Professional Documents
Culture Documents
Food Preservation
1.
2.
Food preservation can prevent or slow down the action of bacteria or fungi on the food.
3.
Drying
Boiling
Cooling
Vacuum packing
Pickling
Freezing
Salting
Smoking
Pasteurising
Waxing
Drying
Boiling
1. Cooling is a process in which foods are kept at low temperature (0C - 5 C).
2. Examples of food preserved by cooling are vegetables, fruits, eggs, margarine, cheese
and milk.
3. Freezing is a process in which food is cooled at a very low temperature (below 0C)
until it freezes.
4. Examples of food preserved by freezing are fish, meat, chicken, prawns, cuttlefish,
meat balls and ice-cream.
5. Cooling and freezing can be done by keeping the foods in a refrigerator at home.
6. In the case of cooling, the idea is to slow bacterial action so that it takes food much
longer (perhaps a week or two) to spoil.
7. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria
are completely inactive.
8. Bacteria and fungi become active again when the food is taken out from the
refrigerator.
9. Therefore, after taking out food from the refrigerator, it must be cooked or heated
quickly before spoils.
10. The advantages of preserving food by cooling and freezing are :
a) the freshness a food is preserved.
b) nutrition content in the food is not destroyed
Pickling
Canning/Bottling
1. Some foods can be canned and bottled. The canning and bottling of food allows the
food to be kept for a very long time.
2. These methods of preservation involve:
a) heating of the food to a very high temperature
- can kill bacteria and fungi
b) keeping foods in airtight cans or bottles
- to prevent the entry of air that may contain bacteria and fungi
3. Therefore, canned or bottled foods can be kept for a long time in months or years.
4. Examples of food that can be perserved by canning or bottling are shown below.
fish
meat
beans
corn
mushroom
chicken
pineapple
condensed milk
jam
soft drink
soy sauce
syrup
tomato sauce
fruit juice
Pasteurising
Salting
1. Food can also be preserved with salt. This process is called salting.
2. Salting can be done in two ways as shown below.
a) Adding a lot of salt to the food.
b) Soaking the food in a salt solution.
3. Bacteria and fungi cannot grow in salty conditions. Hence, salted foods last longer.
4. Examples of food that can be preserved by salting are fish, meat, eggs, vegetables and
fruits.
5. Salting will change the taste, colour and destroy food nutrition.