L8 Food Sensory Evaluation & Safety

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Questions and Answers

What is one of the four safe methods for thawing food?

Thawing in a hot oven

Thawing submerged under running water (correct)

Thawing by steaming

Thawing at room temperature

Which surface temperature is optimal for holding hot foods?

Above 57°C (correct)

Between 4°C and 60°C

Below 5°C

Exactly 71°C

During food cooling, what is the maximum time allowed to cool from 57°C to 21°C?

4 hours

1 hour

2 hours (correct)

6 hours

What is the minimum temperature the final rinse cycle should reach in a three-compartment sink to effectively kill most pathogens?

82°C Signup and view all the answers

Which of the following is considered a safe method for drying dishes?

Air or heat drying Signup and view all the answers

What is the main purpose of sensory evaluation in food analysis?

To measure and analyze people's responses through the five senses. Signup and view all the answers

Which element is NOT part of subjective analysis in sensory evaluation?

Quantitative data from laboratory instruments. Signup and view all the answers

What distinguishes analytical tests from affective tests in sensory evaluation?

Analytical tests are conducted by trained panels whereas affective tests can involve any consumers. Signup and view all the answers

What is a primary benefit of conducting sensory evaluations in food?

Detecting contamination or adulteration of food. Signup and view all the answers

Which of the following statements about objective analysis is TRUE?

It quantifies physical and chemical differences using instruments. Signup and view all the answers

How can sensory evaluation contribute to product improvement?

By providing insights based on sensory characteristics and consumer preferences. Signup and view all the answers

Which test would likely use a discriminative approach during analysis?

Analytical tests comparing differences between samples. Signup and view all the answers

What role does sample preparation play in sensory evaluation?

It ensures all samples are identical in presentation. Signup and view all the answers

What is the primary cause of biological foodborne illness?

Bacteria via infection or intoxication Signup and view all the answers

Which food items are considered high-risk for microbial contamination?

High-protein and water-rich foods Signup and view all the answers

What temperature range is recommended for dry storage of canned goods?

15–21°C Signup and view all the answers

Which of the following is a characteristic of food intoxication?

Ingestion of toxins produced by bacteria Signup and view all the answers

Which training topic is essential for food personnel to prevent foodborne illness?

Personal hygiene practices Signup and view all the answers

What is a primary source of chemical foodborne illness?

Toxins in seafood Signup and view all the answers

Which best describes the role of prions in foodborne illness?

Resulting in mad cow disease Signup and view all the answers

Which of the following is NOT a recommended practice for food storage?

Mixing raw and cooked foods Signup and view all the answers

What symptom is commonly associated with foodborne illness?

Abdominal cramps Signup and view all the answers

Where should foods be stored in a freezer to ensure safety?

At –18°C Signup and view all the answers

What is one key reason for providing room-temperature water or plain bread between samples?

To prevent carryover tastes Signup and view all the answers

What is a recommended practice to avoid taste fatigue during sampling?

Scheduling a reasonable number of samples Signup and view all the answers

Which type of tests are considered more cost-effective and less time-consuming than sensory testing?

Chemical testing Signup and view all the answers

What aspect do physical tests measure when evaluating food?

Moisture and texture Signup and view all the answers

Which organization provides a comprehensive resource for chemical testing of foods?

Association of Official Analytical Chemists (AOAC) International Signup and view all the answers

What is a significant limitation of instrumental measurements in food evaluation?

They cannot replace human sensory testing Signup and view all the answers

Which of the following is NOT a reason for conducting objective evaluations?

To visualize consumer preferences Signup and view all the answers

What role do small containers for spitting samples play in sensory evaluations?

They minimize the influence of subsequent samples Signup and view all the answers

What is the purpose of maintaining a scheduled rest period between each sample?

To reset the palate Signup and view all the answers

Why are objective evaluations considered less time-consuming than sensory evaluations?

They can be automated Signup and view all the answers

What is the primary purpose of affective tests in sensory evaluation?

To assess preferences among untrained consumers Signup and view all the answers

Which of the following is NOT a criterion for selecting individuals on a general taste panel?

Must be color blind Signup and view all the answers

Which test involves comparing three samples to identify differences?

Triangle test Signup and view all the answers

What is a common requirement for the environment during a taste panel evaluation?

Surroundings should be quiet and odor-free Signup and view all the answers

What characteristic is generally preferred regarding the age distribution of taste panelists?

A variety of ages to reflect general population preferences Signup and view all the answers

What is the ideal method for presenting food samples to taste panelists?

In uniform sizes, shapes, and temperatures Signup and view all the answers

Why are male taste panelists typically considered less effective at detecting sweetness?

