Methods to prevent food spoilage and contamination
- Created by: Brandie Wilson
- Created on: 18-03-13 19:57
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- Methods to prevent food spoilage and contamination
- Cooking
- The heat denatures enzymes and other proteins and kills microorganisms.
- Pasteurising
- Involves heating to 72 degrees celsius for 15 seconds and then cooling rapidly to 4 degrees celsius, killing harmful microorganisms.
- Drying, coating in sugar and salting
- Dehydrates any microorganisms as water leaves them by osmosis.
- Smoking
- The food develops a hardened, dry outer surface, and smoke contain antibacterial chemicals.
- Pickling
- Uses an acid pH to kill microorganisms by denaturing their enzymes and other proteins.
- Irradiation
- Ionising radiation kills the microorganisms by disrupting their DNA structure.
- Cooling and freezing
- ****** enzyme activity so their metabolism, growth and reproduction is very slow.
- Canning
- The food is heated in airtight cans.
- Vacuum wrapping
- Air is excluded so microbes cannot respire aerobically.
- Cooking
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