FOOD

PRESERVATION
PRINCIPLES OF FOOD PRESERVATION
1. CONTROLLING MICROORGANISMS BY:
§ KEEPING MICROORGANISMS OUT OF FOOD
§ REMOVING MICROORGANISMS FROM FOODS
§ DELAYING MICROBIAL GROWTH
§ KILLING MICROORGANISMS OR SPORES

2. CONTROLLING ENZYMES BY:

§ INACTIVATING ENDOGENOUS ENZYMES
§ PREVENTING OR DELAYING CHEMICAL
REACTIONS IN THE FOOD

3 CONTROLLING INSECTS, RODENTS, BIRDS AND

OTHER PHYSICAL CAUSES OF FOOD
DETERIORATION
Classification of foods
§ PERISHABLE FOODS:
§ NOT PROCESSED (MINIMALLY) AND HAVE A
SHELF LIFE OF <60 DAYS. Meat, vegetables,
fruits, milk
§ SEMI-PERISHABLE FOODS:
§ SHELF LIFE: 2 TO 6 MONTHS AS A RESULT OF A
PRESERVATION METHOD. Ice cream, cheese
§ SHELF-STABLE FOODS:
§ SHELF LIFE > 6 MONTHS. Cereal grains,
dehydrated pasta, frozen food, canned food,
dehydrated vegetables
 ROLE OF FOOD
PRESERVATION
§ ELIMINATE ANY POTENTIAL
MICROBIOLOGICAL HARM TO THE
CONSUMER
§ MAINTAIN QUALITY OF FOOD (SENSORY
PERCEPTIONS)
§ MAINTAIN NUTRITIONAL VALUE WITHIN
LIMITS DICTATED BY THE PRODUCTION
OF A SAFE FOOD PRODUCT

NO PRESERVATION METHOD WILL COMPLETELY

ELIMINATE SPOILAGE PHENOMENA
Classification of food preservation methods
Method Procedure Internal External Antimicrobial Typical surviving
Mechanism Mechanism material microbes
Physical Pasteurization aw, pH Temperature - Thermophil
sterilization bacteria, spores
Cold aw Temperature - Psychrophils,
Psychrophils,
processing Psychrotrophs
Control of aw RH (relative - Xerophiles
water content humidity
Irradiation aw (Temperature-
(Temperature- - Spores
microwave)
microwave)
Chemical Salting aw - NaCl Halophilic bacetria

Curing aw (Temperature) Nitrites Gr+

Gr+ bacteria

Smoking aw (Temperature) Phenols, Depending on

acids further preservation
method
Preservatives pH Organic acids Bacteria tolerate
acid

Biological
Fermentation aw, pH, Eh (Temperature) Organic acids Depending on
ecological factors
Physical methods – HEAT TREATMENT

§ most effective method to kill the

microorganisms + to inactivate the
tissue enzymes
§ Thermisation
§ Pasteurization
§ Sterilization
§ influencing factors
§ heat resistance of microbes
§ water activity, pH and protective materials
(sugar, protein, fat) of foods
Physical methods – HEAT TREATMENT

Heat resistance of microbes

§ D value: decimal reduction time (time
required to destroy 90% of the organisms =
the duration of heat treatment required to
reduce the number of micro-organisms to
one-tenth of the initial value)
§ the temperature (constant) is shown as a
subscript, (e.g. D121 is time at 121°C)
§ Can be determined from the survival curve
 Classification of microbes
according to their heat resistance
Group of microbes Typical D-value
Psychrophilic bacteria D40≈ 1 minute
Psychrotophic bacteria D50≈ 1-5 minutes
Most of mesophil bacteria D60≈ 1 minute
Extreme heat resistant D60≈ 5-20 minutes
mesophil bacteria
(Enterococcus, Microbacterium)
Thermophil bacteria D60≈ 100 minutes
Yeast and moulds D60≈ 0.1-0.5 minutes
Bacterial endospores D120 ≈ 0.1-5
Physical methods – HEAT TREATMENT
Heat resistance of microbes
§ 12-D concept: refers to process lethality requirement
§ Requirement for pathogens (Cl. botulinum)
§ N/N0 = 10-12 . TDT = 12D
§ Sterilization 12 D
§ Appertization
§ Pasteurization 8-10 D
§
§ (non-pathogenic and incapable of developing within the product
under normal condition of storage)

