US Army medical course - Preservation of Foods MD0703 WW.pdf

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U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL
FORT SAM HOUSTON, TEXAS 78234-6100
PRESERVATION OF FOODS
SUBCOURSE MD0703
EDITION 100
DEVELOPMENT
This subcourse is approved for resident and correspondence course instruction. It
reflects the current thought of the Academy of Health Sciences and conforms to printed
Department of the Army doctrine as closely as currently possible. Development and
progress render such doctrine continuously subject to change.
ADMINISTRATION
For comments or questions regarding enrollment, student records, or shipments,
contact the Nonresident Instruction Branch at DSN 471-5877, commercial (210) 221-
5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mail
accp@amedd.army.mil, or write to:
COMMANDER
AMEDDC&S
2105 11TH STREET SUITE 4192
FORT SAM HOUSTON TX 78234-5064
Approved students whose enrollments remain in good standing may apply to the
Nonresident Instruction Branch for subsequent courses by telephone, letter, or e-mail.
Be sure your social security number is on all correspondence sent to the Academy of
Health Sciences.
CLARIFICATION OF TRAINING LITERATURE TERMINOLOGY
When used in this publication, words such as "he," "him," "his," and "men" are intended
to include both the masculine and feminine genders, unless specifically stated otherwise
or when obvious in context.
.
ATTN MCCS HSN
TABLE OF CONTENTS
Lesson
Paragraphs
1 INTRODUCTION TO MICROBIOLOGY
Section I. Agents Causing Food Spoilage 1-1--1-13
Section II. Microbial Growth 1-14--1-26
Exercises
2 FOOD MICROBIOLOGY
Section I. Microbiology of Dairy Products 2-1--2-5
Section II. Microbiology of Meats 2-6--2-7
Section III. Microbiology of Poultry and Shell Eggs 2-10--2-11
Section IV. Microbiology of Fruits and Vegetables 2-12--2-15
Exercises
3 FOOD PRESERVATION
Section I. Introduction to Preservation of Foods 3-1--3-5
Section II. Methods of Preservation
Addition of Chemicals 3-6--3-13
Section III. Methods of Preservation--Thermal Methods 3-14--3-22
Section IV. Preservation of Fruits and Vegetables
3-23--3-25
Section V. Food Additives
3-26--3-30
Section VI. Aseptic Storage System for Canning 3-31--3-33
Exercises
MD0703 i
CORRESPONDENCE COURSE OF THE
U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL
SUBCOURSE MD0703
PRESERVATION OF FOODS
INTRODUCTION
How do bacteria reproduce? Does the bacterial cell contain a nucleus? What are
the shapes of bacteria? If you cannot answer these questions now, you should be able
to when you have completed this subcourse, and you should also know the answers to
many other questions. For those of you who already know this material, let it serve as a
review.
Why are we interested in bacteria? Because some bacteria are capable of waging
war on the human race and some bacteria are capable of benefiting our lives. We need
to know the difference.
Bacteria are microorganisms and microorganisms are the smallest of all organisms;
for example, 2,000 of them can be lined up across the head of a common pin. In this
subcourse, we will be concerned with those tiny organisms that are unfriendly, because
they are responsible for a large percentage of spoilage in foods. We believe it is
important to know about those microorganisms that cause food deterioration so that we
can eliminate deterioration in foods before it occurs.
Subcourse Components:
This subcourse consists of three lessons.
Lesson 1, Introduction to Microbiology.
Lesson 2, Food Microbiology.
Lesson 3, Food Preservation.
Credit Awarded:
To receive credit hours, you must be officially enrolled and complete an
examination furnished by the Nonresident Instruction Branch at Fort Sam Houston,
Texas. Upon successful completion of the examination for this subcourse, you will be
awarded 8 credit hours.
You can enroll by going to the web site http://atrrs.army.mil and enrolling under
"Self Development" (School Code 555).
A listing of correspondence courses and subcourses available through the
Nonresident Instruction Section is found in Chapter 4 of DA Pamphlet 350-59, Army
Correspondence Course Program Catalog. The DA PAM is available at the following
MD0703 ii
LESSON ASSIGNMENT
LESSON 1
Introduction to Microbiology.
LESSON ASSIGNMENT
Paragraphs 1-1 through 1-26.
LESSON OBJECTIVES
After completing this lesson, you should be able to:
1-1. Identify the definitions of common terms related
to microbiology.
1-2. List various parts of the culturing process of
microorganisms.
1-3. List five organisms of the Kingdom Protista.
1-4. Identify bacteria morphology and physiology, to
include shape, size, arrangement, reproduction,
and optimum growth conditions.
1-5. Identify characteristics of microorganisms
smaller than bacteria and molds, yeasts, and
enzymes.
1-6. List the steps of microbial growth.
1-7. List the four phases of microbial growth and four
ways to lengthen the lag phase.
1-8. Identify factors influencing growth of
microorganisms, to include nutritional
requirements, oxygen requirements, pH
requirements, temperature requirements and the
effect of heat or cold, and moisture
requirements.
1-9. Identify terms used in relation to inhibiting or
destroying microorganisms.
SUGGESTION
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.
MD0703
1-1

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