Preventing food spoilage by microorganisms (spec point j)

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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
    • IRRADIATION
      • kills by disrupting their DNA structure

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