Food preservation Flashcards
1
Q
Food spoilage
A
Process driven by mb and CR, difficult to control but methods av
2
Q
Causes of FS
A
MG, bacteria moulds
target spec foods - clostridium bot meats
MA - acids and gases alter appearance e.g LB milk
environment
3
Q
Temp cont methods
A
Refrig - 0-4 slows mg
freeze -18 - inhibs mg
4
Q
killing of mc methods
A
past - dest pathogens and dec fs
sterl - canned foods
5
Q
reducing h20 methods
A
drying, curing
6
Q
ph modification
A
acidification - lowers ph to ig e.g lactic acid in ff
fermentation - promotes BO
preservatives - e.g nitrates or propionates
7
Q
radiation
A
ionisation - destroys mc, and DNA
Uv - kills mg on surface
8
Q
Issues
A
some MO may survive, consumers prefer organic food , dec nutrients
affect gut health
