Summary
Samenvatting Veterinaire volksgezondheid 3 ()
- Course
- Institution
Samenvatting op basis van de lessen en online hoorcolleges academiejaar
[Show more]
Seller
Follow
edrr
Reviews received
Content preview
2019-2020VETERINAIRE VOLKSGEZONDHEID III
K. HOUF
, VETERINAIRE VOLKSGEZONDHEID III
INHOUDSOPGAVE
Veterinaire volksgezondheid III .................................................................................................................................................. 1
Technologie ................................................................................................................................................................................ 5
1. transformatie van spier naar vlees ......................................................................................................................................... 5
1.1 spier en spiervezel types ................................................................................................................................................. 5
1.2 productieprocessen en definities .................................................................................................................................... 5
1.2.1 slachthuis ................................................................................................................................................................ 5
1.2.2 uitsnijderij ............................................................................................................................................................... 6
1.2.3 vleeswarenbedrijf ................................................................................................................................................... 7
1.3 biochemische kenmerken van vlees ............................................................................................................................... 8
1.3.1 postmortale glycolyse ............................................................................................................................................. 8
1.3.2 postmortale atp-afbraak ......................................................................................................................................... 8
1.3.3 gevolgen van glycolyse en atp-afbraak op vleeseigenschappen ............................................................................. 9
1.4 post-mortem bevindingen in goedgekeurd vlees ......................................................................................................... 14
1.5 doel van technologie in de eetwaren industrie ............................................................................................................ 16
1.6 algemeen....................................................................................................................................................................... 16
2. additieven ............................................................................................................................................................................. 18
2.1 algemeen....................................................................................................................................................................... 18
2.2 typen additieven ........................................................................................................................................................... 20
2.2.1 water ..................................................................................................................................................................... 20
2.2.2 zout – NaCl ............................................................................................................................................................ 21
2.2.3 nitraat en nitriet (TWIO) ...................................................................................................................................... 22
2.2.4 koolhydraten ......................................................................................................................................................... 23
2.2.5 ascorbinezuur ........................................................................................................................................................ 24
2.2.6 organische zuren ................................................................................................................................................... 24
2.2.7 polyfosfaten .......................................................................................................................................................... 24
2.2.8 kruiden en aromaten ............................................................................................................................................ 24
2.2.9 smaakadjuvantia ................................................................................................................................................... 25
2.2.10 bind- en verdikkingsmiddelen ............................................................................................................................... 26
2.2.11 emulgatoren .......................................................................................................................................................... 26
2.2.12 anti-oxidanten ....................................................................................................................................................... 26
2.2.13 conserveermiddelen ............................................................................................................................................. 27
2.2.14 kleurstoffen ........................................................................................................................................................... 27
2.2.15 vermalsers ............................................................................................................................................................. 27
2.2.16 vleesvreemde proteïnen ....................................................................................................................................... 27
2.2.17 Voorbeeld .............................................................................................................................................................. 27
3. drogen, zouten en pekelen .................................................................................................................................................... 28
3.1 drogen ........................................................................................................................................................................... 28
3.2 zouten ........................................................................................................................................................................... 28
3.3 pekelen.......................................................................................................................................................................... 29
4. verhitten ................................................................................................................................................................................ 30
4.1 Kookparameters (TWIO, altijd 1 op examen) ................................................................................................................ 31
4.2 verhittingssystemen ...................................................................................................................................................... 32
5. fermenteren .......................................................................................................................................................................... 33
5.1 inleiding ......................................................................................................................................................................... 33
1
, 5.2 metabolisme ................................................................................................................................................................. 34
5.2.1 suikermetabolisme ................................................................................................................................................ 34
5.2.2 proteolyse ............................................................................................................................................................. 34
5.2.3 aminozuur metabolisme ....................................................................................................................................... 35
5.2.4 lipolyse .................................................................................................................................................................. 35
5.2.5 nitraat en nitriet reductie activiteit....................................................................................................................... 36
5.2.6 katalase activiteit .................................................................................................................................................. 36
5.3 microbiologie van starterculturen ................................................................................................................................ 36
5.3.1 voorwaarden voor starterculturen ....................................................................................................................... 37
5.3.2 Toepassingen ........................................................................................................................................................ 37
5.3.3 werking .................................................................................................................................................................. 37
5.3.4 lactic acid bacteria (lab) ........................................................................................................................................ 38
5.3.5 micrococcaceae ..................................................................................................................................................... 38
5.4 veiligheid ....................................................................................................................................................................... 38
6. roken ..................................................................................................................................................................................... 40
6.1 rook ............................................................................................................................................................................... 40
6.1.1 rook eigenschappen .............................................................................................................................................. 40
6.1.2 chemische samenstelling ...................................................................................................................................... 41
6.1.3 belangrijkste groepen van verbindingen ............................................................................................................... 41
6.1.4 accumulatie en interacties van rookcomponenten in vlees ................................................................................. 42
6.2 zintuiglijke effecten ....................................................................................................................................................... 43
6.2.1 kleur ...................................................................................................................................................................... 43
6.2.2 geur en smaak ....................................................................................................................................................... 43
6.2.3 antimicrobiële activiteit ........................................................................................................................................ 44
6.2.4 antioxiderende eigenschappen van rookcomponenten ....................................................................................... 44
6.2.5 gezondheidsrisico .................................................................................................................................................. 44
6.3 uitrusting voor roken .................................................................................................................................................... 45
6.3.1 rookkast................................................................................................................................................................. 45
