Name: Jawad Zahoor

Roll no: BS-FST-05-F22

Subject: Elements of food and nutrition

Submitted to: Dr. Rizwan Tariq

Session: Morning

Topic: Food spoilage and preservation

Department: Food science and technology

University of the Punjab, Lahore

Table of Contents
Introduction......................................................................................................................................3

Factors Causing Food spoilage....................................................................................................3

Bacteria.....................................................................................................................................3

Mold..........................................................................................................................................3

Yeast.........................................................................................................................................3

Exposure to air and moisture....................................................................................................3

Temperature fluctuations..........................................................................................................3

Improper storage.......................................................................................................................4

Methods of Food Preservation.....................................................................................................4

Beneficial bacteria........................................................................................................................5

Food spoiling bacteria..................................................................................................................5

Food-Borne Diseases....................................................................................................................6

Prevention:....................................................................................................................................7

Risk factors...................................................................................................................................7

Reporting and treatment...............................................................................................................7

Conclusion....................................................................................................................................7

Reference......................................................................................................................................8
 Food spoilage and preservation

Introduction:

Food spoilage is a pervasive issue that arises from microbial, enzymatic, or chemical processes,
rendering food unfit for consumption. It can happen due to various factors like bacteria, mold,
yeast, or exposure to air and moisture. Food preservation refers to the techniques and methods
used to prevent or slow down the spoilage of food, thus extending its shelf life. It helps maintain
the quality, flavor, and nutritional value of food for longer periods. Some common methods of
food preservation include canning, freezing, drying, smoking, pickling, and fermenting. These
methods help inhibit the growth of bacteria, yeast, and mold, or create conditions that are
unfavorable for their growth. Preservation methods play a crucial role in extending the shelf life
of perishable items, mitigating economic losses, and ensuring food safety.

Factors Causing Food spoilage:

Several factors can cause food spoilage. Some common ones include bacteria, mold, yeast,
exposure to air and moisture, temperature fluctuations, and improper storage.

 Bacteria: Bacteria are microorganisms that can multiply rapidly in food, leading to
spoilage. They can cause foodborne illnesses and produce toxins that make the food
unsafe to eat.
 Mold: Mold is a type of fungus that grows on the surface of food. It thrives in warm and
humid conditions. Mold can produce toxins and cause discoloration, texture changes, and
an unpleasant smell in food.
 Yeast: Yeast is another type of fungus that can cause food spoilage. It can grow in sugary
or acidic foods and cause fermentation, leading to changes in taste, texture, and odor.
 Exposure to air and moisture: When food is exposed to air and moisture, it creates an
environment where bacteria and mold can thrive. Oxygen can promote the growth of
aerobic bacteria, while moisture can lead to the growth of bacteria and mold.
 Temperature fluctuations: Temperature plays a crucial role in food spoilage. When
food is stored at temperatures that are too warm, bacteria can multiply quickly. On the
other
 hand, when food is stored at temperatures that are too cold, it can lead to freezer burn and
texture changes.
 Improper storage: How we store food can impact its shelf life. Storing food at the
wrong temperature, not sealing containers properly, or keeping food in dirty or
contaminated environments can accelerate spoilage.

Methods of Food Preservation:

There are several methods of food preservation. Some common ones include:

Canning: This involves sealing food in airtight containers (such as jars) and heating them to kill
bacteria and other microorganisms. It helps extend the shelf life of foods like fruits, vegetables,
and sauces.

Freezing: Freezing food at low temperatures helps slow down the growth of bacteria and other
spoilage-causing microorganisms. It preserves the quality and nutrients of many types of food,
including meats, fruits, vegetables, and prepared meals.

Drying: Drying removes moisture from food, inhibiting the growth of bacteria, mold, and yeast.
It can be done through sun drying, air drying, or using specialized equipment like dehydrators.
Foods like herbs, fruits, and jerky can be preserved through drying.

Smoking: Smoking involves exposing food to smoke from burning wood or other materials.
This not only imparts a distinct flavor but also helps preserve the food by inhibiting bacterial
growth. Commonly smoked foods include fish, meats, and cheese.

Pickling: Pickling involves immersing food in a solution of vinegar, salt, and spices. The acidic
environment created by pickling inhibits the growth of bacteria and extends the shelf life of
foods like cucumbers, onions, and other vegetables.

Fermenting: Fermentation involves the conversion of sugars in food into alcohol or organic
acids by microorganisms like bacteria or yeast. This process not only preserves the food but also
enhances its flavor and nutritional value. Examples of fermented foods include yogurt,
sauerkraut, and kimchee.

