OL Pasteurization and Sterilization PDF

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BIOS242, Week 4-OL Name:

Lab 4: Pasteurization and Sterilization Learning Outcomes     

Explain the concept of food spoilage and shelf life. Explain the principle 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 used as materials for packaging.

Introduction: Experiment with pasteurization and sterilization Virtual Simulation Lab In the Pasteurization and Sterilization lab, you will help Adam, an organic farmer, to increase the shelf life of his peach juice. Together with Marie, a food scientist, you will learn the basics of food spoilage and shelf life by performing a series of spoilage detection experiments. Later, you will explore two types of heat treatment, pasteurization and sterilization, to eliminate the food spoilage in the peach juice. Finally, you will employ your knowledge to determine which type of packaging and heat treatment is suitable for Adam’s peach juice. Will you be able to eliminate spoilage in Adam’s peach juice? Questions: 1. Purpose: Why is food safety important? Food safety is important to prevent us from ingesting bacteria infested or spoiled food that will cause damage to our bodies and make us very sick. It is important to protect the public from food poisoning and other harmful bacteria which has the potential to become fatal .

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

Check expiration dates before consuming anything Keep items that need to be refrigerated in the fridge at all times If something smells bad do not eat it Reheat food at a high temperature If something is close to expiration do not buy it Do not leave food in containers open . Always have a lid on it and keep it closed Make sure that microwave is clean before heating anything up

3. What would you recommend for storage of milk at home? 1

BIOS242, Week 4-OL Name:

 Always check the expiration date  When you pour it in a glass inspect it to ensure it is not spoiled  Smell it for sour smell which will indicate it is drinkable

4. What is the difference between pasteurization and sterilization?

Pasteurization- is a heating treatment which reduces microbial and food spoilage while sterilization eliminates all spoilage microorganisms by using heat above 100 degree Celsius in order to prolong the shelf life.

5. Reflection: Write 5 sentences on what you learned from this simulation. What did you like and what was something that you would prefer not be a part of this simulation?

From this stimulation I learned that the three common types of microorganism that can cause food spoilage are bacteria, yeast, and mold. I learned the steps involved in pasteurization and the appropriate temperatures need to keep the shelf life of food last. Measuring the ph. of peach juice was very interesting. I also learned that the ph. of canned juice is low compared to bottled or fresh juice. And last but not least bacterial is measured in CFU/ml which I think will stick in my brain.

I enjoyed testing the ph. of the peach juice and making a hypothesis. The machine that counted the number of bacteria present on the agar plate was VERY VERY COOL. I also like to use the pipette to pick up samples. The one thing that I dislike on this labster was that it is virtual. Being able to perform this experiment in a real lab setting would have been so much more satisfying .

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BIOS242, Week 4-OL Name:

Grading Rubric: Activity Lab Report and Questions

All Lab Deliverables

Deliverable Complete answer questions 

Purpose (2 point)



Questions (8 points)

 Reflection (5 points) Complete ALL lab work and lab report

Points 15

15

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