User:Mckin130/sandbox

Pasteurization or pasteurisation is a process in which packaged (canned food) and non-packaged foods (milk and fruit juice) are treated with mild heat (<100°C) to reduce pathogens (bacteria and microbes) and extend shelf-life.

It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.

Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.

History

Louis Pasteur's pasteurization experiment illustrates the fact that the spoilage of liquid was caused by particles in the air rather than the air itself. These experiments were important pieces of evidence supporting the idea of Germ Theory of Disease.

Milk

Before the widespread urban growth caused by industrialization, people kept dairy cows even in urban areas and the short time period between production and consumption minimized the disease risk of drinking raw milk. As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognised as a source of disease. For example, between 1912 and 1937 some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone. Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption as the cause to the effect of disease. In 1892, chemist Earnest Lederle experimentally inoculated milk from tuberculosis-diseased cows into Guinea pigs, which caused them to develop the disease. In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York city.

Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now widely considered one of the safest foods. A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of butter was practiced in Great Britain before 1773 and was introduced to Boston in the British Colonies by 1773, although it was not widely practiced in the United States for the next 20 years. It was still being referred to as a "new" process in American newspapers as late as 1802. Pasteurization of milk was suggested by Franz von Soxhlet in 1886. In the early 20th century, Milton Joseph Rosenau established the standards (i.e. low temperature, slow heating at 60 °C (140 °F) for 20 minutes) for the pasteurization of milk while at the United States Marine Hospital Service, notably in his publication of The Milk Question (1912). States in the U.S.A. began enacting mandatory dairy pasteurization laws with the first in 1947, and in 1973 the U.S. Federal Government required pasteurization of milk used in any interstate commerce.

Further information: Raw milk

According to the United States Centers for Disease Control between 1998 and 2011, 79% of the dairy-related outbreaks were due to raw milk or cheese products. They report 148 outbreaks and 2,384 illnesses (284 requiring hospitalizations), as well as two deaths due to raw milk or cheese products during the same time period.

Alcoholic beverages

The process of heating wine for preservation purposes has been known in China since 1117, and was documented in Japan in the diary Tamonin-nikki, written by a series of monks between 1478 and 1618.

Much later, in 1768, an Italian priest and scientist Lazzaro Spallanzani proved experimentally that heat killed bacteria, and that they do not reappear if the product is hermetically sealed. In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water. In that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810. Later that year, Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.

La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food-bottling factory in the world, preserving a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes. His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called appertisation in his honor.

Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand, also of French origin, patented his own method, but this time in a tin can, so creating the modern-day process of canning foods. In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Just a decade later, Appert's method of canning had made its way to America. Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by an inventor named Yates in 1855.

Appert's preservation by boiling involved heating the food to an unnecessarily high temperature, and for an unnecessarily long time, which could destroy some of the flavor of the preserved food.

A less aggressive method was developed by the French chemist Louis Pasteur during an 1864 summer holiday in Arbois. To remedy the frequent acidity of the local aged wines, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a brief time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality. In honour of Pasteur, the process became known as "pasteurization".

Pasteurization was originally used as a way of preventing wine and beer from souring, and it would be many years before milk was pasteurized. In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated.

Principles and Process of Pasteurization

• Introduction in this section
  • State importance of pasteurizing food.
  • State principle - (mild heat treatment, objective = increase shelf life, we can pasteurize packaged and unpackaged foods (state temperature and target microbes)
  • Storage of pasteurized food is refrigerated

Equipment

• Talk about packaged and unpackaged foods including heat exchangers (possibly add picture)

Verification

• Add more general verification processes (besides milk)

Direct microbiological techniques are the ultimate measurement of pathogen contamination, but these are costly and time-consuming (24–48 hours), which means that products are able to spoil by the time pasteurization is verified.

As a result of the unsuitability of microbiological techniques, milk pasteurization efficacy is typically monitored by checking for the presence of alkaline phosphatase, which is denatured by pasteurization. B. tuberculosis, the bacterium that requires the highest temperature to be killed of all milk pathogens is killed at ranges of temperature and time similar to those that denature alkaline phosphatase. For this reason, presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy.

