Prevention of Food Spoilage
- Created by: stephloupoole
- Created on: 02-04-14 14:15
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- Prevention of Food Spoilage
- Pickiling
- vinegar has a low pH
- this inhibits the growth of microorganisms
- the low pH reduces there enzyme activity, as the enzymes become denatured. vinegar is used to pickle food like onions
- Freezing
- slows the growth of microorganisms
- this keeps food below -18 degrees, this slows down the reaction taking place in microorganisms and freezes the water in the food so microorganisms cant use it.
- freezing can preserve food for months
- metabolic reactions take place more slowly at lower temperatures
- Heat Treatment
- involves heating food to a high temperature
- this kills any microorganisms present
- Pasteurisation is one form of heat treatment - involving raing liquids such as milk to high temperatures
- Irradiation
- involves exposing foods to radiation
- this treatment kills any microorganisms present and can extend shelf life considerably
- irradiation destroys or damages the microorganisms DNA
- involves exposing foods to radiation
- irradiation destroys or damages the microorganisms DNA
- this includes foods such as Fruit and Prawns
- Adding Sugar
- a high sugar content in jams give them long shelf lives
- adding sugar inhibits the growth of microorganisms by interfering with their ability to absorb water
- Pickiling
- Food spoilage can be caused by the growth of unwanted microorgainisms
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