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Describe how the effective use of temperature control can be utilised by practical caterers to ensure the integrity of foodstuffs and restrict the growth of food born pathogens thus extending the shelf life of food.

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Introduction

Describe how the effective use of temperature control can be utilised by practical caterers to ensure the integrity of foodstuffs and restrict the growth of food born pathogens thus extending the shelf life of food. Hundreds of years ago it was known that if food was not stored accurately the food would go off which therefore could lead to illness. Thus they acquired the ability to preserve food in such ways as salting, drying and freezing to suspend it from deteriorating through the action of bacteria, yeast's and moulds. Food hygiene is practices in the handling of food that help to make it safe to eat in order to avoid food poisoning which is most caused by pathogenic bacteria such as staphylococcus aureus and bacillus cereus. This essay is going to highlight how the effective use of temperature control can be utilised to ensure the integrity of food stuffs and restrict the growth of food born pathogens thus extending the shelf life of food, by doing this temperature control would be explored, why it is used, how it can insure the integrity of food and restrict food born pathogens. Pathogens are microorganisms that cause disease; they are single celled animals capable of independent movement. They feed by engulfing tiny food particles and reproduce by binary fission, an example of a food born pathogen would be Listeriosis, it is found in foods such as milk, vegetables, cheese meat and seafood. ...read more.

Middle

Unlike the other methods pasteurisation cannot help but change the integrity of foods for example with milk there are many different types ranging from full fat to Soya, the heating process takes out many of the creaminess from milks such as skimmed. Caterers attempt to prevent microbial growth in two ways by either increasing or decreasing the temperature. There are two types of low temperature methods these are chilling and refrigeration; this is where foods are placed at temperatures above 0oC because the growth of most species of microorganisms are retarded and some may even be killed however the majority are still able to grow however as stated before they grow slowly. The second method of low temperature is deep-freezing the foods are frozen if they food is required to be kept long it is suggested that it should be stored -18oC or below. As with chilling the freezing process 'has a killing effect' some die but they are never eradicated, as spores are able to survive. By raising the temperature its possible to destroy the spores by putting foods at a high temperature or a longer, the destruction of microorganisms is called sterilisation. Caterers use low temperatures to preserve food based on research explaining that micro organisms can be slowed down above freezing and stopped at subfreezing because 'metabolic reactions of microorganisms are enzyme catalysed and that the rate of enzyme catalysed reactions is dependant on temperature. ...read more.

Conclusion

Caterers have understood that by restricting the growth of food born pathogens and keeping the integrity of foods they would be able to extend the shelf life of food, this is mainly because there is very few things that could now destroy the food. To go back to the question 'how the effective use of temperature control can be utilised by practical caterers to insure the integrity of food stuffs and restrict the growth of food born pathogens thus extending the shelf life of foods' all ideas put forward suggests that temperature control is a vital method in restricting the growth of pathogens however it does not seem that effective in insuring the integrity of foods, as noted before temperature is important from all stages from preparation to distribution, there are many foods which are subject to temperature control this is because without it the growth of pathogens are aided, it includes foods such as dairy products which are pasteurised, meats and fish which are subjected to heating, pasta and vegetables which are often blanched. Temperature control is an important factor for the maintenance of bacteria in foods therefore it is essential that cold food is stored precisely then cooked at a temperature high enough to kill bacteria. It has been recommended that temperature probes you use in order to observe the temperature of the foods and where it's being stored is calibrated frequently to ensure that it's accurate. ...read more.

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