Phosphatase denaturing was originally monitored using a phenol-phosphate substrate. When hydrolysed by the enzyme these compounds liberate phenols, which were then reacted with dibromoquinonechlorimide to give a colour change, which itself was measured by checking absorption at 610 nm (spectrophotometry). Some of the phenols used were inherently coloured (phenolpthalein, nitrophenol) and were simply assayed unreacted. Spectrophotometric analysis is satisfactory but is of relatively low accuracy because many natural products are coloured. For this reason, modern systems (since 1990) use fluorometry which is able to detect much lower levels of raw milk contamination.

Efficacy against pathogenic bacteria

During the early 20th century there was no robust knowledge of what time and temperatures combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of 72 °C for 15 seconds, as well as batch pasteurization conditions of 63 °C for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk. Complete inactivation of Coxiella burnetii (which was thought at the time to cause Q fever by oral ingestion of infected milk) as well as of Mycobacterium tuberculosis (which causes tuberculosis) were later demonstrated. For all practical purposes, these conditions were adequate for destroying almost all yeasts, molds, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria by milk pasteurization came from a study of surviving bacteria in milk that was heat treated after being deliberately spiked with high levels of the most heat-resistant strains of the most significant milk-borne pathogens.

The mean log₁₀ reductions and temperatures of inactivation of the major milk-borne pathogens during a 15-s treatment are:

• Staphylococcus aureus >6.7 at 66.5 °C
• Yersinia enterocolitica >6.8 at 62.5 °C,
• pathogenic Escherichia coli >6.8 at 65 °C
• Cronobacter sakazakii >6.7 at 67.5 °C
• Listeria monocytogenes >6.9 at 65.5 °C, and
• Salmonella ser. Typhimurium >6.9 at 61.5 °C.

The Codex Alimentarius Code of Hygienic Practice for Milk notes that milk pasteurization is designed to achieve at least a 5 log₁₀ reduction of Coxiella burnetii. The Code also notes that: “The minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72°C for 15 seconds (continuous flow pasteurization) or 63°C for 30 minutes (batch pasteurization)” and that “To ensure that each particle is sufficiently heated, the milk flow in heat exchangers should be turbulent, i.e. the Reynolds number should be sufficiently high.” The point about turbulent flow is important because simplistic laboratory studies of heat inactivation that use test tubes, without flow, will have less bacterial inactivation than larger scale experiments that seek to replicate conditions of commercial pasteurization.

As a precaution, modern HTST pasteurization processes must be designed with flow-rate restriction as well as divert valves which ensure that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed 72 °C by 1.5 °C or 2 °C.

Effects on Nutritional and Sensory Characteristics of Foods

Effects on Nutritional Characteristics of Foods

Milk (Should we delete this section)

According to a systematic review and meta-analysis, it was found that pasteurization appeared to qualitatively reduce concentrations of vitamins B12 and E, but it did increase concentrations of vitamin A. Apart from meta-analysis, it's not possible to conclude the effect of pasteurization on vitamins A, B12, and E based merely on consultation of the vast literature available.

Milk is not an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible. However, milk is considered an important source of vitamin A, and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern. Results of meta-analyses revealed that pasteurization of milk leads to a significant decrease in vitamin C and folate, but milk also is not an important source of these vitamins. However, a significant decrease in vitamin B2 concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83 mg/liter. Because the recommended daily intake for adults is 1.1 mg/day, milk consumption greatly contributes to the recommended daily intake of this vitamin. With the exception of B2, pasteurization does not appear to be a concern in diminishing the nutritive value of milk because milk is often not a primary source of these studied vitamins in the North American diet.

