Principles of

Preservation
Principle 1:

“Autolysis in food may be prevented or delayed by the

destruction or inactivation of enzymes and by the
treatment and handling of food in such a manner so as
to inhibit the reactivity of chemically active
molecules.”
Prevention or Delay of Autolysis:

➢ Specific pH range to catalyze reactions.

➢ Food is preserved by altering their pH.

➢ For examples preservation of vegetables, meat and

milk products.

➢ Sometimes vinegar is also used for preservation of

foods.
Prevention or Delay of Autolysis:

➢ Enzymes thrive best in a particular temperature range.

➢ At high temperature enzymes are inactivated.

➢ For example Blanching is done around 100oC for fruits and

vegetables for specific time.

➢ Blanching is a pre-treatment in several food preservation

methods.
Prevention or Delay of Autolysis:

➢ Low temperature is also used to delay autolysis.

➢ Enzyme reactions are retarded in cold storage.

➢ Freezing inactivates the enzymes.

➢ Frozen foods have a much longer shelf life.

Prevention or Delay of Autolysis:

➢ Enzymes require moisture for the biochemical reactions

➢ Preservation of food is done by removal or binding of

moisture.

➢ Sun Drying, Dehydration, Concentration & evaporation.

➢ Moisture can also be bound by the use of chemicals

Principle 2:

“Spoilage in foods as a result of microbial activity

may be prevented or delayed by either prohibiting
the entry of microorganisms into the food,
physically removing them from the food, hindering
their growth and activity or even destroying them,
if they are already present in the food.”
Prevention or Delay of Microbial Activity:

➢ Keeping Microorganisms Out

➢ Removal of Microorganisms

➢ Creation of Unfavorable Conditions

➢ Destruction of Microorganisms
Keeping Microorganisms Out:

➢ All foods have protective covering to prevent entry of

microorganisms inside the tissues.
➢ Skin, peel, husk, shell provide protection to foods.
➢ When outer covering of plants or animals is injured,
microorganisms invade the tissues and start growing and
cause infection or spoilage.
➢ In industry, food is packed and protected in tin cans or
glass containers. Coating of wax is also used especially for
cheese and eggs.
Removal of Microorganisms

➢ Microorganisms can enter food during harvesting, storage

and subsequent processing operations.
➢ Fruits and vegetables carry microflora on their surface or
in their bruised, damaged and decaying tissues.
➢ Thorough washing of raw materials remove much of the
contaminants.
➢ Filtration is used to remove microorganisms from liquid
foods.
➢ Centrifugation technique is used in brewing industry.
Creation of Unfavorable Conditions

➢ Most food spoilage and pathogenic microorganisms are

aerobic in nature.
➢ Anaerobic conditions are created to prevent growth of
vegetative cells and germination of spores.
➢ In canning, Exhausting operation is carried out. Air is
removed and cans are sealed airtight.
➢ But anaerobic organisms may pose a problem in such
processes.
Creation of Unfavorable Conditions

➢ To create unfavorable conditions and prevent the activities

of microbes in foods, moisture can be removed or bound.
➢ So less moisture will be available for microbes and their
growth will be inhibited.
➢ Moisture can be removed by using Drying, dehydration or
concentration techniques and also by using humectants.
Creation of Unfavorable Conditions

➢ Preservatives are also used to prevent growth and activity

of microbes.
➢ For example, SO2, potassium metabisulphite, sodium
benzoate, etc
➢ Some organic acids like lactic acid is produced by growth
of Lactic Acid bacteria in food. (sour cream, butter,
cheese, sausages, pickles, etc.)
➢ Chilling or Freezing temperature can also be used to
inhibit the growth of microbes in food.
Destruction of Microorganisms

➢ Spoilage in foods may also be prevented by destroying

microorganisms.
➢ High temperatures have adverse effects on microbes.
➢ Blanching also helps to kill some vegetative forms of
microorganisms.
➢ Pasteurization temperatures (65oC to 88oC are used to kill
pathogenic organisms in liquid foods.
➢ Sterilization employs much higher temperature (100oC or
above) to destroy all microorganisms.
Destruction of Microorganisms

➢ The heat treatment necessary to kill microorganisms or

their spores will vary from organism to organism, its state
(vegetative or spore) and the environment.
➢ The heat treatment applied is a temperature/ time
dependent phenomenon.
➢ Microorganisms can also be destroyed by the use of
radiations of various frequencies.
➢ UV waves and Gamma rays have germicidal properties.