Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...SaiLakshmi891734
The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...SaiLakshmi891734
The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
PHYSICAL METHODS OF FOOD PRESERVATION.pptxAfra Jamal
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Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Food preservation ,any number of methods by which food is kept from spoilage after harvest. Such practices date to prehistoric times .
Among the oldest methods of preservations are drying ,refrigeration , & fermentation.
Modern methods inclues canning, pasteurization ,freezing, irradiation, & the addition of chemicals.
Advances in packaging marterials have played an important role in modern food preservation .
Contamination, Preservation & Spoilage of Vegetables.pptxNizam Ashraf
This slide gives an overview on the topic Contamination, Preservation & Spoilage of Vegetables.
Contamination
It has been estimated that 1/4th of all product harvested is spoiled before contamination.
Spoilage of fresh vegetables usually occurs during storage and transport and while waiting to be processed.
Vegetables may be dried, fresh, frozen, fermented, pasteurized or canned.
During transportation to market or the processing plant, mechanical damage may increase susceptibility to decay and growth of micro organisms may take place.
Recirculated or reused water for washing of vegetables likely to add organisms and the washing process may moisten surfaces enough to permit growth of organisms.
Sorting spoiled vegetables or trimming spoiled parts removes micro organisms, but additional handling may result in mechanical damage and therefore greater susceptibility to decay.
Spraying with water or packing with chipped ice is done. This spraying gives a fresh appearance to the vegetables and delays decomposition but also adds organisms, e.g. psychrotrophs, from water or ice and gives a moist surface to encourage their growth on longer storage.
Sweating of products during handling increases the number of micro organisms in them.
Processes such as trimming, mechanical abrasion or peeling, cutting, pitting or coring, and various methods of disintegration may add contaminants from the equipment involved.
Examples of possible source of contaminants of foods with micro organisms are trays, bins, tanks, pipes, flumes, tables, conveyer belts and aprons, filters, blanchers, presses, screens, and filters.
Inclusion of decayed part of fruits increases the number of micro organisms in fruit juices.
Added ingredients such as sugars and starch may add spoilage organisms, specially spores of thermophilic bacteria
Spoilage
The deterioration of raw vegetables result from physical factors, action of their own enzymes, microbial action, or combination of these agencies.
Mechanical damage resulting from action of animals, birds, or insects or from bursting, wounding, cutting, freezing, desiccation, or other mishandling may predisposed towards increased enzymatic action or the entrance or growth of micro organisms.
Contact with spoiling vegetables may bring about transfer of organisms, causing spoilage and increasing the wastage. If oxygen is available, the plant cells will respire as long as they are alive, and hydrolytic enzymes can continue their action after death of their cells.
Disease of vegetables and fruits may result from the growth of an organisms that obtains its food from the host and usually damages it or from adverse environmental conditions that cause abnormalities in functions and structures of the vegetables or fruits.
AGENTS OF SPOILAGE
Black mold rot, caused by Aspergillus Niger.
Black rot, often caused by species of Alternaria but sometimes of Ceratostomella, Physalospora and other genera.
Pink mold rot, caused by pink spored Trichothecium roseum.
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Contamination, Spoilage and preservation of Fruits and Vegetables
1. MUTHAYAMMAL COLLEGE OF ARTS
AND SCIENCE
welcome to
contamination, spoilage & preservation of vegetables and
fruits
Submitted To:
Dr.S.Shahithaa
Submitted
By:
Suganthi
Angamuthu
18PAM1048
Msc AMB
2. Synopsis:
Introduction.
Contamination of fruits and vegetables.
Spoilage of fruits and vegetables.
Involved Microorganisms.
Preservation of fruits and vegetables.
Methods of preservation.
3. INTRODUCTION:
All living creatures, including humans, depend on nature for their
food.
Fruits and vegetables provide an abundant & inexpensive source of
energy, body-building nutrients, vitamins and minerals.
Most of our food consists of agricultural products, which are usually
seasonal and spoil quickly.
Humans are mostly stored fruits and vegetables in refrigerated for
prevention of spoilage.
Nowadays the rotting process can be postponed by adding
preservatives, optimizing storage condition or applying modern
techniques.
4.
5. CONTAMINATION OF FRUITS AND VEGETABLES
Latin word contaminant - “Made impure”
Contaminate - Pollute
Contaminate something – Impure or Hazardous
Source of Contamination
During harvesting and storage
Mechanical damage during transportation
Soaking, handling, and washing (reused water)
Hot water blanching-add thermophilic bacteria
Inclusion of decayed (mixed with spoiled fruits and
vegetables)
Added ingredients such as sugar, starch-add thermophilic
bacteria
6. • Trimming, peeling, cutting, pitting & coring of spoiled
parts removes micro organism but additional
contamination during handling.
