CHAPTER 1

INTRODUCTION TO
FOOD
PRESERVATION
CHAPTER OUTCOMES

At the end of this chapter, students

should be able to:-
a) Explain the purpose of food
preservation.
b) Name the causes for food
spoilage.
Food Spoilage
Food Spoilage
 Food Spoilage
o any changes that makes food unfit for
consumption.

o spoilage cause changes in

organoleptic quality (smell, touch, taste,
sight) , nutritional value, and food safety.

o these changes due

occurred biological to
physical, chemical,
environmental factors. and

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 Food Poisoning
o results from eating food contaminated with bacteria,
viruses, other organisms, chemical, poisonous plants or
fish.

oBacteria can cause food poisoning by infection

(multiplying in large numbers) or intoxication (producing
toxins) in the food or in the victim’s gastro-intestinal
tract.

oMain bacteria associated with food poisoning are:

Salmonella, Staphylococcus aureus, Bacillus cereus,
Clostridium perfringens, Camphylobactor, and Listeria
monocytogenes.
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 Bacteria Associated with
Food Poisoning
Bacteria Disease Sources

Salmonella Salmonellosis Salmonella bacteria live in the intestines of

(infection) people, animals and birds. Most people are
infected with Salmonella by eating foods
that have been contaminated by feces.

• Raw meat, poultry and seafood

• Raw eggs.
• Fruits and vegetables.
(washed with water contaminated
with Salmonella).

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 Bacteria Associated with
Food Poisoning
Bacteria Sources
Staphylococcus aureus

Bacillus cereus

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 Bacteria Associated with
Food Poisoning
Bacteria Sources
Clostridium perfringens

Camphylobactor

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 Bacteria Associated with
Food Poisoning
Bacteria Sources
Listeria monocytogenes

Coliforms are bacteria that are always

present in the digestive tracts of animals,
including humans, and are found in their
wastes. They are also found in plant and
soil material.

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Symptoms of Food Poisoning
o Typical symptoms are sudden onset of nausea,
vomiting, diarrhoea, abdominal cramps and fever.
Infants and elderly people, persons with low resistance
are most susceptible.

o Severe infections cause high fever and may

require hospitalisation.
Onset : Usually within 2 – 72 hours after consuming
food/drink
Duration of illness of illness : Several hours to 7 days
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 Food Preservation
o Methods of treating foods
to delay the deterioration
of the food.

o Changing raw products into

more stable forms that
can
be stored for longer
periods of time.

o Allows any food to be available any time of

the year in any area of the world.
 Fresh food problems
o Natural process of decomposition due to living
attributes
o Biochemical activities – browning, rancidity
o Biological activities – microbes growth &
insect infestation
o Sensitive to physical changes – bruising & loss texture
o Nutritional changes – vitamin loss, antioxidant loss
Source: Jeevandeep Prakashan Pvt Ltd, Learnign General Science Standard Six
OBJECTIVES/PURPOSES OF FOOD
PRESERVATION
To extend the shelf life of food
To suit human lifestyle
To increase variety in the diet
To make seasonal food become available
all year
round
To make food suitable for chilled or frozen storage or
having moderate shelf life at ambient temperature
To allow time fordistribution, retail and home
storage
 DETERIORATIVE FACTORS
OF FOOD
CONSTITUENTS
Biological changes
• Mainly due to activities of:
a) Microorganisms - bacteria, yeasts, moulds
b) Insects – fly, cockroach, ant
c) Rodents – rat
• Microorganisms are primary “enemy” of food
Attack all food components (carbohydrates,
proteins, fats) End-products (acids or
alcohols)
Spoiled food products
Factors affecting the growth of microorganisms
includes:

a) pH
b) Oxygen availability
c) Nutrient availability
d) Moisture availability
e) Storage temperature,
f) Lag time and generation time

• Infestation by insects, parasites and rodents

can also cause damage to food tissue and
Nutrient availability

Wessner, Dupont, Charles, Neufeld. 2019. Microbiology. 2nd ed. Hoboken, USA : John Wiley & Sons.

ePUB ISBN 13:9781119320661

Nutrient availability
 Chemical changes

• Mainly due to the activities of natural food enzymes

• Enzymes that control the digestion and respiration

still survive after harvest or slaughter.

• These uncontrolled enzymes will cause

tissue damage.
 Normal enzymes that involve are:

a) Protease - breakdown the proteolytic which split

protein into amino acids

Sriket, C., 2014. Proteases in fish and shellfish: Role on muscle softening and prevention. International Food Research
Journal 21(1): 433-445
Normal enzymes that involve are:

b) Lipase - breakdown triglycerides into glycerol and

fatty acids causing rancidity, off-odour and off-
taste
Oxidation due to reaction enzyme towards
oxygen: enzymic browning

• Oxygen (in the air) can cause sliced fruit to brown, a process called
enzymic browning (an oxidation reaction).

