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Alteración de los alimentos y su control - Coggle Diagram
Alteración de los alimentos y su control
food stability
intrinsic factors
pH: unsuitable pH > microbial growth or spoilage + low pH > can inhibit pathogens
preservatives: natural / added substances > extend shelf life
nutrient content: sugars, proteins & fats
water activity (Aw): high availability of water > microbial growth
extrinsic factors
humidity: high moisture > can support microbial growth + low moisture > can cause hardening & texture changes
light exposure: can degrade nutrients + cause rancidity
atmospheric composition: oxygen > can cause oxidation > rancidity in fats & nutrient degradation
temperature: high temperature > can denature proteins + promote microbial growth + low temperature > can slow down spoilage
implicit factors
packaging: can affect food quality & shelf life
storage practices: how consumers handle & store food
marketing claims: perceived freshness or quality based on labeling
perishability classification
semi-perishable: can last longer + require carfule storage
jams & jellies
processed cheeses
canned vegetables
non-perishable: long shelf life + can be stored at room temp.
dried pasta
grains & rice
canned food
perishable: short shelf life + require refrigeration
fresh fruit & vegetables
dairy products
fresh meat & seafood
types of spoilage
enzymatic: breakdown of food components by natural enzymes
microbial: caused by bacteria, molds & yeasts
chemical: incl. oxidation of fats > rancidity
physical: changes in color, moisture losse or texture
biological spoilage > foodborne illness
micro. org. > proliferate in food > produce toxins > health issues (upon consumption)
eg. Salmonella & E. Coli > contaminate food > gastrointestinal diseases
contamination sources
human handling: improper handling or hygiene practices
soil: agricultural products > can carry residues of pesticides or pathogens
animal products: raw meats > can harbor harmful bacteria
water: used for washing or processing food > can introduce pathogens
avoid contamination
hygiene: maintain cleanliness in food preparation areas
proper cooking: cook food thoroughly to kill pathogens
good agricultural practices (GAP): ensure safe farming methods
water quality control: use safe & potable water
endogenous enzymes
natural occure in food
can promote browning, ripening & spoilage
eg. in fruits > enzyme polyphenol oxidase > exposed to air > contritbute to browning
can enhance flavor & texture during ripening
can lead to spoilage & loss of quality if not controlled
shelf life: length of time > food remains safe to eat + retains its desired chemical, microbiological, physical & sensory characteristics when stored under specific conditions
minimum durability date: period > food product maintains optimal quality
expiration date: last date > product safe to consume
shelf life
microbial load: initial contamination levels before storage
packaging: type of material used + its protective qualities
composition: ingredients + their preservation properties
storage conditions: humidity, light exposure & temperature
preservation by cold: lowering temp. of food > inhibit microbial growth & enzymatic reactions
regrigeration (0-4°C): slows down spoilage but not stopping it entirely + ideal for short-term storage
freezing (<-18°C): halts microbial growth & enzyme activity + ideal for long-term storage
preservation by heat: highering temp. of food > kill or deactivate micr. org. & enzymes
pasteurization: kills pathogens without affecting taste & nutritional value
sterilization: destroys all micr. org.
removal of water
inhibits microbial growth & enzymatic reactions
dehydration: using heat > remove water (from eg. fruits & vegetabls)
drying: remove moisture > air-, sun- or freeze-drying
smoking: also adds flavor + preserves quality