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Methods
of Food Preservation by Elliot Brenner
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Hazards:
Poorly preserved food products potentially pose a hazard to the
individual as pathogenic microorganisms have been uninhibited in their
spread and growth. Such pathogenic bodies are found in the form of bacteria
such as Clostridium botulinum (botulism)
and Staphylococcus aureus.
Both strains of bacteria cause the food to become a poison to a human. Vocabulary List: Salt (sodium chloride, NaCl) Sugar (glucose, C6H12O6) Vinegar (acetic acid, CH3COOH) Formaldehyde (CH20) Acetobacter Yeast Clostridium
botulinum Staphylococcus
aureus Links: http://www.chemindustry.com/chemicals/search/F/formaldehyde .asp http://www.ag.uiuc.edu/~vista/html_pubs/DRYING/dryfood.html #meats http://www.versatilevinegar.org/ http://www.lcsc.edu/ns172/Outlines/fermenthome.html http://www.ext.nodak.edu/extnews/askext/canning.htm http://www.mealtime.org/about/about_history.aspx |
References: Ask
Extension Database. 1 My 2003 <http://www.ext.nodak.edu/extnews/askext/canning.htm>
Coyle,
L Patrick. The World Encyclopedia of Food. New York: Facts On File Inc,
1982. Drying Food. 1 May 2003 <http://www.ag.uiuc.edu/~vista/html_pubs/DRYING/ dryfood.html#meats>. Fermentation.
1 May 2003 <http://www.lcsc.edu/ns172/Outlines/ fermenthome.html>. Formaldehyde
chemical information. 1 May2003 <http://www.chemindustry.com/chemicals/search/F/
formaldehyde.asp>. Lapedes,
Daniel N. Encyclopedia of Food, Agriculture, and Nutrition. New York:
McGraw-Hill Book Company, 1977. McKeever,
Susan. The DK Science Encyclopedia. New York: DK Publishing Inc, 1998. The
New illustrated Science and Invention Encyclopedia. Westport: H. S. Stuttman
Inc, 1987: 1015-1027. Parker,
Sybil P. Dictionary of Scientific and Technical Terms. New York: McGraw-Hill
Book Company, 1969. Runchock,
Rita ed. Science and Technology Desk Reference. Detroit: Gale Research
Inc, 1993. Tannahill,
Reay. Food in History. New York: Three Rivers Press, 1988. Toussaint-Samat,
Maguelonne. A History of Food. Cambridge: Blackwell Reference, 1992. Versatile Vinegar: The Vinegar Institute. 1 May 2003 <http://www.versatilevinegar.org/>.
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