FOOD PRESERVATION

Modern Technologies in
Food Preservation
Topic Outline:
 Control of Microorganisms in Foods
 Food Borne Disease
 Proteins and Enzymes
 Preservation by Salt and Sugar
Control of Microorganisms in
Foods
Methods of microorganisms control in food:

1. Control of access(cleaning and sanitation)

Methods of microorganisms control in food:
2. Control by Physical Removal
Methods of microorganisms control in food:
3. Control by Heat
Methods of microorganisms control in food:
4. Control by Low Temperature
Methods of microorganisms control in food:
4. Control by Low Temperature
Methods of microorganisms control in food:
5. Control by Reduced Water Activity
Methods of microorganisms control in food:
5. Control by Reduced Water Activity
Methods of microorganisms control in food:
5. Control by Reduced Water Activity
Methods of microorganisms control in food:
6. Control by Low PH and Organic Acids
Methods of microorganisms control in food:
6. Control by Low PH and Organic Acids
Methods of microorganisms control in food:
7. Control by Modified Atmosphere
Methods of microorganisms control in food:
7. Control by Modified Atmosphere
Methods of microorganisms control in food:
8. Control by Antimicrobial Preservatives
Methods of microorganisms control in food:
8. Control by Antimicrobial Preservatives
Methods of microorganisms control in food:
8. Control by Antimicrobial Preservatives
Methods of microorganisms control in food:
8. Control by Irradiation
Methods of microorganisms control in food:
8. Control by Irradiation
Food Borne Disease
Food Borne Disease
Foodborne disease (also referred to as foodborne illness or
food poisoning) is any illness that results from the
consumption of contaminated food, contaminated with
pathogenic bacteria, viruses, or parasites. The economic costs
associated with foodborne disease can be severe on people,
food companies, and country reputation. Foodborne disease
globally is still not under control and outbreaks can cause
health and economic losses. The causes are unhygienic
practices in food production, harvesting, and preparation. 
Enzymes and Proteins
Enzymes and Proteins
Enzymes are proteins, and they make a biochemical reaction
more likely to proceed by lowering the activation energy of
the reaction, thereby making these reactions proceed
thousands or even millions of times faster than they would
without a catalyst. Enzymes are highly specific to their
substrates.
Preservation by Salt and Sugar
Preservation by Salt and Sugar
Salting or Curing
Salting is being done in case of meat and fish preservation since ancient
times. Curing draws moisture from the meat through osmosis and
makes it unavailable for microbial growth and enzyme action and
hence, food is preserved. Meat is generally cured with salt or sugar, or
both. Nitrates and nitrites are also often used to cure meat and
contribute towards the characteristic pink colour, as well as inhibit
Clostridium botulinum. Dry salting is used in India for the preparation
of preserved tamarind, raw mango, aonla, fish and meat.
Preservation by Salt and Sugar
Salting or Curing

Pickles:
The preservation of food in common salt or in vinegar is known as
pickling. It is one of the most ancient methods of preserving fruits and
vegetables. Pickles are the relishing accompaniments in the Indian as
well as continental meals. They are known to be good appetizers and
add to the palatability of a meal. They stimulate the flow of gastric
juice and thus help in digestion.
Preservation by Salt and Sugar
Sugar in high concentrations acts as a preservative due to osmosis.
Sugar attracts all available water and water is transferred from the
microorganisms into the concentrated sugar syrup. The microflora is
dehydrated and cannot multiply further.
The concentration of sugar in sugar preserved products must be 68 per
cent or more, which does not allow microorganisms to grow. Lower
concentrations may be effective but for short duration unless the foods
contain acid or they are refrigerated. The critical concentration of sugar
required to prevent microbial growth varies with the type of
microorganisms and the presence of other food constituents.
Preservation by Salt and Sugar
Some of the most popular preserves with sugar are jelly, jam
and marmalade. These are the stable gels. Pectin, a natural
component of fruits, forms a gel only in the presence of sugar
and acid. Sugar prevents spoilage of jams, jellies, and
preserves even after the container is opened.
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