1.
Pathogen Spoilage
Lethal to human body, or can cause illness Only spoil the food
Need to be terminated or use sterile method Need to be eleminated or inhibited the growth
Only can be detected by microscope Can be detected by color, odor, texture
Related to food safety Related to food quality
2.
If the spoilage microbes can produce toxin because of it’s metabolite product they can cause foodborne
illness. We can avoid consuming food with a lot of spoilage microbes by observing the quality of the
food. If the food contain a lot of spoilage bacteria, the food will be damaged and the appearance and
the texture of the food will change form it should be.
3. a
controlling microorganism in food tech is supposed to be done to minimize the access of microorganism
in food from various sources at all stages of handling and to reduce microbial loads. There are several
factors need tobe considered such as:
-Method: by physical removal, heat, low temperature, reduce Aw, etc.
-Cleaning: remove germs, dirts, and impurities from surface by soap and water to physically removed
germs from surface, doesn’t kill germs.
-disinfecting kill germs on surface using chemical
-sanitizing: lower number of germs on surface using chemicals a safe level by cleaning/disinfecting.
-check important factors in microbial food spoilage
4. – controlling by access (mengendalikan akses mikroba)
- temperature
- chemical
- irradiation
- mechanical
Method: minimize microbial lead by good hygiene practice& sanitizer(disinfection,etc). could
help by washing hand
5.
soto
Should do should not do
Using gloves or wash hand before preparing the Use napkin or cloth to clean hand before
food preparing the food
Clean the cutlery with soap and running water Clean the cutlery only by water bucket and use it
over and over
Using food grade container for the food (ex: food Using used or recycled container (ex: black
grade plastic) plastic)
Pathogen Spoilage
Lethal to human body, or can cause illness Only spoil the food
Need to be terminated or use sterile method Need to be eleminated or inhibited the growth
Only can be detected by microscope Can be detected by color, odor, texture
Related to food safety Related to food quality
2.
If the spoilage microbes can produce toxin because of it’s metabolite product they can cause foodborne
illness. We can avoid consuming food with a lot of spoilage microbes by observing the quality of the
food. If the food contain a lot of spoilage bacteria, the food will be damaged and the appearance and
the texture of the food will change form it should be.
3. a
controlling microorganism in food tech is supposed to be done to minimize the access of microorganism
in food from various sources at all stages of handling and to reduce microbial loads. There are several
factors need tobe considered such as:
-Method: by physical removal, heat, low temperature, reduce Aw, etc.
-Cleaning: remove germs, dirts, and impurities from surface by soap and water to physically removed
germs from surface, doesn’t kill germs.
-disinfecting kill germs on surface using chemical
-sanitizing: lower number of germs on surface using chemicals a safe level by cleaning/disinfecting.
-check important factors in microbial food spoilage
4. – controlling by access (mengendalikan akses mikroba)
- temperature
- chemical
- irradiation
- mechanical
Method: minimize microbial lead by good hygiene practice& sanitizer(disinfection,etc). could
help by washing hand
5.
soto
Should do should not do
Using gloves or wash hand before preparing the Use napkin or cloth to clean hand before
food preparing the food
Clean the cutlery with soap and running water Clean the cutlery only by water bucket and use it
over and over
Using food grade container for the food (ex: food Using used or recycled container (ex: black
grade plastic) plastic)
