Food Preservation
key notes :
What is Food Preservation?
Food preservation is the process of treating and handling food to prevent spoilage, decay, or contamination, and to extend its shelf life.
Why Do We Preserve Food?
- To prevent the growth of microorganisms (like bacteria and fungi).
- To avoid wastage of food.
- To store food for longer periods.
- To ensure food is available during off-seasons.
Common Methods of Food Preservation
| Method | Description | Examples |
|---|---|---|
| Drying | Removes moisture to stop bacteria growth | Dried fruits, grains |
| Refrigeration | Slows down the activity of bacteria | Milk, vegetables |
| Freezing | Stops microbial growth completely | Ice cream, frozen peas |
| Canning | Sealing food in airtight containers after heating | Jam, beans |
| Salting | Removes water and kills microbes | Pickles, fish |
| Sugaring | High sugar content prevents microbial growth | Jams, jellies |
| Pasteurization | Heating food to kill harmful microbes | Milk, juices |
| Vacuum Packing | Removes air to slow spoilage | Chips, processed meat |
| Chemical Preservation | Using preservatives to stop microbial growth | Soft drinks, ketchup |
Common Preservatives Used
- Salt – for fish, pickles
- Sugar – for fruits, sweets
- Vinegar (Acetic acid) – for pickles, sauces
- Sodium benzoate – for juices, soft drinks
Natural vs Artificial Preservatives
- Natural: Salt, sugar, vinegar, lemon juice
- Artificial: Sodium benzoate, potassium metabisulfite
Precautions in Food Preservation
- Use clean containers and hands.
- Store preserved food in cool, dry places.
- Check expiry dates if preservatives are used.
Quick Facts
- Louis Pasteur developed pasteurization.
- Preservation helps in food security.
- Overuse of artificial preservatives can be harmful.
Let’s practice!