The natural concentrations of vitamins in bovine milk samples can differ significantly as a result of a number of factors, including cow breed, season, country, vitamin concentrations in feed, and frequency of milkings. However, changes resulting from pasteurization are likely dependent on the time and temperature of pasteurization conditions. Meta-regression was used to assess the roles of time and temperature in between-study heterogeneity. The duration of pasteurization was positively correlated with folate concentrations, and a direct inverse relationship was found between pasteurization temperature and vitamin C concentrations. Multivariate analysis of time and temperature revealed a significant negative correlation between these variables and vitamin B2 concentrations. These results indicate a likely relationship between time, temperature, and vitamin concentrations in milk; however, further research is needed to tease apart these effects because they appear to differ by vitamin.

Another possible source of heterogeneity among study results is the variation in techniques used to assess vitamin concentrations in milk. HPLC was selected as the gold standard method for determination of fat-soluble vitamins by AOAC International. No gold standard has been identified for water-soluble vitamins; fluorescence spectroscopy, chromatography, and microbiological methods are all referenced in the AOAC official methods. Metaregression for vitamin B1 and folate studies revealed a significant association between study and method used to quantify vitamins; however, this variable was not significant for other vitamins. Analytic methods must take into consideration separation of vitamers for each vitamin, the methodology used for calibration of external standards, retention of vitamer conformation, and successful recovery. The solvents, standards, execution of extraction procedures, and equipment used to carry out these analyses may differ among investigators and can introduce variation among studies. Hollman et al. investigated 18 laboratories that were asked to analyze water-soluble vitamin contents in selected foods. These authors reported that in contrast to the fat-soluble vitamins a wider range of methods was used for water-soluble vitamins and that results from different methods did not always agree for vitamins B2 and C.

According to studies from 1933 and 1943, soluble calcium and phosphorus levels decrease by 5%, thiamine (vitamin B₁) and vitamin B₁₂ (cobalamin) levels by 10%, and vitamin C levels by 20%. These losses are not significant nutritionally.

Juices

• Add enzymatic information
• Add more general information on other foods

Sensory Effects on Food

• Add sensory information about white color of milk, aroma compounds in juice
• Pigments
• Make a table with food, effect, reference

Novel Pasteurization

Other thermal and non thermal processes have been developed to pasteurize foods as a way of reducing the affects on nutritional and sensory characteristics of foods and preventing degradation of heat labile nutrients. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are examples of these new pasteurization methods that are currently commercially utilized.

Microwave volumetric heating (MVH) is the newest available pasteurization technology. It uses microwaves to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved.

According to Code of Federal Regulations (21 CFR), the FDA has approved the use of irradiation for the treatment of certain foods under specific conditions

Low Moisture Foods

According to a study from the Grocery Manufacturers Association, "There is a common misconception that low numbers of Salmonella are not a problem in low-moisture foods because these products do not support Salmonella growth. However, low numbers of Salmonella in foods can cause illness, and the presence of the organism in low-moisture ready-to-eat foods must be prevented."

Foods with low water activity (i.e. low-moisture foods such as peanut butter, chocolate, and cereals) require longer thermal deactivation steps. For instance, a strain of Salmonella Typhimurium took 816 minutes while being processed at 66 °C in order to kill 90% of the bacteria in chocolate. For peanut butter, one study showed that heating at 90 °C for approximately 42 minutes killed 99.999% of Salmonella.

Products that are commonly pasteurized

• Beer
• Canned food
• Dairy products
• Eggs
• Milk
• Juices
• Low alcoholic beverages
• Syrups
• Vinegar
• Water
• Wines
• Nuts

See also

• Food irradiation
• Flash pasteurization
• Pascalization
• Homogenization
• Pasteurized eggs
• Solar water disinfection
• Thermoduric bacteria
• Food preservation
• Food storage
• Food microbiology
• Sterilization
• Thermization
• Louis Pasteur

4.6.18 Outline For Pasteurization-made some edits. Please add key references.

Pasteurization

Introduction

I. Brief history of pasteurization

II. Reasons for pasteurization

Products that are commonly pasteurized

IV. Efficacy against pathogenic bacteria

V. Effect on enzymes

Effect on food qualit

II. Equipment

Pasteurization of packaged foods

Pasteurization of non-packaged foods

Processing conditions for low pH foods

• Tube heat exchangers
• Plate heat exchangers
• Indicators of treatment adequacy,

