Food preservation
The eight main classes of foods for human consumption can be
divided into eight main groups for human consumption
Foods from plants Foods from animals
Cereals and cereal products Meats and meat products
Sugar and sugar products Poultry and eggs
Vegetables and vegetable Fish and other seafood
products
Fruits and fruit products Milk and milk products
Most kinds of food are readily decomposed by
microorganisms unless special methods are used for their
preservation.
Principles of food preservation
1. Prevention or delay of microbial decomposition
(a) By keeping out microorganisms (asepsis)
(b) By removal of microorganisms, e.g., by filtration
(c) By hindering the growth and activity of
microorganisms,
e.g., by low temperatures, drying, anaerobic conditions,
or chemicals
(d) By killing the microorganisms, e.g. by heat or radiation
2. Prevention or delay of self-decomposition of the food
(a) By destruction or inactivation of food enzymes, e.g. by
blanching
(b) By prevention or delay of purely chemical reactions,
e.g.
prevention of oxidation by means of an antioxidant
3. Prevention of damage because of insects, animals, mechanical
Methods of food preservation
The chief methods of food preservation are follows:
1. Asepsis, or keeping out microorganisms.
2. Removal of microorganisms.
3. Maintenance of anaerobic conditions, e.g. in a sealed,
evacuated container.
4. Use of high temperatures.
5. Use of low temperatures.
6. Drying; this includes the tying up of water by solutes,
hydrophilic colloids, etc.
7. Use of chemical preservations either developed by
microorganisms or added.
8. Irradiation.
9. Mechanical destruction of microorganisms, e.g. by grinding,
high pressures, etc. (not used industrially)
10. Combinations of two or more of the above methods.
Asepsis (By keeping out microorganisms )
In nature there are numerous examples of asepsis, or keeping out
microorganisms, as preservation factor. The inner tissues of
healthy plants and animals usually are free from microorganisms,
and if any microorganisms present they are unlikely to initiate
spoilage, as protecting covering around the food delay or prevent
microbial decomposition. Examples shells of nuts, the skins of
fruits and vegetables, the husks of ear corn, the shells of eggs, and
the skin membranes, or fat on meat or fish.
Packaging of foods is a widely used application of asepsis.
Wrapping, use of cotton prevents contamination during handling.
Sealed container of canned foods protects the processed contents.
In the meat packing industry sanitary methods of slaughter reduce
the load improving the quality of meat and meat products.
In industries involving controlled food fermentation, e.g. in cheese
making, the fewer the competing organisms in the fermenting
material, the more likely the success of the fermentation.
Removal of microorganisms
Filtration is the only successful method for the complete removal of
organisms and its use is limited to clear liquids. The liquid is filtered
through a previously sterilized “bacteriaproof” filter made of sintered
glass, diatomaceous earth, unglazed porcelain, membrane pads, or similar
material, and the liquid is forced through by positive or negative pressure
used with fruit juices, beer, soft drinks, wine, and water.
Centrifugation, or sedimentation, generally is not very effective, in that
some but not all of the microorganisms, are removed. When
centrifugation (clarification) is applied to milk, the main purpose is not to
remove bacteria but to take out other suspended materials,
centrifugation at high speeds removes most of the spores.
Washing raw foods removes most of the soil microorganisms on the
surface. Washing foods may be dangerous if the water adds spoilage
organisms or increase the moisture so that growth of spoilage organisms
is encouraged.
Trimming away spoiled portions of a food or discarding spoiled samples is
important.
Maintenance of anaerobic conditions
A preservative factor in sealed, packaged foods may be the
anaerobic conditions in the container. A complete fill,
evacuation of the the head space in a can, or replacement of
the air by carbon dioxide or by an inert gas such as nitrogen will
brings about anaerobic conditions.
By Use of high temperatures
The killing of microorganisms by heat is supposed to be
caused by the denaturation of the proteins and especially by
the inactivation of enzymes required for metabolism.
Pasteurization
Pasteurization is a heat treatment that kills part but not all of the
microorganisms present and usually involves the application of
temperatures below 100C the products are cooled promptly after the
heat treatment is used when more rigorous heat treatments might
harm the quality of the product, as with market milk, yeasts in fruit
juices. It can be supplemented with refrigeration, packaging etc.
Simmering or gentle boiling of food with about 100C, roasting meat,
frying, warming up a food mean heating to 100C.
Temperatures above 100C usually are obtained by means of steam
under pressure in steam-pressure sterilizers or retorts. Liquid foods
are sterilized before their introduction into sterile cans, high steam
pressures are used to apply a high temperature for a few seconds.
Milk heated to temperatures up to 150C by use of steam injection
followed by ‘flash evaporation” of the condensed steam and rapid
cooling referred to as ultrahigh temperature, or UHT, processes would
“sterilize” the milk.
