FOOD SPOILING

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FOOD SPOILING

  1. 1. RELATING THE FOOD PROCESSING METHODS WITH FACTORS CAUSING FOOD SPOILAGE
  2. 2. <ul><li>Microorganism require water, nutrient, oxygen and a suitable temperature for optimal growth and reproduction. </li></ul><ul><li>Microorganism can only survive in condition with optimum pH and solute concentration as these will not destroy them. </li></ul><ul><li>Food can be preserved by destroying the microorganism present in the food or by stopping the activities of these microorganisms. </li></ul>
  3. 3. METHOD OF PROCESSING AND PRESERVING FOOD <ul><li>Cooking </li></ul><ul><li>Fermentation </li></ul><ul><li>Drying of food </li></ul><ul><li>Pasteurisation </li></ul><ul><li>Radiation and canning (killing all microorganisms) </li></ul><ul><li>Sterilisation </li></ul><ul><li>Dehydration and freezing (stopping the activities of the microorganism) </li></ul>
  4. 4. Fish, meat, fruits, flour and vegetables. -removes water from food. Prevents microorganisms from growing -stop the enzymatic activity in food. -kill bacteri and other harmful microorganisms ( ultraviolet rays Drying under the hot sun, in hot air or in the oven c) Drying Fruit juices, tapai ( fermentation of glutinous rice or tapioca) At high concentration -produce Ethanol (has great commercial value) -stop the activity of the bacteria. Yeast is added to fruit juices or other food substances b) Fermentation process Meat , vegetables, fish At high temperature -kill microorganisms and denature the enzymes -bacterial spores may be killed. COOKING AT HIGH TEMPERATURES OR BOILING FOR AT LEAST 5 MINUTES FOOD PROCESSING a) COOKING EXAMPLES PRINCIPLES METHOD FOOD PROCESSING AND PRESERVATION
  5. 5. Meat, vegetables, ducks’ eggs, fruits and milk Microorganisms lose water through osmosis in a hypertonic solution Food is soaked in a concentrated salt solution or boiled with sugar. b) Trating food with salt or sugar Chillies, ginger, onions, mangos and papayas Most microorganisms cannot lives in low pH conditions Food is soaked in an acidic solution -vinegar Preservation a) Pickling food EXAMPLES PRINCIPLES METHOD FOOD PROCESSING AND PRESERVATION
  6. 6. PASTEURISATION <ul><li>EXAMPLE : PASTEURISED MILK </li></ul><ul><li>- destroy disease-causing bacteria ( causes tuberculosis and typhoid) </li></ul><ul><li>Purpose: -kill microorganisms while maintaining the nutrient contain and natural flavour of the milk </li></ul><ul><li>Unable to kill all type of bacteria. </li></ul><ul><li>Need to be stored in the refrigerator. </li></ul><ul><li>Other examples : fruit juices and soup. </li></ul>
  7. 7. CANNING <ul><li>Uses heat sterilisation method. </li></ul><ul><li>Process of canning :- </li></ul><ul><li>The food is packed in can and steam at a high temperature and pressure.Than seal while the food is been cooled. </li></ul><ul><li>ADVANTAGES: </li></ul><ul><li>Food sterile can keep for long period. </li></ul>
  8. 8. REFRIGERATION <ul><li>Preventing food spoilage used by household. </li></ul><ul><li>Example: meat, fish and meat product can remain fresh for a long period of time at temperature below 0 C. </li></ul><ul><li>Extremely low temperature prevent growth of microorganism or the germination of spores. </li></ul>
  9. 9. THE END..=)

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