60 FT 305-FOOD PROCESSING AND PRESERVATION

FOOD PRESERVATION
INTRODUCTION
FOOD PRESERVATION
 Food preservation can be defined as the process of treating and handling food in such
a way as to stop or greatly slow down spoilage and prevent foodborne illness while
maintaining nutritional value, texture, and flavor.
 Food preservation is the maintenance of safe and nutritious food for an extended time.
Examples of preserved foods include properly packaged refrigerated, frozen, canned,
and dried products. The primary objective of food preservation is to prevent food
spoilage until it can be consumed.
 Food preservation, any of several methods by which food is kept from spoilage
after harvest or slaughter. Such practices date to prehistoric times. Among the oldest
methods of preservation are drying, refrigeration, and fermentation. Modern methods
include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
Advances in packaging materials have played an important role in modern food
preservation.

TYPES OF FOODS

1) PERISHABLE FOODS
 Perishable foods like cooked, ready-to-eat, and high-risk foods are generally
refrigerated or frozen to preserve and keep them safe for a longer time. A
refrigerator maintains temperature from 3 to 5°C (37–41°F). It is a myth that no
bacteria can grow in a refrigerator. The environment inside a refrigerator usually
creates an inhospitable environment for many bacteria. But some bacteria can
grow at cold temperatures, these are called psychrophiles. Bacteria such as
some Coliforms, Pseudomonas sp., Vibrio sp., Listeria sp., and molds such
as Penicillium and Cladosporium sp., are all known to survive low temperatures
and can cause illness.
 Routinely verifying the inside temperature of the refrigerator can prevent any
lapse in food quality. Some refrigerators have built-in thermometers to measure
their internal temperature. For those without this feature, one can keep an
appliance thermometer within the refrigerator to monitor the temperature. This
 holds special importance at the time of power outage. The “down time” period and
temperature fluctuation is very crucial from food safety point of view. Once the
electricity is back, the temperature of refrigerator must be checked.
 The food is safe if the refrigerator is still 5°C. Foods held above 5°C for more than
2 h should not be consumed and must be discarded. In the event of a power outage
foods can be kept cool for several hours by refraining from adding foods to the
appliance and opening the doors. If one knows there will be a power outage,
produce more ice cubes and place them in the top section of the refrigerator. Don’t
keep the refrigerator door open unnecessarily and close as soon as possible. Never
overload the refrigerator.
 The temperature requirement varies with type of food and other items. The frozen
food or highly perishable food items are kept best in freezer at −20 to −10°C.
Other foodstuff requires temperature between 1 and 5°C. Another misconception
is that hot food cannot be placed directly in the refrigerator. For this reason,
people keep hot foods at room temperature for long to lower their temperature.
This habit should be disowned and instead food must be rapidly chilled in an ice
or cold-water bath before refrigerating. Always remember to place it in
refrigerator within 2 h of heating/cooking.
 Examples of foods that must be kept refrigerated for safety include meat, poultry,
fish, dairy products, and all cooked leftovers. Refrigeration slows bacterial
growth.
2) SEMI- PERISHABLE FOODS
 The term "semi-perishable foods" is not a widely recognized or standardized
classification in the field of food science or food preservation. However, it might be
used informally to describe foods that have a moderate susceptibility to spoilage and
degradation but are not as stable as non-perishable or shelf-stable foods.
 Food preservation, semi-perishable foods may refer to items that, without proper
preservation methods, have a limited shelf life due to factors such as moisture content,
pH, and the presence of microorganisms. These foods typically require some form of
preservation to extend their freshness and prevent spoilage.
 Take longer to spoil and may or may not need immediate refrigeration. Semi-
perishable foods include onions and potatoes.
 The temperature of the dry storage area must be between 50 degrees to 70 degrees and
the humidity level between 60% and 70%. All products must be stored in containers
that cannot be damaged by pests or water.
 Potato, onions, ginger, biscuits and namkeens, are some examples of semi-perishable
food.