III. Novel Pasteurization

• High pressure processing
• Pulsed electric field
• Microwave volumetric heating

VI. Verification

Potential helpful resources: Processing textbook and the review articles summarized in the pasteurization sections

4.1.18 Team Article Selection

1. Canning (Canning)
   1. The talk page asks people to edit it if they can
   2. It is rated high importance and fairly low quality
   3. Missing some key important information (see article evaluation below for specifics)

--> Article Evaluation: (Canning)

The first thing that popped up was a box saying " the article needs additional citations for verification"

Is everything in the article relevant to the article topic? Is there anything that distracted you?

Everything in the article seemed to be relevant to the topic.More information definitely could have been added like the different retorts (over-pressure, agitation, etc. and their uses). Also citations were missing in important areas and hyperlinks to things like "hermetically sealed" should have been included as the is important for canning. There also should be a section on pressure as this is important in the canning process. There was no mention of headspace either. Most of the article seemed focus on the history of canning, while important, more information on the process and examples of canning methods should have been included.

Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?

There are some biased claims such as under the section "second operation" where it says "probably the most important innovation" and "in most cases". Other than this, the article seemed to be neutral. More references and hyperlinks would have strengthened this.

Are there viewpoints that are overrepresented, or underrepresented? The section "In popular culture" was VERY short compared to the other sections.

Check a few citations.

Do the links work? Does the source support the claims in the article?

The citations I checked were 8 and 9. Both of the links worked and were successfully cited. Both of these articles supported the claims being made in the article. I later checked source 12 and this was not accurately linked.

More hyperlinks to should have been included like "hermetically sealed" to strengthen this article.

More pictures of the canning process should also be included with citations and links to where these pictures came from.

Is each fact referenced with an appropriate, reliable reference?

Where does the information come from? Are these neutral sources? If biased, is that bias noted

No, most facts are missing citations entirely.

Some of the sources like source were laboratory handbooks (like source 9) and most others were from peer reviewed journal articles. Source 12 however was not properly linked despite saying it came from a website (.org). Source 29 was from a youtube video on canning. Although it was an informative video, I dont think a youtube video is the best/ most accurate source of information to use.

Is any information out of date? Is anything missing that could be added?

Some key things were missing like the process of canning such as the different retorts used.

Missing citations. For example, at least one citation needs to be in a paragraph. However, under "First operation" there is no citations in the entire section. The same is true for "Second operation"

I was quite impressed with how relevant/ up to date the sources were

However, in the article, the were inconsistent with dates for history of canning and "the development of the can".

Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?

In the talk page people were discussing how the article is self-inconsistent with dates

Additionally, the talk page includes discussion on modifying external links.

How is the article rated? Is it a part of any WikiProjects?

The article is rated as a level-4 vital article in life. It has been rated as "Start-class"

WikiProjects

• WikiProject Business (Rated C-class, mild importance)
• WikiProject Food and Drink (Rated Start class, top importance)

How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?

Unlike in our class, this wikipedia did not discuss the canning process from start to finish. In other words, it did not discuss retorting, different types of retorts, etc. It also didn't talk about food products that require additional processing before canning (like blanching peas and tomatos) as we did in class. It didn't explain the equipment that goes into canning and the different types of cans and their uses.

Things like pressure, over-pressure retorts, agitation retorts and pictures/ explanation of these mechanisms were not included in the article and should have as it is important to the canning process.

2. Pasteurization (Pasteurization)

--> Article Evaluation: (Pasteurization)

This article is rated top importance and class B.

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?

Most of the information provided are relevant to pasteurization, however, the information is not organized and incomplete. For instance, the authors begin by defining pasteurization, then they clarify that it is different from sterilization, list application of pasteurization to alcoholic beverage and discuss the history and pasteurization process afterwards. It would make more sense to start with the history of pasteurization, then describe the process before discussing different food applications.

The authors also included some information about the history (the inventor of pasteurization)  of pasteurization in the first paragraph of the article which was aimed for definition.

