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This kinetic energy is dissipated as heat energy to raise the temperature of the fluid and as heat loss to the surroundings. Remaining kinetic energy is spent on sample physical and structural modifications (mixing, emulsification, dispersion, particle size, enzyme, and microbial reduction) via intense mechanical forces, such as shear ...
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidization. A major drawback to vacuum packaging, at the consumer level, is that vacuum sealing can ...
Research has increasingly found chemicals and other worrisome materials in many products that come into contact with food. Most recently, a study found high levels of toxic flame retardants in ...
The best thing you can do to protect your health is to reduce your exposure to these chemicals and pollutants whenever possible, Armand says. But that doesn’t mean you need to stop cooking or ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Recipes for Disaster. Cooking is a money-saving activity that the entire family can participate in, but there are a lot of hidden hazards and safety risks when it comes to using knives, microwaves ...
Some bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. [2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. [3]