3)SHELF STABLE FOODS

 Shelf-stable foods are foods that can safely sit on the pantry shelf for at least one year
and do not have to be cooked or refrigerated to eat safely. Making sure a portion of
the groceries you regularly buy are shelf-stable is an easy way to prepare.
 Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored
at room temperature in a sealed container. This includes foods that would normally be
stored refrigerated, but which have been processed so that they can be safely stored at
room or ambient temperature for a usefully long shelf life.
  Most manufacturers recommend that shelf stable food packs be stored at or below
ambient temperature, typically defined as 80º Fahrenheit (F) (27º Celsius).
 Examples: Rice, couscous, quinoa, tortillas, pastas, crackers, cornmeal, wheat flours,
along with baking powder and baking soda.

FOOD SPOILAGE
 Food spoilage may be defined as a process or change which renders a product
undesirable or unacceptable for consumption. This complex ecological phenomenon
is the outcome of the biochemical activity of microbial chemical processes which will
eventually dominate according to the prevailing ecological determinants.
 To ensure the safety and quality of foods and beverages, the effective monitoring of
the chill chain through production, transportation, distribution and storage in retail
cabinets and home refrigerators is essential. Currently, a variety of different
methodologies are used for assessing food spoilage, in which microbiological
methods play a decisive role.
 Recently, the relationship between microbial growth and the chemical changes
occurring during food storage has been recognised as a potential indicator which may
be useful for monitoring freshness and safety. For this purpose, interesting analytical
approaches have been developed for rapid and quantitative assessment of food
spoilage.
 These are based on biosensors, sensor arrays and spectroscopy techniques in tandem
with chemometrics. Various processes have been utilised to prevent the
microbiological spoilage of foods and beverages, amongst which low temperature
storage and heat treatment seem to be the most effective. The application of a rich
carbon dioxide atmosphere as part of a modified atmosphere packaging system is also
effective in suppressing spoilage micro-organisms.
TYPES OF FOOD SPOILAGE

Food spoilage can be classified into three major categories:

 Microbial Spoilage
Bacteria: Bacteria are single-celled organisms that can cause spoilage in various food
items. Some bacteria produce enzymes or toxins that affect the taste, texture, and
appearance of food.
Fungi: Fungi, including molds and yeasts, can cause spoilage in food products by
producing enzymes that break down food components, leading to off-flavors,
discoloration, and texture changes.
Viruses: While viruses don’t typically cause spoilage, they can contaminate food and
cause foodborne illnesses.
 Chemical Spoilage
Chemical spoilage occurs due to oxidation, rancidity, or other chemical reactions that
alter the taste, appearance, or nutritional content of food. This type of spoilage is often
seen in fats, oils, and certain fruits and vegetables.
 Physical Spoilage
Physical spoilage occurs when the texture, color, or overall appearance of the food is
altered due to physical changes or damage. This can happen due to improper
handling, storage, or exposure to light, heat, or moisture.

CAUSES OF FOOD SPOILAGE

 Temperature: High temperatures can accelerate microbial growth and chemical

reactions that cause spoilage.
 Moisture: Water is essential for microbial growth, and high moisture levels can lead
to spoilage.
 Oxygen: Oxidation, which causes chemical spoilage, is often triggered by exposure to
oxygen.
 Light: Exposure to light can cause degradation of certain nutrients and promote
spoilage.
 pH: Microorganisms grow and reproduce at specific pH levels, and some food items
have a pH level that is conducive to spoilage.
 Time: The longer food is stored, the greater the chances of spoilage.
FOOD SAFETY FOR CONSUMERS NEED AND IMPORTANCE
 Food safety refers to the proper food handling procedures applied during food
preparation, processing, storage, and distribution of the products you deal with in your
food business.
 The concern for the integrity of food safety remains within all parts of a food supply
chain. The food safety production life cycle starts from agriculture to the packaging of
finished products and delivery to the consumer's table.

