FOOD PROCESSING AND

PRESERVATION - BCHEM 459

CONTROL ORGANISMS
GROUP 10
 OUTLINE

 INTRODUCTION
 MECHANISM
 ADVANTAGES AND DISADVANTAGES
 CONCLUSION
 REFERENCES
 INTRODUCTION
• Food preservation involves anumber of methods by which
food is kept from spoilage such as
freezing,drying,smoking,irradiation etc.
• All the various food preservation processes involves the
control of microorganisms or their activity on food so as to
prevent spoilage. The main principle is to either kill or
control the activity of microbes on food.
 MECHANISM
The mechanism of controlled organism is by using natural
or controlled microbiota to extend food shelf life. The
special interest organism is the lactic acid
bacteria(LAB).The major compounds produced by LAB are
bacteriocin,organic acid and hydrogen peroxide. This
process is termed as biopreservation.
An example of biopreservation of food is fermentation of
milk.
 FERMENTATION OF MILK
• The fermentation of milk is done using lactic acid bacteria
such as lactobacillus,
leuconostoc,lactococcus,streptocossus and
pediococcus(culture)
• These LAB convert carbohydrate,lactose, in milk to
protein,lactic acid.The acid precipitates the proteins in the
milk making it denser than ordinary milk.The high acidity
and low pH hinders growth of other pathogenic bacteria.
• Due to the abundance of LAB and their use in
fermentation,they are labeled as GRAS(Generally
Recognized As Safe)
 TABLE OF MICROORGANISMS AND FOODS
ORGANISM PRODUCT USED FOR
Lactobacillus lactic Cheese
Lactobacillus bulgricus Yoghurt
S. cerevisae, Processed meat product
Lctobacillus Spp.
Streptococcus lactic Butter
Lactococcus lactic sub. Sausage
cremoris
 METHODS OF CONTROL
Microorganisms as bacteria,fungi,yeast,moulds can be
controlled by regulating temperature,ph or modified
atmosphere
• Control by heat: This is to destroy the vegetative cells and
spores of microorganisms especially pathogenic and
spoilage causing ones. An examples of such process is
pasteurization.
• Control by low temperature: This is to prevent or reduce
growth of microbes in processes as freezing and freeze
drying at very low temperatures.
 METHODS OF CONTROL
• Control by reduced water activity: The water activity in
food is reduced to prevent or reduce the growth of
vegetative cells and spores of microbes. It can be done
by natural dehydration or mechanical drying in processes
as drying and smoking.
• Control by irradiation
• Control by low pH and organic acids
• Control by modified atmsophere
 ADVANTAGES
• It prevents spoilage of foodstuffs.
• Minimum nutritional losses.
• Natural and free from chemical preservatives.
• Quality and safety of food is maintained.
 DISADVANTAGES

• Original taste changes to some extent.

• Processed foods often lose nutrients.

 CONCLUSION
Microorganisms such as bacteria,fungi,yeasts and moulds
cause food spoilage.Biopreservation is a way of preserving
food by using natural or controlled microbiota or microbes
and their metabolic products to extend food shelf life.The
lactic acid bacteria is the mostly used microbes.Foods such
as wine,milk,canned foods,meat,fruits and vegetables can
be biopreservated.Biopreservation is a good and modern
way of preservation which gives great quality and taste of
food.
 REFERENCES
• Leistner,L.,2000. Basic aspects of food preservation by hurdle
technology. International journal of food in microbiology,55(1-
3),pp. 181-186
• Stumbo C.R.,2013. Thermobacteriolgy in food processing .
Elsevier.
• Quintavalla,S. and Vicini,L.,2002. Antimicrobial food packaging in
meat industry. Meat science,62(3),pp.373-380
• Bullerman,L.B.,Schroeder,L.L. and Park,K.Y.,1984. Formation and
control of mycotoxin in food. Journal of food
protection,47(8),pp.637-646
Thank You