§ TDT value (thermal death time): this is the time necessary

to kill a given kind and amount of microorganisms at a
definite temperature
Heat resistance of pathogens and
spoilers
Vegetative forms (z≈5oC) D65 (min)
Campylobacter sp. 0,02
Salmonella sp. 0,07
E. coli 0,5
Staph. aureus, L. monocytogenes 1,0
Yeasts and moulds 0,5-3,0
Enterococcus sp. 3,0-6,0
Lactobacillus sp. 20-30
Endospores (z≈10oC) D121 (min)
Cl. botulinum 0,1-0,2
B. stearothermophilus 5
Cl. thermosaccharolyticum 3-4
Physical methods – HEAT TREATMENT

Heat resistance of microbes

§ F value:
§ F0 value (Time equivalent of the sterilization
process)
§ The effectiveness of the heat treatment
process is given by an isotherm heat
treatment at 121.1°C for F0 minutes.
§ The heat treatment is equal to an F0 minutes
heat treatment at 121.1°C, referring to the
thermal destruction of Cl. botulinum
Physical methods – HEAT
TREATMENT

§ Viruses can be killed by heat treatment

commonly used in the food industry
§ Parasites also
§ Most of mycotoxins can not be
inactivated in autoclave
§ Enterotoxins produced by staphylococci
are heat resistant (botulinum toxins can
be inactivated by cooking)
Physical methods – HEAT TREATMENT
Other influencing factors of heat treatment
§ Water activity: the heat resistance of microbes increases
with decreasing humidity or moisture (efficiency of dry hot
↔hot steam)
§ „Protective materials” (sugar, glycerine, protein, fat):
generally increase the heat resistance of microorganisms (
↓ aw; in fat drop → dry heat – not so effective)
§ pH: microorganisms are most resistant to heat treatment at
their optimum pH (7.0) As pH is lowered or raised from this
optimum value → consequent increase in heat sensitivity
§ Lower pH → lower temperature is enough for heat treatment:
§ pH>4.5 → above 100oC (meat, vegetable, fish)
§ pH<4.5 → under 100oC (fruits)
§ C. botulinum pH<4.5 → no growth no toxin production
Heat treatment procedures

sections of heat treatment process

§ heating → temperature keeping
/holding → cooling
§ temperature → time profile
§ time equivalent of heat treatment (F0)
→ min., = 121,1oC Cl. botulinum
Thermal profile of the
heat treatment process
§ Temperature (T)

Time
Heating Keeping/holding Cooling
Heat treatment process

§ 1. Thermisation
§ 57-65oC for at least 15 seconds
§ raw milk → killing of mesophil microbes
(no pasteurization!)
§ Hard, semi-firm cheeses
Heat treatment process
§ 2. pasteurization
§ heating to temperature high enough (< 100oC) to
§ destroy most of pathogens (mycobacteria, brucella, salmonella,
pathogen strepto- and staphylococcus spp., Campylobacter,
Yersinia and Vibrio spp., etc.)
§ destroy most of the spoilage organisms (≥99%)
§ inactivate of enzymes
§ thermoduric bacteria may survive → Enterococcus,
Micrococcus, Microbacterium, Brevibacterium
§ spores also survive → Cl. botulinum, Bacillus spp.
§ Combination with other preservation methods to prevent
spoilage + growth of toxin-producing bacteria → cooling
(<10°C – usually <6°C), aw↓, pH↓ (package)
 Heat treatment process
§ 2. pasteurization
§ pasteurization of milk:
§ LTLT (low temperature; long time) or holder method: 62-
65oC, 30 min
§ HTST method (high temperature; short time): 72-75oC, 15-40
sec
§ flash pasteurization: 85oC, 1-2 sec

§ UHT (ultra high temperature): 135-140oC, 1-2 sec

§ pasteurization of egg products: 60-64oC, 2.5-3 min
§ pasteurization of canned ham (semi-cans) 70-85oC, 0.1-
0.3 min

§ pasteurized products → always chill-stored!

