Food Deterioration MD0723

✍ Scribed by US Army medical department

• Publisher: US Army medical department
• Year: 2006
• Tongue: English
• Leaves: 143
• Series: US Army medical course
• Edition: 100
• Category: Library

✦ Table of Contents

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
Section I. GENERAL
1-1. IMPORTANCE
1-2. DEFINITIONS
Section II. DETECTION OF DETERIORATION
1-3. SENSORY EVALUATION
1-4. EVALUATION PROCEDURES
Section III. MAJOR CAUSES OF FOOD DETERIORATION
1-5. INTRODUCTION
1-6. MICROORGANISMS
1-7. ACTION OF FOOD ENZYMES
1-8. CHEMICAL REACTIONS
1-9. PHYSICAL CHANGES
1-10. TIME
1-11. INSECTS AND RODENTS
Section IV. DETERIORATIVE CONDITIONS
1-12. INTRODUCTION
1-13. FREEZER BURN
1-14. RANCIDITY
1-15. SOUR ODOR
1-16. PUTRID ODOR
1-17. ENZYMATIC DEGRADATION
1-18. NONENZYMATIC BROWNING
1-19. STALING
1-20. SURFACE SLIME
1-21. SUMMARY OF DETERIORATION
1-22. OTHER CONDITIONS
Section V. DISPOSITION RECOMMENDATIONS
1-23. BASIS OF RECOMMENDATIONS
1-24. GUIDELINES FOR ACTION
1-25. POTENTIAL RECOMMENDATIONS
EXERCISES
SOLUTIONS
LESSON 2
Section I. DETERIORATIVE CONDITIONS IN MEAT AND MEAT PRODUCTS
2-1. INTRODUCTION
2-2. MICROBIAL SPOILAGE
2-3. OXIDATIVE RANCIDITY
2-4. DEHYDRATION
2-5. DISCOLORATION/DARKENING
2-6. FOREIGN MATERIAL
2-7. PARASITES
2-8. DETERIORATION OF UNKNOWN CAUSE
2-9. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A
Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS, RECOMMENDATIONS, AND REFERENCES
2-10. INTRODUCTION
2-11. DEHYDRATION
2-12. OXIDATIVE RANCIDITY
2-13. FOREIGN MATERIAL
2-14. PARASITES
2-15. MICROBIAL PATHOGENS
2-16. DETERMINATION
2-17. RECOMMENDATIONS
2-18. REFERENCES
EXERCISES
SOLUTIONS
LESSON 3
Section I. DETERIORATIVE CONDITIONS IN WATERFOODS
3-1. INTRODUCTION
3-2. MICROBIAL SPOILAGE
3-3. DEHYDRATION
3-4. WATERMARKING
3-5. FOREIGN MATERIAL
3-6. OXIDATIVE RANCIDITY
3-7. STORAGE BREAKDOWN
3-8. PARASITES
3-9. DETERIORATIVE CONDITIONS OF OYSTERS
3-10. DETERIORATIVE CONDITIONS OF SCALLOPS AND SHRIMP
3-11. DETERIORATION OF UNKNOWN CAUSE
3-12. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS AND RECOMMENDATIONS
3-13. INTRODUCTION
3-14. MICROBIAL PATHOGENS
3-15. OXIDATIVE RANCIDITY
3-16. DEHYDRATION
3-17. WATERMARKING
3-18. DISEASED SCALLOPS
3-19. FOREIGN MATERIAL
3-20. PARASITES
3-21. DETERIORATION OF UNKNOWN CAUSE
3-22. RECOMMENDATIONS
EXERCISES
SOLUTIONS
LESSON 4
Section I. CAUSES OF OFF-FLAVORS IN MILK
4-1. GENERAL INTR0DUCTION
4-2. HEAT-INDUCED FLAVORS
4-3. LIGHT-INDUCED FLAVORS
4-4. LIPOLYZED FLAVOR
4-5. MICROBIAL FLAVOR
4-6. OXIDIZED FLAVOR
4-7. TRANSMITTED FLAVORS
4-8. MISCELLANEOUS FLAVORS
Section II. DETERIORATIVE CONDITIONS IN DAIRY PRODUCTS
4-9. INTRODUCTION
4-10. MICROBIAL SPOILAGE
4-11. OXIDATIVE RANCIDITY
4-12. HYDROLYTIC RANCIDITY
4-13. DEHYDRATION
4-14. FREEZE DAMAGE
4-15. FOREIGN MATERIAL
4-16. DETERIORATION OF UNKNOWN CAUSE
4-17. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
Section III. DETERMINATION OF POTENTIAL HEALTH HAZARDS IN DAIRY PRODUCTS
4-18. INTRODUCTION
4-19. MICROBIAL PATHOGENS
4-20. OXIDATIVE RANCIDITY
4-21. HYDROLYTIC RANCIDITY
4-22. DEHYDRATION
4-23. FREEZE DAMAGE
4-24. FOREIGN MATERIAL
4-25. DETERIORATIVE CONDITION OF UNKNOWN CAUSE
Section IV. DETERIORATIVE CONDITIONS IN SHELL EGGS
4-26. INTRODUCTION
4-27. MICROBIAL SPOILAGE
4-28. POTENTIAL HEALTH HAZARDS IN SHELL EGGS
Section V. RECOMMENDATIONS REGARDING DETERIORATION OF
4-29. GENERAL
4-30. INSPECTIONS
EXERCISES
SOLUTIONS
LESSON 5
Section I. DETERIORATIVE CONDITIONS IN FRESH FRUITS AND VEGETABLES
5-1. INTRODUCTION
5-2. MICROBIAL SPOILAGE OF FRESH FRUITS
5-3. MICROBIAL SPOILAGE OF FRESH VEGETABLES
5-4. OVERVIEW OF MICROBIAL SPOILAGE OF FRESH FRUITS AND VEGETABLES
5-5. MECHANICAL DAMAGE OF FF&V
5-6. FREEZE INJURY OF FRESH FRUITS AND VEGETABLES
5-7. CHILL INJURY OF FRESH FRUITS AND VEGETABLES
5-8. DEHYDRATION
5-9. FOREIGN MATERIAL
5-10. DETERIORATION FROM UNKNOWN CAUSE
5-11. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS, RECOMMENDATIONS, AND REFERNECES
5-12. DETERMINATION OF POTENTIAL HEALTH HAZARDS
5-13. RECOMMENDATIONS
5-14. REFERENCES
EXERCISES
SOLUTIONS
LESSON 6
Section I. DETERIORATIVE CONDITIONS IN SEMIPERISHABLE SUBSISTENCE
6-1. INTRODUCTION
6-2. SIGNS OF MICROBIAL DETERIORATION
6-3. MICROBIAL SPOILAGE
6-4. OXIDATIVE RANCIDITY
6-5. CHANGES IN TEXTURE
6-6. FOREIGN MATERIAL
6-7. DETERIORATION FROM UNKNOWN CAUSE
6-8. DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A DETERIORATIVE CONDITION
Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS, RECOMMENDATIONS, AND REFERENCES
6-9. HEALTH HAZARDS IN SEMIPERISHABLE SUBSISTENCE
6-10. RECOMMENDATIONS
6-11. REFERENCES
EXERCISES
SOLUTIONS