YT YouTube2Text

YouTube2Text → Transcripts → Tema tecnología 12: Tratamiento de los alimentos. Técnicas de manipulación conservación y transporte

Tema tecnología 12: Tratamiento de los alimentos. Técnicas de manipulación conservación y transporte — Transcript

by Mardecuriosidad · 14,765 words · 2,310 segments · language en · Watch on YouTube

Open in transcriber Summarize with AI Download SRT/VTT

Full transcript

0:01Hello and welcome back to the Mar de
0:03Curiosidad channel for another night,
0:06and welcome to topic number 12 of the
0:09technology syllabus; we are already
0:11approaching the first quarter of the
0:14syllabus, okay? We have already
0:17surpassed that first stretch of
0:18reaching the first 10 topics. We are
0:21already on number 12 and now things are
0:23getting a little more interesting. We
0:25have worked a bit on the topics, we are
0:27starting to know how they are
0:28structured, we are starting to know how
0:30they are organized, and well, let's
0:32greet the people who are around here.
0:34Uh, welcome Victor Carrera, welcome, uh
0:37, Rolei, who is doing quite well there,
0:41Despertafer, uh, Cobija was also around
0:44there. Well, welcome to everyone.
0:47Welcome to our live stream, becoming
0:50wiser every day, of course. If you want
0:53to watch these live streams, they are
0:55being broadcast mostly from Monday to
0:57Thursday, but there will be exceptions.
0:59There will be additional days to meet a
1:02deadline I have, which would be around
1:04mid-February: to have all of this
1:06finished so that we can have all these
1:09topics fully, uh, narrated, uploaded,
1:11and available to everyone. Remember
1:15that you can also watch this on YouTube
1:17, okay? If you are watching it on
1:19YouTube, obviously I'll tell you the
1:20opposite, that you can also watch it on
1:21Twitch. And therefore, well, let's
1:24start with topic number 12. This topic
1:28is the processing of food, handling
1:31techniques, conservation, and transport
1:34, obviously, of food. Very well, let's
1:40work a little bit with this topic.
1:42Perfect. Very well. Let's get to the
1:45topic. Today is a bit long. I'm warning
1:47you that it's a bit long. It's a little
1:49dense, but very well, but I think it
1:57will be quite interesting. Very well.
1:58First of all, we are going to look at
2:01food processing, okay? how food is
2:05processed, uh the classification and
2:07characteristics of food, the evolution
2:10of productivity and the technological
2:12level, the effects of treatments on the
2:15organoleptic and nutritional
2:17characteristics of food and what the
2:20industry's objectives are. Then also
2:25the food handling techniques, for meat,
2:27eggs, milk, fruits, cereals, the
2:29requirements of the industries and the
2:31handling personnel. Remember that it is
2:35one of those industries that is very,
2:37very regulated, which has a large
2:39number of regulations and
2:40recommendations for food handling. Keep
2:44in mind, well, if you don't work in the
2:45sector, you can still take advantage of
2:47this in your own homes. Well,
2:50preserving food through cold, heat,
2:53radiation, dehydration, salting—very
2:57important here in Europe—smoking,
3:00pickling, and marinating. Anyway, other
3:04procedures used, the additives that are
3:07added, and what the packaging and
3:09labeling of these foods would be like.
3:12And well, obviously storage and
3:15transport, we will talk about storage,
3:19transport, and also things that would
3:22be prohibited in the food industry to
3:25know. Well, very good. Let's do a
3:28little reading of the introduction. You
3:30will see that this one is a bit long,
3:32and well, the agri-food industries,
3:35which we were talking about yesterday,
3:37have their origins in prehistory. Also
3:40the Neolithic. Remember when humanity
3:43stopped being hunter-gatherers and
3:46started growing their own food. It was
3:50in that period when man began to
3:52preserve food as well to avoid hunger
3:54or improve its edibility. Remember that
3:58when you cannot constantly have food
3:59sources available, you have to start
4:01preserving those foods to be able to
4:02hunt more and spend when necessary.
4:08Very good. Drying grain improved its
4:11preservation, we prevented it from
4:13rotting, and roasting meat improved its
4:16flavor and also reduced the energy
4:18needed to consume it, thereby improving
4:21its energy efficiency. Mm. Later, he
4:27developed machines for processing
4:29products that allowed him to reduce the
4:31time and effort of performing all those
4:34treatments. Let us remember that
4:37humanity has always worked to spend
4:38less time, fewer of its own resources
4:40to be able to carry out the functions
4:42it normally does. And well, the first
4:45processes that man dominated were sun
4:48drying and salting. I think those are
4:50some of the simplest. There are
4:53Egyptian bas-reliefs on the making of
4:55bread and beer already in the year 3000
4:58BC, more than 4,000 or almost 5,000
5:00years ago. The Greeks in their written
5:03documents speak of botulus sausages as
5:06the first treatises on food technology.
5:11They appear with the Romans, Columella,
5:13Cato, Pliny, Varro, and so on. Very
5:19good. They used some mechanisms like
5:21the mill by animal traction. Here in
5:24Spain, for example, wind traction
5:27became very, very famous. You know, the
5:30famous windmills. Well, the biochemical
5:34methods of preparation were used for
5:36the first time also in Egypt for the
5:38preparation of fermented foods like
5:41Egyptian cheeses and wines. Watch out,
5:45as different civilizations developed,
5:47specialization took hold and the first
5:50trades appeared, with bakers and
5:53brewers as precursors to the current
5:55food industry. In other words, bread
6:00and beer tend to be what comes before
6:04all other foods. Advances in
6:08microbiological methods for food
6:10technology didn't really occur until
6:12almost the 19th century. That is when
6:15we find the first major technological
6:18leap starting with Pasteur, who
6:20discovered that microorganisms were
6:22responsible for fermentation, and well,
6:24after that, well, the oldest one in the
6:28world wouldn't be related to food, man.
6:32Eh, then Fisher and Buchner
6:33demonstrated that yeasts acted through
6:35enzymes, meaning you could add enzymes
6:37instead of adding yeast. And well, they
6:41developed the kinetics of chemical
6:43reactions and, well, work has continued
6:46a bit to this day. Very well, first of
6:50all, let's talk about food processing.
6:55We are going to classify it and explain
6:57its characteristics and such a little
6:58bit, okay? We are going to synthesize
7:01everything a bit and, well, within what
7:04the classification is, we would have
7:06that the agri-food industries, and food
7:10industries in general, encompass a very
7:12diverse group of activities. Remember
7:14that these would all be primary sector,
7:16always primary sector, okay? And the
7:19processing itself would be the
7:20secondary sector. Oriented toward three
7:22main operations. This is the edible
7:25part, the seed, fruits, and so on, okay
7:27? which would be the extraction
7:30industry, transforming original raw
7:32materials into another product, okay?
7:35Which are the fermentation industries.
7:38This would be bread, wine, beer, cheese
7:40, vinegar, yogurt, all of this, and
7:42preserving food to facilitate its
7:44storage and transport, which would be
7:46the preservation industries. In other
7:48words, according to this classification
7:51, we would have three: extraction,
7:53fermentation, and preservation. That is
7:58, they use raw materials, plant and
7:59animal, which they subject to a series
8:01of treatments of all kinds and so on.
8:04As an exception, I love this one. As an
8:06exception, it is worth noting two raw
8:08materials of mineral origin, water and
8:10common salt. Water and common salt are
8:13those products we all have in our homes
8:15, but although they are food items,
8:18they do not undergo any kind of
8:23fermentation or processing, nor any
8:25kind of preservation. They are as is,
8:28although I disagree; water is treated
8:30before it can be supplied to our, uh,
8:33what would be our taps. Very well. Well
8:40, based on the material origin of the
8:42raw ingredients, these food industries
8:45are also classified into, uh, food
8:47industries of plant origin; which would
8:50include fruits, cereals, sugary
8:52products, basically anything that comes
8:54from a plant source, okay? Also spices,
8:58coffee, tea. Yes, thank goodness water
9:02is treated. Thank goodness, it would be
9:04an absolute disaster. Food industries
9:06of animal origin, which would be those
9:09involving meat products, dairy, fish
9:12and seafood, eggs, etcetera. And anyway
9:17, next we're going to talk a little
9:18about the characteristics. Well, you
9:20know, for reference? The
9:22characteristics we have in the food
9:24industry are that we will always have a
9:27very complex chemical composition.
9:29Think about it, these products are very
9:31difficult to synthesize. Synthetic meat
9:34is a very complex product, very, very
9:36complex. It can be done, but it is very
9:38complex. Batches are very inconsistent.
9:43For example, even when you go to buy
9:45products from a single batch, you might
9:47notice that no two products are the
9:48same. When you buy a box of fruit, the
9:52fruit is quite different from one to
9:54the other. It's hard for all products
9:58to be exactly the same, and products
10:00are very perishable, very perishable.
10:03It's hard for them to last for a long
10:05period of time. There are very few
10:07products that last for a long period of
10:08time. They constitute a suitable
10:13breeding ground for the development of
10:15germs, meaning they can carry pathogens
10:17. There are meat printers now. Yes. Yes
10:20. Or for example, for a long time fish
10:23has been sold in the form of surimi,
10:24and surimi is essentially fish paste.
10:27And so there is fish paste that even
10:29imitates the marbling of the fish. It's
10:33crazy. It's absolutely crazy. I mean,
10:35you see a fish fillet and you say, "
10:38This is a fillet." But no, it's not a
10:40fillet, it's surimi. And the big
10:43advantage of that is that they are all
10:45uniform, they are always the same. Very
10:47good. And availability is usually
10:49seasonal. Although we already saw that
10:51many products we could, uh, we could
10:55bypass that seasonality. Very good,
10:58come on. Productivity evolution and
11:01technological level. The technological
11:04level of the food industry is very
11:06uneven from one sector to another.
11:08There are some that still work like in
11:10the Neolithic era, and there are others
11:12that are on another level. Very good.
11:16For example, in some industries like
11:18baking, fish canning, slaughterhouses,
11:20cured meats, sugar refineries, etc.,
11:22very artisanal manufacturing methods
11:24coexist with highly technical ones.
11:27Bread, for instance, is a perfect
11:29example for me. You have large bread
11:32factories, with highly standardized
11:35sourdough and such, and then you have
11:37the baker who uses his own sourdough,
11:40gets flour brought from a village, and
11:43uses a wood-fired oven, you know?
11:46It’s all super artisanal, but well,
11:48that’s how it is. In other types of
11:52industries like dairy plants, juices,
11:54and so on, the technological level is
11:56indeed very high, especially for baby
11:58food. For baby food, the number of
12:02controls there are is crazy, absolutely
12:04crazy. In industrialized countries, the
12:07preparation of processed foods is
12:09changing. Changes in lifestyle, the
12:13spread of freezers, which is something
12:15that has changed our lives quite a bit,
12:17ovens, and microwaves, have been
12:18reflected in the increased demand for
12:20more convenient foods. That is to say,
12:23it is much more common now to find
12:25people who no longer cook, they just
12:27heat up food. Cooking is something that
12:30is being left behind, suitable for
12:34storage in freezers, pantry shelves,
12:36and so on. Okay? The three stages that
12:39processes generally consist of are the
12:42conditioning of the raw material,
12:44agreed? where we will eliminate foreign
12:47substances. For example, with fruit, we
12:49will remove the leaves and things like
12:52that, and we will separate the edible
12:54part of the food, through a series of
12:56operations, the preservation or
12:58transformation of the food, which will
13:01be the application of treatments or
13:03techniques such as irradiation, cold,
13:05or heat, okay? fermentation, we will
13:08change the product, transform the
13:11product, and finally, we would have the
13:14packaging. Very well. Uh, process
13:19operations can be continuous or
13:22batch-based. This is typical of these
13:25companies, it depends on the volume of
13:28work they have, okay? and they must be
13:32selected based on a series of criteria,
13:34such as operating cost, environmental
13:36impact, quality, occupational safety,
13:38etc. Very well. And batch processes are
13:42used when it is necessary to change the
13:44product formulation during the day or
13:46the week. In other words, when we are
13:49working in one way and then we have to
13:51start working in another, instead of
13:53working continuously, we will go by
13:55batches, like putting in 2 kg and
13:57working those 2 kg, and then putting in
13:59another 3 kg of another product and
14:01working with that other product.