By Use of low temperatures
Freezing prevents the growth of most foodborne microorganisms
and refrigeration temperatures slow growth rates. Temperatures,
lower than 5 to 7.2C, effectively retard the growth of many
foodborne pathogens exception is Clostridium botulinum type E,
grows at about 3.3C, Yersinia enterocolitica survive and grow at as
low as 0 to 3C. Bacteria have been reported growing at
temperatures as low as -5C on meats, -10C on cured meats, -11C
on fish, -12.2C on vegetables (pears), and -10C in ice cream; yeast
at -5C on meats and -17.8C on oysters; and molds at -7.8C on
meats and vegetables and -6.7C on berries.
Molds Cladosporium and Sporotrichum grow on foods a -6.7C and
Penicillium and Monilia at -4C.
Canning is defined as the preservation of foods in
sealed containers and usually implies heat treatment
as the principal factor in the prevention of spoilage.
Most canning is in “tin cans,)’ which are made of tin-
coated steel, or in glass containers, but increasing use
is being made of containers that are partially or wholly
of aluminum, plastics as pouches or solid containers,
or of a composite of materials.
Blanching
Heat the food with steam or hot water to 180-190 degrees F.
This prevents bacteria from growing.
Hot food is cooled in ice water.
Used for vegetables.
Drying
Moisture may be removed from foods from the ancient
practice of drying by the sun’s rays to the modern
artificial ones. Drying usually is accomplished by the
removal of water reduces the amount of available
moisture, i.e. lowers the aw in a food is a form of drying.
Solar drying is limited to climates with a hot sun and a
dry atmosphere and to certain fruits, such as raisins,
prunes, figs, apricots nectarines, pears and peaches.
Drying by mechanical dryers
Most methods of artificial drying involve the passage of heated air
with controlled relative humidity over the food to be dried or the
passage of the food through such air. The simplest dryer is the
evaporator or kiln, where the natural draft from the rising of heated
air brings about the drying of the food. Forced-draft drying systems
employ currents of heated air that move across the food, usually in
tunnels. Liquid foods, such a milk, juice may be evaporated by the use
of comparatively low temperatures and a vacuum in a vacuum pan or
drum-dried by passage over a heated drum or spray-dried by spraying
the liquid into a current of dry, heated air.
Freeze drying or the submission of water from a frozen food by means
of a vacuum plus heat applied at the drying shelf, is being used for
number of foods, including meats, poultry, seafood, fruits and
vegetables.
Drying during smoking of food is due to the drying of the food during
the process especially at the surface to the food.
Drying by tying up of water by solutes (salt or sugar)
Use of chemical preservatives
Any chemical which, when added to food prevent or retard
deterioration of the food but does not include common salt, sugars,
vinegars, spices, or oils extracted from spices, or substances added
by woodsmoke is called preservative and can be grouped as
1. Those added preservatives not defined as such by law: natural
organic acids (lactic, malic, citric, etc.) and their salts, vinegars
(acetic is a natural acid), sodium chloride, sugars spices and their
oils, woodsmoke, carbon dioxide, and nitrogen. Citric acid is
used in syrups, drinks jams, and jellies for fruit flavors and for
preservation. Lactic and acetic acids are added to brines of
various kinds, green olives, etc.
2. Substances Generally Recognized As Safe (GRAS) for addition to
foods.
Propionates sodium or calcium propionate is used most extensively
in the prevention of mold growth in many cheese foods and
spreads.
Benzoates Sodium benzoic acid has been used as an
antimicrobial agent in foods like jams, jellies, margarine,
carbonated beverages, fruit salads, pickles fruit juices.
Sorbates Sorbic acid and its salts are known to inhibit yeast
and molds but are less effective against bacteria. Calcium,
sodium, potassium sorbates are used as direct antimicrobial
additive in foods and as a spray dip, or coating on packing
materials used in cheeses, cheese products, baked goods,
beverages, syrups, fruit juices, jellies, jams dried fruits.
Acetates Dehydroacetic acid used to impregnate wrappers for
cheese to inhibit growth of molds. Acetic acid (vinegar) is
used in mayonnaise, pickles, ketup pickled sausages and pigs
feet. Acetic acid is more effective against yeasts and bacteria
than molds. Sodium diacetate is used in cheese spreads and
malt syrups and as treatment for wrappers used on butter.
Nitrites and Nitrates Inhibitory property of sodium nitrite
and potassium nitrite towards Clostridium botulinum in
meat products, particularly in bacon and canned or
processed hams. Nitrates have a limited effect on a limited
number or organisms and would not be considered a good
chemical preservative. Combinations of these various salts
haven been used in curing solutions and curing mixtures for
meats.
Sulfur Dioxide and Sulfites are used in wine industry to
sanitize equipment and to reduce the normal flora of the
grape must. In aqueous solutions, sulfur dioxide and various
sulfites, including sodium sulfite, potassium sulfite, sodium
bisulfate, potassium bisulfate, sodium metabisulfite, and
potassium metabisufite, form sulfurous acid, the active
antimicrobial compound. Sulfur dioxide also used in syrups
fruit, juices and wine making.