•Phenols and the enzyme phenolase are found in the cells of the intact
apple.

•When the apple is sliced/cut, phenols and the enzyme phenolase are
exposed to oxygen in the air causes a reaction(an oxidation
reaction).

• The brown colour (melanin is formed) during oxidation

reaction.Phenolase
Phenols Melanin.

• The oxidative reaction can be prevented by using salt, heat and

Oxidation due to reaction of fat towards oxygen :
oxidative rancidity

Figure 1: Lipid oxidation mechanism.

 Oxidation due to reaction of fat towards water :
hydrolytic rancidity

• Hydrolitic rancidity occurs when water breaks larger compound into

smaller
ones. This can be catalysed by lipase and heat.

• Usually happen when the water found frozen on food to be fried.

• During frying (usually deep frying), wet food (e.g marinated chicken)
in
frying oil introduces water , making the oil prone to hydrolytic rancidity.
Hydrolytic rancidity Oxidative rancidity (auto-oxidation)

Caused by the breaking down of a Occurs due to the oxidation of fatty

lipid into its component fatty acids acid chains, typically by the addition
and glycerol. of oxygen across the C=C bond in
unsaturated fatty acids.

Occurs more rapidly in the presence The process proceeds by a free

of enzymes such as lipase, and with radical mechanism catalyzed by light
heat and moisture. in the presence of enzymes or metal
ion.

The water presence in the food and The complex free radical reactions
the high temperature will increase will produce a wide variety of
the rate of hydrolysis to fatty acids. products, many of which have
unpleasant odours or tastes.

The fatty acids have an unpleasant In highly unsaturated lipids, such as

smell giving a rancid smell and taste fish oils, oxidative rancidity can be a
to milk and butter that have been major problem.
stored for too long. Longer chain
acids are less volatile, so the smell is
less noticeable.
 Physical changes

It is caused by several aspects such as:

a) Water evaporation – dried-out
appearance, undesirable texture and flavor
changes

b) Drip loss – spoil taste & texture

c) Separation – spoil appearance and taste

d) Physical stress/pressure – spoil texture

and appearance
f. Unsuitable storage temperature:

i. high temperature can accelerate biochemical

reaction

ii. Subfreezing temperature can damage

plant and animal tissue

iii. Cold temperature can cause discolouration,

texture change, emulsion break and protein
denature.
 Environmental changes
o Foods are deteriorative by nature especially during storage
and distribution which exposing to wide range of environmental
conditions.
a) Temperature (hot , cold)
- Most bacteria, yeasts, and moulds grow best in the temperature range of
16-38 OC. Their growth become slower in lower temperature.
b) Relative humidity (moisture in air)
- condensation of moisture on food favour microbial growth.
c) Air

reaction that may

Triggers several
- oxygen may cause chemical oxidation reaction.

lead to food
(destroy vitamin C, changed food colour, off-flavour)
d) Light
- Destroys some vitamin (Riboflavin [vitamin B2],
vitamin A, vitamin C)
- Fatty food may cause rancid (light induced
oxidation).
e) Time
- a period of time after slaughter, harvest or food manufacture where the
CLASSIFICATION OF FOODS BY EASE OF
SPOILAGE

Perishable foods

Semi perishable foods

Non-perishable/stable foods
(1) Perishable foods
• Contain high amount of proteins and/or water -
accelerate the microbial and chemical processes of
decomposition.
• Common foods that can be spoiled easily are meat,
fish, seafood and dairy products
• Most fruits and vegetables for example tomatoes,
peaches, berries and leafy vegetables are also
highly perishable.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (2018). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
(2) Semi-Perishable foods
• Contain moderate amount of water.
• Edible for several months if stored under
proper conditions and if handled properly.
• E.g: potatoes, apples, carrots and onions.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (2018). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
(3) Shelf stable or non-perishable foods
• Normally contains low water content.
• Can be kept for a few months with very little loss of quality.
• It will not be spoiled unless handles carelessly.
• E.g: sugar, flour, dry beans, cereals, dried tea leaves and pasta.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (2018). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (2018). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
Source : Jill Tricket
 TECHNIQUES IN FOOD PRESERVATION
• Some preservation techniques are:
a) Drying – reduce free water (aw), enzyme
activity, chemical reaction
b) Freezing – immobilized water, inactivate microbes
and enzymes
c) Heating – destroy microbes & enzymes
d) Irradiation – destroy microbes & enzymes
e) Chemical – destroy microbes & enzymes
f) Salting / sugaring – reduce water in food
g)Acid / alkali changes – destroy microbes & enzymes h)
Atmospheric changes - destroy microbes
& enzymes
i) Smoke– reduce free water, aw and
destroy microbes