14:04However, when you work in chained
14:06batches, basically, what you do is that
14:08you don't stop putting in the same
14:09product over and over again to keep
14:11turning out the same thing. For example
14:14, factories that make cookies are
14:16constantly making the same cookie. On
14:20the contrary, continuous production
14:22processes are less flexible. Why?
14:24Because you cannot stop doing the same
14:26thing. Obviously, the advantages of a
14:28batch processing element, what would
14:31they be? First, that we can manage
14:33smaller product sizes; it is much more
14:35flexible. Investment costs go down;
14:40that is important. Process control is
14:44much simpler, it usually has far fewer
14:47steps, and obviously, the downside is
14:50that the unit cost goes up. The unit
14:54cost rises, the labor cost rises
14:56because you have to take out the trays,
14:58clean the trays, change the trays.
15:01change the product, et cetera. We tend
15:05to use more water and energy; those
15:08products are less efficient. Much more
15:12space is used because instead of
15:14optimizing one process, we have to have
15:16the entire machine prepared for the 30
15:18processes we can do, and the product is
15:20less uniform. And anyway, but what
15:26happens? That with the new automatic
15:29control systems, it has become possible
15:31for us to switch from the production of
15:34one product to another as if you were
15:36working in continuous batches, and that
15:38is wonderful. That is to say, the
15:41machine does not stop; you just have to
15:43keep loading product and that's it. And
15:45it works on its own, so to speak; it
15:46finishes one product and starts making
15:48the next one. You still occupy more
15:51space, but well, otherwise it is a
15:53notable advantage. On the other hand,
15:56the production process is controlled
15:58with greater ease, so the quality and
16:00uniformity of the product is much
16:02higher, even if we are loading in
16:04batches, thanks to technology, thanks
16:06to the appearance of automatic control
16:08systems. Very well, continuous
16:10production processes are used when
16:12there is sufficient demand. We have
16:14already understood this. Well, the
16:16effects of treatment on the
16:19organoleptic and nutritional
16:21characteristics of food. What is
16:24organoleptic? It is like God. Well, for
16:28the consumer, the most important
16:29attributes of food are the organoleptic
16:32characteristics. Be careful, okay? What
16:35is it that a consumer looks for most?
16:37You keep looking as if you were
16:39searching for food out in the jungle.
16:42You look for the texture, the aroma,
16:44the shape, and the color. In other
16:48words, when we look for fruit in a
16:51supermarket, we aren't guided by its
16:55nutritional properties; we focus on
16:58things we think make that fruit more
17:01nutritious, like a more vibrant color.
17:06But that doesn't mean anything.
17:08Especially since, these days, those
17:10foods can be painted, and they are. For
17:12example, tangerines are painted,
17:14oranges are painted, they even add a
17:16gloss to make them look even shinier.
17:19Yes, yes. Organoleptics needs to be
17:21further democratized. Well, the place
17:24of origin too, the designation of
17:26origin—for example, there's currently
17:28a conflict regarding La Rioja wines—
17:31I'll leave that up in the air, but
17:32obviously these concepts are highly
17:34sought after, which in turn determines
17:37preferences for certain products. This
17:40happens a lot with bruised fruit or
17:42whatever gets discarded. Small
17:45differences between the organoleptic
17:47characteristics of similar products
17:49from different manufacturers are
17:51sometimes the determinants of their
17:53degree of acceptability. Meaning, a
17:56smaller fruit, a fruit with less color,
17:58a rougher or smoother fruit, with a
18:00different texture. Take, for example,
18:05the typical texture of a melon. The
18:07typical texture of a melon is something
18:09people look for; it should be firm but
18:11deformable, you know? The problem is,
18:14when 40 people have already touched it,
18:15you no longer know if it's been bruised
18:17on the inside. Texture, uh, the texture
18:22of food is mainly determined by its
18:25water and fat content and by the types
18:27and relative proportions of certain
18:29proteins. That is what gives the fruit
18:33its texture. Changes in texture occur
18:36due to the loss of water or fat, the
18:38formation or breaking of emulsions, the
18:40hydrolysis of carbohydrates, and the
18:42coagulation or hydrolysis of proteins.
18:45That is to say, as it goes through
18:47various stages. Color, color is
18:50basically just pigments, okay? They are
18:54the natural pigments in food, and they
18:56are destroyed during heat treatment. I
18:59love this when you have jams. Jams are
19:03normally all brown in color. The
19:06typical jam that Grandma used to make.
19:09They're brown, they're ugly, but they
19:11usually add pigments to color them a
19:13little so they look like the food they
19:15come from. And it's like, "Oh, look, if
19:18this jam is such and such." But well,
19:20uh, well, the pH changes with
19:22temperature and so on. As a consequence
19:25of this, the processed food uh loses
19:28its characteristic color and therefore
19:31part of its value, so what they do is
19:34add synthetic dyes. which are more
19:36stable to heat and light and are pH
19:37champions. That is why they are
19:40sometimes added to foods before
19:42processing so that the natural color is
19:44not lost during the process. Whenever
19:48you see something that is
19:49heat-processed and has the vivid color
19:51of the original product, that color is
19:53not original at all. It's true, if it
19:58weren't for that, strawberry jam
19:59wouldn't be appealing. It just wouldn't
20:01. It would be ugly, it would be brown.
20:03It’s like, ah. And and you only have
20:06to add a dye and it immediately looks
20:07more appetizing. It's like, "Oh, look,
20:09it's it's pink. How cute." Or this
20:14reddish tone, which people really like.
20:16Reddish is a color that is very popular
20:18for food. The aroma, the aroma of food
20:22is determined by a complex combination
20:24of volatile compounds. Usually, these
20:28would be all the aromatic substances
20:31and more. And well, during the
20:34production process, these components
20:37can also be lost, and obviously, if the
20:40smell is lost, the quality and the
20:42marketability of the product are also
20:45lost. And so and so, various volatile
20:48aromatic components are introduced
20:50through the action of heat. Well,
20:53various things are produced, such as
20:55ionizing radiation, oxidation, and such
20:57. Some examples of this phenomenon are
21:00the Maillard reaction, which takes
21:02place between amino acids and reducing
21:04sugars. Well, it is also common to add
21:08products so that they smell better, but
21:11, well, why? Because they are lost,
21:14usually a large amount of these scents
21:16are lost during processing. So, that
21:19processing, instead of making your
21:21product better, makes your product
21:23harder to sell. And well, they usually
21:25add, well, um aldehydes, esters,
21:29alcohols, okay? Which is what smells so
21:31so good. Well, flavor, obviously this
21:35is for later. The attributes of taste
21:38are sweetness, bitterness, and acidity.
21:41There are more flavors. Eh, there is a
21:44kind of strange taste that indicates
21:47how fermented a product is. This is the
21:50"umami." There is there is a name, and
21:53it served, for example, when we were
21:56going to eat fruit or going to eat
21:58something that was too rotten, it would
22:01put you off. Natural phenols have no
22:03comparison. That is why a fruit you
22:05pick at its peak from the tree will
22:07always be better, because it smells, it
22:09has a different scent. Very well. But
22:12of course, that scent disappears the
22:14moment you treat the fruit, it vanishes
22:15. You cannot treat the fruit and keep
22:17that scent, preserve it and still have
22:19that scent. So, you have to add
22:21artificial phenol or something that
22:24artificially resembles the product.
22:27Very well. These attributes are
22:28determined by the food's composition
22:30and are usually not affected by the
22:32processing. And therefore, they
22:37constitute an exception to the changes
22:39caused by the metabolic respiration of
22:41the products. In other words, the
22:43flavor, if you don't add those things
22:46to it, will not change. The flavor
22:48doesn't change. You have to add sugar,
22:50sugar is always the solution to
22:51everything. Always sugar, because
22:53people like sugar. Very well. Uh,
22:57nutritional value, right? Thermal
23:00treatments are the main cause of
23:01changes that occur in the nutritional
23:03properties of food. If we, uh, heat a
23:07product too much, we can denature the
23:09proteins, break down part of the amino
23:12acids, etcetera. We are going to change
23:15, uh, part of the product's properties.
23:19Heat also destroys some vitamins,
23:21reduces the biological value of
23:23proteins, and promotes lipid oxidation.
23:28And why don't we use it in the Okay,
23:36I've got it, I've got it. Uh, oxidation
23:41due to exposure to air, which is the
23:43most typical, that is, the typical case
23:46of leaving a fruit out in the open, is
23:48another important cause of the changes
23:50that occur in the nutritional value of
23:53food, leading to the degradation of
23:55hydroperoxide lipids, okay? That is,
23:59nutritional value is lost with exposure
24:02time in the air. God. Uh, vitamin
24:07losses produced by different food
24:10processing methods are very variable
24:13due to the differences that exist
24:15between raw materials. Is that
24:18understood? Meaning, not all fruits
24:21will lose vitamins at the same rate.
24:25And well, let's look a little bit at
24:26the objectives. of the food industry.
24:29What would the objectives be? Very well
24:35. Wait. I lost the page. I lost the
24:39page here. Okay. Both currently and in
24:42the past, the objectives of the food
24:44industry are, okay? That is to say,
24:46they have been maintained over time.
24:48Prolong the shelf life of the food.
24:50This is very important. Any industry
24:54that can extend the shelf life of its
24:56products is in a better position, is in
24:59a better position to be able to place
25:01that product on the market, since it
25:04depends less on how much time it can be
25:06displayed. That is to say, the more we
25:09can display, the more we can display
25:11our products in the market, the better.
25:14Agreed? This always, always this,
25:18whenever we can. Agreed? Okay, just a
25:23moment, excuse me, eh? Uh, okay. Okay,
25:30that should be it. Very well. Okay, uh,
25:36increase the variety of foods we have
25:39and therefore the food diet, being able
25:41to sell more different foods, being
25:44able to place more different foods that
25:46reach a larger public. A goal related
25:51to this is the changes in shape that
25:53some foods undergo to allow for their
25:56subsequent processing, such as, for
25:58example, the grinding of wheat grains
26:00to obtain flour, okay? We have wheat,
26:03we have flour, we have a series of
26:04other products. Provide the necessary
26:07nutrients for the normal development of
26:08the human body. This is not necessarily
26:12an industry goal, but it is something
26:14shared in that search to try to make
26:17food useful for people and generate
26:19profits as the ultimate goal of all
26:21economic activity. Obviously, making
26:24money would be the first—honestly,
26:27the first goal of the food industry is
26:29to make money, and the rest is what it
26:32has to do to be able to make money.
26:35Let's see if we can get things clear.
26:37And well, use processes that have
26:38minimal water and energy consumption,
26:40take advantage of more raw material.
26:43For example, jam is a great use for
26:45that product that we normally cannot
26:48sell because its qualities or its
26:51quality in terms of how it is shaped,
26:53how it is, uh, forgive me, what would
27:04be, what would be its properties. Its
27:08properties, well basically they could
27:09show us what situation it would be in.
