Food Preservation

Question 1

What is food preservation?

Answer 1

he treatment of food to prevent or delay spoilage and inhibit the growth of pathogenic organisms, which would render the food unfit for consumption.

Question 2

What are the different ways to preserve foods?

Answer 2

Chemical
Biological
Physical

Question 3

What are the principles involved in food preservation?

Answer 3

inhibition,
inactivation,
avoidance of recontamination

Question 4

What does the principle of inhibition involve?

Answer 4

Inhibition involves the use of substances that inhibit, retard or slow food decomposition, such as microbial inhibitors, antioxidants, acidulants, and sequestrants.

Question 5

What does the principle of inactivation involve?

Answer 5

Inactivation involves the use of processes that kill or remove microorganisms, enzymes, or other agents responsible for food spoilage, such as sterilization, pasteurization, radiation, high pressure, blanching, cooking, packaging, and hygienic storage.

Question 6

What does the principle of avoid recontamination involve?

Answer 6

Avoidance of recontamination involves the use of practices that prevent the reintroduction of microorganisms, enzymes, or other agents responsible for food spoilage, such as low-temperature storage, reduction of water activity, decrease in oxygen, increase in carbon dioxide, vacuum packaging, acidification, fermentation, and freezing.

Question 7

Give an example of each principle.

Answer 7

Inhibition: use of benzoic acid to inhibit the growth of yeast and mould in high-acid foods like fruit juices, pickles, and soft drinks.
Inactivation: use of sodium nitrate and sodium nitrite in curing meats to inhibit the growth of spoilage and pathogenic bacteria, especially Clostridium botulinum.
Avoid recontamination: use of vacuum packaging to prevent the reintroduction of microorganisms in food after processing.

Question 8

What is chemical preservation and what are some examples of microbial inhibitors used for it?

Answer 8

Chemical preservation involves using substances to inhibit, retard, or slow down the decomposition of food, both chemically and microbiological.
E.g. = antioxidants, acidulants, sequestrants, and organic acids.

Question 9

What are some permitted organic acids that are commonly used as inhibitors of yeast and moulds in various food products?

Answer 9

Benzoic acid,
Propionic acid,
Sorbic acid,
Citric acid,
Lactic acid,
Acetic acids.

Question 10

What foods are organic inhibitors usually effective in?

Answer 10

They are effective inhibitors of yeast and moulds in cheeses, bakery products, fruit juices, and other foods.

Question 11

What is the most effective pH range for benzoic acid, and what is the maximum level of use permitted?

Answer 11

Benzoic acid is most effective between pH 2.5 to 4.0, and its maximum permitted level of use is 0.1%.

Question 12

Excess benzoic acid causes _____

Answer 12

unpleasant burning taste

Question 13

What are nitrates and nitrates used for in food preservation?

Answer 13

1. Sodium nitrate and sodium nitrite are curing salts used in conjunction with other processes, including fermentation, smoking, drying, and heating, to cure meats.
2. They provide flavour, stabilize the red colour of meat, and inhibit the growth of spoilage and pathogenic bacteria, especially Clostridium botulinum