Food spoiling
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Food spoils due to the presence of microorganisms like bacteria and fungi, as well as enzymes. When bread or chapatis are left in open air, a fungal or bacterial growth appears. Food stored in copper pots or milk left in open air can also spoil due to bacteria or metallic reactions over long periods. Microorganisms require moisture and oxygen to rapidly multiply and cause spoilage. Various preservation methods aim to prevent or slow the growth of these microorganisms and enzymes in order to prolong the shelf life of foods.
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10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
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Food preservation
Freezing is another method of food storage provided you have an extra freezer, but power failures could cause frozen food to spoil requiring a generator. Vacuum-packing stores food in an air-tight bag or bottle in a vacuum environment which strips bacteria of oxygen and prevents spoilage, commonly used for nuts. Pickling preserves food by placing it in a substance that inhibits or kills bacteria and microorganisms while being fit for human consumption.
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The document discusses proper food storage and preservation methods to prevent spoilage. It states that microorganisms and improper storage can spoil food, causing health issues. Various traditional methods are described to control microbes and moisture, including sun drying, smoking, salting, and freezing. Commercial techniques like canning and pasteurization use high heat to kill microbes. Proper storage also protects against pests like insects and rats. Controlling moisture, temperature, and microbes through various traditional and commercial methods can prevent food spoilage and ensure long-term availability and safety.
Food preservation
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and dried foods, frozen and refrigerated meats and produce, pasteurized milk and juices, and smoked meats and fruits.
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The document discusses various methods of food preservation, including drying, commercial drying methods like freeze-drying and osmotic drying, curing using salt and drying, fermentation, pickling using vinegar, using edible coatings, canning which involves heating sealed containers, refrigeration, freezing, and pasteurization which heats liquids to kill microorganisms. It also covers types of food spoilage from biological, chemical and physical changes and how different preservation methods address these changes.
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Microbes are important to our food; however, there are processes that can eliminate the "bad bugs" from our food. Dive into this presentation for a look at 8 different methods of food preservation. Take a look at 2 different ways of meat processing and view those differences.
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The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
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Food spoiling
- 2. Why does the food spoil? When is food spoilt: - we keep bread or chapattis in free air for few days’ .A fungi or sponge growth is seen on i.e. black or white colour? We keep any food after cooking in copper pot or milk in free air for long time period it get spoilt because of bacterial affection or metallic reaction.
- 3. Food Spoilage factor Some enzymes occur in food .Food get spoilt mainly due to the presence of microorganisms, enzymes, insect, worm and rats. The spoilage factor Presence of micro organism - Micro organism required moisture and air it rapidly grow.
- 5. Microorganisms Microorganisms are commonly called microbes Bacteria are also types of Microorganisms Microorganisms are spread everywhere Microorganisms are useful ones and also harmful ones
- 6. Enzymes Presence of enzymes: - Enzymes are chemical substances found in all plants and animals. - If we keep green mango in grass its color changes green to yellow and after it changes in black spot on it. - This due to continue action of enzymes.
- 7. Why Food Preservation necesacary? Some time we see that small insect or worm occur in dal or rice or in any grain . They eat the food grains and convert it in to powder . Such food is unfit to human.
- 8. Principles of Food Preservation
- 9. Summary Factors responsible for spoiling food Enzymes Microorganisms or Bacteria