27:11Forgive me, I am looking at something
27:13that is failing me. Okay, okay, okay,
27:20okay, that's it. Eh, in short, we must
27:24produce foods that are pleasant to the
27:26palate, of high nutritional value,
27:29homogeneous in their quality, safe for
27:31consumers, stable in storage, and also
27:34economical. I like the star shapes of
27:38the fish nuggets. Yes, yes. And it's
27:40also fish paste. I love this saying.
27:48You are so ugly that you are only good
27:51for jam. It's funny, huh? Eh, but in
27:55Catalan there is a saying that goes "En
27:58el pot petit hi ha la bona confitura."
28:01In the small jar is the good jam. Also,
28:04notice that preserves are something
28:06deeply rooted in that "Well, come on,
28:08let's go." Come on, you're not doing
28:10bad. Very well, let's move on to part
28:13number two, section number two, food
28:16handling techniques. All right? Next,
28:21we will do, well, a brief review of the
28:23techniques. First, let's look at what
28:26is done to meat. Very well, the
28:30transformations that meat undergoes in
28:32industrial processes not only make it
28:34less perishable, which is very
28:36important. Think about the fact that
28:38meat is one of those products that if
28:40it rots before the consumer eats it, it
28:42can lead to a very serious problem.
28:44Meat of poor quality can cause a lot of
28:47harm to the consumer; rather, the new
28:49products obtained are made more
28:51pleasing to the eye and the palate,
28:53especially to the eye so it can be sold
28:55more, giving it a more intense red
28:57color, for example. The raw materials
29:03normally used are beef and pork, which
29:05were the most common, with salting,
29:07dehydration, and canning being the most
29:10used preservation methods. The most
29:14important products obtained are cured
29:16ham, bacon, cooked ham, dry salami,
29:19cooked sausages, various pastes, et
29:21cetera. Very well. Uh, next we would
29:25have this word, uh, slaugh-and that is,
29:29ter, okay? Uh, the animals most
29:33commonly slaugh-uh, at the, uh, belong
29:37to cattle, pigs, and sheep. Also, the,
29:42well, the processing of poultry reaches
29:45a certain importance. Very well. They
29:48are distinguished by various operations
29:50, in this word that I cannot say,
29:52forgive me, which is stunning, damn it,
29:54man. Separating the neck from the head.
30:00excessively heating the body, uh, the
30:03cleaning, the transversal cut, what
30:06would be the carcass, the washing, and
30:08the weighing and classifying of the
30:11product. My goodness, I didn't expect
30:14this part to be so tough to broadcast,
30:16but well, I'll keep reading. Storage is
30:22carried out by taking extreme hygienic
30:24conditions and reaching cryogenic
30:27temperatures, which are already 40
30:29degrees below zero. At these
30:32temperatures, we can basically say that
30:35all biological activity is stopped or
30:37almost stopped. There are bacteria that
30:40at these temperatures can continue
30:42working very slowly, very, very slowly.
30:45It doesn't kill the bacteria, but it
30:47stops them, and that greatly increases
30:49the amount of time that products can
30:50last. Basically, a piece of meat in a
30:55bag during lockdown in an apartment
30:57because it's...yes, yes. And that smell
30:59doesn't go away. That smell is very
31:01hard to get rid of. You have to use
31:02products to eliminate the bacteria that
31:04are still there, that’s why it still
31:06smells. Well, curing, salting has been
31:10a traditional method for preserving
31:12meat that has lost importance, because
31:14we now have many more refrigerators,
31:16but before...uh, salting was used much
31:22more. You would salt a product and that
31:25product was practically inedible to
31:27bacteria, then you would remove the
31:29salt and eat it. However, it also
31:32dehydrated it significantly.
31:35Nonetheless, nowadays meat curing and
31:37salting variants are of great interest,
31:39which essentially consist of adding
31:41other products, called additives, along
31:43with the salt, which help in that
31:45curing process. Sausage making;
31:50sausages are products made from meat,
31:53bacon, curing additives, spices, and
31:56seasonings. For example, here is the
31:59rice blood sausage, which is delicious.
32:02And well, there is a large quantity of
32:04products. They are characterized by
32:07their great variety due to the customs
32:09and traditions of different regions.
32:11Think that depending on what was in the
32:13region, that’s what they put into the
32:14sausage. The sausage used to be a bag
32:17with all the food possible. It was like
32:19, you stuff it, you stuff it, introduce
32:21everything you can. Very well, we have
32:24raw sausages, fermented and dried
32:26sausages, cooked sausages, and pâtés
32:28...even. And well, we also have
32:34products obtained from poultry, which
32:36...for consumption are chickens and
32:40foie gras. The main poultry products
32:42would be chicken and fatty foie gras.
32:44Foie gras would be a special type of
32:46pâté. The latter is originally the
32:49liver of a goose, enlarged
32:51significantly with a very high fat
32:53content. Actually, if you want to see
32:55it, the process is a bit disturbing
33:00because, obviously, the goose is made
33:02sick. It is a diseased liver, but well,
33:06it is consumed a lot. What can we do?
33:09Eggs and their derivatives. Well,
33:12conditioning. Eggs are easy to process,
33:16okay? The main operations are
33:19collection, transport, cleaning, and
33:22oiling or waxing, which in this case
33:25will seal the pores because the egg
33:28breathes; the egg allows the
33:30transmission of oxygen in and out. What
33:35happens? That if you don't seal the
33:38pores, the egg dries out because it
33:40also breathes air and lets out a little
33:42bit of moisture. Candling, which is
33:46what they will do, is looking at the
33:49egg against the light so that there is
33:51no major internal defect. They’re
33:54going to grade it, pack it, and keep it
33:56in cold storage. Look, between 10 and
33:5815 degrees Celsius with 70 to 80%
34:00humidity. It’s not really that
34:03difficult to preserve eggs. And for egg
34:07products, we have liquids, yolk and
34:10white, packaged and good to go, dried
34:13products, which involve dehydrating
34:16those items, and frozen products, which
34:18are pasteurized liquid eggs that are
34:21then frozen. That’s it. Milk, which
34:25is used a lot, I mean, a whole, whole,
34:27whole lot. It’s one of those products
34:29used all over the world in huge
34:31quantities. We are one of the few
34:34mammals that can continue consuming
34:36milk at later ages. And besides, we
34:40have to say that in some parts of the
34:43world, in some, um, genealogical
34:48branches of our species, they wouldn't
34:50normally be able to consume milk.
34:52Lactose intolerance is very common. In
34:56many animals, it’s 100%, and among
34:58humans, there are many people who are
35:00lactose intolerant. All right, so
35:04conditioning, what would our phases be?
35:08Well, milking, whether manual or
35:10mechanical, pre-treatments, transport
35:13and reception of that milk, and
35:15skimming. Milk is always skimmed, no
35:19matter how much it says whole, no,
35:21it’s not whole. It is not whole. If
35:23you drink cow’s milk exactly as it is
35:26, it’ll blow your mind. I mean,
35:28that’s cream, right? It’s not milk,
35:30it’s cream; it’s super dense,
35:32it’s super, it’s almost viscous,
35:34obviously pasteurized, though.
35:35Obviously pasteurized, but if you drink
35:37cow's milk, freshly pasteurized cow's
35:39milk, it’s, it’s very viscous.
35:43It’s much more viscous than the milk
35:45you might drink at home. Pasteurization
35:49, which is going to remove the
35:51microorganisms, and homogenization,
35:54which is basically where we stabilize
35:56the fat emulsion. We make it much, much
36:01more stable to keep it from curdling
36:07and we’re going to remove part of the
36:09odor. The milk is aerated in a vacuum
36:11chamber to eliminate gases and
36:13unpleasant smells from the milk,
36:14because milk has a strong odor. Milk
36:17smells very strong. Very good.
36:20Preservation, pasteurization, which
36:23consists of destroying all germs and
36:26pathogens through heat. What we're
36:30going to do is crush all the bacteria
36:33that live in the milk or that could
36:35nest in the milk, without destroying
36:38the structure of the milk itself;
36:40it’s basically heating the milk to 72
36:43degrees for 15 seconds. Well, what you
36:48do is you go through a kind of hot-cold
36:50, hot-cold, hot-cold process that will
36:52gradually destroy these bacteria. It
36:55gets sterilized, we prevent any new
36:58organisms from arriving, and we heat
37:00the milk to 140 degrees. At 140 degrees
37:04, there wouldn't be any of those
37:06harmful bacteria left. Think about how
37:08many diseases used to be transmitted
37:10through milk in the past. It doesn't
37:12achieve complete sterilization, but it
37:14is enough. It's enough to leave it
37:17almost sterilized. Correct. Correct.
37:20Pascual. Pascual, and I once went to a
37:23super small town dairy, you know, one
37:25of those run by a single person with
37:27three or four cows that provided milk
37:30to the village. It was, it was great.
37:32In the morning, they would deliver milk
37:34to all the neighbors, and they had a
37:36machine that was constantly
37:37pasteurizing milk, and I remember they
37:39gave us some to drink, and it was cool.
37:41It's amazing. It’s a different vibe;
37:43I mean, it's not the same milk you buy
37:46at Mercadona, for example. Well, then
37:49by cold. It can only be used on its own
37:52for very clean and healthy milk; I mean
37:55, it has to be a treatment, what they
37:58call this natural milk. Which is very
38:03dangerous because if it isn't
38:06completely clean and healthy, it can
38:09cause huge, huge problems for you. It
38:12is very dangerous to drink raw milk if
38:14it hasn't been properly treated. For
38:17milk commercially labeled as fresh milk
38:19, it requires a very low microbial
38:22count from the start of operations. Any
38:25high microbial count and that milk is
38:27out of the circuit; it's no longer
38:29usable. And forget about keeping it
38:32after opening it. I mean, it's milk
38:34that will last for nothing. I remember
38:37going with Alcántara when I went to
38:39the village, having it filled in the
38:41morning, and my grandfather—how he
38:42boiled it on the fire—how it would
38:44leave a white ring on your mouth when
38:46you drank it! Yes, yes. The milk you
38:48drink nowadays doesn't do that, it
38:50doesn't leave that. That would be the
38:52fat. That would be the fat. The cream
38:53that stays on your lips. Right, fresh
38:57milk has its dangers. It has dangers.
38:59Correct. Other preservation methods
39:02include ultrasound, which crushes the
39:04microorganisms using sound waves. I
39:06think that's fantastic. By ultraviolet
39:09rays, which basically, well, the thing
39:12is it can only affect very thin layers
39:14of milk; it has to be almost
39:16transparent. Uh, ionizing radiation,
39:19which, well, that...You would have to
39:23raise the intensity to levels that
39:26alter the milk, I mean, you’d have to
39:28bring it close to intensities that are
39:30dangerous, I think, even for humans.
39:33But, well, there is ionizing radiation
39:36to sterilize milk. And then we have
39:39concepts like powdered milk, which is
39:41the type of milk that lasts the longest
39:43. We take it, sterilize the milk, uh,
39:48dry the milk, and it can be made whole,
39:51semi-skimmed, or skimmed, and it’s
39:54obtained through sophisticated
39:56dehydration operations in tanks, where
39:59we create a vacuum and once we apply
40:02the vacuum, the water evaporates. So it
40:07leaves the product dry without
40:10denaturing the proteins, which is a
40:13triumph. Oh, God. Well, let's move on
40:21to the fruit section. Just a second
40:25while I Oh, uh, fruits and vegetables.
40:38Well, nothing, technological properties
40:40of fruits and vegetables. Fruits have a
40:44common characteristic in their richness
40:46in sugar, relatively high acidity,
40:48pronounced aroma, and they are usually
40:50consumed in a fresh state. That would
40:53normally be what we have for fruits.