Heat treatment process
§ 3. Sterilization
§ inactivation of all forms of microorganisms
(also spores) → sterile
§ would require up to 150oC → 1-2 sec (under
pressure)
§ Aim of food industry: (not full sterilization)
appertisation → food may contain some
surviving spores or vegetative forms → no
longer capable of growing under normal
storage → aim: long-term storage without
chilling
Heat treatment process
§ 3. Sterilization
§ heat treatment requirement: „12-D principle” → min.
12 log unit reduction in Cl. botulinum spores
§ influence of pH on spores
§ pH > 4.5 → Cl. botulinum → 121oC
§ pH < 4.5 → Cl. botulinum → <100oC
§ → rapid cooling <30oC
(thermophilic
micro-organisms may
rapidly multiply!)
§ sterilized products: milk, fruit juices, canned foods
Heat treatment process
§ 4. Blanching
§ It is a cooking term that describes a
process of food preparation wherein
§ the food (vegetable or fruit) is plunged into
boiling water
§ removed after a brief, time-interval and
§ finally plunged into iced water or placed
under cold running water to halt the
cooking process.
§ It destroys enzymes to help retain the
flavour, colour and texture of vegetables
and fruits
Cold processing - temperature
reduction

§ temperature ↓ → bacterial growth + biochemical activity ↓

→ inhibition of microbial and chemical spoilage
§ multiplication fully inhibited:
§ psychrophil bacteria -5 → -10oC
§ yeasts -10 → -12oC
§ moulds -15 → -18oC
§ biochemical activity fully inhibited: freezing of
protoplasma, no transport process → markedly
influenced by composition of food → freezing point →
aw↓
§ methods: chilling, freezing → never can produce sterility
→ parasites can be killed
(e.g., Trichinella spiralis,
cysticercus)
Microbial resistance against
temperature reduction
Effects of temperature reduction on microorganisms:
§ Slower metabolism → stop
§ Slower reproduction → stop

§ Psychrophilic bacteria
§ Usually Gr-, aerob (Pseudomonas, Acinetobacter, Alcaligenes,
Moraxella and Flavobacterium spp.)
§ Gr- from soil (Arthrobacter spp, sporoform bacteria)
§ Psychrotrophic bacteria
§ Intestinal bacteria (Enterobacter, Serratia spp);
§ Facultative anaerobe (Vibrio, Aeromonas spp);
§ Pathogen bacteria (L. monocytogenes, Yersinia enterocolitica,
Cl. botulinum E)
Minimal reproduction temperature
Genus / species Minimal temperature for
reproduction (oC)
Pathogens / facultative pathogens
C. Jejuni 32
Salmonella enterica 6
E. coli 7
Staph. aureus 6 (10*)
Vibrio parahaemolyticus 5
Cl. perfringens 12
Cl. botulinum A, B 10
Cl. botulinum E 3
L. monocytogenes 0
Yersinia enterocolytica -1
Fusarium, Penicillium -10
§ * toxin production
Minimal reproduction temperature
Genus / species Minimal temperature for
reproduction (oC)

Microorganisms cause spoilage

Enterococcus faecium 0

Ps. fluorescens -3

Achromobacter -4

Bacillus psychrophilus -5

Yeasts -10

Moulds -18
Cold processing - temperature
reduction
§ 1. Chilling
§ aim: to maintain quality and lengthen the
shelf-life (during the whole cold chain)
§ fresh, highly perishable foods (e.g., meat,
fish, milk) → rapid temperature ↓ →
prevention of spoilage and growth of
pathogens
§ swine, cattle → carcass < 7oC, offal ≤ 3-4oC;
§ poultry → poultry meat ≤ 3-4oC
§ milk → ≤ 4-5oC in 2 hours
§ In cold storage establishments → -1+2oC
Cold processing - temperature
reduction
§ 2. Freezing
§ Freezing „point” <0oC temperature
reduction
§ Freezing „range” normally start: -1 → -3oC
→ depends on composition of food
§ antimicrobial effect: low temperature + ↓aw
§ <0oC: psychrophilic bacteria
(pseudomonas)
osmophilic yeasts
moulds (→ -18oC)
Changes in water activity of foods
below 0oC temperature