6.3.2 conventioneel roken ............................................................................................................................................. 46
6.3.3 rookextract/Rookaroma ........................................................................................................................................ 46
7. verpakken .............................................................................................................................................................................. 47
7.1 microbiele aspecten ...................................................................................................................................................... 47
7.2 factoren die de groei van micro-organismen beïnvloeden ........................................................................................... 47
7.3 verpakkingsmaterialen .................................................................................................................................................. 48
7.3.1 darmen .................................................................................................................................................................. 49
7.3.2 poreuze pot ........................................................................................................................................................... 49
7.3.3 schaaltjes ............................................................................................................................................................... 49
7.4 verpakkingsstrategieën ................................................................................................................................................. 50
7.4.1 Conserven ............................................................................................................................................................. 50
7.4.2 vacuüm verpakken ................................................................................................................................................ 50
7.4.3 MAP (modified atmosphere packaging)................................................................................................................ 51
7.4.4 koolzuurgasverpakking.......................................................................................................................................... 52
7.4.5 krimpfilm ............................................................................................................................................................... 52
7.4.6 actieve verpakking ................................................................................................................................................ 52
7.5 verpakken – opslag – uitstalling .................................................................................................................................... 53
7.6 informatie op de verpakking ......................................................................................................................................... 53
8. productieproces rauwe ham ................................................................................................................................................. 54
8.1 droog zouten ................................................................................................................................................................. 54
8.2 Leg pekel ....................................................................................................................................................................... 55
9. productieproces gekookte hesp ............................................................................................................................................ 56
9.1 pekel .............................................................................................................................................................................. 56
2
, 9.2 verhitten........................................................................................................................................................................ 56
10. productieproces salami ..................................................................................................................................................... 57
10.1 cutteren......................................................................................................................................................................... 57
10.2 afvullen.......................................................................................................................................................................... 57
10.3 rijpen ............................................................................................................................................................................. 57
11. productieproces pate – pasteI ........................................................................................................................................... 58
voedingsmiddelen microbiologie en veiligheid ......................................................................................................................... 59
1. voedingsmiddelenmicrobiologie ........................................................................................................................................... 59
1.1 algemene aspecten van voeding ................................................................................................................................... 59
1.1.1 impact op voedselveiligheid .................................................................................................................................. 59
1.1.2 classificatie van voedsel ........................................................................................................................................ 60
1.1.3 functionele voeding .............................................................................................................................................. 60
1.1.4 nieuwe voeding ..................................................................................................................................................... 61
1.1.5 probiotica vs prebiotica......................................................................................................................................... 61
1.2 micro-organismen geassocieerd met voeding .............................................................................................................. 61
1.3 factoren met een effect op micro-organismen in voeding ........................................................................................... 62
1.3.1 Groei ...................................................................................................................................................................... 63
1.4 microbiologische analyse van water en vloeistoffen .................................................................................................... 65
1.4.1 bacteriologische parameters ................................................................................................................................ 66
1.4.2 interpretatie van de resultaten ............................................................................................................................. 66
1.5 microbiologische analyse van eetwaren ....................................................................................................................... 67
1.5.1 staalname van eetwaren ....................................................................................................................................... 67
1.5.2 detectie en isolatie van micro-organismen in eetwaren ...................................................................................... 69
1.5.3 kwantitatieve analyse van micro-organismen in eetwaren .................................................................................. 73
1.5.4 identifictie van micro-organismen in eetwaren .................................................................................................... 75
1.5.5 karakterisatie van micro-organismen in eetwaren ............................................................................................... 80
2. microbiota van voedingsmiddelen ........................................................................................................................................ 85
2.1 routine bacteriologische analyse van eetwaren ........................................................................................................... 85
2.2 aantal en oorsprong van micro-organismen in eetwaren ............................................................................................. 87
3. biologische gevaren in voedingsmiddelen ............................................................................................................................ 88
3.1 inleiding ......................................................................................................................................................................... 88
3.1.1 soorten voedselvergiftigingen............................................................................................................................... 89
3.1.2 voorkomen en gevolgen ........................................................................................................................................ 89
3.1.3 oorzaken................................................................................................................................................................ 89
3.1.4 cijfers ..................................................................................................................................................................... 90
3.2 campylobacter .............................................................................................................................................................. 91
3.2.1 historiek ................................................................................................................................................................ 91
3.2.2 taxonemie ............................................................................................................................................................. 91
3.2.3 ziekte – camptylobacteriosis ................................................................................................................................. 92
3.2.4 pathogenese.......................................................................................................................................................... 93
3.2.5 voedselveiligheid ................................................................................................................................................... 94
3.3 salmonella ..................................................................................................................................................................... 97
3.3.1 historiek ................................................................................................................................................................ 97
3.3.2 taxonomie ............................................................................................................................................................. 97
3.3.3 ziekte – salmonellosis............................................................................................................................................ 98
3.3.4 voedselveiligheid ................................................................................................................................................... 99
3.4 listeria monocytogenes ............................................................................................................................................... 101
3.4.1 historiek .............................................................................................................................................................. 101
3.4.2 taxonomie ........................................................................................................................................................... 101
3.4.3 ziekte-listeriose ................................................................................................................................................... 102
3
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller edrr. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $11.38. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
80796 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now