 Controlling food safety requires knowledge about what could endanger its integrity
and stability. Food safety is negatively affected by a variety of food
contamination along your food supply chain. Contamination of food products can be
caused by biological, chemical, physical, and radiological hazards and can affect all
key operations. Without a proper control program for food safety, issues such
as foodborne illness and food-related injuries can occur.
 Food handling practices that can be applied to keep food products wholesome are
what food safety is made up of. All of the members of the food supply chain must
comply with established food safety standards to protect public health.
 Proper handling and industrial processes may include cooking at the right internal
temperature using a food thermometer, preventing cross - contamination through
proper segregation to prevent contact, storing chilled foods at cold temperatures, and
other critical control points that help make potential infectious diseases ineffective.
 Additionally, consumers also play a significant role when it comes to food
safety. Customers are expected to follow storage and processing directions for the
products they purchase, especially if these are raw materials. Participation of
consumers towards food safety is also seen through consumer demand for high-
quality, safe products and voicing their complaints if there are food safety issues.

PRINCIPLE OF FOOD PRESERVATION

 Temperature control
Temperature control is an essential principle of food preservation. Low temperatures
can slow down or stop the growth of microorganisms, which is why refrigeration and
freezing are common preservation methods.
  Moisture control
Moisture control is another crucial principle of food preservation. Reducing the
moisture content of food can prevent the growth of microorganisms. Drying and
dehydration are methods of preserving food by removing moisture.
 pH control
Microorganisms require a specific pH level to grow. By controlling the pH level of
food, the growth of microorganisms can be slowed down or stopped. Acidification is
a method of preserving food by lowering its pH level.
 Chemical preservation
Chemical preservation involves the use of chemical compounds to preserve food.
Common chemical preservatives include salt, sugar, and vinegar. Chemical
preservatives can prevent the growth of microorganisms and extend the shelf life of
food.

NEEDS AND IMPORTANCE OF FOOD PRESERVATION

 Food preservation decreases food wastage and saves food from throwing into the
wet waste.
 It increases the storage period of food.
 It makes it possible for us to get fruits and vegetables even in off-seasons.
Nowadays, we get cauliflower, capsicum and apples throughout the year.
 It makes it possible for us to get perishable food such as fruits and vegetables
from far-off places.
 Food preservation prevents the food from being spoiled by the action of enzymes
and microbial pathogens.
 Food preservation retains the quality of food- colour, texture, flavour and
nutritional value.

TRENDS IN FOOD PRESERVATION

 Clean Label Preservation:

Consumers have shown an increasing preference for clean label products, prompting
food manufacturers to explore natural and clean label preservation methods. This
includes the use of ingredients like vinegar, salt, sugar, and herbs for pickling,
fermenting, or brining.
 High-Pressure Processing (HPP):
HPP is a non-thermal preservation technique that uses high pressure to inactivate
spoilage microorganisms and pathogens. It helps maintain the nutritional quality and
freshness of foods, particularly beverages and ready-to-eat products.
 Fermentation:
Fermentation is a traditional method that has seen a resurgence in popularity. It
involves the use of beneficial bacteria and yeasts to preserve and enhance the flavor of
foods. Fermented products like kimchi, kombucha, and sauerkraut have gained
widespread popularity.
 Vacuum Packaging:
Vacuum packaging removes oxygen from the packaging, slowing down the oxidation
and microbial growth that lead to food spoilage. This method helps extend the shelf
life of products while preserving their quality.
 Advanced Modified Atmosphere Packaging (MAP):
MAP involves modifying the composition of the air within a package to slow down
the deterioration of food. This method helps maintain the product's quality and
freshness by controlling the levels of oxygen, carbon dioxide, and nitrogen.
 Emerging Technologies:
Advancements in technology, such as nanotechnology and smart packaging, are being
explored for their potential in food preservation. Nanoparticles with antimicrobial
properties and packaging materials with sensors to monitor food freshness are
examples of innovations in this space.
 Natural Antimicrobials:
The use of natural antimicrobial agents, such as essential oils and plant extracts, is
gaining traction as an alternative to synthetic preservatives. These compounds can
help inhibit the growth of bacteria and fungi in food products.
 Reduced Sodium and Sugar Preservation:
With the increasing focus on health and wellness, there is a trend toward reducing the
use of excessive salt and sugar in food preservation. This involves exploring
alternative methods and ingredients to maintain product safety and quality.