PRESERVATIVE

A preservative is a naturally occurring or synthetic substance that is added to products

such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent
decomposition by microbial growth or by undesirable chemical changes.
Preservatives in foods
Preservative food additives can be used alone or in conjunction with other methods of
food preservation. Preservatives may be antimicrobial preservatives, which inhibit the
growth of bacteria or fungi, including mold, or antioxidants such as oxygen absorbers,
which inhibit the oxidation of food constituents. Common antimicrobial preservatives
include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide,
sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants
include BHA and BHT. Other preservatives include formaldehyde (usually in solution),
glutaraldehyde (kills insects), ethanol and methylchloroisothiazolinone. FDA standards
do not currently require fruit and vegetable product labels to reflect the type of chemical
preservative(s) used on the produce.[citation needed] The benefits and safety of many
artificial food additives (including preservatives) are the subject of debate among
academics and regulators specializing in food science, toxicology, and biology
Natural food preservation

Natural substances such as salt, sugar, vinegar, alcohol, and diatomaceous earth are
also used as traditional preservatives. Certain processes such as freezing, pickling,
smoking and salting can also be used to preserve food. Another group of preservatives
targets enzymes in fruits and vegetables that continue to metabolize after they are cut.
For instance, citric and ascorbic acids from lemon or other citrus juice can inhibit the
action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown.

HEALTH CONCERNS

Some modern synthetic preservatives have become controversial because they have
been shown to cause respiratory or other health problems. Some studies point to
synthetic preservatives and artificial coloring agents aggravating ADD & ADHD
symptoms in those affected.[1][2] Older studies were inconclusive, quite possibly due to
inadequate clinical methods of measuring offending behavior. Parental reports were
more accurate indicators of the presence of additives than clinical tests. [3] Several
major studies show academic performance increased and disciplinary problems
decreased in large non-ADD student populations when artificial ingredients, including
preservatives were eliminated from school food programs. [4][5] Allergenic
preservatives in food or medicine can cause anaphylactic shock in susceptible
individuals, a condition which is often fatal within minutes without emergency treatment.
FOOD PRESERVATIONS
Food preservation is the process of treating and handling food to stop or greatly slow
down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by
micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add
specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating
nutritional value, texture and flavour is important in preserving its value as food. This is
culturally dependent, as what qualifies as food fit for humans in one culture may not
qualify in another culture.

Preservation usually involves preventing the growth of bacteria, fungi, and other microorganisms, as well as retarding the oxidation of fats which cause rancidity. It also
includes processes to inhibit natural ageing and discolouration that can occur during
food preparation such as the enzymatic browning reaction in apples

after they are cut. Some preservation methods require the food to be sealed after
treatment to prevent recontamination with microbes; others, such as drying, allow food
to be stored without any special containment for long periods.

Common methods of applying these processes include drying, spray drying, freeze
drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation,
food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other
methods that not only help to preserve food, but also add flavour, include pickling,
salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing.

PRESERVATION PROCESSES
Preservation processes include:
I.

Heating to kill or denature micro-organisms (e.g. boiling)

II.

Oxidation (e.g. use of sulfur dioxide)

III.

Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc.)

IV.

Dehydration (drying)

V.

Osmotic inhibition (e.g. use of syrups)

VI.

Low temperature inactivation (e.g. freezing)

VII.

Ultra high water pressure (e.g. fresherized, a kind of cold pasteurization, the
pressure kills naturally occurring pathogens, which cause food deterioration and
affect food safety.)

VIII.

