Page 46 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 46
dwich Management
meat cans and other cans that contain proteins, for example, canned peas
or beans. Harmful bacterias in dishes are partially destroyed if they are
boiled before re-order. Yeasts cause alcoholic fermentation where sugar de-
composes into alcohol and carbonic acid. Yeasts are useful for fermenta-
tion, beer preparation and rising dough. However, they are harmful when
they cause unwanted alcoholic fermentation, for example, in fruit juices
and other stored foods. There are several types of mold. On the surface of
foods and dishes molds can appear: white, grey, brown, black or green mold
that all have an individual smell. Mold occurs on old meat, dishes, pota-
to, butter, cheese, fruit, jams, jellies, fruit juices and syrups. It also attacks
the walls and shelves of food warehouses and stores. Moldy foods or dish-
es must not be eaten. Some types of mold can cause cancer. Moldy food is
also harmful for animals. For growth and reproduction all micro-organ-
46 isms need: water, adequate heat, oxygen and a host location. Their func-
tion and reproduction can be limited or prevented by physical and chem-
ical operations (Levstek and Grum 2002; Gričar 1999; Stražiščar, Baler,
and Gričar 2012; Raspor 2002).
Some chemicals effect food in two main ways. Some substances added
to food or dishes reduce nutritional value. For example, soda destroys vi-
tamins in vegetables and beans, and oxygen causes decomposition of vita-
mas:invsaCrioaunsdfeBr1t,ialiszewres,llcalseafnaterrsa,nccoidpipteyr. Certain chemical substances, such
or zinc kitchen utensils, unsuita-
ble plastic or metal container, alkalis and acids reduce the original taste of
food (Gričar 1999; Raspor 2002; Levstek and Grum 2002; Stražiščar, Bal-
er, and Gričar 2012).
Light, air, moisture, heat and cold are all physical impacts detrimen-
tal to the taste of exposed food. Light dissolves fats and vitamins, mois-
ture and heat foster the development of micro-organisms (Figure 5), heat
destroys vitamins and cold causes the freezing of food. Thawed foods spoil
faster than fresh. Mechanical damage is caused at harvesting, storage and
transport. Pressure and jolts can bruise, crush or damage the outer protec-
tive layer of food. Damaged areas are susceptible to micro-organisms and
often the food starts to rot in that area (Levstek and Grum 2002; Gričar
1999; Stražiščar, Baler, and Gričar 2012; Raspor 2002).
Damage to food caused by pests is increasing on an annual basis. The
most common pests are: mice, rats, bugs, moths, flies and mites. The use of
conventional insecticides is limited in food stores as they are dangerous to
humans. This is why pests should be prevented by using the correct storage
facilities. Both ventilation and appropriate storage temperatures for food
should be maintained to encouarge high quality products. Pests are also
meat cans and other cans that contain proteins, for example, canned peas
or beans. Harmful bacterias in dishes are partially destroyed if they are
boiled before re-order. Yeasts cause alcoholic fermentation where sugar de-
composes into alcohol and carbonic acid. Yeasts are useful for fermenta-
tion, beer preparation and rising dough. However, they are harmful when
they cause unwanted alcoholic fermentation, for example, in fruit juices
and other stored foods. There are several types of mold. On the surface of
foods and dishes molds can appear: white, grey, brown, black or green mold
that all have an individual smell. Mold occurs on old meat, dishes, pota-
to, butter, cheese, fruit, jams, jellies, fruit juices and syrups. It also attacks
the walls and shelves of food warehouses and stores. Moldy foods or dish-
es must not be eaten. Some types of mold can cause cancer. Moldy food is
also harmful for animals. For growth and reproduction all micro-organ-
46 isms need: water, adequate heat, oxygen and a host location. Their func-
tion and reproduction can be limited or prevented by physical and chem-
ical operations (Levstek and Grum 2002; Gričar 1999; Stražiščar, Baler,
and Gričar 2012; Raspor 2002).
Some chemicals effect food in two main ways. Some substances added
to food or dishes reduce nutritional value. For example, soda destroys vi-
tamins in vegetables and beans, and oxygen causes decomposition of vita-
mas:invsaCrioaunsdfeBr1t,ialiszewres,llcalseafnaterrsa,nccoidpipteyr. Certain chemical substances, such
or zinc kitchen utensils, unsuita-
ble plastic or metal container, alkalis and acids reduce the original taste of
food (Gričar 1999; Raspor 2002; Levstek and Grum 2002; Stražiščar, Bal-
er, and Gričar 2012).
Light, air, moisture, heat and cold are all physical impacts detrimen-
tal to the taste of exposed food. Light dissolves fats and vitamins, mois-
ture and heat foster the development of micro-organisms (Figure 5), heat
destroys vitamins and cold causes the freezing of food. Thawed foods spoil
faster than fresh. Mechanical damage is caused at harvesting, storage and
transport. Pressure and jolts can bruise, crush or damage the outer protec-
tive layer of food. Damaged areas are susceptible to micro-organisms and
often the food starts to rot in that area (Levstek and Grum 2002; Gričar
1999; Stražiščar, Baler, and Gričar 2012; Raspor 2002).
Damage to food caused by pests is increasing on an annual basis. The
most common pests are: mice, rats, bugs, moths, flies and mites. The use of
conventional insecticides is limited in food stores as they are dangerous to
humans. This is why pests should be prevented by using the correct storage
facilities. Both ventilation and appropriate storage temperatures for food
should be maintained to encouarge high quality products. Pests are also
