TOPIC 5 : FOOD

SPOILAGE AND
FOOD
PRESERVATION
Learning outcomes

 To be able to explain food spoilage

 To understand what is preservation
 To be able to list down the ways of preservation
 Discuss in a group on how preservation can help from getting food borne illness
 Food spoilage

 Food spoilage can be defined as a disagreeable

change in a food's normal state. Such changes can
be detected by smell, taste, touch, or sight. These
changes are due to a number of reasons -- air and
oxygen, moisture, light, microbial growth, and
temperature.
Preservation

Preservation usually involves

preventing the growth of bacteria, fungi
(such as yeasts), and other
microorganisms, as well as retarding the
oxidation of fats which cause rancidity. A
number of methods of prevention can be
used that can either totally prevent,
delay, or otherwise reduce food spoilage.
Ways of food preservation
SOURCES OF CONTAMINATION
 SPOILAGE OF DIFFERENT PRODUCTS (MILK AND MILK
PRODUCTS, CEREAL AND CEREAL PRODUCTS, MEAT,
EGGS, FRUITS AND VEGETABLES, CANNED PRODUCTS)

 MILK
 Food spoilage can be defined as a disagreeable change in a food's
normal state. Such changes can be detected by smell, taste, touch, or
sight. These changes are due to a number of reasons -- air and
oxygen, moisture, light, microbial growth, and temperature.
 Spoilage Microorganisms in Milk. The microbial quality of raw
milk is crucial for the production of quality dairy foods. Spoilage is
a term used to describe the deterioration of a foods' texture, colour,
odour or flavour to the point where it is unappetizing or unsuitable
for human consumption.
 MEAT
 The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat
becoming unappetizing, poisonous or infectious.
 Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria
and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
 Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed
during production and processing, and if appropriate food safety, food preservation and food storage
procedures are applied.
 VEGETABLES
 Spoilage is any change occurring in fruits and
vegetables, making them inedible for human.
 Fresh vegetables and fruits contain natural
microflora coming from soil, water, air, and other
sources. ...
 The common fruit fly can contaminate plant foods
with microorganisms such as Rhizopus spp
 BASIC PRINCIPLES OF FOOD
PRESERVATION

 There are three basic objectives for the

preservation of foods:
 Prevention of contamination of food from
damaging agents.
 Delay or prevention of growth of
microorganisms in the food.
 Delay of enzyme spoilage, i.e. self-
decomposition of the food by naturally occurring
enzymes within it.
METHODS OF PRESERVATION (HIGH AND LOW
TEMPERATURE, DRYING, PRESERVATIVES AND
IRRADIATION)
 Tutorials

 In your own words what does food preservation means

 List various ways of food preservation
 Which is the best preservation for food such as ‘sambal’
 Discuss the spoilage form different product