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Definition: Food preservation is the techniques to prevent food spoilage, food poisoning, food infection and preventing microbial contamination in the food

Objectives:      To prevent and to remove microbial contamination. To inhibit microbial growth.  To kill contaminating pathogens. To minimize food spoilage, food infection and food poisoning.

    1. Pickling

•       Food preserved in vinegar.

•        Preserves meat, vegetables due to the action of acetic acid which prevents microbial growth

•       Food preserved in salt such as fish, meat

•        Salt prevent microbial growth

•       Smoking of fish and meat prevent spoilage by dehydration

•        The wood smoke contains large number of compounds, which are anti microbial and slow rancidification of animal fats.

•      It is a method of preserving food in which the food contents are processed and sealed in an airtight container at high temperature. 

•      Nicholas Appert-father of canning

•      Food products such as meat, fish, fruits, vegetables

•      It is a method of preserving food in which the food contents are processed and sealed in airtight bottles at high temperature.

Liquid foods like milk, wine etc.

•      It  is the process of heating milk below boiling point (or any liquid or a food) to kill pathogenic bacteria to make the food safe to eat.

•     Stops fermentation

•      Named after Pasteur who introduced the technique

2 methods

a) Holding method: Milk kept for 30 min at low temperature 62.8⁰C. Also called low temperature holding method (LTH)

b) Flash method: Milk kept for 15 sec at high temperature 71.7⁰C. Also called high temperature short time method (HTST)

7. Refrigeration

•       Keeping food at low temperatures or cold

•       Remain unspoiled in refrigerator @ 4⁰C

•       Freezer temperature should be -18⁰C

•       Deep freezers @ -60⁰C are good for storing meat and fish

•       To remove microbes from food

•       Milk sterilized by boiling at 100 ⁰C

•       The process of removal of water from food.

•       Simplest and cheapest method

•       Prevent microbial growth due to lack of water

•       Fish, fruits etc can be stored RIMC RMS Coaching Jalandhar

•       Rapid freezing and dehydration of frozen product under vacuum.

•       Useful for storing, transporting and preserving food and bacterial culture 

•       Food additives are substances added to food to preserve flavor or enhance its taste and appearance or prevent spoilage Online Sainik School Coaching

•       Chemical additives inhibit microbial growth Online Sainik School Coaching

•       Acetic acid, lactic acid, benzoic acid used legally to preserve food RIMC RMS Coaching Jalandhar

•       Nitrates and nitrites preserve meat colour RIMC RMS Coaching Jalandhar

12. Radiation

 •      Also called as cold sterilization Online Sainik School Coaching