• Spraying with water or packed with chipped ice is
done.
• Sweating of fruits & vegetables during handling.
7.
8. Possible source of contamination in fruits and
vegetables such as
Trays, tanks, aprons,blanchers, filters, pipes, filters,
bins, tables, screens, blets, containers etc..
9. SPOILAGE OF FRUITS AND VEGETABLES:
• The action or process of spoiling of perishable goods.
• Spoiled food- damaged / injured food undesirable for
human consumption.
• Food spoilage causes due to
Physical injury
Enzyme activity
Microbes
Spoiled Fruits and
Vegetables
10. SPOILAGE OF FRUITS AND VEGETABLES
Deterioration of raw vegetables and fruits due to:
Physical spoilage
Action of their own enzyme
Microbial action
Mechanical damage
Action of animals, birds and insects
Wounding
Bursting
Freezing
Desiccation (drying)
Temperature
Other mishandling
11. Contact with spoiling fruits and vegetables may
transfer micro organisms & increasing wastages .
Mostly spoilage occurring due to microbial action such
as bacteria, yeast, & moulds.
Bacteria & Yeast cannot be seen with the naked eyes.
Bacterial soft rot:
caused by Erwinia caratovora
Pseudomonas,
Clostridium, &
Bacillus sps may also
isolated from these rots
12. Rhizopus soft rots:
Caused by Rhizopus stolonifer
cottony growth of mold with small,
black dots
Rot is often soft and mushy
Black Mold Rot:
Caused by Aspergillus niger
Dark brown to black masses
spores Of the mold termed
“Smut”
14. PRESERVATION OF FRUITS AND VEGETABLES:
• The action of preserving something.
• Food preservation- action of preserving food in order to
maintain it as desirable for human consumption.
• Control temperature and humidity will reduce Mo’s.
• Boxes, lugs, baskets and containers should cleaning &
sanitation during harvesting will reduce from Mo’s
contamination.
• Mo’s removal through washing but leaves much of the natural
normal flora.
• Fruits and vegetable wash with good bacteriological quality
water, it will reduce load of Mo’s.
• Mo’s growth mostly occur on the moisten surface of the fruits &
vegetables.
15. PRESERVATION
Vegetables
Asepsis
Removal of micro
organisms.
Use of heat
Use of low temperatures
Chilling
Hydrocooling
Freezing
Drying
Use Of preservation
Added preservative
Preservation by irradiation
Fruits
Asepsis
Removal of micro
organisms.
Use of heat
Use of low temperatures
Chilling
CA storage
Freezing
Drying
Use of preservatives
16. METHODS OF PRESERVATION:
Use of Heat- Inactivate their enzymes & reduce the
multiplication & load of Mo’s.
Use of low temperature- For example Apple, Potatoes can
be preserved for a limited time.
Chilling- Using cold water, ice or mechanical refrigerator or by
vacuum cooling.
-Cold water spray for
precooling after harvesting.
-Each fruits has its
own Optimum temperature
& relative Humidity
for chilling storage.
17. Freezing: During storage in frozen condition, it will
decrease the number of organisms.
-In fruits for freezing, undesirable changes may
takes place such as darkening, deterioration in flavor
& spoilage of micro organisms especially molds.
- For example yeast
(Saccharomyces,
Cryptococcus sps.),
Molds (Aspergillus,
Mucor, Rhizopus sps.) have been
Reported organism in
Frozen fruits.
18. Drying- The number of micro organisms in dried
fruits & vegetables is comparatively low and that
spores of bacteria and molds are likely to be the most
numerous.
- This result in additional loss of water
(dehydrate), but more number a porous network of
capillaries is formed in the
product. The increased
porosity simplifies further
drying and imparts
good reconstituting ability.
19. Use of preservatives- Chemicals have been applied to
fruits chiefly as a dip or spray or impregnated in wrappers for
fruits
-Among substances that have been applied to the outer
surfaces of fruits & vegetables are waxes, hypochlorite’s,
biphenyl, and alkaline sodium o-phenyl phenate.
-Sodium chloride is the only added chemical preservatives
in common use.
-Zinc carbonate eliminate most mold on lettuce, beets,
Biphenyl vapors will control Fusarium sps.
