Transcript Exploring the Preservation of Foods through Food Science

ESSENTIAL QUESTION:
HOW IS THE
EVOLUTION OF FOOD
STUDIED?
UNIT TOPICS

How should you handle food safety?

How to preserve food before spoilage?
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What does package food offer?
EXPLORING
PRESERVATION OF FOODS
THROUGH FOOD SCIENCE!
BY: RAVEN FOY
OVERVIEW
OF SUBTOPICS
Key food safety tips.
 Key points on handling food safety.
 Facts and hazards about food safety.
 Storage Foods
 Functions of food packaging
 Sum It up!

KEY FOOD SAFETY TIPS?

Washing your hands before a meal!
 Washing
your hands after using
meats!
 Cleaning
the counter tops when using
meats, or eggs to prevent
bacteria.
KEY POINTS ON HANDLING FOOD SAFETY
Storage temperatures
 Don’t handle food if you are sick
 Hand washing
 Cleaning and sanitizing
 Cross-contamination
 Covering foods

FACTS AND HAZARDS
ABOUT FOOD SAFETY
Biological Hazards examples: E. coli,
Salmonella, and Vibrio.
 Chemical Hazards examples: Contaminants
 http://www.foodrisk.org/hazard/chemical/contami
nants/index.cfm
Did you know?
 Food can transmit disease from person to person
as well as serve as a growth medium for bacteria
that can cause food poisoning.
 Hepatitis A (formerly known as infectious hepatitis) is

an acute infectious disease of the liver caused by the
hepatitis A virus (HAV),[1]which is most commonly
transmitted by the fecal-oral route via contaminated food
or drinking water.
STORAGE FOODS
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Procress
Refrigerate perishable food within 2 hours (1 hour when the temperature
is above 90 °F).
Check the temperature of your refrigerator and freezer with an appliance
thermometer.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within
2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
To maintain quality when freezing meat and poultry in its original
package, wrap the package again with foil or plastic wrap that is
recommended for the freezer.
In general, high-acid canned food such as tomatoes, grapefruit, and
pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned
food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years
— if the can remains in good condition and has been stored in a cool,
clean, and dry place. Discard cans that are dented, leaking, bulging, or
rusted.
FUNCTIONS OF FOOD PACKAGING
Physical protection
 Barrier protection
 Containment
 Information transmission
 Marketing
 Security
 Convenience
 Portion control

SUM IT UP!

Today I have talked about the many ways that
food science has evolve to make life easier, and
less stressful. Health is a major aspect in science
so the food we eat and how it’s handled really
matters. So the next time your in the grocery
store think about the process of food safety, how
to preserve foods, and how they are packaged.