These methods of preservation help maintain the quality, taste, and nutritional value of food for
longer periods, reducing waste and ensuring food is safe to consume.
Beneficial bacteria:

Beneficial bacteria, also known as probiotics, are types of bacteria that provide health benefits
when consumed. They can improve digestion, support the immune system, and contribute to
overall well-being. For example:

 Lactobacillus: This is a common type of probiotic found in fermented foods like yogurt
and sauerkraut. It helps maintain a healthy balance of bacteria in the gut and supports
digestion.
 Bifido bacterium: Another type of probiotic, Bifido bacterium, is found in foods like
kefir and certain types of cheese. It helps regulate the digestive system and may have
immune- boosting properties.
 Streptococcus thermophiles: This probiotic is often used in the production of yogurt. It
aids in the digestion of lactose and supports the growth of other beneficial bacteria in the
gut.
 Saccharomyces boulardii: Unlike other probiotics, Saccharomyces boulardii is a yeast
rather than a bacteria. It can help alleviate symptoms of diarrhea and may also support the
immune system.

Food spoiling bacteria:

These are types of bacteria that cause food to spoil and become unsafe to consume. They can
multiply rapidly under favorable conditions, leading to changes in taste, texture, and appearance
of the food. Some examples of food-spoiling bacteria include:

 Salmonella: This bacteria can contaminate various types of food, especially raw or
undercooked meats, poultry, eggs, and unpasteurized dairy products. It can cause
foodborne illnesses with symptoms like diarrhea, fever, and abdominal cramps.
 Escherichia coli (E. coli): Certain strains of E. coli can cause foodborne illnesses when
ingested. Contamination can occur through undercooked ground beef, raw vegetables,
unpasteurized milk, and contaminated water. Symptoms may include severe diarrhea,
abdominal pain, and vomiting.
  Staphylococcus aureus: This bacteria can produce toxins that cause food poisoning. It
can be found in various foods, including meats, dairy products, and prepared salads.
Symptoms of Staphylococcus aureus food poisoning include nausea, vomiting,
abdominal cramps, and diarrhea.
 Clostridium botulinum: This bacteria produces a toxin that causes botulism, a rare but
serious illness. It can be found in improperly canned or preserved foods, especially low-
acid foods like canned vegetables and meats. Botulism can result in muscle weakness,
difficulty swallowing, and even paralysis. Refrigeration, proper cooking temperatures,
and good hygiene practices are key to keeping food safe to eat.

Food-Borne Diseases:

Foodborne diseases, also known as foodborne illnesses, are caused by consuming contaminated
food or beverages. Here are some key points to explain foodborne diseases:

Definition:

Foodborne diseases are illnesses that result from consuming food or drinks contaminated with
harmful bacteria, viruses, parasites, or toxins.

Causes and Symptoms:

Contamination can occur at various stages, including during production, processing, storage,
preparation, or handling of food. Common causes of foodborne diseases include improper food
handling, inadequate cooking, cross-contamination, and poor hygiene practices.

The symptoms of foodborne diseases can vary depending on the specific pathogen involved.
They may include nausea, vomiting, diarrhea, abdominal pain, fever, and in severe cases,
dehydration or other complications.

Common pathogens:

There are several common pathogens associated with foodborne diseases, such as Salmonella, E.
coli, Campylobacter, Listeria, and noro-virus. Each pathogen has its specific symptoms and
health risks.
Prevention:
Practicing good food safety measures is essential in preventing foodborne diseases. This includes
proper hand washing, thorough cooking of food, avoiding cross-contamination, refrigerating
perishable foods, and consuming safe and clean water.

Risk factors:

Certain populations, such as young children, pregnant women, older adults, and individuals with
weakened immune systems, are more susceptible to foodborne diseases. They should take extra
precautions to minimize the risk.

Reporting and treatment:

If you suspect you have a foodborne illness, it is important to seek medical attention and report
the incident to your local health department. Treatment may involve rest, rehydration, and, in
severe cases, antibiotics or other medical interventions.

Conclusion:

It's important to note that different types of food have different spoilage rates and can be affected
by spoiling factors.

 Preservation help to maintain the quality, taste, and nutritional value of food for longer
periods, reducing waste and ensuring food is safe to consume.
 Preservation help to maintain the quality, taste, and nutritional value of food for longer
periods, reducing waste and ensuring food is safe to consume.
 Incorporating foods rich in probiotics into your diet can be a great way to promote a
healthy gut and overall wellness.
 It's important to handle, store, and cook food properly to prevent the growth of food
spoiling bacteria and the potential for foodborne illnesses.
 Practicing safe food handling and hygiene habits can significantly reduce the risk of
foodborne diseases.
Reference:
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