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  Food preservation

Food preservation:

Food preservation is a method to prevent food infection, spoilage, food poisoning and microbial contamination from the food. Food preservation is completed with the aspects shown below:

(a) To prevent and to eliminate microbial contamination and as well to inhibit microbial growth and metabolism.
(b) To destroy the contaminating pathogens and to reduce food spoilage and food poison.

Principles and methods of food preservation:

The fundamental principle of food preservation primarily includes the procedure of inhibiting

a) The growth and action of microorganisms.
b) The action of endogenous enzymes
c) The chemical reactions that might determinate quality of food and
d) Invasion and spoilage through insects and rodents.

Additionally, spoilage of food might be caused during mechanical handling, packaging, processing, storing and transportation. Suitable care has to be taken to prevent deterioration of quality of food. Numerous methods are available for the preservation of food based on the above principles. The techniques comprise:

1) Preventing the convenience of food to microorganisms by asepsis packaging,

2) Physical elimination of microorganisms from food by centrifugation or filtration,

3) Hindering the growth and metabolic action of microorganisms by utilization of preservatives, employ of low temperature and reducing water activity in foods by drying,

4) Killing of the microorganisms by employ of high temperature and ionizing radiations,

5) Inactivation of endogenous enzymes through moderate heating,

6) Inhibition of chemical reactions via the utilization of chemical additives,

7) Fermentation of foods to outcome more stable or low perishable food products.

Food preservation as it is experienced in the industry always includes the use of combination of techniques for attaining maximum efficiency.

Asepsis or preventing the accessibility of food to microorganisms is fine exemplified in nature. The protective wrapper on natural foods like skins on fruits and vegetables, shells on eggs and nuts and skins and membranes on livestock and fish prevent it from the attack by micro-organisms and sustaining the living tissues in healthy condition. Filtration or centrifugation is accepted to physically eliminate microorganisms mainly in liquid foods like soft drinks, milk, fruit juices and alcoholic beverages. The utilization of preservatives and additives in food processing and preservation and fermentation to improve the shelf life of the foods.

 

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