Temperature (oC) aw
-1 0.99
-5 0.95
-10 0.91
-18 0.84
-24 0.79
-30 0.75
 Cold processing - temperature
reduction
§ 2. Freezing continued
§ osmotic effect (antimicrobial effect)
§ internal ice crystal formation → mechanical damage + denaturation of cell
constituents (below the freezing point)

§ some microorganisms are killed, but about 50% survive

§ spores unaffected
§ Gram+ bacteria and cocci more resistant than Gram- bacteria
§ when microbial growth inhibited → still, microbial or endogenous enzymes
may cause spoilage
§ vegetables → blanching
§ (limits the duration of cold storage)
§ freezing rates (slow, quick → shocking)
§ Slow: extracellular ice crystal formation → osmotic effect
→ microbial death ↑, Quality ↓
§ Quick: internal ice crystal formation → microbial death ↓
§ thawing
§ Quick: short osmotic effect → microbial death ↓
§ Slow: microbial death ↑, microbial growth ↑
§ After thawing a product freezing again is prohibited
§ during and after thawing – above 8-10°C –pathogens can grow
§ poor quality
 Control / reduction of water
content (drying)
§ the oldest process among the (dehydrating) preservation
methods
§ aim: aw↓ without markedly modifying of the original
characteristics
§ Types of dehydration:
I. Physical removal of water from food
§ 1. Drying with hot air (sun drying - fruits, vegetables)
§ 2. Spray drying/ mechanical drying (vegetables, milk, egg
products)
§ 3. Freeze drying (meat, fish)
§ 4. Evaporation / concentration
II. Addition of substances that bind water in food (making it
unavailable)
§ Preservation with sugar (jam, syrup)
§ Salting (fish, meat, vegetables)
Control of water content (drying)
§ effect of drying on microorganisms
§ temperature - water activity
§ spore formers and Gram+ cocci are more
resistant (higher osmotic pressure in the cells,
structure of their cell wall)
§ typical residual flora of mechanically dried
products:
§ spore formers (Bacillus)
§ enterococci
§ moulds (Aspergillus, Penicillium, Alternaria)