40:57Fruit ripening is what has changed the
40:59most, uh, it happens on the plant or
41:02after harvesting. Be careful with fruit
41:07ripening because it generates carbon
41:09dioxide, carbon monoxide, ethanol, and
41:12so on. If you enter a fermentation
41:15chamber, you could have a problem if
41:17it's not well ventilated. For this
41:19reason, when you want to extend the
41:22storage of fruits for fresh consumption
41:24, they are harvested before they are
41:26fully ripe or this is delayed through
41:28refrigeration. One of the typical
41:31problems is that there are products
41:33like ethanol that favor fruit
41:35fermentation, which the plant itself
41:37produces when the fruit begins to
41:39ferment. So, if you put a fruit that is
41:42fermenting in a basket of non-fermented
41:45fruit, well, the whole thing ferments.
41:50Yes. Let’s just draw a veil over that
41:51. Yes, yes, yes. Totally. In the case
41:55of vegetables, although the ripening of
41:57the plant is analogous to that of
41:59fruits, it does not lead to optimal
42:01organoleptic quality. On the contrary,
42:05in most cases, what we look for is that
42:08they are only appreciated after cooking
42:10. That is, for example, cabbage.
42:12Cabbage really looks its best when you
42:15have already cooked it. When it's hard,
42:17you don't like it. Well, uh, well, this
42:24difference in the ripening evolution of
42:26fruits and vegetables explains in part
42:29the need to cook the latter, because we
42:31like vegetables when they are cooked.
42:35We like peas. Well, beans, we like all
42:38of that cooked. Usually cooked. We
42:41don't usually cook fruit. Well, the
42:44industrialization of fruits and
42:46vegetables. Basically, raw materials
42:49destined for the canning, freezing, or
42:51dehydration industry always undergo
42:53prior preparation for subsequent
42:55treatments; in other words, we get
42:57everything ready and then we start the
42:59process. It is rare for a vegetable to
43:03be used just as it is harvested, very
43:06rare indeed. I mean, it seems like many
43:09fruits are just pick, uh, cut, and
43:11that's it. But no, a large number of
43:13treatments are actually performed. The
43:14examples are numerous and varied. From
43:18shelling peas, hulling beans, removing
43:22cherry stems, uh, strawberry calyxes,
43:27peach or apricot pits, cutting them
43:29into halves, well, everything that is
43:31done to fruit and everything that is
43:33done to vegetables. On the other hand,
43:36most vegetables and some fruits undergo
43:38precooking, a blanching, which is a
43:40brief initial cooking in water or steam
43:43, especially those fruits that would
43:45come already processed. In most cases,
43:50automatic devices are used, as always
43:52to try to avoid small batches, as we
43:54have seen before, designed for a
43:56specific operation that replaces labor,
43:58which would be more expensive every day
44:00for the process, which is always the
44:02same. This type of work, these types of
44:07jobs that involve repetitive processes,
44:09are the most easily replaceable by
44:11machines. And in the food production
44:15industry, there is a huge, huge amount
44:17of machinery and the labor force is
44:19very, very small. These are quality
44:23controls, things like that, where
44:25people are still present, but we are
44:27increasingly replacing that manual
44:29quality control with automatic quality
44:32controls that are sometimes even more
44:34efficient. Cleaning and washing are
44:37applied to most fruits and vegetables.
44:39These are especially important
44:41operations for vegetables. All right?
44:44Well, we have dry methods, which would
44:47be sieving, abrasion, aspiration, or
44:49even a magnetic treatment on the fruits
44:52, or wet methods, which would be
44:54immersion, spraying, or flotation of
44:56those products. They must also be
44:59classified by size, weight, and color.
45:03Hello, Stecar, welcome, welcome. Uh,
45:18selection. Methods can be of two types:
45:20those that determine quality by means
45:22of laboratory tests with samples, or
45:24those that separate the total quantity
45:26of the product into categories, whether
45:27by size or whatever, or those that
45:29would later go to the laboratory and
45:31say: "This is the batch, this is the
45:33batch, this is the batch." Let's see
45:34how it goes. Peeling, the peeling of
45:37fruit or products in this operation,
45:40well, it simply consists of peeling,
45:43okay? The aim is to minimize the
45:45operating cost. Also, keep in mind that
45:48peeling is a it is a, how should I put
45:51it, an expensive process. It is usually
45:53a difficult process. The machines are
45:55usually very specific and, well, there
45:57are the typical ones, right? Abrasive
46:00or blade-based: abrading the item until
46:03the skin or peel is removed, and blades
46:07for cutting. Thermal, which can be done
46:11with steam or hot air; chemical, that
46:13is, immersing in chemical products or
46:15depositing a chemical agent that will
46:18remove that skin or peel. Enzymatic
46:21methods for the same purpose, or using
46:22infrared rays. And also, well,
46:26blanching can be done, with which we
46:28could remove a large quantity of
46:29products. Very well. Also called
46:32vegetable bleaching, it is generally
46:34carried out with hot water. We put the
46:37product in hot water, we raise its
46:39temperature rapidly. Its functions will
46:43be to soften the product, initiation,
46:45well, inactivation of certain enzymes,
46:46for example, those of ripening. We are
46:49going to burn those ripening enzymes.
46:52We will reduce the microbial flora. We
46:54will also avoid fermentation processes.
46:57We will highlight the color, the green
46:59color of some vegetables. That is to
47:02say, when you blanch a vegetable, it
47:03becomes greener. Oh. And okay. And well
47:16, cereals and grains. Grains and
47:20cereals constitute the main source of
47:22human food. We already saw this in the
47:25previous, uh, in the previous topic,
47:27that the large amount of food we humans
47:30consumed was mostly grain. We consume
47:33large quantities of grain. We could say
47:36that humans are nourished by grain. We
47:39have gone from being a species that
47:41consumed practically only fruit to a
47:43species that practically only consumes
47:45grain and other products. But a ton of
47:47grain. Thank you very much, the
47:53awakening. Wheat and rice constitute a
47:57staple food for four-fifths of the
48:00world's population. Think of China,
48:04think of, well, the Asian region, India
48:06, and so on. Wheat is consumed by man
48:09mainly in the form of bread and other
48:11baked products. Wheat is not usually
48:14consumed, uh, unprocessed. And rice is
48:18the staple food for half of humanity,
48:21just as corn is, corn for some
48:23countries. My goodness. Well, common
48:29operations. What are we going to do to
48:30the cereals and grains? Well, we are
48:32going to clean them. Think that grains
48:35are usually wrapped in a kind of very
48:37thin shell, a skin. And really, what we
48:42do is we pass the grain first through a
48:44sieve with coarse perforations where
48:46large bodies that are no longer grain
48:48are rejected, and then through one with
48:50smaller perforations where smaller
48:52particles are removed from the grain,
48:54and it also passes through magnetic
48:56elements that will remove part of that
48:58product. Afterwards, husking is done,
49:02which would be removing the husk. It is
49:06performed mainly on rice, which
49:07eliminates the husk without damaging
49:09the grain. Basically, it is usually a
49:11sieve that moves or something like that
49:13. The grain is made to pass through the
49:15gap between two rubber rollers as well.
49:18One, two rubber rollers that would
49:19rotate in the opposite direction. Boom,
49:20boom, boom. And the grain is fed in.
49:23Milling, which would be, once the grain
49:25is cleaned, turning it into powder,
49:28into fine dust, which, well, would be
49:30with modern, high-power mills. Agreed.
49:33To try one second, something is loading
49:37for me now. It is forced to pass
49:40through a grid of a certain weight,
49:42well, a certain spacing, sorry. And
49:44obviously, when it is small enough,
49:46well, it passes through. And then we
49:49are going to classify it, well, we are
49:51going to classify it normally in the
49:54case of grain according to what its
49:56size is. Correct. Correct. I agree with
49:58you, Despertafer. Well, next, what is
50:01bread-making? Let's talk a little bit
50:03about the bread-making process. Wheat
50:07is used almost exclusively for the
50:09manufacture of bread flour due to the
50:11large size of the central part called
50:14the endosperm relative to the total
50:16size of the grain, which is the raw
50:19material for bread production. That is
50:22to say, almost the whole grain is
50:25endosperm, which is what allows us to
50:28make flour. The most important protein
50:32functions in wheat flour is gluten.
50:35That is why right now there are so many
50:37people who are gluten intolerant.
50:41Previously it was very difficult to
50:43have bread, now everyone has bread. And
50:45as you can see, these this is a product
50:48that is everywhere. it has the property
50:51that when it is moistened and
50:53mechanically kneaded it forms an
50:55elastic dough that can expand in all
50:57directions under the pressure of a gas
50:59that is expanding and forming bubbles.
51:02That’s why it has a fluffy appearance
51:04. It is the gluten that does that.
51:08Whenever you see a product that is
51:10fluffy, mmm, it has gluten, that’s it
51:13. Well, also, if it is exposed to
51:16enough heat, the gluten coagulates,
51:18forming a semi-rigid structure, which
51:20for example would be the part, well,
51:22that is, it would be the bread. Once we
51:25have cooked it, once we have baked it,
51:28sorry, it will remain in a rigid shape.
51:32Or semi-rigid. Frequent, well, strong
51:36flours contain the highest amount of
51:38gluten and the type that stretches more
51:40without breaking. These are the ones
51:43they choose for bread making. Look, the
51:46flours we use are the ones with the
51:48highest amount of gluten. Wheat flour
51:53combines with starch, which doesn't
51:55form a film like gluten, but when it is
51:58moistened and heated, it forms a paste
52:00that becomes stiffer, that is, it
52:02gelatinizes. Therefore, the main
52:06components of wheat flour, in
52:07combination, form doughs depending on
52:09the amount of water added, which when
52:12heated give rise to semi-rigid
52:13structures, okay? Just a little bit.
52:16This would be the process. We take
52:18flour, water, and salt. We knead it, we
52:20ferment it, it is divided into pieces,
52:26it is shaped, an intermediate
52:28maturation of about 10 minutes is
52:31attempted, it is shaped again, a final
52:33maturation is done between 45 and 50
52:36minutes at 35 to 38 degrees, and then
52:39it is baked between 20 and 40 minutes
52:42at 235 or 260 degrees. Look at the very
52:49high temperatures it is set to. Uh,
53:03sorry, now, now I'll tell you about it.
53:05Now I'll tell you about it. Give me a
53:06moment. There it is. You have it there
53:14now, huh? Well, the main operations
53:18that take place during the bread-making
53:20process are the following: kneading,
53:22dough fermentation, dividing and
53:24shaping, maturation and baking, and
53:27well, the requirements for industries
53:29and food handling personnel. Let's see
53:32what a food handler needs. Well, first,
53:37they are qualified technicians. The
53:41responsibility for controlling
53:43microbiological risks is very important
53:45. It is very important. Think that our
53:47lives depend on those people doing
53:49their job well. However, it is the
53:52qualified technicians who have the
53:54greatest responsibility, since they
53:57have to control the implementation of
53:59the HACCP system, well, Hazard Analysis
54:02and Critical Control Point system.
54:06Hazard Analysis and Critical Control
54:09Points. Very good. Are they going to
54:13offer a rational approach for risk
54:15control? Well, by directing attention
54:23directly to the control of key factors
54:26involved in health and quality
54:28throughout the food chain. To be able
54:36to achieve all this, qualified
54:38technicians will have to carry out the
54:40following functions: monitoring and
54:43verifying quality, managing technical
54:45processes, and making suggestions that
54:47contribute to stimulating the company's
54:50development and improving it. Obviously
54:53, notice that it is not just constant
54:56work, it is work of constant
54:58improvement. Likewise, the systems '
55:02testing and monitoring devices must be
55:04controlled. That is to say, it is not
55:07enough to simply set it up; you have to
55:09verify that it works and that it keeps
55:10working. Very well. Responsibilities of
55:13these people. Qualified technicians
55:16will be jointly liable with the company
55:19. This does not mean that they do it in
55:21a supportive way. Rather, they are just
55:24as responsible as the company. Jointly
55:26liable means the same as the company,
55:28or alongside the company, for properly
55:31developing the HACCP programs, okay?
