BIOS 242 Week 4 Pasteurization and Sterilization

BIOS 242 Week 4 Pasteurization and Sterilization

Name

Chamberlain University

BIOS-242 Fundamentals of Microbiology

Prof. Name

Date

Pasteurization and Sterilization

Learning Outcomes

• Explain the concept of food spoilage and shelf life.
• Describe the principles of pasteurization and sterilization.
• Analyze the parameters of High-Temperature-Time-Treatment (HTST) pasteurization.
• Perform canning as a method of sterilization.
• Identify how plastic and metal can be utilized as packaging materials.

Introduction: Experiment with Pasteurization and Sterilization Virtual Simulation Lab

In the Pasteurization and Sterilization lab, you will assist Adam, an organic farmer, in extending the shelf life of his peach juice. Alongside Marie, a food scientist, you will learn the fundamentals of food spoilage and shelf life by conducting a series of spoilage detection experiments. Subsequently, you will explore two types of heat treatment—pasteurization and sterilization—to eliminate spoilage in the peach juice. Finally, you will apply your knowledge to determine the most suitable type of packaging and heat treatment for Adam’s peach juice. Will you successfully eliminate spoilage in Adam’s peach juice?## Questions

1. Purpose: Why is food safety important?
   Food safety is crucial to prevent the consumption of bacteria-infested or spoiled food, which can harm our bodies and lead to serious illness. It is essential to protect the public from food poisoning and other harmful bacteria that could potentially be fatal.

2. What practices would you recommend to keep food safe at home?

   • Check expiration dates before consuming any food items.
   • Keep perishable items refrigerated at all times.
   • Avoid eating anything that smells bad.
   • Reheat food to a high temperature.
   • Do not purchase items that are close to their expiration date.
   • Always keep food containers covered with a lid.
   • Ensure the microwave is clean before heating food.

3. What would you recommend for the storage of milk at home?

   • Always check the expiration date.
   • Inspect the milk when pouring it into a glass to ensure it is not spoiled.
   • Smell the milk for any sour odor, which indicates spoilage.

4. What is the difference between pasteurization and sterilization?
   Pasteurization is a heat treatment that reduces microbial load and food spoilage, while sterilization eliminates all spoilage microorganisms by applying heat above 100 degrees Celsius to extend shelf life.

5. Reflection: Write five sentences on what you learned from this simulation. What did you like, and what would you prefer not to be a part of this simulation?
   From this simulation, I learned that the three common types of microorganisms responsible for food spoilage are bacteria, yeast, and mold. I also learned the steps involved in pasteurization and the necessary temperatures to maintain food shelf life. Measuring the pH of peach juice was particularly interesting, and I discovered that the pH of canned juice is lower compared to bottled or fresh juice. Additionally, I learned that bacterial counts are measured in CFU/ml, which I find memorable. I enjoyed testing the pH of the peach juice and formulating a hypothesis. The machine that counted the number of bacteria on the agar plate was fascinating, and I liked using the pipette to collect samples. However, I would have preferred a real lab setting over a virtual one, as it would have been more satisfying to perform the experiment in person.

Grading Rubric

References

American Society for Quality. (2018). Quality Tools and Techniques.

Schwalbe, K. (2016). Information Technology Project Management.

EdrawSoft. (2018). Flowchart Software.

BIOS 242 Week 4 Pasteurization and Sterilization

Usmani, A. (2014). Statistical Analysis Tools.

Wilhite, R. (2017). Quality Management Principles.