FOOD PRESERVATION

Food preservation can be defined as the science involving applications of scientific and
engineering principles to the practical control of food destruction

PURPOSES OF FOOD PRESERVATION -

 To have all types of foods available throughout the year, that is to make non- seasonal
foods also available.
 Readymade canned foods save time and energy.
 Varieties of foods are available for consumption.
 To prevent wastage of food, due to spoilage or destruction.
 To preserve foods for future use.
 To make commercial profit.
 To export the surplus foods.
 To preserve the taste, odor and flavor of food.

METHODS OF FOOD PRESERVATION- There are 3 types of food preservation that is-

1. Chemical
2. Biological
3. Physical

CHEMICAL PRESERVATION: In this method, certain chemicals are added to the food
products which prevent the growth of microorganisms. The chemical preservatives include
benzoic acid, citric acid, ascorbic acid, sulphur dioxide, sodium benzoate and nitrates, etc.
The amount of chemicals as standardized by the PFA Act 1954 and food standard. These
chemical extend the shelf life of the foods.

Some preservatives like antioxidants, e.g. ascorbic acid

butylated hydroxyanisole are used in fats and oils to prevent rancidity. Smoking process in
meat contains formaldehyde and phenols as preservatives. Some foods are pickled or
fermented for long-term use. Jams, murabas, dried vegetables, salted fish, squash and fruit
juices are the examples of chemical preservation.

BIOLOGICAL PRESERVATION: In this method, the enzymic action involves alcoholic

or acidic fermentation. In this type of preservation micro-organisms are used to increase the
palatability, Nutritive value and shelf life of foods. The foods processed by this method are
bread, wine, tea, coffee, alcoholic drinks.

PHYSICAL PRESERVATION: This is the traditional method, most commonly used at

household level.

This is a simple and economical method. It involves the basic skill as under-

 Increasing energy level, temporarily by heating and irradiation.

 Controlling reduction of water content by air drying and freeze drying.
 Use of protective packages.
USING HEAT FOR PRESERVATION INCLUDES THE FOLLOWING METHODS:

 Cooking
 Blanching
 Pasteurization
 Sterilization
 Irradiation
 Dehydration.

HOUSEHOLD METHODS OF FOOD PRESERVATION -

COOKING: Cooking is done by various methods like boiling frying stewing, simmering,
roasting and baking. The cooked foods can be stored for prolonged time than uncooked ones.
Cooking at different temperature kill microbes and destroy toxins in the food.

SUN DRYING: Sun drying is used to dry many foods for long-term preservation, for
example, potato chips, macaroni, semia, vegetables such as spinach, methi, cauliflower,
carrots, turnips, curry patta, tej patta, ginger. This method is simple and economical where
there is an abundant sunlight as by drying in sun moisture is removed and the microorganism
cannot grow.

REFRIGERATION: Temperature 1-4°C prevents foods from spoiling for a short time.
Fruits, vegetables and cooked foods are preserved in the refrigerator for few days. The frozen
foods kept at -18°C are preserved for a year.

SALTING AND PICKLING: Salt is a good preservative. By adding certain condiments and
spices along with lot of salt, certain foods are preserved, eg, mango pickle, lime and
vegetable pickles, chutney, and fish can be stored for a long time as microorganism cannot
grow in high concentration of salt. Same way sugar with certain spices are used to preserve
fruits, eg. muraba's of various fruits like, apple, amla and jams are also prepared on the same
basis.

By adding chemicals: Certain chemicals like citric acid, benzoic acid and sodium benzoate
are used for pickling vegetables such as cauliflower, radish, green chillies and ginger, etc

Commercial Methods of Foods Preservation –

CANNING: Some foods such as fruit juices, milk, baby foods, soups and soft drinks are
preserved by canning. The food is sterilized first at a temperature of 135-175°C for a short
time, i.e. only few seconds and then cooked and filled in presterilized containers in a sterile
atmosphere. There is some loss of heat labile vitamins during the process of canning.

CREATING A VACUUM:This process is just like canning, only difference is that oxygen
is removed from the top, so that food is packed in air tight container. Oxygen removal can
stop the growth of microorganisms. Packing of prepared food in vacuum packs of special
plastic pouches is an excellent means of preserving food. Vacuum packed food does not get
oxidized. Once packed, chance of cross contamination is reduced. Packs should be stored at
room temperature and well labeled.