§ milk powder
- Salmonella may survive → pasteurized milk
§ frozen dried products
- 30% of the original flora may survive
Control of water content (drying)
§ Rehydration
§ water used markedly influences the
microflora of dried foods → spoilage
§ hot water → Bacillus
§ lower temperature → more heat-unstable
organisms
§ storage of rehydrated foods:
- room temperature - few hours
- refrigerator - 1-2 days
Irradiation (treatment with
ionizing energy / radiation)
§ Provide energy which destroys cell
structures including DNA in bacteria,
parasites, insects, moulds
Irradiation (treatment with
ionizing energy / radiation)
Ultraviolet and ionizing radiation
§ UV radiation
§ 200-280 nm wavelength
§ energy and penetration low →
reduction of microbial
contamination in air (e.g.,
packaging of fluids)
§ Germicide effect (DNA)
§ ionizing radiation
§ α-radiation → penetration poor
→ no importance
§ β-radiation → max depth of
penetration 4-5 cm → surface
treatment
§ γ-radiation → excellent
penetration → 30-40 cm depth
Ionizing Radiation
Irradiation (treatment with
ionizing energy / radiation)
§ SOURCE
§ Gamma rays from radioactive material
§ Cobalt 60
§ Cesium 137
§ Accelerated electron beams
§ X-Rays
Ionizing Radiation
§ When radiation strikes other material,
§ it transfers energy and this can cause
heating, as with microwave cooking or,
§ if there is enough energy, it can knock
electrons out of the material bombarded,
breaking the molecular structure - thus
forming ions (free radicals) hence the name
(Ionizing Radiation)
Ionizing Radiation
§ Causes disruption of internal metabolism of cells
by destruction of chemical bonds
§ DNA cleavage results in loss of cells ability to
reproduce
§ (“Free radicals” formed upon contact with water
containing foods)
§ Free radicals react with cellular DNA causing
radiation damage
§ (DNA considered “radiation sensitive” portion of cells)
History of ionizing radiation
§ 1905 - Scientists receive patents to use ionizing radiation to kill
bacteria in foods.
§ 1920s - French scientists discover irradiation preserves foods.
§ 1921 - U.S. patent is granted for a process to kill Trichnella spiralis in
meat using X-rays.
§ 1940s - U.S. Army begins testing irradiation of common foods.
§ 1958 - The Food, Drug, and Cosmetic Act is amended and defines
sources of irradiation for using in processing food.
§ 1963 - Irradiation is approved by the U.S. government to control
insects in wheat and wheat powder. Although irradiation was not used
in United States at this time, 400,000 tons of wheat per year were
irradiated in the Ukraine to kill insects.
§ 1964 - Government approves irradiation to extend shelf life of white
potatoes.
§ 1966 - The U.S. Army and USDA petition FDA to approve irradiation
of ham.
§ 1970s - NASA adopts irradiation to sterilize food for astronauts.
History of ionizing radiation
§ 1980 - USDA inherits the U.S. Army's food irradiation
program.
§ 1983 - Spices and dry vegetable seasonings approved for
irradiation to kill insects and bacteria.
§ 1985 - Irradiation in very low doses is approved to control
Trichinella in pork.
§ 1986 - Irradiation is approved to control insects and
maturation of fruit and vegetables, although it is not widely
used.
§ 1990 - FDA approves irradiation for poultry to control
salmonella and other food borne bacteria.
§ 1992 - USDA approves irradiation to kill bacteria in poultry,
although it is not widely adopted by industry.
§ 1997 - Irradiation is approved to kill bacteria in beef, veal
and other red meat.
History of ionizing radiation
§ 1999 - USDA's regulations are proposed to allow
irradiation of refrigerated and frozen uncooked
meat, meat by-products, and certain other meat
food products.

§ 2000 - Final rule on allowing irradiation of

refrigerated and frozen uncooked meat, meat by-
products, and certain other meat food products
issued.
§ 2000 - FDA amends regulations to permit
irradiation of fresh shell eggs to control
salmonella.
§ "COLD PASTEURIZATION„
§ As of December 2006, food irradiation
has been approved by some 60 countries
either for specific or unlimited
applications, and it has been applied
successfully for several types of food in
more than 30 countries.
Countries that have approved
food irradiation (2002)
§ Bangladesh § Belgium • United Kingdom
§ China § Croatia • Serbia
§ India § Czech Republic • Canada
§ Indonesia § Denmark • Cuba
§ Iran § Finland • Mexico
§ Japan § France • United States
§ Korea § Germany • Philippines
§ Thailand § Hungary • Russian Federation
§ Algeria § Israel • Syria
§ South Africa § Netherlands • Italy
§ Argentina § Norway • Spain
§ Brazil § Poland • Costa Rica
§ Chile § Ukraine • Uruguay
§ Peru
Irradiation (treatment with
ionizing energy)
§ susceptibility of microorganisms
§ Gram- bacteria are more sensitive than Gram+
§ spores especially resistant
§ viruses also highly resistant
§ parasites (pl. Taenia, Trichinella spiralis)
relatively sensitive
§ toxins can not be inactivated
§ Measure/unit: Gray (Gy) = 1 joule E
absorbed in 1 kg
Approximate radiation doses for adequate
reduction of different microorganisms
Microorganisms Dose (kGy
(kGy))
Gram-
Gram-negative bacteria
E. coli 2
Salmonella enteritidis 4
Ps. fluorescens <1
Gram-
Gram-positive bacteria
Staph.
Staph. aureus 5-10
Str.
Str. faecalis 5
Bacillus spp.
spp. 3
Bacillus cereus (spores) 25
Cl.
Cl. perfringens 25
Cl.
Cl. botulinum A 25
Moulds and yeasts
Aspergillus flavus 3
Saccharomyces cerevisiae 10
Viruses >30
 Irradiation (treatment with ionizing
energy) The Radura logo required
since 1986 (labeling since 1966)
§ radiation dose: up to 10 kGy
toxicologically safe
§ approximate radiation doses for
adequate reduction of different
microorganisms
§ aims of administration
§ spoilage ↓, shelf-life ↑ → radurization
§ killing of pathogens → radicitation
§ (Radappertization – 20-60 kGY)
§ practical application
§ spices, dried vegetables, sprouting losses
in stored potatoes, onion can be
prevented)→ registration
§ foods of animal origin → based on special
permission (USA: routinely)
Chemical preservation
§ general principle: preservation by physical
methods if possible, but ….
§ chemical preservation → approved
§ Frequently has also other effects (e.g.,
flavour)
§ Mode of action:
§ ↓ aw (salt, sugar)
§ Influence of ion balance and pH (organic acids,
salt)
§ Specific antimicrobial effect (salt, nitrites)
§ Effect can be influenced by temperature,
pH, aw, organic components
Chemical preservation
Method Chemical Aim of use Application
compounds
Salting NaCl Flavouring, Meat, fish, meat
preservation products, cheese