Women generally have a higher sensitivity to sweetness Signup and view all the answers

Which of the following could potentially distort the results of a taste panel evaluation?

Panelists eating food before the test Signup and view all the answers

What is the minimum number of people typically required in a general taste panel?

Five Signup and view all the answers

What is the function of the 9-point hedonic scale in affective tests?

To evaluate preferences in a nuanced manner Signup and view all the answers

Study Notes

Food Sensory Evaluation & Food Safety

Food sensory evaluation is a scientific discipline used to measure and analyze people's responses to products, perceived through the five senses (sight, smell, touch, taste, and sound).
A wide array of testing methods assesses sensory factors in food selection and quality evaluation.

Outline

Sensory evaluation techniques include subjective and objective analyses.
Subjective analysis evaluates food quality based on sensory attributes and personal preferences. It relies on selected individuals' opinions. Used to evaluate consumer preference for new or established products.
Objective analysis quantitatively determines food quality through laboratory instruments, measuring physical and chemical differences.

Types of Subjective Analysis

Analytical (Effective) Tests are more objective. Performed by trained panels, these tests differentiate food products (discriminative) or quantify differences (descriptive). Examples include triangle, duo-trio tests & ranking methods.
Affective Tests are usually conducted for untrained consumers. They typically use simple questions or complex scales (e.g., 9-point hedonic scales) to assess preferences and attitudes towards food characteristics.

Taste Panels

Taste panels consist of at least 5 people who meet specific criteria (free of colds, no gum/other food ingestion recently, no smoking, no color blindness, and no strong likes/dislikes for the food being tested).
Panel members may include highly trained professionals or randomly selected members of the public.

Sample Preparation

The environment for evaluating food should be carefully controlled.
Panelists sit at uniform tables/booths.
Food samples are uniform in size and from the same portion of the food, equally fresh, at the same temperature, presented in white or clear similar containers, and have consistent lighting.
Ambient temperature should be comfortable, quiet, and odor-free. Ideal times are mid-morning or mid-afternoon.
Sample coding is used, along with break periods, and provisions for spitting out samples.

Objective Analysis

Laboratory instruments replace human subjectivity in objective evaluations, providing quantitative data.
These methods are less time-consuming than sensory testing, giving more objective data, but cannot replace human sensory evaluations.
They analyze harmful microorganisms, create quality control standards, and identify chemical components (e.g., nutrients, allergens, toxins) in foods.

Objective Evaluations (Physical Tests)

Physical tests measure observable food properties, including size, shape, weight, volume, density, moisture content, texture, and viscosity.
Selected laboratory instruments are typically employed to ensure products meet quality control standards.

Objective Evaluations (Chemical Tests)

Many chemical tests exist for various food components.
These tests are often based on standardization methods proposed by the Association of Official Analytical Chemists (AOAC).

Food Safety & Foodborne Illness

Foodborne illness symptoms often involve gastrointestinal distress (inflammation, nausea, cramps, vomiting, diarrhea).
The leading causes of foodborne illness include biological, chemical, and physical hazards.
Biological Hazards: Common include microorganisms (bacteria, molds, viruses) and animal parasites (e.g., prions). Foodborne illness (bacteria via infection or intoxication) occurs when consuming food or beverage with large amounts of bacteria. Poisoning occurs when eating bacteria toxins.
Chemical Hazards: These threats include plant toxins (e.g., poisonous mushrooms), seafood toxins, agricultural/industrial chemicals, or the presence of dangerous chemicals from plants (e.g., histamine).
Physical Hazards: These include various foreign objects found in food.

Preventing Foodborne Illness

Personnel: Staff training on personal hygiene practices (hand-washing, avoiding hand-to-mouth contact, use of uniform, etc.).
Purchasing: Selecting high-risk foods (high protein and water content like meat, poultry, fish, dairy) requires careful inspection for quality control, and clear specifications.
Storage: Correct temperatures are critical: Refrigerators (4°C), freezers (-18°C), and dry storage (15-21 °C / 10-21 °C).
Preparation: Prevent cross-contamination and use appropriate thawing methods (e.g. refrigerator, running water, microwaving). Proper cooking temperatures to eliminate microorganisms.
Cooling: Proper techniques are essential (shallow containers, ice water bath).
Sanitation: Regular cleaning and sanitation procedures, proper use of equipment.
Pest Control: Block any pest access and control infestations.

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Description

Explore the scientific discipline of food sensory evaluation, which measures people's responses to food products through the five senses. This quiz covers various sensory evaluation techniques, including subjective and objective analyses, and their applications in food selection and quality assessment.