In the “alcoholic beverage section” of this article, the author focused most on the history of alcohol beverage pasteurization and not so much about the technology. Some of the information in this section is not related to alcoholic beverages. In addition, the authors also mentioned the application of pasteurization based on Louis Pasteur’s initial experiment. No information is provided about other alcohol beverages such as beer, nor recent information provided about application of pasteurization to wine.

2. Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?

The authors claimed vitamin A is increased during pasteurization, but it was stated in the article cited that “Overall, these findings should be interpreted with caution given the poor quality of reported methodology in many of the included studies”.

3. Are there viewpoints that are overrepresented, or underrepresented?

Most of the information in the “Alcohol beverages” is underrepresented. The alcohol beverage section includes little information about its pasteurization. The information about “verification” is also underrepresented. The author did not include how pasteurization if confirmed in alcohol beverages.

4. Check a few citations. Do the links work? Does the source support the claims in the article?

Some of the citations in this article are not from credible sources and not every link in this article worked. Some of the links such as “ Vallery-Radot, René (2003-03-01). Life of Pasteur 1928. pp. 113–114. ISBN 978-0-7661-4352-4.”  could not be verified.

5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?

Some of the references were not credible for some assertions, and some of the references are not properly cited.

6. Is any information out of date? Is anything missing that could be added?

Most of the sections in this article could be improved. The types of alcohol beverage pasteurization could be updated to include the target microorganisms, and specific processing temperatures and time for each product.

The milk pasteurization section could also be improved. The different pasteurization techniques are described but details on temperature and time of heat treatment was not mentioned

7. Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?

The talk page of the article makes some good points for improvement such as: too much discussion on milk, lack of basic information, debating raw vs. pasteurized milk, etc.)

8. How is the article rated? Is it a part of any WikiProjects?

This article is rated level 3 vital article  in "Technology". It is also part of the wikiproject “Food and drink”

Article needs improvement and is rated a B class, top importance.

9. How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?

Compared to this wikipedia article about pasteurization, we learned about reasons for pasteurization and how it differed from other forms of heat treatment, foods which can be pasteurized, indicators of pasteurization adequacy in different milk, juice, the different processes of pasteurization, the equipment used for pasteurization, different types of pasteurization (HTST, UHT), and effect on food quality and food safety. We also learnt about the different packaging materials and storage conditions suitable to different pasteurization processes. The wikipedia article did not include most of this details.

3. Freeze drying (Freeze drying)

• Is everything in the article relevant to the article topic? Is there anything that distracted you?

The article has little focus on the food and beverage industry. When I read over the article, the section on Food seemed rushed and could use a lot more Food specific process information. There is a lot of material science that I was distracted by, such as the section on Protectants. The Pharmaceutical and Biotechnology along with the Technological Industry has more information compared to the “Food and Agriculturally based Industry” Section.

• Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?

I did not get a sense of bias for or against Freeze Drying in general. If I was to be picky though, there could be more information on the negative effects on food products.

• Are there viewpoints that are overrepresented, or underrepresented?

I believe the “Food and Drink” project for Wikipedia is definitely underrepresented in this article and can add a lot more information to represent how the food industry utilizes Freeze Drying.

• Check a few citations. Do the links work? Does the source support the claims in the article?

The Links do work and references the right information.

• Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?

However, there are a lot of information, and even whole sections without citations, such as the “Equipment” section. It does not have any in text citations leading to any references. There are way too few citations over all. And the Reference list is very short.  

• Is any information out of date? Is anything missing that could be added?

I do not see any information that is out of date, mostly just information missing. It is also hard to gage some of the information outside of the Food industry as I have little knowledge. But for the food industry, there could be section about how food specific products are processed, and have a specific section on how the foods quality is changed. I see little information about sensory. The main food section is almost a list of products. There can definitely be more added.

• Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
• How is the article rated? Is it a part of any WikiProjects?