FREEZING: A number of fruits and vegetables, meat and fish are preserved by freezing
techniques. Vegetables can be preserved for 8-10 months and meat for 3 months.

IRRADIATION: Gamma rays of various frequencies ranging from low to high frequency
are being used to preserve various foods. Ultraviolet radiation is the most widely used in food
industry. These are invisible form of light and used to control mold growth on surface of
bakery products and to prevent spoilage of meat while tendering. Treating water for
beverages is another use of ultraviolet rays. These are also used to inhibit sprouting of
potatoes and onions, garlic, ginger and to control insect infestations of rice, wheat, pulses and
dry fruits.

DRYING. Drying of milk at large scale in milk plants by mechanical dryers is done to keep
for long time in air tight containers.

BY ADDING PRESERVATIVES: Preservatives are used for long-term storage of foods as

the preservatives retard the deterioration of food. Preservatives are of two groups-

CLASS-I PRESERVATIVES: This includes sugar, common salt, glucose, fructose,

alcohol, spices, vinegar and honey .There is no restriction by law on the addition of these
substances in food.

CLASS-II PRESERVATIVES: This class includes chemicals which inhibit microbial

growth, but added to certain foods only in permitted quantities. They are added at the end of
processing operation and their presence and concentration has to be mentioned on the label.
These are benzoic acid, nitrites, acetic acid, sodium benzoate and sulfurous acid.

SUGAR: A high concentration of sugar prevents molds, yeast and bacterial growth. High
concentration of sugar is used to preserve jams, jellies and candied fruits.

USING HIGH TEMPERATURE: High temperature destroys microorganism by

denaturation of cell, proteins and inactivation of enzymes required for the metabolism of
bacterial growth. Heat used may be dry heat, wet heat and pasteurization; the following
methods make use of high temperature for preserving food.

BLANCHING: Blanching is a process in which foods are immersed in hot boiling water for
few minutes prior to processing (frozen dried or canned), it helps in removal of peels,
inactivation of enzymes that oxidize vitamin and removal of gas.

PASTEURIZATION: Pasteurization is used to control microorganism in milk, fruit juices

and wines. Foods are pasteurized by any of the 3 methods:

 Low temperature holding method at 62°C for 30 minutes.

 High temperature short time at 92°C for 15 minutes.
 Extra high temperature above 135°C for 2 seconds. This method makes food
commercially sterile.
PRECAUTIONS DURING FOOD PRESERVATION:

 The area of food preservation should be located at clean zone. It should be free from
rodent and insects.
 Before starting the process of preservation the absolute cleanliness of the place is
maintained.
 Workers engaged in preservation of food should have strong knowledge and practice
of personal hygiene and food hygiene
 Workers should wear gown, mask, cap and gloves before entering the area of food
preservation.
 Any worker having infection of respiratory tract or any other infection or
communicable disease should not be allowed to enter that area of food preservation.
 Rules of preservation should be strictly and religiously followed.
 All food stuffs to be properly cleaned before starting the process of preservation.
 All labels should be correctly prepared as per the composition of preserved foods
before, labelling the containers with date of manufacturing; expiry date and other
instructions for use should be checked.
 Clean chain should be maintained right from production, marketing purchasing,
storing, preserving and transporting the foods to prevent contamination.
 The supervisors should strictly observe the food hygiene of the workers to prevent the
contamination of food.
 Periodically medical examination of workers engaged in food preservation should be
done.
 Safety measures to be observed while dealing with heating process.

FOOD STORAGE:

Certain food items are not consumed immediately after preparation. These foods should be
stored carefully to prevent its spoilage and food borne diseases.

PURPOSES OF FOOD STORAGE:

 To preserve taste, odor and flavor of food.

 To acquire all types of foods, that is fruits and vegetables and other edible foods
regardless of season.
 To transport food to the other parts of the county or to export the surplus.
 To preserve food for future use.
 To make commercial profit.
 To preserve the quality and nutritive values of food as far as possible.

HOUSEHOLD METHODS OF FOOD STORAGE:

FREEZING AND COLD STORAGE: Refrigerator is the best storage device for cooler
temperature. In refrigerator, cool air circulates evenly on the stored variety of foods. Before
storing fruits and vegetables, the clean and healthy vegetables are separated from damaged,
soft and bruised ones and washed dried and stored in plastic bags in refrigerator except green
leafy vegetable Green leafy vegetables should not be washed but cleaned and kept in the bags
in refrigerator.

