FOOD PRESERVATION

Submitted By
Sisira M S Nair
2nd MSc Extension
Education
 FOOD PRESERVATION

Food preservation is the process of

treating and handling food to stop or slow
down food spoilage.
 OBJECTIVES OF FOOD
PRESERVATION
 For the purpose of food storage
and transport
 To protect food from
contamination
 To increase the shelf life
 To make the food attractive for
consumers
 PRINCIPLES OF FOOD
PRESERVATION

1. Removal of Micro-organisms or
inactivating them
2. Inactivating enzymes
3. Removal of insects ,worms and rats
 METHODS OF FOOD
PRESERVATION

 Preservation by high temperature

 Preservation by low temperature
 Preservation by drying
 Preservation by using
preservatives
 Preservation by high
temperature

a. Pasteurization
b. Sterilization
c. Blanching
d. Canning
 Preservation by low temperature

a. Refrigeration
b. Chill storage
c. Freezing
 Preservation by drying

a. Sun drying
b. Wind drying
 Preservation by using
preservatives

a. Natural preservatives
b. Chemical preservatives
 FOOD QUALITY CONTROL
1. Ingredients specifications
2. Approved supplier list
3. Product formulas
4. Product standards
5. Manufacturing procedures
6. Critical control point identification
7. In Process analysis, Records and Reporting
packaging specifications
8. Label specifications
9. Cleaning and sanitizing programme
10. Good Manufacturing practices
11. Ware housing, shipping and receiving
programme
12. Laboratory analysis
 FOOD STANDARDS

 Voluntary Standards
 Food Standardisation and Regulation
agencies in India
 International Standards
 Voluntary Standards

a. Bureau of Indian Standards

b. AGMARK Standard
  Food Standardization and
Regulation Agencies in India
a. Central Committee for Food Standards (CCFS)

b. Central Food Laboratories(CFL)

 International Standards

a. International Organisation for

Standardisation

b. Codex Alimentarius

c. Hazard Analysis Critical Control

point (HACCP)