This is a class C article based on its quality. It is a high importance project on the based on its project scale rating. This article is also part of the Wikipedia’s technology project. Most of the topics being discussed is about separating content and trying to organize it in a way that pays respect to all the different topics/categorize Freeze Drying falls under.

Excellent evaluation Arianna.

3.23.18 Choose possible topics:

1. Canning (Canning)
   1. The talk page asks people to edit it if they can
   2. It is rated high importance and fairly low quality
   3. Missing some key important information (see article evaluation below for specifics)
2. Suis vide cooking
   1. This has not been done before on wikipedia and there are a lot of good journals and sources available.
   2. It is also a popular and growing method of cooking and I think wikipedia could benefit from having an article on it.
   3. Also, it is more specific than just cooking, and from the training seminar, we learned it is important to have specific topics.
3. Pasteurization (Pasteurization)
   1. This article is rated level 3 and of top priority in "Technology"
   2. Article needs improvement as it is only rated a B class. While it is mostly complete, more can included/ updated to achieve a good article standard.
   3. The talk page of the article makes some good points for improvement such as: too much discussion on milk, lack of basic information, debating raw vs. pasteurized milk, etc.)

Article Evaluation: (Canning)

The first thing that popped up was a box saying " the article needs additional citations for verification"

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?
   1. Everything in the article seemed to be relevant to the topic.More information definitely could have been added like the different retorts (over-pressure, agitation, etc. and their uses). Also citations were missing in important areas and hyperlinks to things like "hermetically sealed" should have been included as the is important for canning. There also should be a section on pressure as this is important in the canning process. There was no mention of headspace either. Most of the article seemed focus on the history of canning, while important, more information on the process and examples of canning methods should have been included.
2. Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?
   1. There are some biased claims such as under the section "second operation" where it says "probably the most important innovation" and "in most cases". Other than this, the article seemed to be neutral. More references and hyperlinks would have strengthened this.
3. Are there viewpoints that are overrepresented, or underrepresented?
   1. The section "In popular culture" was VERY short compared to the other sections.
4. Check a few citations. Do the links work? Does the source support the claims in the article?
   1. The citations I checked were 8 and 9. Both of the links worked and were successfully cited. Both of these articles supported the claims being made in the article. I later checked source 12 and this was not accurately linked.
   2. More hyperlinks to should have been included like "hermetically sealed" to strengthen this article.
   3. More pictures of the canning process should also be included with citations and links to where these pictures came from.
5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?
   1. No, most facts are missing citations entirely.
   2. Some of the sources like source were laboratory handbooks (like source 9) and most others were from peer reviewed journal articles. Source 12 however was not properly linked despite saying it came from a website (.org). Source 29 was from a youtube video on canning. Although it was an informative video, I dont think a youtube video is the best/ most accurate source of information to use.
6. Is any information out of date? Is anything missing that could be added?
   1. Some key things were missing like the process of canning such as the different retorts used.
   2. Missing citations. For example, at least one citation needs to be in a paragraph. However, under "First operation" there is no citations in the entire section. The same is true for "Second operation"
   3. I was quite impressed with how relevant/ up to date the sources were
   4. However, in the article, the were inconsistent with dates for history of canning and "the development of the can".
7. Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
   1. In the talk page people were discussing how the article is self-inconsistent with dates
   2. Additionally, the talk page includes discussion on modifying external links.
8. How is the article rated? Is it a part of any WikiProjects?
   1. The article is rated as a level-4 vital article in life. It has been rated as "Start-class"
   2. WikiProjects
      1. WikiProject Business (Rated C-class, mild importance)
      2. WikiProject Food and Drink (Rated Start class, top importance)

1. How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?
   1. Unlike in our class, this wikipedia did not discuss the canning process from start to finish. In other words, it did not discuss retorting, different types of retorts, etc. It also didn't talk about food products that require additional processing before canning (like blanching peas and tomatos) as we did in class. It didn't explain the equipment that goes into canning and the different types of cans and their uses.
   2. Things like pressure, over-pressure retorts, agitation retorts and pictures/ explanation of these mechanisms were not included in the article and should have as it is important to the canning process.