Ethylene and Propylene Oxide Unlike the other chemical
preservatives discussed above these two gases are sterilants.
Ethylene oxide kills all microorganisms, propylene oxide is not as
effective. The primary uses have been as sterilants for packaging
materials, fumigation of warehouses, and “cold sterilization” of
numerous plastic, chemicals, pharmaceuticals, syringes, and
hospital supplies,. They have also been used successfully in dried
fruits, dried eggs, gelatin, cereals, dried yeast and spices.
Sugar and Salt These compounds lower the aw and thus have an
advance effect on microorganisms. Sodium chloride is used in
brines and curing solutions or is applied directly to the food.
Sugars, such as glucose or sucrose, owe their effectiveness as
preservatives to their ability to make water unavailable to
organisms and to their osmotic effect. Examples of foods
preserved by high sugar concentrations are sweetened
condensed milk, fruits in syrups, jellies and candies.
Alcohol Ethanol is most germicidal in concentration
between 70 and 95%. Flavoring extracts, e.g. vanilla and
lemon extracts, are preserved by their content of alcohol.
Methanol is poisonous and should not be added to foods.
Propylene glycol has been used as a mold inhibitor and as a
spray to kill airborne microorganisms.
Formaldehyde The addition of formaldehyde to foods is not
permitted, except as a minor constituent of woodsmoke,
but this compound is effective against molds, bacteria and
viruses and can be used where its poisonous nature and
irritating properties are not objectionable. Thus it is useful
in the treatment of walls, shelves, floors, etc. to eliminate
molds and their spores.
Woodsmoke The smoking of foods usually has two main
purposes: adding desired flavors and preserving. The smoking
process helps preservation by impregnating the food near the
surface with chemical preservatives from the smoke. By
combined action of the heat and these preservatives during
smoking. Smoke is obtained from the burning wood,
preferably a hardwood such as hickory, but it may be
generated from burning corncobs or other materials. Other
woods used are apple, oak maple, beech, birch, walnut and
mahogany. Woodsmoke contains a large number of volatile
compounds that may have bacteriostatic and bactericidal
effect. Formaldehyde is considered the most effective of
these compounds, with phenols and cresols next in
importance.
Spices and other condiments The volatile oil of mustard is
most effective against yeasts; oils of cinnamon and cloves are
fairly effective, and oils of thyme and bay leaves are least
effective. Plant materials used in seasoning foods such as
horseradish, garlic, and onion, may be bacteriostatic or
germicidal. Extracts of these plants, as well as of cabbage and
turnip, have been shown to be inhibitory to Bacillus subtilis
and Escherichia coli.
Others Halogens are added to water for washing foods or
equipments, for cooling, and for addition to washing butter;
water for drinking may be chlorinated by the direct addition
of chlorine, or hypochlorites or chloramines may be used.
Phosphoric acid is used in some soft drinks e.g. the colas.
Boiler-Water Additives That have been approved by the Food
and Drug Administration must be used for steam that comes
in contact with foods.
Antibiotics Have been tested on raw foods, chiefly
proteinaceous one like meats, fish and poultry, in an endeavor
to lengthen the storage time at chilling temperatures.
Aureomycin (chlortetracycline) has been found superior to
other antibiotics tested because of its broad spectrum of
activity. Terramycin (oxytetracycline) is almost as good for
lengthening the time of preservation of foods. Some success
also has been claimed with Chloromycetin (chloramphenicol).
These three antibiotics inhibit protein synthesis in the cell.
Streptomycin, neomycin, polymyxin, nisin subtilin, bacitracin
and other are not as satisfactory and penicillin is of little use.
Radiation
• Ultraviolet (UV) radiation the most widely used in the food
industry. Radiation with wavelengths near 260mm is
absorbed strongly by purines and pyrimidines and is
therefore the most germicidal.
- Treatment of water for use of beverages
- used for treatment of surfaces of food-handling
equipment,knives for slicing bread,sanitizing of eating
utensils,packaging of slice bacon,prevention of growth
of film yeast on pickle
- does not penetrate foods
• Gamma radiation
- use of ionizing radiation (gamma radiation) to extend
shelf life or sterilize meat, seafoods, fruits, and
vegetables
Microwave Processing
Microwave heating and processing of foods is becoming
increasingly popular, particularly at the consumer level.
The preservative effect of microwaves or the bactericidal
effect produced us really a function of the heat that is
generated or the microwaves themselves do not result in
any inactivation of foodborne microorganisms; rather, it
is the heat produced by the excitation of food molecules
that actually result in microbial destruction.
Combinations of two or more of the above methods
• Rarely is a single method effective and usually several are
combined.
• When preservative methods are combined, the required
intensity of each usually is reduced to less than that for
preservation by one agency alone.
• When benzoate or sorbate is added to fruit juices, less
heat is required for sterilization of these products.
• Foods previously irradiated with gamma rays or treated
with antibiotic tylosin require less heat for their
sterilization than foods not so treated. Numerous other
examples will be found in subsequent chapters.