55:34Which is Hazard Analysis and Critical
55:37Control Points in food companies to
55:40obtain safe products with adequate
55:43microbiological quality. The incidence
55:47of foodborne illnesses is high
55:49throughout the world. Think that it is
55:52one of the main causes of mortality in
55:54the world—the transmission of
55:56diseases through food. There are very,
55:59very dangerous diseases in food if we
56:02do not handle it properly. And consider
56:05that everyone has to eat. So it is
56:07something that is vital. Well, it can
56:12be easily shown that the majority of
56:15incidents occur in establishments that
56:17serve food and in private homes. It is
56:20very difficult for an industry to be
56:21the one that causes a mess for you. The
56:25problem is, when the industry does
56:27cause a mess, it causes it in
56:29industrial quantities. That is to say,
56:32if there is a contamination problem in
56:35a batch. That batch could be thousands
56:38of units. Therefore, you have thousands
56:41of potential cases of that disease. In
56:43an establishment that serves five
56:45people, well, at most you have five
56:48cases. I don't know if I'm explaining
56:49myself. Therefore, it is important that
56:52those involved in the food chain know
56:54the measures that can be taken to
56:56reduce the incidence and appearance of
56:58diseases. Problems arise when those
57:01involved in food handling lack the
57:04knowledge or, worse, do not apply it.
57:07It is not the same, and it would be
57:10worse to not know a procedure and, well
57:12, to know a procedure and not apply it.
57:14That, to me, is extremely serious. And
57:17because of all this, well, we are going
57:19to see a little bit of what they would
57:20have to do. Using garments other than
57:23those regulated, that is, entering with
57:26street clothes or even leaving a room
57:29and re-entering wearing those same
57:32clothes. Going, for example, I’ve
57:35seen this, going outside the industrial
57:37facility for fresh air wearing work
57:39clothes, that is, leaving a secure area
57:42in work clothes, not changing to go out
57:44, not removing protective gear to go
57:46out. Periodically changing and washing
57:50them reduces the risk of contamination.
57:52Washing and cleaning are essential in
57:56all industries. The cleaner you are,
58:00the fewer chances there are of disease
58:02transmission. Eating, smoking, or
58:07chewing while handling food. Increases
58:10the chances that microorganisms will be
58:12transferred by hands, for example,
58:14coming from the lips and the mouth. For
58:17instance, if you are smoking, you are
58:20touching your lips with your hands, and
58:22those hands then go to the food; in our
58:24mouths, we have a large amount of
58:26bacteria that do nothing until they
58:28come into contact with dead organic
58:31matter and we give them time to work.
58:35And that is when we can really have a
58:38danger; those bacteria we have in our
58:40mouths do nothing unless they go
58:42elsewhere or the person is sick.
58:46Perform all operations that require
58:48direct contact with the hands or other
58:50body parts of staff with food while
58:52maintaining proper hygiene. One of the
58:55things that surprised me most was this
58:58wine that is made with bare, unshod,
59:00and uncleaned feet. It's like, "Ah,
59:03well, the French, eh, combining the
59:06handling of food with the handling of
59:10waste without cleaning their hands in
59:13between. That is, grabbing the trash
59:15and throwing it away and then starting
59:17to work with the food. That's usually
59:19not a good idea. The procedures that
59:22must be carried out are thorough hand
59:25washing, the use of skin antiseptics,
59:28hairnets to prevent hair from falling
59:30into the food, face masks during
59:33critical handling operations, in
59:35establishments where food is handled,
59:38and general personal hygiene. This
59:41would be the minimum appropriate
59:42standard to prevent us from
59:44contaminating food through our own
59:45fault. And well, let's look a little
59:49bit at the regulations for food
59:51handlers. To reduce the incidence,
59:54people are usually trained in
59:56specialized groups. And who will these
1:00:01groups be, the people who will be
1:00:03specialized will be the producers; they
1:00:05have to be specialized in this.
1:00:08Processors and personnel who serve food
1:00:10. You cannot touch food without the
1:00:12food handler training courses. I don't
1:00:15know if you are familiar with them.
1:00:16those who are involved in the transport
1:00:18and storage of these foods as well. The
1:00:23consumer obviously doesn't need to be a
1:00:25specialist, but it would be good for
1:00:26them to know what to do to avoid, uh,
1:00:28putting themselves in danger.
1:00:32Regulatory personnel from government
1:00:34agencies, obviously. Uh, that doesn't
1:00:39usually go well, waking up, it's not a
1:00:42good idea for personal hygiene. The
1:00:46personnel who perform risk control
1:00:48system assessments should also know
1:00:49what they are controlling. Yes, yes,
1:00:54for food handlers, sometimes it's like,
1:00:56what the heck are they teaching me? But
1:00:58well, the level of knowledge required
1:01:00by people in these groups will vary
1:01:02depending on what they have to do later
1:01:04. The person designing the quality
1:01:06control system is not the same as the
1:01:08person handling the food. They will
1:01:11need different training. Food handlers
1:01:16shall be considered all those persons
1:01:18who, due to their work activity, have
1:01:21direct contact with them at any stage
1:01:23of the food chain. Producers, for
1:01:27example, food processors, those
1:01:29involved in transport, those who carry
1:01:31out, uh, culinary preparations for
1:01:33direct consumption without packaging.
1:01:36We are talking about people who work in
1:01:37the restaurant industry. Uh, here, this
1:01:39is restaurant staff. And that's it, the
1:01:42written regulations will be posted on a
1:01:44bulletin board at the company. At the
1:01:46company, they will normally say," You
1:01:48must do this, you must do that, don't
1:01:49do this, don't do that. "And so on.
1:01:56Well, recommendations. Food handling,
1:02:02uh, public authorities, the agri-food
1:02:04industries, and consumers must all
1:02:06collaborate a little bit so that food
1:02:08safety goes from being a legal
1:02:10requirement to a real requirement
1:02:12achieved through everyone's
1:02:14responsibility. A little bit, for it to
1:02:16be something we demand. When something
1:02:19can stop being mandatory by law and
1:02:21become necessary because society asks
1:02:23for it, rather than a law that says,"
1:02:26No, no, you have to do this. "When
1:02:28everyone is responsible and knows a
1:02:30little bit about what they have to do.
1:02:33Here we are talking about things that
1:02:35are not quite legislated, but rather
1:02:37what would be good for everyone to ask
1:02:38for. The white paper on food safety
1:02:41promotes the creation of an independent
1:02:44European food agency. The WHO, the
1:02:47World Health Organization, uh, has
1:02:49drafted a document that sets out the
1:02:51basic rules to follow when handling
1:02:53food. Very good. And anyway, the
1:02:57Spanish administration has simply
1:02:58translated them and adapted them to our
1:03:00regulations. First, consume foods that
1:03:03have been treated or handled
1:03:04hygienically at an appropriate
1:03:05temperature. This would be, uh,
1:03:08desirable. Cook food properly at a
1:03:12minimum temperature of 70ºC, which
1:03:14eliminates the vast majority of
1:03:15bacteria that are harmful to us without
1:03:18destroying the proteins. Very good. Uh,
1:03:22consume food immediately after it has
1:03:24been cooked. That would be the best,
1:03:28right? Cooking and leaving it for a day
1:03:30and then eating it the next day, that's
1:03:32very typical, isn't it? In student
1:03:35apartments, well, I have leftovers,
1:03:37I'll have them tomorrow without
1:03:38reheating, like having last night's
1:03:40dinner for breakfast, things like that.
1:03:42Don't do it. Uh, carefully store cooked
1:03:47foods above 60ºC or below 7ºC. Lies.
1:03:56Avoid contact between raw and cooked
1:03:58foods to prevent contamination of the
1:04:00latter. That is, if we cook part of the
1:04:03food, don't put it in contact with raw
1:04:05food. Oh, but if not, damn it. Nowadays
1:04:09we have microwaves to heat up food in a
1:04:11moment. Don't be lazy. Yes, but you
1:04:16have to cook them a little bit more. It
1:04:18doesn't say not to cook them, it
1:04:20doesn't say not to store them, what it
1:04:21says is don't serve them without
1:04:23cooking them a little. The potato
1:04:26omelet, for example, would be the
1:04:28example of that product we make one day
1:04:30and consume the next, but we store it
1:04:32at less than 7ºC. That must also be
1:04:35done. Proper hygiene for the person who
1:04:38is going to handle the food. All right?
1:04:41This would be a bit like building the
1:04:43safety pyramid, all right? Uh, for the
1:04:46government, for the industry, and for
1:04:48the consumers. A bit of how we would
1:04:51rise from what the WHO asks for to
1:04:53safety for all, which would be a kind
1:04:55of shared responsibility, right? And a
1:04:58little bit of what is sought in each
1:05:00stage. Very good. Also, keep food out
1:05:04of reach of insects, rodents, and pets.
1:05:08Don't leave the omelet or the bread
1:05:10near where the dog can lick it, no
1:05:12matter how much we love our dog. Use
1:05:16only potable water to prepare food.
1:05:19Let's not use poor-quality water to
1:05:22prepare food. Even if we are going to
1:05:25boil that water later, it can be
1:05:27dangerous to use water that is not, uh,
1:05:30that is not prepared for human
1:05:32consumption. Do not consume food that
1:05:37is exposed to room temperature in
1:05:39places like bars, cafes, restaurants,
1:05:41etc. Meaning, goodbye to tapas. Uh, all
1:05:48the previous measures should be
1:05:49intensified in the preparation,
1:05:51handling, and storage of food intended
1:05:53for children, because their immune
1:05:55system is less powerful than that of
1:05:58adults and, therefore, an infection can
1:06:00be more harmful to them. Very well, we
1:06:04would move on to number three, food
1:06:06preservation. And basically, we're
1:06:10going to talk a little bit about how
1:06:12civilizations, depending on where they
1:06:14were, have been preserving food in the
1:06:17best way they could, and obviously,
1:06:19every civilization has preserved food
1:06:21in very different, in very, very
1:06:23different ways. It’s really crazy.
1:06:27Depending on where they were, they
1:06:29could heat the food, cool the food,
1:06:30apply a chemical treatment based on the
1:06:33plants they used, salt, well, whatever
1:06:35it was. Well, people have always tried
1:06:40to preserve food, for instance, the
1:06:42Incas burying potatoes in the snow and
1:06:45drying them in the sun. Uh, modern
1:06:49preservation techniques have traveled a
1:06:51long and difficult path. Well, the
1:06:55enzymes that allow us to take care of
1:06:57it and so on. Well, let's look a little
1:06:59bit at cold storage preservation. I
1:07:02think we are all a little bit familiar
1:07:04with cold storage preservation. We have
1:07:08refrigeration, okay? Which is for meat,
1:07:12fish, and so on, for more or less
1:07:15immediate consumption, one week, two
1:07:18weeks maximum, okay? And we could be
1:07:21between 4 and 8 degrees Celsius to have
1:07:24good refrigeration. Very good. Then we
1:07:28have freezing. For freezing, we go to
1:07:31slightly lower temperatures. Food
1:07:37hasn't always been preserved, but in
1:07:38almost every place, food has been
1:07:40preserved in some way because it was
1:07:42necessary for survival. Populations
1:07:44that couldn't do that, well, basically
1:07:46they couldn't manage to eat, they would
1:07:48lack food later on. We are not like
1:07:51bears that can store a large amount of
1:07:54nutrients to survive during the winter.
1:07:57We are not capable of doing that.