 Potatoes and onions are kept at cool temperature in well ventilated space.
 Canned vegetables and fruits should be stored at room temperature in a dry place.
 Frozen ones should be placed at lowest temperature in refrigerator.

DRYING AND DEHYDRATION: Moisture is favorable for the growth of microorganisms.

So removal of water by dying prevents the growth of microbes. Some fruits, vegetables and
fish can be stored after drying in the sun.

SMOKING: Smoke contains phenols as preservatives. Meat can be stored in smoky

environment to preserve the loss of nutrients and growth of microorganism.

CANNING: This is a storage method for prolonged use. Foods are seasoned and canned for a
longer time. But at home this method is not in much use, as food is prepared in limite
quantity.

USE OF FOOD ADDITIVES: Saffron, turmeric, cardamom, saccharine, citric acid, etc are
food additives which can be used in domestic preservation of food. Sugar, oil, salt, can
preserve food for a longer time.

SALTING AND PICKLING: Salt is a good preservative, seasoning of food stuffs with salt,
spices and condiments help their preservation for a longer time, eg, pickles of mangoes,
vegetables and meat, etc

Commercial Method of Food Storage:

FREEZING: Freezing technique is used for storing food at commercial area for a prolonged
period The foods stored by freezing are pastries, bread, cakes, ice creams and meat in
industry for maximum 3 months.

CANNING: In this method the foods are first sterilized at temperature of 275-350°F for a
short period of time, followed by cooling and filling in presterilized containers in sterile
environment. The food stuffs stored by this method are fruit juices, vegetables, dals, soups,
fish and meat.

USE OF PRESERVATIVE CHEMICALS: Chemicals like benzoic acid and sodium

benzoate are used for preservation. The contents of preservatives should be up to the standard
limits as per the recommendation of the food standard acts. Preservatives are mainly used to
protect food from microbes, Antioxidants are added to ghee and oil.

IRRADIATION: This method of storage includes the use of gamma rays in storing certain
foods like wheat, rice, pulses, onions and potatoes, etc

PRINCIPLES OF CORRECT FOOD STORAGE:

 Refrigerator must be defrosted once a weak All spillage must be cleaned immediately.
  All cupboards and pantries must be kept spotlessly clean.
 Keep regular check for signs of mice cockroach, ants and rodents and take proper
action.
 All perishable foods like eggs, milk, meat, cheese, ete should be stored in refrigerator.
 Rotate all supplies properly. The supplies first received should be used first.
 No drainage pipes or water pipes should run through the storage places where food or
utensils are being stored.
 All raw and unclean vegetables must be kept separately at the bottom of the storage
area in baskets.
 All cleaning agents and chemicals should be kept out of food storage under lock and
key as they can contaminate the food.

EFFECTS OF POORLY STORED FOOD:

Effects of poorly stored food are due to:

 Improper handling of food

 Faulty food preparation
 Inadequate food storage
 Poor preservation of food stuffs
 Poor hygienic practices
 Lack of sanitation
 Unsafe packaging
 Careless transportation
 Injudicious use of chemicals.

FOOD-BORNE DISEASES:

FOOD-BORNE INFECTIONS:

Bacterial infections:

 Botulism due to infection by clostridium perfringens

 Salmonellosis caused by salmonella:
 Bacillus cereus food prisoning due to bacillus cereus
 Staphylococcal food intoxication caused staphylococcus aureus.
 Typhoid fever, paratyphoid fever caused salmonella typhi and typhoid bacillus

Fungal infection:

 Ergotism
 Alimentary toxic aleukia
 Liver diseases

Viral infection:

 Viral hepatitis due to hepatitis A virus.

  Gastroenteritis due to viral infection.

Parasitic infection:

 Amebiasis due to infection of entameba histolytica

 Ascariasis caused by ascaris lumbricoides
 Trichinosis-Trichinella spiralis.

FOOD-BORNE INTOXICATIONS:

Natural toxins and food poisoning:

Neurolathyrism caused by beta oxalyl amino alanine.

Watery diarrhoea-due to phalloidine, toxic mushrooms:

 GIT disturbances due to cyanogens

 Diarrhea, vomiting, abdominal pain due to solanine.
 Dropsy (Argemone seeds).

