Preventing Food Spoilage
- Created by: Daisy
- Created on: 21-03-15 22:33
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- Preventing Food Spoilage
- Heat Treatment
- In Ultra Heat Treatment, a high temp (140+ degrees) and high pressure destroy bacteria and any potential spores
- Temp. around 110 degrees for 10 mins will kill most micro-organisns
- Foods: UHT = milk, wine
- Low pH
- Denatures enzymes used to break-down food and proteins in micro-organisms' structures
- Vinegar (ethanoic acid) often used Foods: pickles, sauerkraut, etc.
- Low Temperatures
- Temp. around 4 degrees (in most fridges) slows growth of micro-organisms
- Temp. around -18 degrees (most freezers) will freeze micro-organism cells and prevent them from growing
- 'Freeze dried' foods are frozen in a vacuum so any water evaporates. Kills micro-organisms
- Foods: Cooled = dairy frozen = fish, meat freeze-dried = fruit
- Low Water-Potential
- Salting used - ham, bacon, pastrami, fish, etc.
- Causes water to move out of micro-organism cells, killing them or preventing them from growing
- Sugar used - jams and marmalades
- Irradiation
- Ionising radiation, such as gamma rays, penetrate food and kills micro-organisms by breaking bonds in proteins and DNA
- May change chemicals in food. Heath effects mostly unknown.
- Foods: herbs, fruit, prawms
- Heat Treatment
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