◦ limited specialisation of individuals
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Industrial and Agricultural society◦ supports high numbers/ produce
excess◦ supports specialisation◦ generally predictable food supply
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Food
Vitamins Proteins
Carbohydrate Lipids
Human Growth/Repair
Energy
Building materials
Microbial Growth
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“Organisms that are too small to be seen with the naked eye”
What are microbes?
BacteriaVirusesFungiProtozoa
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What are bacteria?
Unicellular organisms Very small!!!!!!!
◦ 1-10 microns Enormous diversity
◦ Shape◦ Habitat◦ Nutrition
Many bacteria require similar growth and nutrition conditions to humans ◦ very many do not but we do not deal with them when
considering food spoilage and preservation.
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Light Microscope
x 1,000
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Everywhere!◦ Soil◦ Plant roots◦ Water◦ Bodies of animals, fish,
birds etc,
◦ E. coli◦ C. difficile (C diff)◦ Superbugs
MRSA
Where do we find bacteria?
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Laboratory study of bacteria
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Bacterial growth
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Doublings Number of cells 1 1 2 2 4 3 8 4 16 5 32 6 64 7 128 8 256 90 512 10 1,024 11 2,048 12 4,096 13 8,192 14 16,384 15 32,768 16 65,536 17 1,310,752 18 2,621,504 19 5,243,008 20 10,486,016 21 20,972,032 22 41,944,064 23 83,888,128 24 167,776,256
Doubling is a Big Deal
Some bacteria can double every 30 min. and a few can double in 20 minutes!!
• Escherichia coli •20 minutes
• Mycobacterium tuberculosis•15 hours
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Source of nutrients◦ amino acids, sugars, lipids, vitamins
released by action of enzymes operating outside the cell
E.g starch digested by amylase releases glucose Correct temperature
◦ Bacteria grow within temperature ranges◦ mesophiles (10-45oC)◦ psycrophiles (0-20oC)
What do bacteria need to grow?
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Suitable pH◦ 6-7.5
Absence of toxic chemicals
Correct atmosphere (N/CO2/O2)◦ Aerobic
Bacillus◦ Anaerobic
Clostridium◦ facultative anaerobes
Salmonella
What do bacteria need to grow?
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Super Tough Bacteria!
some bacteria produce endospores◦ response to stress
very resistant to heat◦ 121oC
very resistant to harsh conditions◦ chemicals, drying, radiation
can remain dormant for a long time (years)
endospore - forming bacteria◦ universal in soil
◦ Bacillus anthracis: anthrax
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“Organisms that are too small to be seen with the naked eye”
What are microbes?
BacteriaVirusesFungiProtozoa
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unicellular (yeasts) and multicellular (moulds)
Non-photosynthetic,plant-like organisms Multicellular, filamentous organisms Normally inhabitants of the soil,
rhizosphere and water Can tolerate acidic and dry conditions
General features of Fungi
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Fungi are the main organisms involved in the decay of organic material
◦ recycling of essential elements
◦ C, N, H, O, S etc.
Fungi in Nature
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Agents of food production
Micro-organisms and food
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Agents of disease
Micro-organisms and food
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Agents of food spoilage
Micro-organisms and food
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We need to know about how spoilage organisms live
We need to understand their biology
We need Microbiologists!
Food Spoilage and How to Prevent it
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What happens when bacteria grow?
More Bacteria!
NutrientsSuitable Environment
Time
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What happens when bacteria grow in food?
Food Components: Starch, protein etc.
Waste products:
CO2
Alcohol
Lactic acid etc.
Altered Environment
Altered Food
Digestive enzymesSugars, amino acids etc.
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Microbial growth introduces unwanted alterations in food◦ appearance◦ smell◦ Taste◦ Nutritional content
Changes not necessarily harmful!◦ Hákarl
Each food unique microbial environment◦ unique spoilage agents
Microbial Food Spoilage = unwanted microbial growth
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Each food has it’s own unique microbial population
Uncontrolled growth of the microbes results in food spoilage
We can predict (and therefore control) food spoilage
Food Spoilage: when we understand it we can control it
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Bacterial growth on milk sugars◦ Lactose ◦ Lactobacillus spp., Lactococcus spp.
Bacterial waste products◦ lactic acid build up (bitter taste!)◦ pH reduction
Only lactic acid bacteria can grow and all others inhibited◦ continues until all sugars used up
Yeasts and moulds tolerate acidity◦ use lactic acid for growth.◦ pH rise◦ allowing different bacterial species to
grow New bacteria use proteins as
major nutrient◦ (Primary amines produced-
Smelly!!!!!)
Milk spoilage (unpasteurised)
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Microbial food spoilage
Food Organism
Type of Spoilage
Chicken
Pseudomonas spp.
Sliminess Green colour
Milk (pasteurised)
Lactobacillus thermophilus
Sour
Bread
Rhizopus nigrans
Bread mould
Foods are characteristically spoiled by known organisms
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Food spoilage has major economic impacts
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Now we will talk about………
WAR
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Food Spoilage Shapes History,
Honestly it does…
“An army travels on its stomach”
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◦ a Frenchman who invented a method to preserve perishable organic materials.