CHEMICAL TOXINS CAUSING FOOD POISONING:

Pesticides: DDT, BHC

Fertilizers: Nitrates, nitrites

Hormones Heavy metals: Lead mercury, cadmium

Oils: Petroleum products

FOOD POISONING:

Signs and symptoms of food poisoning:

 Vomiting and nausea

 Severe diarrhea resulting into severe dehydration
 Rapid pulse
 Low BP
 Sunken eyes and dry coated tongue
 Low urinary output
 Cold and clammy skin
 Shock may be present

MANAGEMENT:

 Replacement of fluids and electrolyte by intravenous therapy

 Antiemetic drugs to stop vomiting
 Antibiotic to treat infection
FOOD ADULTERATION AND RELATED ACTS-

FOOD ADULTERATION: Food adulteration is the addition or subtraction of anything

from the food which affects its nutritional value for unfair economic gains

METHODS OF ADULTERATION:

► Mixing up food products with edible or nonedible substances

► Substitution of the quality nutrients with substandard adulterants.
► Abstraction of nutrients that is removing something from the original food article.
► Misbranding
► Concealing the quality
► Mislabeling
► Adding toxic substances
► Excessive use of food additives.

LIST OF FOOF ADULTERANTS:

S.No. FOOD STUFF ADULTERANTS

1. Milk Removal of fat, addition of water, extraction of cream, mixing
arrowroot, urea etc.
2. Ghee Pure ghee is adulterated with dalda and animals fat, such as pig’s
fat
3. Vegetable oil Mineral oil, inedible oil
4. Cereals Mixing with soil, pieces of stones powder, infested cereal and
broken food grains
5. Pulses Mixing with coloured stone pieces, kesari dal, coal tar etc.
6. Bangal gram flour Starch powder, Maize flour
7. Tea Used tea leaves, other coloured leaves, black gram husk, saw
dust
8. Black paper Mixing with papaya seeds
9. Clove Oil extraction of cloves
10. Dhania Saw dust- hourse or dunky’s dung
11. Red chilli powder Saw dust- powderd red bricks
12. Turmeric Yellow soil, coloured maize
13. Honey Sugar, water
14. Ice cream Cellulose starch and nonpermitted coloured

Acts Related to Food Adulteration:

To prevent the adulteration of food, the government of India passed an Act.

Prevention of Food Adulteration Act" in 1954 and it was implemented in June 1955. To
rectify its drawbacks, some amendments were made in 1964, 1976, 1906, 2001 and 2002

ADVANTAGE:

Advantages of PFA Act 1955:

 ► Maintaining the quality of food stuffs
► Preventing adulteration
► Punishing the defaulters and organizations responsible for adulteration.
► Giving special rights to the consumer and voluntary organization so that they can play
active role in checking adulteration
► Checking the quality of imported edible stuffs.
► Supporting state government for accepting PFA Act
► Establishing public analysis, consumer tests and food testing laboratories and training
their workers. As per the PFA Act 1954, if any food does not fulfill the minimum
standard which are set for various foods, the accused will be given severe punishment
including imprisonment. The Act is implemented by local bodies and state
government. This act keeps a check on food additives, food adulterants and food
toxicant.

PREVENTION OF FOOD ADULTERATION (PFA) STANDARD : PFA is responsible

to lay down minimum standard of various categories of food. The standards are-

FRUIT PRODUCT ORDER STANDARD (1961): This order specifies the standards for
qualities of fruits and vegetables products. The manufacturer is required to obtain licence to
meet the required standard. The main aim of PPO is to maintain minimum level of quality
during farming, manufacturing and retailing.

Agmark standard : The directorate of marketing and inspection gives this standards. The
foods under this standard ate vegetable oils, ghee, butter, rice, jaggery, eggs, ground nut
spices, potatoes and pulses. It also specifies various foods according to quality-

Grade I- Special

Grade II- Good

Grade III- Fair

Grade IV- Ordinary

INDIAN STANDARD INSTITUTION ISI : The ISI mark symbolizes its quality Foods
covered under this are vegetable and fruit products. spices, condiments, meat products,
processed foods such as biscuits, sweets, flour, soya products, tea, coffee, beverages, etc.

CODEX ALIMENTARIUS COMMISSION STANDARD: This is one of the international

standards. It is active in India for this purpose.

VEGETARIAN AND NONVEGETARIAN STANDARD: According to this standard, on

each packet of food stuff or edible product, if it is vegetarian, a green mark should be there
and brown mark on foods containing non-vegetarian products.