1:07:59Freezing, where we go to -15 or -25
1:08:01degrees Celsius. Marinades, for example
1:08:06, were used to camouflage the rotting
1:08:08of fish. That is to say, if your food
1:08:10was rotting, but you could still sort
1:08:11of eat it, you would marinate it and
1:08:13say," Well, down the hatch. "But that
1:08:16marinade also kills the bacteria. Take
1:08:18a look. Huh? Yes, the one you see right
1:08:22now by looking out the window, right?
1:08:24Then we have deep-freezing, okay? Uh,
1:08:29this is at -35 degrees Celsius or much
1:08:31lower. And the goal is also to freeze
1:08:34it in the shortest time possible. Why
1:08:37in the shortest time possible? Because
1:08:39water, when it first freezes, expands a
1:08:40lot, but it takes some time to expand
1:08:42because it is crystallizing. Then it
1:08:45contracts. If we freeze very quickly,
1:08:49what we allow is for that water not to
1:08:52expand enormously and not break the
1:08:54cell walls of the food. And that makes
1:08:58it lose less, lose fewer structures.
1:09:02Very well. By making the action of the
1:09:04cold so fast and intense, it causes
1:09:06minimal damage to the food tissues,
1:09:08since the crystals formed by the frozen
1:09:10water are even smaller. Like, just like
1:09:13that. Yes, that's right. Uh, the
1:09:16aforementioned treatments must be
1:09:18applied taking into account a series of
1:09:21specific factors. This -35ºC treatment
1:09:25is used on factory ships. They throw
1:09:30the fish down a brine slide that is at
1:09:33-50ºC. The fish goes from being alive
1:09:37to being flash-frozen in a slide. It
1:09:40doesn't even realize it. It's, it's
1:09:42brutal. It's, it's bam, frozen. They
1:09:46douse them with that and frozen. Very
1:09:51well. In addition to the intrinsic
1:09:54factors of the food mentioned above,
1:09:56the application of these treatments
1:09:57must take into account extrinsic
1:09:59factors, which are fundamentally
1:10:00ambient temperature, relative humidity,
1:10:02oxygen tension, etc. My live stream is
1:10:07freezing. I don't see any issues on my
1:10:10end here. Okay, defrosting. We have
1:10:15several types of defrosting, all right?
1:10:19Which consists of subjecting the food
1:10:21to procedures that allow it to recover
1:10:23its temperature, which can be rapid,
1:10:24which we can do with the oven, all
1:10:26right? The water that froze thaws very
1:10:29quickly, so it produces a large amount
1:10:31of water in a short time, okay? So it
1:10:34can end up exuding, that is, losing 10%
1:10:37of its water. Very well. Uh, slow at
1:10:45room temperature, less exudate is lost
1:10:48and therefore a juicier food is
1:10:50obtained, a fresher texture, and so on.
1:10:55And it must also be kept in mind, it is
1:10:58important to note that frozen food is
1:11:00not sterile; its enzymes and
1:11:01pre-existing toxins are not destroyed,
1:11:04so everything will still be there.
1:11:08Obviously, the long process continues
1:11:10in frozen food throughout the entire
1:11:11distribution network. We cannot let a
1:11:15food go from being frozen to thawed,
1:11:18then thawed again, which is breaking
1:11:21the cold chain. If the cold chain is
1:11:25broken, we can lose many properties of
1:11:27our food, of our product, and it is
1:11:29important that this does not happen.
1:11:32Very well. A failure during the cold
1:11:34chain is more serious than one might
1:11:36initially assume. The action of
1:11:38microorganisms, even if inhibited again
1:11:40by subsequent freezing, develops a
1:11:42chemical activity with a strong inertia
1:11:45during freezing. Furthermore, the more
1:11:48times we freeze the product, the more
1:11:50the cell walls will break, and that
1:11:53will make it much easier for
1:11:54microorganisms to attack and rot the
1:11:56product sooner, or even reside in areas
1:11:59that the oven won't be able to reach
1:12:01later. Uh, yes, correct, correct,
1:12:06correct. Very well. Conservation by
1:12:10heat, the opposite case, okay? We are
1:12:13going to cook the product now. It
1:12:15consists of subjecting food to the
1:12:17action of heat, using hot water, steam,
1:12:19or hot air, with the goal of reducing
1:12:21or eliminating the microorganisms
1:12:23present. We are going to take our
1:12:27product, we are going to heat it up
1:12:30immensely, and we will move to a better
1:12:32situation regarding microorganisms.
1:12:39Very well. Let's see, we can
1:12:43differentiate four main types of
1:12:45microorganisms based on temperature,
1:12:47all right? At which we need to remove
1:12:50them. Psychrotrophs, which would be
1:12:54below 7 degrees. Psychrophiles. Gosh,
1:13:01um, which would be between 20 and 30
1:13:04degrees. Mesophiles, which would be
1:13:08between 20 and 45 degrees, or
1:13:10thermophiles, which would be between 55
1:13:13and 65 degrees; that is, temperatures
1:13:15at which these little guys would live
1:13:18fantastically. Knowing which group each
1:13:21microorganism belongs to, we can use
1:13:24the most effective destruction methods.
1:13:27Obviously, if we raise the temperatures
1:13:29above all of them, there's no problem,
1:13:31but we have to keep in mind that, well,
1:13:33if maybe the microorganism we need to
1:13:34eliminate can be removed at 20 degrees,
1:13:36then maybe we don't need to heat the
1:13:38product so much. Very well. Let's see
1:13:41what sterilization would be.
1:13:44Sterilization is going over the
1:13:46temperature limit, which would be the
1:13:48total destruction of all microorganisms
1:13:50in the food. The traditional method is
1:13:54heating to 110 degrees for times not
1:13:56less than 20 minutes. UHT, sorry, which
1:14:01is ultra-high temperature, short time,
1:14:04is between 135 and 150 degrees. with a
1:14:09time equal to or greater than 2 seconds
1:14:12. 2 seconds at 150 degrees, that kills
1:14:15everything. Or the Uperization process,
1:14:19which is basically like the previous
1:14:21one, but adding steam directly to the
1:14:22product. Very well. In the industry,
1:14:27the term" commercial sterility "is used
1:14:29, which consists of decreasing the
1:14:31microbial load to the level required by
1:14:34the administration or what our
1:14:36consumers would demand for them to buy
1:14:38the product. It's not about eliminating
1:14:41it completely, but leaving it at the
1:14:42limit they ask for. That's it. If the
1:14:44limit is safe, then there wouldn't be a
1:14:46problem. And also that it doesn't alter
1:14:50the food during the considered shelf
1:14:52life, like, well, this has to last two
1:14:54months, then two months, that's it;
1:14:55perhaps going further could destroy
1:14:57more food properties and we aren't
1:14:59interested in that. Pasteurization,
1:15:02which is the mildest thermal treatment
1:15:04that produces a reduction in microbial
1:15:06load. We have already seen it with milk
1:15:08, right? We would have the low one,
1:15:12which would be 63º for 30 minutes, the
1:15:15medium one at 72º for 30 seconds, much
1:15:19faster, and the high one which would be
1:15:2285º 15 seconds. Very good.
1:15:34Preservation by radiation. That is to
1:15:36say, here we return to the subject of
1:15:38ionizing radiation. It gives me a bad
1:15:39vibe, but oh well. A process that
1:15:42consists of subjecting food to the
1:15:43action of radiation with the object of
1:15:45destroying microbial flora. Very good.
1:15:50We can use non-ionizing, which would be
1:15:52the classic ultraviolet, that is,
1:15:54putting the product under an
1:15:56ultraviolet light, which also kills
1:15:58many types of microbes. since
1:16:01ultraviolet radiation is very lethal to
1:16:03life and well, it can be used for
1:16:06surface treatment of bakery products
1:16:08and others. Microwaves, no, it's not
1:16:12that microwaves are not ionizing, as
1:16:13far as I know. Here we are talking
1:16:16about X-rays or gamma rays, meaning,
1:16:18here we are getting into the real deal.
1:16:22Ionizing radiation, no, it's not a joke
1:16:24, eh? it's the heavy stuff, eh, they
1:16:27penetrate a lot, they penetrate a lot,
1:16:32due to the fact that they have a very
1:16:33short wavelength and very high energy.
1:16:36Okay, there is one thing, which is that
1:16:38gamma rays are less dangerous than beta
1:16:40rays, because beta rays have a rate of
1:16:44energy drop-off around half a meter, 1
1:16:46meter. And so, well, basically the
1:16:50point is that beta radiation can
1:16:51actually do more damage to us than
1:16:53gamma, but well, they pass through
1:16:55practically all types of material and
1:16:57the mass of the food. As happened with
1:16:59heat resistance, microorganisms, well,
1:17:04we can group them according to the
1:17:06amount of radiation they can withstand.
1:17:09One thing must be said, which is that
1:17:12microorganisms usually withstand more
1:17:14radiation than humans can. What's more,
1:17:17humans, among the living beings we know
1:17:19, would be among those that withstand
1:17:21radiation the least. It is quite
1:17:23curious. Birds and other animals
1:17:25withstand it much better than we do.
1:17:27Even other mammals also withstand it
1:17:29better than we do. For some reason, we
1:17:32handle it much worse than cockroaches
1:17:34do. Well, that's just crazy, but anyway
1:17:37, just like with the—it's not so much
1:17:39that they handle it, although they do,
1:17:41it's that they can detect it and can
1:17:43move to areas where the radiation is
1:17:45lower. Scorpions have a really cool
1:17:52method to detect radiation, which is
1:17:54that they are luminescent; and when
1:17:56they feel heat, on their, uh, on their,
1:17:58well, on what would be their shell,
1:18:00when they feel the heat, they start
1:18:03glowing, and then they know they have
1:18:05to get out of there, yes, on their
1:18:10claws. Well, just like with heat
1:18:11resistance, the microbes, okay? We've
1:18:13already read this. A classic, more
1:18:16educational example. This principle is
1:18:18demonstrated by viruses, which are
1:18:20relatively heat-sensitive but highly
1:18:23resistant to radiation, for example.
1:18:25Okay? Meaning, you're not going to kill
1:18:27a virus with this. Among the
1:18:30disadvantages of applying radiation to
1:18:32food are the great resistance of
1:18:34enzymes and viruses, in addition to the
1:18:36fact that it can cause alterations in
1:18:39proteins, lipids, and the destruction
1:18:41of vitamins, okay? I mean, radiating a
1:18:44product won't cause us excessive harm,
1:18:47but often we might not be able to
1:18:50remove the organism we want to remove,
1:18:53and it will also lower the properties
1:18:56of our product. Yeah, but it won't give
1:19:00you a tumor because the product won't
1:19:03become—I mean, the product won't be
1:19:05radioactive; the product will just be
1:19:07damaged by radiation, but it won't be
1:19:10radioactive. You aren't going to be
1:19:13irradiated by that product. Everything
1:19:16is radioactive. The banana, the banana,
1:19:19one of the biggest problems at
1:19:21container terminals around the world is
1:19:23that, after 9/11, a radioactive
1:19:25material control system was installed
1:19:28at the entrance and exit of ports. So,
1:19:31when shipments of bananas come in, the
1:19:34detector goes off. Because a shipment
1:19:37of bananas, having potassium, and
1:19:39potassium is super radioactive,
1:19:40triggers it; the concentration of
1:19:42bananas in a container triggers it.
1:19:45That's incredible. And so it is very
1:19:46radioactive. A container of bananas is
1:19:48very, very radioactive. Correct.
1:19:51Víctor Carrera, the banana, because of
1:19:53the potassium, it gives off—Yes, yes.
