All about Fast food!

1. FAST FOOD

2. Introduction
The term “Fast Food” was recognized in
a dictionary by Merriam – Webster
(1951) .
Fast food is mainly snack type food
which is already cooked or prepared for
quick serving to the customer .

3. Content of Fast Food
It is investigated that fast food contains high levels of
1. Refined Sugar
2. White Flour
3. Trans Fat
4. Polyunsaturated Fat
5. Salts
6. Sodium and
7. Numerous Food Additives.
At the same time it is lacking in
1. Proteins
2. Vitamins and
3. Fibers.
[Canadian Institute for Health Information, 2007]

4. Items Calories Protein
(g)
Fat
(g)
Carbohydrat
e
(g)
Chicken burger 520 18 31 43
Veg burger 418 10 22 48
Salad
sandwich
207 6 9 39
Fries 210 3 10 27
Vanilla
milkshake
214 6 5 37
Kachori 500 7.4 35.5 37.7
Samosa 256 3.8 12.8 31.2
Veg burger
with cheese
473 12 26 48
Nutritive Value of Some Fast Foods

5. Contaminations of Fast Foods
Microorganisms from various
ingredients used in fast food act as
source of contamination. It can be
two types –
1. Internal Sources
2. External Sources

6. Internal Sources
1. Flour: Important contaminants come from external sources.
Moist surface cause spoiling of flour. It is low in high
temperature (more than 80 degree C). Spore forming bacteria
cause ropiness of wheat.
2. From vegetables: both exposed surface and interior position
become contaminated by microorganisms. Bacteria -
Pseudomonas, Coliform, Achromobacter etc. Mold- Rhizopus,
Alternia, Fusarium etc. Sorting and trimming remove
microorganisms from spoil parts of fruits and vegetables.
3. From Raw Food: •if not stored properly and not given proper
treatment are likely to carry microbial contaminants to the
prepared food.
4. From Raw Meat: may be contaminated through heat resistant
spores that can survive during cooking or contamination can
occur in the kitchen after cooking. In the retail market,
additional contamination takes place on surface touching.

7. Internal Sources
5. From Fatty Acids: The term "rancidity" sometimes is used for
the result of any change in fats and oils due to undesirable
flavor. The spoilage due to oxidation chemical and microbial
changes is called oxidative rancidity. This is due to lypolysis by
lipase. The type of rancidity is hydrolytic rancidity, done by
hydrolysing of food products. Examples - Proteus,
Achromobacter, Pseudomonas, Bacillus, Micrococcus.
6. From Salad Dressing: It contains oil which may become
oxidized or hydrolyzed to permit microbial growth. The different
type of spoilage are- 1.Separation of the oil or water from the
emulsion. 2. Oxidation and hydrolysis of oils by chemical or
microbial action. 3. Growth of microorganisms to produce gas,
off flavors or other defects. e.g. saccharomyces, an important
yeast, spoil the mayonnaise. Bacillus megaterium and Bacillus
subtilis, spoil original emulsion. Protease, spoil mustard oil and
soybean oil.

8. Internal Sources
7. From Salt: Three types of salt –
i. Solar salt- normally halo bacteria as micrococcus, sarcina
are present to cause contamination of beverage by
evaporating salt water surface.
ii. Mild rocky salt.
iii. Well salt.

9. External Sources
1. During Handling: If poor food
handling practices in the fast
food outlets, food contamination
can occur - e.g. from personnel
2. During Processing: If poor food
processing practices in the fast
food outlets, food contamination
can occur - e.g. packaging
materials

10. Types of microbes Types of bacteria Name of the
microorganisms
1.Bacteria 1.Gram Positive Bacillus
Staphylococcus
Micrococcus
2.Gram Negative Salmonella
Pseudomonas
Flavobacterium
Acinetobacter
2.Yaest Saccharomyces
Saccharomycotina
Candida
3.Molds Penicillium
Mucor
Contaminating Microorganisms of Fast Foods–

11. Spoilage of Fast Foods
Fast foods are mainly the product of
flour, ground beef or minted meat,
chicken, eggs, fish, vegetables, spices,
pickles, and salad dressing.
Microorganisms from these products
may spoil the fast food.

12. Classification of Fast Food
Ingredients by Ease of Spoilage
1. Stable or non perishable food - e.g.
sugar, flour, and dry beans.
2. Semi perishable food - e.g. potatoes,
tomatoes , etc.
3. Perishable food - e.g. meats,
vegetables.

