FOOD PRESERVATION

Match each phrase to the sentence.

A. Addition of a chemical preservation
B. Accelerated freeze drying
C. Heat preservation
D. Methods of preservation
E. Antioxidants

1. Food decay can be slowed down by heating, removal of moisture, removal of air,
reduction of temperature, irradiation, and addition of a chemical preservative. D
2. These are put into foods for various purposes to prevent fat rancidity, to prevent
destruction of vitamins A and C and to prevent the browning of food by enzymes. E
3. Most bacteria, yeasts, moulds, and enzymes are destroyed by heating 100 degrees C. C
4. Another method of dehydration. B
5. Antioxidants, acids, sodium chloride (common salt), sugar, nitrates and nitrites, sulphur
dioxide. A

Answer the following short questions correctly

1. Why is food preserved?
Preserving food extends the life of products and promotes environmental sustainability.

2. Describe the following and give examples of foods treated by these processes.
(A) Sterilization
Sterilization is the complete destruction or elimination of all viable organisms in/on a
food product being sterilized. Example milk
(B) Pasteurization
The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds.
Example milk
(C) Canning
Canning is the method of preserving food from spoilage by storing it in containers that
are hermetically sealed and then sterilized by heat. Example string beans
3. How does dehydration affect microorganisms?
Dehydration affects microorganisms by drying removes the moisture from food so that
microorganisms such as bacteria, yeasts, and molds are less likely to grow.

4. What chemical preservatives can be added for food?

Salt, sodium nitrite, spices, vinegar, and alcohol are chemical preservatives that can be
added to food.

5. What is food irradiation?

Food irradiation is the process of exposing food and food packaging to ionizing radiation,
such as from rays, x-rays, or electron beams.

True or False
1. Sulphur dioxide is commonly used preservative for many foods including pickles, tomato
puree and fruit from jam making. T/F
2. Another term for sodium chloride is antioxidants. T/F
3. Nitrates and sulphur dioxide are added to ham, pickled meats, and bacon, to preserve
them and improve the colour of cured meat. T/F
4. When the temperature is reduced, the activities of most microorganisms are slowed down,
until they become dormant, and growth and multiplication cease. T/F
5. Beef can be kept in a cold place in an atmosphere of 10-15% carbon dioxide for up to ten
weeks. T/F