1:19:55Look, everything is radioactive, but
1:19:58there are products whose atomic
1:20:00half-life is quite long. So, it's not
1:20:05the same as if you destabilize atoms,
1:20:08but hey. Irradiated steak. How
1:20:12delicious. Very well. Well, apart from
1:20:14all this joking around, let's move on
1:20:16to dehydration. But anyway, just so you
1:20:20know, food can also be irradiated to
1:20:22prevent the appearance of bacteria or
1:20:24their proliferation. Well, dehydration,
1:20:28processes based on reducing the water
1:20:30activity of food, which is what we are
1:20:33going to do: remove it. This also
1:20:37prevents living organisms from getting
1:20:39their hands on it. Well, desiccation,
1:20:44which would be decreasing the water
1:20:46content by using natural environmental
1:20:48conditions. Freeze-drying, okay? Which
1:20:52is removing water by sublimation,
1:20:54consisting of subjecting it to a very
1:20:57low temperature, okay? A very rapid
1:21:00cooling, and the process is carried out
1:21:02in a container where a vacuum is
1:21:03created. We lower the temperature,
1:21:06create a vacuum, and goodbye to the
1:21:07water. It maintains the maximum
1:21:10nutritional value and texture of the
1:21:11food. That is the best. Freeze-drying
1:21:14is what is mainly done for going to
1:21:16space. Instead of taking the product up
1:21:18with water, you take it up without
1:21:20water and use the water you have up
1:21:22there, recirculating it. So, you have
1:21:25to carry much less product mass. Very
1:21:28good. And dehydration consists of
1:21:30reducing the water content of food
1:21:32through the action of artificial heat.
1:21:35Raisins. Yes, yes. These processes are
1:21:39carried out because it is not always
1:21:42possible to properly eliminate the
1:21:44microflora of food. Well, vitamins.
1:21:51Goodbye. Bye bye. Uh, moving on,
1:21:54salting. The process that consists of
1:21:59increasing the solute concentration of
1:22:02food with edible salt. We add common
1:22:05salt and salt the product. It can be
1:22:08dry-salted, which consists of applying
1:22:10salt with or without condiments. Brine
1:22:12salting, which is introducing it into
1:22:15salt water, very salty, with very high
1:22:17concentrations of salt. We can also
1:22:21smoke it, which consists of subjecting
1:22:24the food to smoke, to combustion smoke
1:22:26from certain types of wood that will
1:22:29change both its composition and its
1:22:31smell, okay? And well, the most used
1:22:35materials would be beech, oak, alder,
1:22:39or walnut. The main drawback of smoking
1:22:44is that among the gaseous products
1:22:46there is also a compound called
1:22:48benzopyrene, which also stays with us,
1:22:50deposits on the food, and is
1:22:52carcinogenic. Wow, there we have the
1:22:55problem with smoked foods. Smoking
1:22:58accumulates benzopyrene. The amount of
1:23:01that compound admitted is 1 mg per kilo
1:23:04of food so that it is not, uh, harmful.
1:23:07But well, if you gorge yourselves on
1:23:09smoked foods, you are buying a lot of
1:23:10tickets to trouble. Pickling is the
1:23:13process of subjecting plant-based foods
1:23:16to lactic fermentation while they are
1:23:19submerged in salt water. Furthermore,
1:23:22it can include other seasonings. The
1:23:25water cannot be hard. Hard means it has
1:23:27almost no properties, because otherwise
1:23:30the lactic acid is neutralized. The
1:23:33phases that must be carried out in this
1:23:35process are the selection of raw
1:23:37materials, the treatment, and so on.
1:23:38The same as before, pickling, which we
1:23:41discussed earlier, right? Which is a
1:23:44treatment that consists of subjecting
1:23:47foods, whether animal-based, raw,
1:23:50cooked, fried, whatever, to the action
1:23:54of wine vinegar, salt, and a bunch of
1:23:57spices. Hard. Hard is because of the
1:24:00amount of lime. I think hard really was
1:24:02because of the amount of lime. It could
1:24:03be because of the amount of lime, yes,
1:24:04because lime removes the acid. Yes,
1:24:06that's true, because of the amount of
1:24:07lime. The pH values obtained in this
1:24:11way inhibit the spoilage agents we had,
1:24:15and well, other procedures we can do to
1:24:18almost anything include using spices,
1:24:22sugars, additives, and nowadays the
1:24:25addition of antibiotics to food is
1:24:28prohibited, which used to be done too.
1:24:33Damn, you have bacteria, so you just
1:24:35put antibiotics in the food and problem
1:24:37solved. That has been prohibited. Food
1:24:44fermentation is also considered a
1:24:46preservation process; for example,
1:24:48cheese. And well, let's look a little
1:24:51at additives, which are not usually
1:24:54considered food; that is, an additive
1:24:56is not a food, okay? But they are added
1:25:01to help in the processing and
1:25:03manufacturing, to improve preservation
1:25:06quality, to improve what the consumer
1:25:10wants, okay? Vitamins, minerals, and
1:25:13other nutrients are added to reinforce
1:25:16or enrich the food. And anyway,
1:25:19additives can be extracted from natural
1:25:22sources to be synthesized later, and so
1:25:28on, and they can result in a compound
1:25:30with the same chemical characteristics
1:25:32as the natural product or simply
1:25:34introduce new things. In most countries
1:25:38, they can only usually or only be used
1:25:42to manufacture foods that have been
1:25:45tested exhaustively. In other words,
1:25:48you cannot just start putting additives
1:25:50in any product, and there is a list of
1:25:51authorized additives. That's why there
1:25:54are the E-numbers, and the E-numbers
1:25:56are sweeteners, but there is a list of
1:25:57additives you can use and another you
1:25:59cannot. And you can only use what is
1:26:02permitted. If it is not on the list, it
1:26:04is not permitted. You have to get it
1:26:06approved first. That is why it is such
1:26:08a complex industry. I mean, you cannot
1:26:10just create a product from scratch
1:26:11without going through a lot of
1:26:12obstacles. When laboratory tests
1:26:16determine that high levels of an
1:26:18additive have adverse effects, the
1:26:20amount used is controlled by the FDA.
1:26:23In other words, many products we
1:26:25consume in large quantities are not
1:26:27actually good for us. Okay, there are
1:26:30products we consume that aren't good in
1:26:32large amounts, it’s just that they
1:26:33are limited, that’s all. Like sugar,
1:26:35for instance, in large amounts it’s
1:26:37not good, but that’s why they limit
1:26:39it a bit. You can consume it, it’s
1:26:42not bad. In small amounts it’s not
1:26:43bad, but well. Despertafer's comments
1:26:49are additives. I agree. We have to get
1:26:52them to put it on the list of additives
1:26:54. The acceptable daily intake. is
1:27:00usually one-hundredth of the highest
1:27:03dose that has no detectable effect in
1:27:05laboratory tests. Meaning, the highest
1:27:09acceptable dose, okay?,or the
1:27:12acceptable daily intake would be
1:27:15one-hundredth of what has no effect at
1:27:18all to avoid Correct. Correct. That’s
1:27:21why they removed that product. To
1:27:23ensure there is absolutely no effect.
1:27:25You just don't play around with food.
1:27:27The concept that you don't play with
1:27:29food, that maxim is followed here.
1:27:30It’s like no, no, I'm not risking it.
1:27:34There can’t be any problems with food
1:27:36because it’s vital, you could cause
1:27:37so much harm. They are named using a
1:27:42code with a letter, which is the E, um,
1:27:44if they are European regulations it is
1:27:46an E. An H if they are not included in
1:27:48Spanish legislation, and three digits.
1:27:52Well, colorings go from 100 to 199,
1:27:55preservatives from 200 to 299,
1:27:58antioxidants from 300 to 399, and
1:28:02stabilizers from 400 to 499. Okay?
1:28:08These four these four elements. The
1:28:11other digits correspond to the
1:28:13additive's family and species. The use
1:28:17of additives is regulated by law, look,
1:28:19um, regulated by law. Food is heavily
1:28:22regulated by law. And in the Spanish
1:28:27Food Code, in order to control the
1:28:29maximum dose incorporated, the ADI has
1:28:32been established, which is the
1:28:34Acceptable Daily Intake. It is another
1:28:38limit they set for us, like, for this
1:28:40product we cannot consume more than
1:28:41this amount. The Spanish Food Code only
1:28:44contemplates the use of additives. Yes,
1:28:46two points, okay? The idea is that you
1:28:49can only use additives if there is a
1:28:51clear need and they represent an
1:28:53obvious improvement to the food's
1:28:56condition. It has been experimentally
1:28:59proven that their use is free of any
1:29:01danger. They meet the proper purity
1:29:04requirements and can be identified in
1:29:06foods using simple analytical methods.
1:29:09That is to say, if an additive cannot
1:29:10be detected in a food, it isn't used.
1:29:12Period. It doesn't matter. Why? Because
1:29:14they have to be able to detect whether
1:29:16it is there or not. Colorings, well,
1:29:19you can imagine they change the
1:29:21product's color; chlorophyll would even
1:29:23be included, which is a natural product
1:29:25, but anyway. And they improve, they
1:29:28improve the nutritional value of a food
1:29:30as well as its color. Preservatives,
1:29:34well, you can also imagine that they
1:29:36help in the product's preservation;
1:29:38therefore, we could avoid problems like
1:29:40the ones we mentioned before, in
1:29:42addition to various organic acids that
1:29:44are produced naturally. Yes, yes, yes.
1:29:50If it is regulated by law and there are
1:29:52many experts, we can be sure that there
1:29:53won't be any problem. But well, we can
1:29:56think that there are many people
1:29:58ensuring that there isn't any problem.
1:30:01That should help in some way. And
1:30:04besides, no company is interested in
1:30:07getting involved in a scandal where
1:30:09their product is subject to
1:30:11investigation or recall from the market
1:30:13. I don't know if you remember the E.
1:30:17coli case or if you remember cases
1:30:19where there have been recalls of, what
1:30:22should I say? Of ice cream. Large
1:30:27batches of ice cream were recalled this
1:30:29summer due to some issue or other.
1:30:31Meaning, there are people checking,
1:30:33there are people watching, in theory.
1:30:36Well, antioxidants, which we would have
1:30:41of types A, E, and K, okay? Which,
1:30:46sorry, would protect the fat-soluble
1:30:48vitamins A, D, and K from the oxidation
1:30:50that destroys them. Vitamins C and E
1:30:55can also be used as antioxidants, and
1:30:57in reality, there is some evidence that
1:30:59the synthetic antioxidants used in food
1:31:02manufacturing also have a useful
1:31:03antioxidant function in the body. That
1:31:07is to say, not only would they not be
1:31:08bad, but apparently they would be good,
1:31:13since oxygen rapidly deteriorates cells
1:31:16. So that is the problem we have. We
1:31:19need oxygen, but it deteriorates cells.
1:31:27Very well. Acidity regulators, which
1:31:30would control the pH of foods,
1:31:35emulsifiers or stabilizers, which are
1:31:37additives so that oils and fats can mix
1:31:40with water and thus form smooth
1:31:42emulsions. Margarine, mayonnaise, all
1:31:46these products need emulsifiers to be
1:31:48sold industrially. They need
1:31:51emulsifiers because otherwise that
1:31:52stuff will end up separating. Many of
1:31:54them are also used to make jellies. And
1:31:58there is a wide range of vegetable gums
1:32:01, okay? Uh, just as there are for
1:32:06pectins and various cellulose
1:32:08derivatives. And then we also have
1:32:13anti-caking agents, which are meant to
1:32:17prevent products like salt or flour
1:32:20from clumping together. And so we have
1:32:25anti-caking agents that include bone
1:32:28meal, animal bone meal which is also
1:32:31used to enrich flour with calcium,
1:32:33polyphosphates, silicates, and other
1:32:36products. And well, we also obviously
1:32:41have flavor enhancers, which you can
1:32:44imagine are meant to make the product
1:32:47taste more intense and more pleasant
1:32:50for the consumer. Very well, packaging
1:32:56and labeling, let's let's do a quick
1:32:59review of this. Among the most used
1:33:03containers, we have cans. Another very
1:33:08common element is the glass jar, and
1:33:10then we have plastic, which is
1:33:12unbreakable, cheap, harmless, and lets
1:33:15you see inside if it is transparent.