Curing NaCl, nitrites Colouration, Meat, fish, meat

flavouring, products
preservation
(Cl. botulinum)
Smoking Phenols, acids Flavouring, Meat, fish, meat
preservation products, cheese

Preservatives Sorbic acid, Preservation Cheese, bread,

benzoic acid, jam
propionic acid
Chemical preservation
§ 1. Salting
§ NaCl: flavouring effect
§ antimicrobial effect: aw ↓ + specific
inhibitory effect
§ Cl. botulinum B → < 10% NaCl → aw <0.94
§ L. monocytogenes → also grow in 12% brine
§ Staph. aureus → aw < 0.90 (18%)
§ mesophilic Gram- rods, psychrophilic bacteria → more
sensitive
§ max tolerance: 4-10%
§ spore formers → sensitivity variable (4-16%)
Chemical preservation
§ 1. Salting
§ Dry / humid varieties
§ amounts of NaCl used in food products is limited
(meat products: 2-7%)
§ Red meat/ comminuted products: 2-2.5% → moderate
preservative effect
§ dry sausages, salami: 4-5% → adequate microbial stability of
the end product
§ NaCl → preservation of fish (frequently in
combination with other substances)
§ normal Gram- microflora of fish (Pseudomonas/ Acineto-
bacter) sensitive → micrococci+ halophilic bacteria
(Halobacterium, Halococcus) → red discoloration (“pink
fish”)
§ frequently in combination with Na-nitrites → curing
Chemical preservation
§ 2. Curing
§ meat products (non-comminuted meats):
preservation + colour + flavour improvement
§ NaCl + NaNO2 → curing salt (99.5% NaCl +
0.5% NaNO2)
§ frequently combined with other preservation
methods (smoking, heat-treatment,
fermentation) → variety of different products
Chemical preservation
§ 2. Curing
§ NaNO2
§ colour forming effect:
§ NO2 → NO- → NO- + myoglobin (oxymyoglobin) →
§ nitroso-myoglobin → nitroso-myochromogen (stable, pink)
§ flavouring effect: direct nitrite effect + inhibition of
oxidation processes → flavour differs from simple salted
products (+ useful microorganisms of pickle →
lactobacilli)
§ antimicrobial effect:
§ Inhibit proliferation and toxin producing of microorganisms
(Cl. botulinum → ≥0.01% NaNO2)
§ Help to develop the typical microflora of products
(Lactobacillus, Micrococcus, Streptococcus, Enterococcus
and Achromobacter spp.)
§ approved cc: 100-150 mg/kg (2006/52/EC Directive)
§ toxic effects: carcinogenic nitrosamines
 Chemical preservation
§ Curing technologies
§ dry slow curing
→ no subsequent heat-
treatment (bacon, ham)
→ curing agents rubbed
onto the surface
→ aw <0.90 → high salt
concentration (4-7%)
→ micrococci, lactobacilli,
yeasts, moulds
 Chemical preservation