Many combination of these methods

JACOBS
WHAT IS JACOBS
Jacob's is a brand name for several lines of biscuits and crackers. The brand
name in the United Kingdom is owned by United Biscuits while the brand name in
Ireland is owned by the Jacob Fruitfield Food Group.
HISTORY
The originator of the Jacob's brand name was the small biscuit bakery, W & R
Jacob, founded 1881 in Waterford, Ireland. It later moved to Bishop Street in Dublin,
Ireland, and also opened a branch in Liverpool, England.
In the 1920s the two branches separated, with the Dublin branch retaining the W
& R Jacob name while the Liverpool branch was renamed Jacob's Bakery Ltd. In the
1970s, W & R Jacob in Dublin merged with Boland's Biscuits to form Irish Biscuits Ltd.
and moved to Tallaght, Ireland.
In 1990, the two companies once again came under common ownership and
became Jacob's Biscuit Group when they were acquired by the French company
Groupe Danone
In July 2004, Groupe Danone and United Biscuits announced that they had made
an agreement for the latter to acquire Jacob's Biscuit Group.

NUTRITION INFORMATION
PER 100g

Per serving

Energy

412 kcal / 1718 kJ

115 kcal / 484 kJ

Carbohydrate

62.2g

17.4g

Protein

6.79g

1.9g

Fat

16.3g

4.6g

Cholesterol

0mg

0mg

Dietary fFibre

6.5g

1.8g

Vitamin A

312mcg / 1039 I.U.

87mcg / 291 I.U.

Calcium

240mcg

67mg

Iodine

45mcg

12.6mcg

Iron

4.2mg

1.2mg

Vitamin B1

0.42mg

0.12mg

Vitamin B2

0.67mg

0.19mg

Vitamin B3

6.7mg

1.9mg

Vitamin B6

0.83mg

0.23mg

Vitamin B12

0.83mcg

0.23mcg

NUTRITION GLOSSARY
5

NUTRITION
Protein

BENEFITS
provide for the transport of nutrients, oxygen and waste throughout
the body

Cholesterol

It is transported in the blood to be used by all parts of the body.

Dietary Fiber

lower blood sugar levels, and some doctors believe that increasing
fiber decreases the bodys need for insulina good sign for
diabetics.

Vitamin A

helps cells differentiate, an essential part of cell reproduction

Calcium

helps the body form bones and teeth and is required for
blood clotting, transmitting signals in nerve cells, and
muscle contraction

Iron

helps muscles store oxygen

Vitamin B1

essential for the proper functioning of nerve cells.

Vitamin B2

act as an antioxidant.

Vitamin B3

required for cell respiration and helps release the energy in

carbohydrates, fats, and proteins

Vitamin B6

necessary for cell replication and growth

Vitamin B12

needed for normal nerve cell activity, DNA replication, and production
of the mood-affecting substance SAMe (S-adenosyl-L-methionine).

REFLECTION
6

While doing this assignment, we go through a lot of experience during the

completion of our coursework on Numerical Literacy. Firstly, we would like to share our
experience on the problems while finishing our cousework entittle numerical literacy. We
have face a few problems during the process such as getting confuse about the work
and while choosing the appropriate topics.
Besides we have lack of time to see our lecturer since our class schedule is very
peak and we had a lot of assignment to go through. We always need to arrange our
time properly to this purpose. Unfortunately,we are running out of time and failed to do
the collaboartion. Moreover, there are some factors which hindering our development in
complete the coursework. Mainly, the arrangement of timetable of my class and there
are also many assignment that i have to complete on time. I had sacrificed my time a lot
to complete the assignment properly.
Beside , there also a problem occurred when we want to come out with a brochure. At
first, it is hard because we have to decide the placing of the information that we want to
put into it without using extra spaces. After so many trial we had done , finally it comes
like what we have.
At last, we learn a lot of skills in Numerical Literacy and also on how to produce a
brochure. We had being exposed to several types of skills on how to have a good diet
by doing this assignment.that need us to get the information of any type of product and
we chose Jacob..

REFERENCES
7

1. http://www.accessmylibrary.com/article-1G1-19608465/preservativeefficacy-testing-review.html
2. http://en.wikipedia.org/wiki/Food_preservation
3. http://en.wikipedia.org/wiki/Jacob's

APPENDICES

COLABORATION
FORM

10