1:33:18Therefore, it is one of those magical
1:33:21products for the food industry. The
1:33:23juice carton, also made of cardboard
1:33:25lined internally with aluminum, is
1:33:27super common. Besides, the cardboard is
1:33:29recyclable and the aluminum is
1:33:31recyclable. The thing is that the
1:33:33mixture is not recyclable, which is a
1:33:34problem, and they aren't made entirely
1:33:36of aluminum because they would be very
1:33:38expensive. And in recent times,
1:33:42aluminum trays have appeared,
1:33:44compatible for use in conventional
1:33:46ovens and also in microwaves, because
1:33:48aluminum can indeed be put in the
1:33:50microwave, unlike iron. All packaging
1:33:54must be labeled with the following
1:33:55information. Namely, name and type of
1:34:01product the container holds, list of
1:34:03ingredients and additives, nutritional
1:34:05value, quantity of product, storage
1:34:07instructions, and directions for use. I
1:34:11found this very curious. They always
1:34:14say," How how to use this meat? You
1:34:17have to boil it, or you have to fry it
1:34:19or you have to do whatever, and you're
1:34:21like, oh, thanks. "company
1:34:23identification and the expiration date.
1:34:27At a minimum, they must have all of
1:34:29this. Well, and they aren't on the
1:34:33topic of microplastics, but
1:34:36microplastic doesn't come from the
1:34:39packaging; it arises from the
1:34:41deterioration of the packaging once
1:34:44they are in nature and they break down.
1:34:50Well, yes, yes, yes. Although it is
1:34:53currently not mandatory, many food
1:34:55packages carry nutritional labeling.
1:34:59The information appearing on the label
1:35:01reflects the energy value of nutrients,
1:35:03often broken down into proteins,
1:35:05carbohydrates, fats, fiber, sodium,
1:35:07vitamins, and so on. And nutritional
1:35:11labeling is important, it's very
1:35:12important, and furthermore, consumers
1:35:14are looking at it more and more. It's
1:35:17something the consumer is starting to
1:35:19demand, just like the consumer is also
1:35:23starting to demand that the price per
1:35:25kilo be on price tags. It's something
1:35:27the consumer is starting to ask for,
1:35:29and that's good because it stops being
1:35:31something the state mandates and
1:35:33becomes something the company wants to
1:35:34do. No, they never include the amount
1:35:39of radiation. That is true. You have to
1:35:41go grocery shopping with a Geiger
1:35:43counter. Well, storage and transport,
1:35:49that's already covered. Well, storage,
1:35:53proper storage should be done in places
1:35:56that meet the conditions for keeping
1:35:59this product, okay? Products will be
1:36:03stored in closed premises, sheds, and
1:36:05open spaces. They have to meet
1:36:08cleanliness conditions, be easy and
1:36:11effective, facilitate hygienic
1:36:13operations, prevent external agents
1:36:15from entering, and so on. And well, how
1:36:19should it normally be stored? In places
1:36:22with proper air circulation for each
1:36:24product. Sometimes it needs to be a lot
1:36:27, sometimes it needs to be none at all.
1:36:28That will depend on the product. It
1:36:31will be done in areas where the walls
1:36:33and floors are made of waterproof and
1:36:34washable material because they could
1:36:36get impregnated by the product. Food
1:36:39will be distributed in lots that keep
1:36:41an adequate distance between them, a
1:36:43proper safety distance between them.
1:36:46The doors of storage areas will be
1:36:49installed to fit tightly to prevent the
1:36:51entry of rodents, insects, and dust
1:36:54that could deposit their excrement or
1:36:56larvae, or could stain our product.
1:37:01Regarding windows, they will be built
1:37:03to prevent the accumulation of dirt and
1:37:05the openings will be provided with
1:37:07removable wire mesh to prevent insects
1:37:09from entering. Stock rotation and
1:37:13periodic renewals must be carried out,
1:37:15meaning we cannot have products just
1:37:17sitting there. Price per kilo is good,
1:37:21but where there were pitchers, carob
1:37:23beans, and small portions, that was
1:37:26always about trust. Periodic
1:37:29inspections of the state of the food
1:37:32will be carried out, preferably at
1:37:34random, and infested, deteriorated, or
1:37:37contaminated food must be removed.
1:37:41General food storage, how would it be
1:37:43done? Well, we will try to protect it
1:37:46from sunlight. Sunlight usually kills
1:37:49the product, it usually ruins it.
1:37:52Proper temperatures will have to be
1:37:54maintained and, furthermore, in a
1:37:56continuous manner. We cannot have
1:37:58breaks in the heat or cold chain in
1:37:59either case. He designed a waste
1:38:03disposal system that has to be correct,
1:38:05and have adequate relative humidity.
1:38:10Also proper air circulation, and the
1:38:13isolation of products that give off
1:38:15odors so as not to contaminate the rest
1:38:17of the facility's elements. Okay? And
1:38:22to prevent insect infestation, in the
1:38:26design and construction of the space,
1:38:29we have to prevent them from getting in
1:38:32, accumulating, or having free access
1:38:35areas, and so on. Well, if we do it
1:38:38right, our products will last much
1:38:40longer in storage. Well, transport,
1:38:47once we have had it stored and
1:38:49everything, we are going to transport
1:38:52it and uh depending on the type of
1:38:55product, it will be carried out under
1:38:57one condition or another. All materials
1:39:02for the protection of food and means of
1:39:04transport must meet all basic
1:39:05requirements. Transport must be
1:39:08correctly disinfected. Those involved
1:39:13in the transport and storage of food
1:39:15are equally responsible for knowing how
1:39:17microbiological risks can be minimized.
1:39:21This is very important. Disinfection
1:39:23during transport is super important. We
1:39:26can't have been working in a perfect
1:39:28warehouse, in a perfect factory, and
1:39:29then load up a van full of mold. That
1:39:33cannot be. To maintain control of
1:39:36operations, it is essential to know the
1:39:38potential sources of microbes, to know
1:39:39where they can come from. And well, the
1:39:45factors that influence the efficiency
1:39:47of conventional disinfectants, will be
1:39:50after the cleaning of the...well, a wet
1:39:53cleaning, it would be the pH, water
1:39:55hardness, residual detergents we have,
1:39:58and so on. God, sorry, uh, I hope it's
1:40:07not audio-related. It's a bit of a
1:40:12strange link. Okay, I see it now. And
1:40:17well, prohibitions. What is prohibited
1:40:21in storage and transport? Employing or
1:40:25enabling the storage and transport of
1:40:28food in local, temporary locations, or
1:40:30vehicles that do not meet the
1:40:31conditions, that is, using products
1:40:33that Good product, good product. Wow,
1:40:38great coffee, huh? No, it's not exactly
1:40:42cheap. Storing or transporting food
1:40:44products that are not properly labeled.
1:40:48Storing or transporting food products
1:40:50next to parasiticides, that is,
1:40:52products that are harmful to people.
1:40:55You cannot carry food next to poison,
1:40:56that is not possible. Eh, well,
1:41:00products that are extermination agents
1:41:02without keeping the proper separation
1:41:04distance, storing and transporting
1:41:06altered, contaminated, adulterated, or
1:41:09falsified foods together with others
1:41:11that are fit for human consumption. You
1:41:15cannot use storage and transport
1:41:17facilities for refrigeration that are
1:41:19not properly equipped, nor use
1:41:21warehouses and transport that are
1:41:24incapable of maintaining the cold chain
1:41:26. And well, to ensure this is complied
1:41:30with, we will have health inspections.
1:41:33It can be random, it's quite nice. Uh,
1:41:37companies will be required to provide
1:41:39the necessary reports on goods to the
1:41:41inspection service. That is to say, if
1:41:44they come for an inspection, you have
1:41:45to attend to them and provide them with
1:41:47everything they ask for. When it is
1:41:50carried out during transport, uh,
1:41:54ambulatory sales will be subject to the
1:41:56provisions of this code. Agreed? What
1:41:59else will they ask us for? Well, uh,
1:42:01periodically, said service will perform
1:42:04inspections at the storage sites. They
1:42:07check the oxygen and carbon dioxide
1:42:09levels. The temperatures of the
1:42:11transport vehicles will also be
1:42:13recorded before and after the trip. You
1:42:16take the vehicle, you check the
1:42:18temperature, and when you drop it off,
1:42:19you check the temperature again. Well,
1:42:23and as a conclusion to this topic, as a
1:42:25conclusion to this topic, uh, eating is
1:42:28one of the most fundamental activities
1:42:30of living beings. To remain alive, we
1:42:34must feed ourselves and it is
1:42:35fundamental, however, it is done
1:42:40automatically and the knowledge of its
1:42:42biological importance is usually scarce
1:42:44. We usually know little about what we
1:42:46eat, even though we all do it. We
1:42:49humans are consumers, we take food
1:42:52produced by other living beings, but
1:42:54since there is currently a high
1:42:56concentration of population far from
1:42:58primary production, it is necessary for
1:43:01food to be preserved and, well,
1:43:03conveniently treated for optimal
1:43:05consumption. It is of vital importance
1:43:10to avoid the transmission of
1:43:12microorganisms orally that the measures
1:43:14we have been explaining previously are
1:43:16strictly followed. Therefore, food is
1:43:19something very important. We should all
1:43:23know much more about what we are eating
1:43:25, what it means to eat properly, how
1:43:26food is manufactured, and that for us,
1:43:28the most important thing is all the
1:43:30methods of preservation and improvement
1:43:32of this food, as well as knowing what
1:43:34the objectives are for both companies
1:43:36and consumers. Very well, and with this
1:43:40, we will finish topic number 12. So I
1:43:45am going to say goodbye to those on
1:43:46YouTube. Well, I hope you found this
1:43:51topic interesting. This topic, I think
1:43:53that even for people who are not
1:43:55studying it, I think it is a topic that
1:43:57we should all know a little more about.
1:44:00We should all have a little more
1:44:01perspective on this. And well, if you
1:44:05liked the live stream, please subscribe
1:44:07to the channel, share, and, of course,
1:44:10like this video. Give it a like if you
1:44:12are watching. On another note, as you
1:44:16know, these livestreams are broadcast
1:44:18on Twitch on Mar de Curiosidad, so if
1:44:20you watch it, find it interesting, and
1:44:22want to see more, stop by the stream.
1:44:26So well, if you liked it, that's all,
1:44:28as I said before, be happy and good
1:44:31luck.

About this transcript

This page contains the full transcript of Tema tecnología 12: Tratamiento de los alimentos. Técnicas de manipulación conservación y transporte by Mardecuriosidad, generated from the public captions YouTube serves with the video. The transcript has 14,765 words across 2,310 segments, with the original timestamps preserved so you can click any line to jump to that moment in the embedded player.

What you can do with it

Use the transcript to take notes, quote the speaker, build a study guide, generate a summary with ChatGPT or Claude via the YouTube Summary tool, or export it as a timed subtitle file with YouTube to SRT. You can also re-open it in the transcriber to choose a caption track available on the video.

Free YouTube transcript tool

YouTube2Text is a free YouTube transcript generator — no signup, no daily limit. Paste any YouTube link and get the full transcript instantly, with timestamps, click-to-jump, caption language selection, AI prompts for ChatGPT, Claude, and Gemini, and exports to TXT, SRT, VTT, or Markdown.