Understanding that What is food processing, preservation and its method Understanding that What is canning, refrigeration and other methods for food preservation Duties of food inspector Legislation and food laws covered in previous lecture in detail.

1. Food Processing And
Preservation: Methods And
Legislation
Dr. Sindhu Almas
Lecturer Community Medicine
Department, LUMHS Jamshoro.

2. Learning Objectives
 Understanding that What is food processing, preservation and its method
 Understanding that What is canning, refrigeration and other methods for food
preservation
 Duties of food inspector
 Legislation and food laws covered in previous lecture in detail.

3. Food Preservation
Food preservation Is the application or technique to
prevent or minimize undesirable changes in food.
Spoilage, no matter what form it takes, has to be
minimized and possibly prevented; otherwise large
portion of fruits , vegetables, fish and other food
materials would go waste.

4. Processing
Processing Is cooking of food for a
definite period of time at specified
temperature after packing them into
thin or glass container to prevent
spoilage of content during storage. It is
one way of killing microorganism.

5. Values In Food Preservation
 Food preservation assures the consumer a supply of foods that are out of season.
 It prevents the waste of perishable foods that are in season.
 Preserved foods may be sold to augment family income.
 Farmers will be encouraged to plant and raise more crops thus stimulate
agricultural development.
 From the nutrition view point, food preservation is essential in improving the
general health of the family, by applying it with a varied and balance diet.
 On the economic stand point preserving food for future use save time, money
and energy.

6. Tips On Food Preservation
 Preserve only those foods which are in their prime quality.
 Choose fresh, firm fruits and young tender vegetables, sort them for uniformity in
sizes, ripeness; they cook more evenly when at the same size.
 Check ingredients and equipment's before starting.
 Work quickly to keep freshness and avoid spoilage.
 Follow direction given for a particular product.
 Follow strictly a reliable canning timetable to avoid over or under processing.
 Store product in a cool dry place.

7. Methods Of Food Preservation
 HEATING
 PASTEURIZATION
 CANNING
 BAKING
 REFRIGERATION
 SUN AND AIR DRYING
 FERMENTATION
 SALTING, CURING AND SMOKING
 PRESERVING, CONCENTRATION, AND CARBONATION
 FOOD ADDITIVE

8. Heating
 all types of food can be preserved for a
considerable period of time by cooking. Heating or
cooking destroys or inactivates these enzymes, thus
preventing this type of deterioration. Cooking also
destroys certain types of microorganisms that cause
spoilage. However, ordinary cooking does not
destroy all bacteria.

9. Pasteurization
PASTEURIZATION – in this method of
preservation, foods are subjected to sufficient
heat to kill most of the bacteria. The food is
heated in a closed system, rapidly cooked,
and then placed in covered and sealed
container to prevent recontamination.

10. Canning
CANNING – is a method of preserving foods
which combines the techniques of heating to
kill spoilage microorganism and inactivate
enzymes by sealing in an airtight container to
prevent subsequent contamination.

11. Baking
 BAKING – has two purposes; developing different type of
food product from grains, then preserving it for future use.
Grains for bread are grouped into flour, and then made into
dough by fermentation with yeast to develop desirable
flavors and textures. The dough is then subjected to heat.
This coagulates (thick & partly solid) the bread, reduces the
moisture, and kills the microorganisms that would otherwise
cause spoilage.

12. Refrigeration
REFRIGERATION – in supermarkets, fresh meat is
displayed in a chilling case, and fresh poultry in
crushed ice to maintain quality and retard
deterioration. Fresh fruits and vegetables are held in
refrigerated warehouse regulated to maintain
maximum storage according to product
requirements. To extend storage life, products such
as butter, cheese, and canned goods are stored in
cooled warehouses.

13. Sun And Air Drying
SUN AND AIR DRYING – in certain localities
where the warm sun and low humidity is
prevail; local fruits are dried on trays in the
open. Rapid drying is essential to prevent
molding and to maintain quality. For fast
drying where sun drying is not practicable,
mechanical air-drying offers a solution.

