Food Safety and Contamination Quiz

Study Notes

Autolysis and Contamination

Autolysis refers to the self-digestion of fish due to natural enzymes in the digestive tract, leading to partial liquefaction and softening of the flesh.
Contaminants are substances that render air, water, or food impure, including germs and microorganisms.
Contamination describes the state of being infected with these harmful germs or microorganisms.

Curing and Drying Processes

A curing solution is typically a mixture of salt and water used to preserve fish.
Drying involves the removal of moisture from fish through natural methods (air exposure) or artificial means (ovens, kilns, dehydrators).
Dry salted fish is a product that is dried before salting, such as small shrimp (alamang).

Fermentation and Preservation Methods

Fermenting is a method suited for small fish, resulting in products like fish paste (bagoong) and fish sauce (patis).
Fish curing encompasses various preserving methods: salting, drying, dehydration, smoking, and pickling.

Anatomy and Techniques

The isthmus is the region connecting the lower jaw and the breast of the fish, located at the operculum's lower end.
Cold smoking is performed at a distance from the smoke source, with temperatures between 32°C to 43°C.

Salting, Smoking, and Their Variations

Kench salted fish, known locally as binuro, is heavily salted.
Osmosis is critical in fish preservation, where moisture leaves the fish and salt enters through the skin's semi-permeable membrane.
Pellicle is a glossy film formed on fish that enhances its color when smoked.

Smoking Techniques

Smoking is a method that uses smoke, salt, and heat to preserve fish. Smoked fish is referred to as tinapa.
There are two primary types of smoking: hot smoking and cold smoking.
Hot smoking involves cooking and smoking fish at temperatures ranging from 66°C to 88°C for durations of 1 to 3 hours based on fish size.

Brining and Its Importance

Brining, also known as brine salting, cures fish by soaking it in a salt-water mixture for 30 minutes to 1 hour.
This process aids in leaching blood and slime, improving fish texture, and providing a salty flavor while removing moisture through osmosis.
A typical brine concentration used is 20% to 25%, which can be prepared by mixing 2 parts salt with 9 parts water.

Description

Test your knowledge on the concepts of autolysis, contaminants, and contamination in food safety. This quiz includes multiple choice questions that explore the biochemical processes affecting fish and the implications of impurities in food. Perfect for students and professionals interested in food science and safety.