xvii
Chapter 16 Chapter 16
Additives: Producing Desired Characteristics in Foods . . . . . . . . . . .458
What Is a Food Additive? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 459
Regulating Additive Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 460
Functions of Additives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 465
Secondary Intentional Additives . . . . . . . . . . . . . . . . . . . . . . . . . . . 478
Balancing Benefi ts and Risks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 479
Experiment 16A: Pectin as a Texturizer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .484
Experiment 16B: Emulsifi ers in Processed Cheese . . . . . . . . . . . . . . . . . . . . . . . . . .486
Experiment 16C: Preservatives in Cured Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .488
Unit 5 Unit 5
Food Microbiology: Living Organisms in Food
U n d e r t h e M i c r o s c o p e
Careers in Food Science
Soil and Plant Scientist. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 491
Chapter 17 Chapter 17
Fermentation: Desirable Effects of Microbes . . . . . . . . . . . . . . . . . . . .492
The Types of Single-Celled Organisms . . . . . . . . . . . . . . . . . . . . . 493
Factors Affecting Microbe Growth . . . . . . . . . . . . . . . . . . . . . . . . . 501
Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 504
Experiment 17A: Factors Affecting Yeast Growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . 520
Experiment 17B: Making Sourdough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .522
Experiment 17B Extension: Comparing Traditional Pancakes to
Sourdough Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 524
Experiment 17C: Lactic Acid Bacteria and Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . 528
Chapter 18 Chapter 18
Food Safety: Sources of Contamination . . . . . . . . . . . . . . . . . . . . . . . .530
Types of Food Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 531
Types of Foodborne Illness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 535
How Pathogens Enter the Food Supply . . . . . . . . . . . . . . . . . . . . . . 551
Food Industry Sanitation Procedures . . . . . . . . . . . . . . . . . . . . . . . 555
Experiment 18A: Mold Growth in Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .562
Experiment 18B: Growing Bacterial Cultures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .564
Experiment 18C: The Gram’s Stain Test for Bacteria . . . . . . . . . . . . . . . . . . . . . . . . .566