Intro to Food Science
Definition of Food Science
Study of the nature of food, the causes of deterioration, the principles underlying food processing and
the improvement of foods for the consuming public
3 Categories of Hazards and Examples
Phsycial- metal
Chemical- toxic xhemicnals, poisons,
Biological-alive, microorganisms
Know what the acronym stands for: USDA
United States Department of Agriculture
Listeriosis:
Contrated through uncooked food, nausea and diarrhea, cook food throuaoughly
how long do you wash your hands
20 seconds
What was one of the first processing methods?
Fire, salt, smoking, storing in ground, drying
Define Foodbourne Illness
Iillness or disease transmitted through eating food
FDA:
Food and Drug Administration
Hepatitis A:
Uncooked food, fatigue and nausea, wash hands and clean non-cooked foods
do you mix raw foods
no
What changes did the Industrial Revolution bring to the food science industry?
Factories, Refrigeration, Canning, Microscope
Define Pathogens
Any microorganisms that causes illness and disease
APHIS:
Animal and Plant Health Inspections Service
Campylobacterosis:
Undercooked meat, feve, wash hands
do you wait over 2 hours to refrigerate food?
What food innovation came from the World Wars?
Convenience foods, something that is already cooked or takes little time to cook.
What are the four C’s?
Clean: Wash fruits and veggies
Combat: Keep raw meat away from raw veggies
Cook: Cook food to 165 degrees
Chill: Put away within two hours, don’t defrost at room temperature
CPSC:
Consumer Product Saftey Commission
Salmonella:
Raw meat and eggs, diarrhea fever and stomach cramps, wash utensils and boards
should you wash the counters
yes
How to stay safe?
Wash hands
What is the danger zone?
40-140 degrees; the temperature range ideal for bascteria growth
CDC:
Center for Disease Control
Staphylococcus:
Meat, swollen skin, wash hands
how long should you cook food
until it is comletely done