Food Preservation

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Food Preservation

• Food preservation is the science of extending the
  shelf life of food while keeping as much of its
  nutritional quality and avoiding the growth of
  unwanted micro-organisms.

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How far back in history was preservation used?

• Drying and Curing are the oldest preservation
  techniques.
• Salt was used during the time of the Pharoahs in
  Egypt as part of the mummification process.
• Spices and oil were used to clean and wrap the
  bodies of the dead.

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Types of Food Preservation

• Storing
• Freezing and Chilling
• Packaging
• Canning and Bottling
• Curing
• Drying, Pickling

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Methods of Food Preservation

• Pickling
• Drying
• Canning
• Bottling
• Smoking
• Freezing and Chilling
• Salting or Curing
• Freeze Drying

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Food Deterioration Spoilage

• Food deterioration is any change in food that
  makes it less desirable. (flavor, color, texture
  smell)
• Food spoilage is the state of food where it is no
  longer safe to consume.

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How does food start to spoil?

• Once food is harvested or slaughtered, its plant
  or animal tissue soon starts to decay.

Food spoils because of the activities of
micro-organisms, enzymes and chemical reactions.
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What are the micro-organisms?

• Molds
• Yeasts
• Bacteria

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Molds

• Molds are microscopic fungi that can form visible
  colonies.

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Yeasts

• Yeasts are microscopic fungi but rarely grow on
  foods.

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Bacteria

• Bacteria are microscopic organisms that can both
  spoil food and produce toxins causing food-borne
  illness

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Enzymes Chemical Reactions

• Enzymes help facilitate chemical reactions that
  cause foods to spoil.
• As Chemicals in food are altered, the smell,
  appearance, texture and flavor can change.
• ex. Oxidation of apples and potatoes when sliced

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Signs of Spoilage

• Off-Odors
• Brown meats
• Sour milk
• Mushy Vegetables

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RememberWhen in doubt, throw it out.
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What is a food-borne illness?

• A food-borne illness is derived from food.
  Majority of these illnesses are caused by
  micro-organisms which are called Pathogens.
• Pathogens are bacteria that cause disease. (ex.
  E.coli H7,Salmonella)

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E.Coli H7

• Causes diarrheal problems which can cause
  complications that sometimes lead to death.

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Salmonella

• Causes gastroenteritis infections

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How does food preservation help?

• The goal of food preservation is to minimize the
  activity of micro-organisms (pathogens), enzymes
  and chemical reactions.
• This will help keep the food free from spoilage
  and illness-causing micro-organisms.

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Proper Handling of perishable food

• CLEAN Wash hands and surfaces often
• SEPARATE Dont cross-contaminate
• COOK Cook to proper temperatures
• CHILL Refrigerate promptly