PRINCIPLES OF FOOD PRESERVATION 1) CONTROLLING MICROORGANISMS BY: KEEPING MICROORGANISMS OUT OF FOOD REMOVING MICROORGANISMS FROM FOODS DELAYING

ING MICROBIAL GROWTH KILLING MICROORGANISMS OR SPORES 2) CONTROLLING ENZYMES BY: INACTIVATING ENDOGENOUS ENZYMES PREVENTING OR DELAYING CHEMICAL REACTIONS IN THE FOOD 3) CONTROLLING INSECTS, RODENTS, BIRDS AND OTHER PHYSICAL CAUSES OF FOOD DETERIORATION PERISHABLE FOODS: NOT PROCESSED (MINIMALLY) AND HAVE A SHELF LIFE OF <60 DAYS. Meat, vegetables, fruits, milk SEMI-PERISHABLE FOODS: LAST BTW. 2 TO 6 MONTHS AS A RESULT OF A PRESERVATION METHOD. Ice cream, cheese SHELF-STABLE FOODS: SHELF LIFE > 6 MONTHS. Cereal grains, dehydrated pasta, frozen food, canned food, dehydrated veget.

ROLE OF FOOD PRESERVATION: 1. ELIMINATE ANY POTENTIAL MICROBIOLOGICAL HARM TO THE CONSUMER 2. MAINTAIN QUALITY OF FOOD (SENSORY PERCEPTIONS) 3. MAINTAIN NUTRITIONAL VALUE WITHIN LIMITS DICTATED BY THE PRODUCTION OF A SAFE FOOD PRODUCT ** NO PRESERVATION METHOD WILL COMPLETELY ELIMINATE SPOILAGE PHENOMENA

PRESERVATION METHODS 1. THERMAL PROCESSING APPLICATION OF HEAT INACTIVATE ENZYMES KILL MICROORGANISMS. Most bacteria are killed in the range 82-93C. Spores are NOT destroyed even by boiling water at 100C for 30 min. To ensure sterility (total microbial destruction, including spores) a temp. of 121C must be maintained for 15 min or longer. BLANCHING PASTEURIZATION COMMERCIAL STERILIZATION 2. REMOVAL OF HEAT (COLD PROCESSING) LOWERING TEMPERATURE OF FOOD DECREASES THE RATE OF ENZYMATIC, CHEMICAL AND MICROBIAL REACTIONS IN FOOD STORAGE LIFE IS EXTENDED REFRIGERATION FREEZING

3. CONTROL OF WATER CONTENT (DRYING)

 MICROORGANISMS REQUIRE FREE WATER FREE WATER IS REMOVED FROM THE FOOD AND THEREFORE, FROM MICROBIAL CELLS MULTIPLICATION WILL STOP WATER UNAVAILABLE FOR CHEMICAL/BIOCHEM. REACTIONS STORAGE LIFE EXTENDED FREEZING WATER PHYSICAL REMOVAL OF WATER FROM FOOD (dehydration) REMOVAL OF SOME OF THE WATER FROM FOOD (concentration) ADDITION OF SUBSTANCES THAT BIND WATER IN FOOD, MAKING IT UNAVAILABLE (sugar, salts) 4. RADIATION IONIZING RADIATION INACTIVATE MICROORGANISMS IN FOOD DESTROY STORAGE PESTS MICROWAVE TREATMENT TO INACTIVATE ENZYMES INFRARED RADIATION TO COOK FOOD AND KEEP FOOD HOT ULTRAVIOLET ENERGY TO STERILIZE AIR AND WATER USED IN FOOD PROCESSING

5. ATMOSPHERE COMPOSITION REMOVAL OF OXYGEN

 INHIBITS O2-DEPENDANT ENZYMATIC AND CHEMICAL REACTIONS INHIBITS GROWTH OF AEROBIC MICROORGANISMS Paraffin wax Nitrogen backflushed bags (potato chips) Controlled atmosphere storage Vacuum packaging of fresh food (cured meats) 6. FERMENTATION SPECIFIC MICROORGANISMS ARE USED (STARTER CULTURES) FACILITATE DESIRABLE CHEMICAL CHANGES LONGER STORAGE LIFE PRODUCE ACIDS, ALCOHOL THAT WILL PREVENT GROWTH OF UNDESIRABLE MICROORGANISMS ANTIMICROBIAL AGENTS

7. ADDITION OF CHEMICALS ACIDS (INHIBIT MICROBIAL GROWTH AND ENZYMATIC REACTIONS) ORGANIC ACIDS (acetic, citric, tartaric acids) INORGANIC ACIDS (hydrochloric, phosphoric acids) FOOD GRADE, COMPLY W/REGULATIONS ANTIOXIDANTS (To delay oxidative rancidity) ANTIMICROBIAL AGENTS: * SODIUM PROPIONATE (MOULD INHIBITOR) * SODIUM BENZOATE (ANTIBACTERIAL) *SUGAR AND SALT (High concentrations) 8. SMOKE CONTAINS PRESERVATIVE CHEMICALS (formaldehyde) FROM THE BURNING WOOD HEAT ALSO HELPS DESTROY MICROORGANISMS HEAT DRIES THE FOOD TODAY IS MOSTLY USED TO FLAVOR FOOD CHAPTER 7: Potter, N.N. and Hotchkiss, J.H. 1995 Food Science

CONTROL OF MICROORGANISMS

4) 5) 6) 7) 8) 9) 10) 11) 12)

HEAT COLD DRYING ACIDS SUGAR AND SALT OXYGEN COMPOSITION SMOKE RADIATION CHEMICALS (PRESERVATIVES)

CONTROL OF ENZYMES HEAT OXYGEN REMOVAL ACIDS CHEMICALS (ANTIOXIDANTS)

OTHER FACTORS (MOISTURE, DRYNESS, AIR, LIGHT, PESTS) PROTECTIVE PACKAGING SANITATION