◦ In 1809, Appert received 12,000 francs for his method of enclosing food in airtight jars which were then heated. boiling products in jars for four to six
hours and then pouring molten wax over the jars.
◦ By this method, food could be preserved indefinitely.
◦ Unfortunately, the glass jars often broke on their journeys with the army!!!!
Nicholas Appert
Microbes killed
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Microbial GROWTH causes food spoilage
◦ Kill microbes: no growth = no spoilage
◦ Stop microbes growing: no growth = no spoilage
Microbes and Food Spoilage
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Temperature◦ canning◦ sterilization by heat◦ 121oC for 15 minutes◦ all bacteria and
endospores killed
Preservation of food by killing ALL microbes
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Killing of all microbes from a food will prevent spoilage!
Killing of all microbes from a food will drastically alter the food◦ taste◦ texture◦ nutritional content
Preservation of food by killing ALL microbes
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Temperature◦ Less extreme than canning
◦ Pasteurization
◦ mild heat treatment◦ overall microbial population is reduced◦ disease causing microbes are eliminated since
these tend to be more heat sensitive than other organisms.
63°C for 30 min. (batch pasteurization) 72°C for 15 sec. (flash pasteurization)
Preservation of food by killing SOME microbes
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Radiation◦ use of gamma rays from Co60
◦ microbes killed by free radicals Food can be packaged! No recontamination possible Pasteurization of meat, poultry, cheese No alteration of food
◦ controversial claim
Preservation of food by killing SOME microbes
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Irradiation is controversial
Irradiation of various foods accepted in US and many other countries
UK only allows for irradiation of herbs, spices or vegetable seasonings
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Irradiation of food fuels space exploration
NASA
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highly perishable◦ meat◦ fruit◦ milk◦ vegetables◦ eggs
semi perishable◦ potatoes◦ nuts
stable◦ rice◦ flour◦ dry beans
Three groups of foods:based upon rate of spoilage
What defines each group?
Amount of waterWET
Dry
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A number of parameters can be manipulated to slow down microbial growth◦ Moisture content {water activity (Aw)}
◦ Perishable foods have a high Aw preserve by lowering Aw
Preservation of food by preventing microbial growth 1
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drying◦ sun◦ heat◦ freeze - dried
(expensive!)
How to reduce water in foods?
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addition of salt or sugar◦ water needed to
keep salt and sugar in solution
How to reduce water in foods?
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pH◦ very few bacteria grow below
pH 5.0
How to make food acidic?◦ Add acid e.g. acetic acid◦ Allow bacteria to make acid
from natural food components lactic acid bacteria
Preservation of food by preventing microbial growth 2
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Temperature◦ storage at 4oC degrees
rate of spoilage decreased◦ storage at -20oC degrees
rate of spoilage extremely slow
◦ need -70oC to eliminate spoilage
Preservation of food by preventing microbial growth 3
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Modified Atmosphere Packaging◦ Oxygen◦ Nitrogen◦ Carbon Dioxide◦ Argon
Mix depends on food in question◦ Vacuum packing also used
Preservation of food by preventing microbial growth 4
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BBC Radio 4 Science◦ “On the shelf”◦ http://www.bbc.co.uk/radio4/science/connect
_20021030.shtml
Food Safety Through the Ages◦ Dr. Bill Grierson◦ http://www.acsh.org/healthissues/newsID.76
7/healthissue_detail.asp
Food Preservation site◦ Good links to related material◦ http://www.bookrags.com/sciences/biology/fo
od-preservation-wmi.html
Food Standards Agency◦ www.food.gov.uk/◦ Good site for general information
A little extra material...
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A good site to visit
◦ http://resources.schoolscience.co.uk/SGM/index.html
A little extra material...
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Food preservation challenges
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EGGS - When something starts pecking its way out of the shell, the egg is probably past its prime. Especially if the something is NOT a chicken.
DAIRY PRODUCTS - Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already. Cheddar cheese is spoiled when you think it is blue cheese but you realize you've never purchased that kind. Blue cheese, by definition, is never spoiled.
FROZEN FOODS - Frozen foods that have become an integral part of the defrosting problem in your freezer compartment will probably be spoiled - (or wrecked anyway) by the time you pry them out with a kitchen knife.
Tests for food spoilage
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MEAT - If opening the fridge door causes stray animals to congregate outside your house, the meat is spoiled.
BREAD - Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are a good indication that your bread has turned into a pharmaceutical laboratory experiment.
FLOUR - Flour is spoiled when it wiggles.
SALT - It never spoils.
LETTUCE - lettuce is spoiled when you can't get it off the bottom of the fridge without Mr Muscle.
Tests for food spoilage
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CANNED GOODS - Any canned goods that have become the size or shape of a softball should be disposed of. Carefully.
CARROTS - A carrot that you can tie in a clove hitch in is not fresh.
RAISINS - Raisins should not be harder than your teeth.
POTATOES - Fresh potatoes do not have roots, branches, or dense, leafy undergrowth.
CHIP DIP - If you can take it out of its container and bounce it on the floor, it has gone bad.
GENERAL RULE OF THUMB - Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in or nearby your fridge to gauge this.
Tests for food spoilage