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2. Where on earth does my hamburger come from? Have you ever wondered where every single piece of your hamburger comes from? Well now you get to learn.

3. Purpose keep food from spoiling Foods will spoil quickly if not: preserved; Some foods can often be kept for a long time without spoiling if properly preserved.

5. Preparation: –good free of decay food should be used –may need trimming, cutting or shelling. Food placed into an airtight sealed container Heated to kill microorganisms – for a certain amount of time Cooled Food can be stored for months & sometimes years before use.

6. Preparation: –Only good free of decay food should be frozen –Most fruit & vegetables are blanched Slows & prevents the growth of microorganisms Retains nutrients better than canning

7. Uses controlled activity of certain bacteria, molds, and yeasts. Used in making –cheese, –bread, –vinegar, and other products

8. Removal of moisture from foods Natural - Sun-drying grapes to make raisins. Artificial: known as dehydration. Some foods require a lot of processing to remove all the moisture. Made ready to eat by adding water: dried milk, soup, and gelatin.

9. Process in which substances are added to foods to prevent spoilage Concentrations of –salt, sugar, sodium nitrate, and other materials are used to prevent the growth of spoilage organisms This has been done since ancient times

10. Food kept just above freezing temperatures Known as “cold storage” Fresh meats, milk, fruit, vegetables and other fresh products high in moisture can be kept for several days Refrigeration slows the growth of microorganisms that cause food to spoil

11. Treating food with electrically charged particles –X-rays –Electron beams –Gamma rays Low amount of radiation kills spoilage organism Used to keep potatoes from sprouting, control insects in vegetables & grain, and parasites in meat.

12. Aseptic Packaging –Food & container are sterilized –Food is heated for a minimum amount of time Vacuum Wrapping –Packaging the removes oxygen inside the wrapper

13. Foods are placed in an acid solution Vinegar is most commonly used –Cucumbers, peppers, & other vegetables –Some meats; pigs feet –Spices may be added to enhance the taste of the food product

14. Waxing Pasteurization Jelly & Jam making Cooking Use of bases

15. Condition of food that makes it unsafe to eat.

16. Found everywhere Multiply fast! Rapid growth of good bacteria is good. Rapid growth of bad bacteria is BAD! FACT: –1 million bacteria can fit inside 1 square inch

17. Time & Temperature Keep food – –BELOW 40 degrees –ABOVE 140 degrees –

18. Nutrients –Bacteria require the same nutrients as humans – they grow rapidly when available pH –Thrive in a pH range above 4.6 Moisture –Thrive in moist environments –Don’t generally grow on dry foods

19. Food borne illnesses from unsafe food practices. –76 million illnesses –325,000 hospitalizations –5,000 deaths

20. Bacteria can spread from Cross contamination –Hands to Food –Food to Food –Surfaces to Food Prevention –Wash hands thoroughly –Countertops –Cutting boards

21. Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli 0157:H7 Listeria monocytogenes Salmonella Enteritidis Salmonella Typhimurium Shigella Staphylococcus aureus Vibrio cholerae Vibrio vulnificus Yersinia enterocolitica

22. Cooking –Kills bacteria – breaking down cell walls Chilling – Slows down growth Cleaning –removes bacteria from surfaces Cross Contamination –prevents spreading

23. Safe food supply starts with the grower (farmers) Today’s innovations to prevent bacteria growth –Designated washing areas for vegetables –Refrigeration for milk & eggs –Portable Sanitation Stations

24. Competitive Exclusion - Salmonella –Spray chicks with “beneficial” bacteria –Results in naturally disease resistant & healthy chickens –Virtually impossible for Salmonella to multiply Composting - E. Coli –Decomposition of waste from – greenhouse, animals, etc. –Microboes

25. Composting - E. Coli –Decomposition of waste from – greenhouse, animals, etc. –Microbes getting a “workout” from eating organic material –Microbes heat up so much from eating compost they actually cook themselves! –Compost temperature rise – E. Coli o157:H7 cannot survive!

26. Processing must follow certain standards. Many regulations have been made to protect consumers. Food processing is highly regulated by government agencies.

27. HACCP Sanitation Waste Disposal Control of rodents, insects & other animals Inspection

28. Hazard Analysis Critical Control Point –A procedure used in a processing plant to identify potential points at which foods may be contaminated –Includes steps to reduce the hazards

29. Practice of keeping places clean where food is processed. Any thing the food touches MUST be clean! Regular washing & cleaning prevent the growth of microorganisms.

30. Waste materials must be disposed of properly Waste that is solids should be moved to landfills or be processed into byproducts.

31. Food processing plants must control rats, mice, roaches birds or other animals. A clean environment will help keep these animals from places where food is being processed.

32. Any establishment that involves food is inspected regularly for sanitation. Regulations must be met if the establishment is to continue operating. Inspectors are hired by state or federal government.