§ Curing technologies
§ conventional, wet curing
→ meats
immersed/dipped into the
pickling brine
→ product raw or heat-
treated
→ micrococci, vibrios
Chemical preservation
§ Curing technologies
§ Rapid/fast curing (stitch/stick pumping)
→ pickle injected into the deeper tissues by
needles
→ subsequent heat-treatment
→ e.g., canned ham
Chemical preservation
§ 3. Smoking
§ meat products, cheese,
fish: preservation + flavour
and colour forming
§ smoke: surface drying effect
→ aw↓; ↑ effect of salting
§ chemical substances →
formaldehyde, phenols,
organic acids → impregnate
mostly the surface →
bacteriostatic effect
Chemical
preservation
§ 3. Smoking methods
§ cold smoking
→ < 20oC
→ bacteriostatic effect↑ (chemical compounds)
→ less effective against moulds (may also be useful →salami)
→ fish → salting → cold smoking
→ days/weeks/months
§ warm smoking
→ 65-70oC
→ e.g., comminuted/red meat products (cooked, smoked,
sausages)
→ low bacteriostatic effect → mostly surface drying (+ heat)
§ hot smoking
→ 75-85oC
→ hours
→ e.g., sausages
 Chemical preservation
§ Use of other preservatives
§ 1. organic acids
§ acetic acid (+salts) → marked antibacterial effect
→ acidified, pickled products
§ propionic acid (+salts) → mainly fungistatic → moulds →
ropiness of bread (max 3 g/kg)
§ sorbic acid (+salts) → fungistatic → moulds and yeasts
→ efficacy: pH<6
→ combined with curing salt → Cl. botulinum
→ cheese, wine, sliced bread (moulds, yeasts)
§ Benzoic acid (+salts) → efficacy: pH 2.5-4
→ fungistatic
→ oxibenzoic acid esters → more
effective (parabens)
 Antimicrobial effect of acetic acid

Microorganisms Inhibiting cc. (%) pH

Staph. aureus 0.03 5.0

Bac. cereus 0.04 4.9

Asp. niger 0.27 4.1

Sac. cerevisiae 0.59 3.9

Acetic acid > 12

bacteria
 Chemical preservation
§ Use of other preservatives
§ 2. inorganic substances
§ sulphuric acid, SO2 → moulds, bacteria (yeasts↓)
→ inhibition of enzymatic and non-
enzymatic browning → maintain
the colour of vegetables, fruits
§ nitrites, nitrates
FERMENTATION
§ Specific microorganisms are used (starter cultures)
§ Facilitate desirable chemical changes
§ Longer shelf-life
§ Produce acids, alcohol that will prevent growth of undesirable
microorganisms
§ Antimicrobial agents
§ Specific microorganisms: Lactobacillus, Leuconostoc,
Pediococcus, Lactococcus, Streptococcus and
Enterococcus spp.
§ Specific fermented food: pickled vegetables, sour
cabbage, pickled cucumber, fermented fish, salami,
prosciutto, cultured milk products (yogurt, kefir, crème
fraîche)
Food preservation by
combined processes
§ Two or more preservation processes are used
in the same time at such degree or
concentration which separately cause partial
effect but together more effective and safer
§ Physical, chemical and biological processes
are also can be combined
§ Base of combination is the hurdle effect
§ „Hurdle” in food such as temperature, water
activity, pH, redox potential, etc. are significant
for the microbial stability of foods
Hurdle effect
§ For each stable and safe food a certain set of hurdles
is inherent
§ The hurdles must keep the "normal" population of
microorganisms in the food under control.
§ The microorganisms present ("at the start") in a food
product should not be able to overcome ("jump over")
the hurdles present, otherwise the food will spoil or
even cause food-poisoning
Preservation by controlled or
modified atmosphere
§ Decrease O2 concentration and/or
increase CO2 concentration
§ Nitrogen backflushed bags
§ Vacuum-packing
§ Sous-vide process:
§ Vacuum-packed →
§ Heat treatment (70-90oC)→
§ Chilling → chilled- storing (1-8oC)
§ Shelf-life: 6-40 day
§ packaged in a protective atmosphere
§ ↓ respiration of food products
§ Inhibit the growth of aerobe bacteria
and moulds
§ Fruits, vegetables, red meat products