13. Cause of Spoilage
1. Growth and activity of
microorganisms.
2. Insects
3. Action of the enzymes of the plant or
animal food
4. Chemical reaction
5. Physical changes (freezing,
burning, drying, pressure, etc.)

14. Cause of Spoilage
1. Growth and activity of microorganisms- Microorganisms,
specifically bacteria, molds, and yeasts, can cause fast food to
spoil. For example, microorganisms that break down fats in
unsalted butter that is used as an ingredient in it can cause it to
become rancid. Bacteria that breaks down protein in some of
the ingredients of fast food (proteolytic bacteria) and results in
foul odors. Also, another common ingredient of fast food like as
milk is kept too long or at improper temperatures, it will sour.
Bacteria that have survived pasteurization grow in the milk and
produce acid from the lactose that is naturally present in the
milk.
2. Action of the enzyme of the plant or animal food- Certain
enzymes that are naturally present in fast food ingredients are
known as oxidizing enzymes. These enzymes catalyze (speed
up) chemical reactions between oxygen and fast food
components, and this leads to fast food spoilage.

15. Cause of Spoilage
3. Insects- Insects and rodents can also cause food spoilage
especially in stored fast food. They cause off odors, and also
eat up part of the food. Foods attacked by insects and rodents
will have their remains such as skeletons and wings rendering
them unacceptable.
4. Chemical reactions- The chemical reactions that take place in
fast food decay are:
i. Fermentation - changes taking place by the actions of
enzymes, specifically ferments such as molds, bacteria, and
yeast.
ii. Microbial rancidity - deteriorative changes in fats over time.
iii. Hydrolytic rancidity - hydrolysis of fatty acids and water.
iv. Oxidative rancidity - oxidation of acylglycerols which occurs
in air; without the presence of enzymes, is called autoxidation.

16. Cause of Spoilage
5. Physical changes (freezing, burning, drying,
pressure, etc.)- Freezing can not only prevent
microbial growth but also damage fast food tissues
and release juices on thawing favouring bacterial
growth. Burning may change the chemical
composition of the fast food and structure by softening
tissues, releasing moisture, and destroying or forming
colloidal suspensions. During normal air drying some
enzymes that cause oxidation of fast food become
active.

17. Sequence of Events in Fast Food
Spoilage
1. Microorganisms have to get into the fast food from a
source or more
2. 2. Food environment should favor the growth of
microbes
3. Food need to be stored under the growth condition
for a sufficient length of time:
#To allow sufficient number necessary to cause
spoilage or changes in food.
#To allow the produced enzyme to spoil the food.

18. Factors Affecting The Growth and Survival of
Micro-organisms in Fast Foods
The ability of microorganisms to grow or multiply
in a fast food is determined by –
i) Intrinsic Factors
Factors related to the fast food itself.
(nutrients, redox potential, water activity, pH, and
oxygen)

19. ii) Extrinsic Factors
Environment conditions where the
fast food is stored.
(temperature, relative humidity,
gaseous environment, packaging
conditions)

20. Principle of Fast Food Preservation
1.Prevention or delay of microbial
decomposition.
2.Prevention or delay the self
decomposition of the food.
3. Prevent the damage cause by
insects, animals, mechanical, etc.

21. Preservation Processes Include
Oldest methods include –
#Boiling
#Drying
Modern methods include –
#Toxic inhibition(e.g., smoking, vinegar,
etc.)
#Freezing
#Canning
#Preservatives

22. Boiling
#Boiling food in water at
temperature of 100 C or above.
#Prevent bacterial growth(the
temperature danger zone is
between 5 C and 60 C, easiest
for harmful bacteria to grow).
#Example. corn soup, etc.
Drying
#Dehydrating food.
#Inhibit microbial growth.
#Example. Dried banana chips,
etc.

23. Toxic inhibition
#Vinegar, smoking, etc. are act
like an additive
#Prevent toxicity
Example. Smoking meat, etc.
Freezing
#Freezing foods to at least 0 F.
Example. Soft drinks, etc.
Canning
#Mainly sterilize foods(placed into
a vacuum sealing container).
Example. Canned noodle soups,
etc.

24. Preservatives
#Contain a certain chemical composition which
controls microorganisms growth.
Both Natural and Chemical Preservatives are used
in fast food.
#Natural Preservatives
Examples:- Salt, Sugar, Lemon juice, Spice.
#Chemical Preservatives
Examples:-Organic and Inorganic foods like Sodium
Benzoate, Potassium Meta bisulphate, Citric Acid.

25. Thanks For Your
Attention