14. Fermentation
 FERMENTATION – wines and beers are
produced by adding yeast to ferment the
natural sugar. Because fruits and juices spoil
through the action of many types of
organisms, these are placed in a container to
seal out air.

15. Salting, Curing And Smoking
SALTING, CURING AND SMOKING – meat, fish, and
certain vegetables maybe preserved by high salt
concentration. In curing ham, bacon, brine fish, and
producing pickles. The product is submerged in a
solution of curing salts, allowed to undergo a cure,
then certain products are processed in a smoke
house by dry heat.

16. Preserving, Concentration, And
Carbonation
PRESERVING, CONCENTRATION, AND
CARBONATION – in jams, jellies, marmalades and
such preservation is accomplished by addition of
sugar. Most of these products can be kept without
refrigeration, but some require cool storage to
retain flavor. Beverages are often pressured and
made palatable by use of carbon dioxide gas under
pressure.

17. Food Additive
 FOOD ADDITIVE Is a substance or a mixture of substance other than
basic foodstuffs, which is present in food as a result of production,
processing, storage or packing. Food additives are added to foods in
precise amounts during processing to improve its:
 Storage properties
 Appearance
 Flavor and
 Nutritional value
 Additives improve the shelf life of processed foods

18. Duties Of Food Inspector
 It shall be the duty of the food inspector:
 to inspect as frequently as may be prescribed by the Food (Health )
Authority all establishments licensed for the manufacture, storage or sale
of an article of food within the area assigned to him; to satisfy himself
that the conditions of the licenses are being observed
 to procure and send for analysis; of necessary, samples of any articles of
food which he has reason of suspect are being manufactured, stocked or
sold or exhibited for sale in contravention of the provisions of the Act or
rules thereunder

19. Cont.
 to investigate any complaint which may be made to him in writing in
respect of any contravention of the provisions of the Act, or rules framed
thereunder;
 to maintain a record of all inspections made and action taken by him in
the performance of his duties, including the taking of sample and the
seizure of stocks, and to submit copies of such record to the health officer
or the Food (Health) Authority as directed in this behalf.
 To make such enquiries and inspections as may be necessary to detect the
manufacture, storage or sale of articles of food in contravention of the Act
or rules framed thereunder;


20. Cont.
 To stop any vehicle suspected to contain any food intended for sale or
delivery for human consumption;
 When so authorized by the health officer, having jurisdiction in the local
area concerned or the Food (Health) Authority, to detain imported
packages which he has reasons to suspect contain food, the import or sale
of which is prohibited.
 To person such other duties as may be entrusted to him by the health
officer having jurisdiction in the local area concerned or Local (Health)
Authority or the Food (Health) Authority

21. Cont.
 Forms of order not to dispose of stock and of bond- Where the food
inspector keeps any article of food in the safe custody of the vendor under
sub-section (4) of section 10—
 he shall, after sealing such article of food, make an order to the Vendor in
Form IV and the vendor shall comply with such an order, and
 Form of receipt for food seized by a food inspector—For every articles of
food seized and carried away by food inspector under sub-section (4) of
section 10 of the Act, a receipt in Form V shall be given by the food
inspector to the person from whom the article was seized .

22. Cont.
 Notice of intention to take sample for analysis-- When a ood Inspector
takes a sample of an article for the purpose of analysis, he shall give notice
of his intention to do so in writing in Form VI, then and there, to the
person from whom he takes the sample and simultaneously, by
appropriate means, also to the persons, if any, whose name, address and
other particulars have been disclosed under section 14A of the Act.
 Warranty—Every manufacturer, distributor or dealer selling an article of
food to a vendor shall give either separately or in the bill, cash memo or a
label a warranty in Form.

23. Quote Of The Day
YOUR DIET IS NOT ONLY WHAT YOU EAT. IT’S
WHAT YOU WATCH, WHAT YOU LISTEN, WHAT
YOU READ, THE PEOPLE YOU HANG
AROUND… BE MINDFUL OF THE THINGS YOU
PUT INTO YOUR BODY EMOTIONALLY,
SPIRITUALLY AND PHYSICALLY.