POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND

DIETETICS FOOD PROCESSING

LABORATORY/KITCHEN REPORT
ACTIVITY TITLE: #2 PASTEURIZATION PURPOSE/OBJECTIVE:
To determine the effect of pasteurization on microbial growth. To know the effect of pasteurization time on microbial growth.

GUIDE QUESTIONS:

! "#$% &' P$'%()*&+$%&,-. Pasteurization is a process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process slows spoilage caused by microbial growth in the food. 2! "#$% /&0*,,*1$-&'/' $*( 2&33(4 56 7$'%()*&+$%&,-. For decades, pasteurization has been aimed at destroying mycobacterium tuberculosis, long considered the most heat resistant bacterium. More recently, however, attention has shifted to destruction of o!iella burnetii, the agent of " fever, because these organisms have a higher resistance to heat. #ince both organisms are eliminated by pasteurization, dairy microbiologists assume that other pathogenic bacteria are also destroyed. 8! C&%( (9$/73( ,: :,,4 7*,4)0%' %#$% $*( 1&;(- 7$'%()*&+$%&,%*($%/(-%. Products other than milk, such as ice cream, yogurt, and beer are given pasteurization treatment. <! H,= (::(0%&;( =(*( 4&::(*(-% %&/(' ,: 7$'%()*&+$%&,- &- 2&33&-1 6($'% 0(33'.

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING

MATERIALS AND METHOD>S? MATERIALS: $etchup %ottle &'pcs( Thermometer #tirring )od *pple +uice &',, ml( %eaker asserole -eighing #cale Pipette *spirator .nstant /east METHOD:

0. Prepare an inoculum of ,.,'1 yeast suspension &combine 0,,ml and ,.'grams yeast( 2. Pour 0,,ml of apple 3uice in each separate bottle. 4. .noculate 0, ml of inoculum to each bottle. 5. #et aside 0 bottle as control sample or marked as &untreated(. '. 6eat the remaining 5 bottles to 7,8 for ', 0,, 0' and 4, minutes with screw cup. 9. .ncubate at room temperature for one week. :. ;bserve growth &turbidity and gassing(.

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING

PICTURE

DATA GATHERED: U-@ B3$-0#(4 S$/73( B3$-0#(4 S$/73(' /&-! !A /&-! 2!B /&2!A /&8!B /&-

CONCLUSION AND DISCUSSION OF RESULTS: . therefore conclude that when the temperature is increased, much less time is needed to kill the same number of microbes. For e!ample, the destruction of highly resistant endospores might take :, minutes at 00' o , whereas only : minutes might be needed at 02' o . %oth treatments yield the same result. The concept of equivalent treatments also e!plains why classic pasteurization at 94o for 4, minutes, 6T#T treatment at :2 o for 0' seconds, and <6T treatment at 05, o for less than a second can have similar effects. The severity of the heat treatment and the resulting e!tension of shelf life are determined mostly by the p6 of the food. .n low=acid foods &p6 > 5.'(, the main purpose is the destruction of pathogenic bacteria, whereas below p6 5.', destruction of spoilage microorganisms or enzyme inactivation is

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING

usually more important

RECOMMENDATION/LEARNING SUBJECT MATTER:

ECPERIENCE/ESSENTIALITY

OF

THE

. learned that pasteurization is essential in our daily life. *s we study about microorganisms, . am now aware that they are everywhere, even in the foods we eat, so we must take care of ourselves by consuming pasteurized foods because we don?t know if the food we eat is safe or containing pathogenic bacteria that can cause us a disease.