Preventing food spoilage by microorganisms (spec point j)
- Created by: Remya Salimkumar
- Created on: 25-05-15 18:52
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- PREVENTING FOOD SPOILAGE BY MICROORGANISMS
- SALTING
- dehydrates any organisms as water leaves them by osmosis
- ADDING SUGAR
- dehydrates any organisms as water leaves them by osmosis
- PICKLING
- Acid pH denatures any microorganism's proteins and enzymes
- FREEZING
- retards enzyme activity so that metabolism, growth and reproductions of microorganisms is slow
- HEAT TREATMENT
- kills harmful organisms by denaturing enzymes and proteins
- PASTEURISING
- heat to 72 degrees for 15 secs, then cool rapidly to 4 degrees.
- kills harmful organisms by denaturing enzymes and proteins
- heat to 72 degrees for 15 secs, then cool rapidly to 4 degrees.
- IRRADIATION
- kills by disrupting their DNA structure
- SALTING
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