Food Preservation:-Preservation may be defined as the state in which any food can be retained over a period of time without

a) Being contaminated by pathogenic organisms or chemicals. b) Losing optimum quantities of colour, texture flavor and nutritional values. Importance of food preservation: 1) Food preservation adds variety to the foods. For example in the absence of fresh peas during hot summer months, cannot or dehydrated peas may be made use of. 2) It increases the shell life of food. Example-pine apple, cherry and other fruits and vegetables may be preserved by different methods for a long period of time. 3) It increases the food supply 4) It decreases the wastage of foods 5) It decreases dietary inadequacies Principles of food preservation 1. Prevention or delay of microbial decomposition: a) By breaking out microorganisms (Asepsis): Nature provides protective coverings around the food in the form of shell of nuts, skin of fruits and vegetables, shells of eggs, and the skin or fat on meat or fish. These protective coverings act as preservative factor, thereby preventing or delaying microbial decomposition. Even in food industry several aseptic methods are adopted to prevent the contamination of foods during its processing. b) By removal of microorganisms: For the complete removal of microorganisms and is scientifically applied only to clear liquids such as water ,fresh juice,beer,soft drinks and wine. Filter used is made up of asbestos pads, unglazed porcelain etc.This filter is sterilized and made bacterial proof before using. Liquid is filtered by forcing it under pressure through filter. c) Low temperature prevents the growth of microorganisms d) Drying avoid spoilage of food A) By killing the microorganisms using heat or radiation:

In this process gamma rays or high speed electrons are used to destroy the microorganisms. Both types of radiations are called ionized radiations. B) Prevention or delay of self decomposition of food: This is done by destruction or inactivation of food, enzymes by blanching. Blanching is done with hot water or steam and extent of treatment applied varies with the kind of food being treated. This heat treatment is supported to accomplish reduction of the number of microorganisms enhancement of the green colour of vegetables. Factors contributing to food spoilage: Food is rendered unfit for human consumption due to the physical and chemical changes taking place in it as a result of the influence of air, heat, light and moisture. Perishable foods like meat, fish, milk and many fruits and vegetables begin to detiorate immediately unless properly preserved. Some perishable foods like eggs, onions and potatoes can be kept for several weeks in a cool dry place. The major causes of food spoilage: 1) Microorganisms: Moulds, yeast and bacteria produce desirable changes in foods but mostly they are agents of food spoilage. Moulds are multicellular, filamentous fungi which spread through air.They thrives in an environment where the pH is low. Yeasts are unicellular chlorophyll free fungi which need water and sugar for their growth. They contaminate the food and cause spoilage the food s like fruit juices, syrups, molasses honey etc. 2) Moisture: Bacteria thrive at high concentration of moisture and cause food spoilage 3) Enzymes: They are organic catalysts produced by living cells. Food undergoes changes during storage. Changes are produced by the enzymes of the food or by the enzymes produced by microorganism which contaminate the food. 4)Insects: Worms ,bugs,weevils,fruit flies, moths and other insects cause extrinsic damage to food and man. Example Eating of kernels, destroy in the structure and containers. Foods usually spoiled by bacteria are fruits and vegetables. Vegetables: They are broadly classified as green leafy vegetables, Roots and tubers, and other vegetables. Green leafy vegetables: They are sources containing proteins, provitamin A (carotene) and ascorbic acid. They also contain folic acid and calcium. Some of the leafy vegetables contain oxalic acid

Roots and tubers: They are the sources for starch Potato: It contains proteins, ascorbic acid and Vitamin B Sweet potato: It contains ascorbic acid and Vitamin B.They contains fewer amounts of proteins. Carrot: They are the rich source of Provitamin and carbohydrates. Tapioca: It contains starch in large amount but poor amount of proteins. Other vegetables: Green peas and Beans are good source of protein and Vitamin B Gourds, Pumpkin, Ladys finger and Brinjal contain ascorbic acid and minerals. Fruits: Fruits contain different sugar, organic acids and are good source for ascorbic acid, folic acid etc.A few of them contains carotene. Fruits like guava and apple are rich source for potassium and pectin. Citrus fruits are good source of Ascorbic acid. Bacteria: They play an important role in food spoilage. They are of three types based on their shape.The sphere shaped bacteria are called Cocci, the rods shaped are called Bacilli, and twisted forms are called spirilla. They also vary in their requirements for food, moisture, pH, temperature and oxygen. Bacteria are capable of withstanding extremes of temperature. Based on the temperature range they are of three types: 1) Psychrophilic-Minimum temperature is 0, Optimum is 15-20, and Maximum is 30 degree Centigrade. 2) Mesophilic-Minimum is 15-25 , Optimum is 25-40 and Maximum is 50 degree centigrade. 3) Thermophilic-Minimum is 25-45 , Optimum is 45 -55 and Maximum is 55-85 degree centigrade. The Psychrophilic bacteria play an important role in the spoilage of food in the refrigerator and in cold storages. The food canning industry and milk processing plants are greatly affected by thermophilic bacteria. They are capable of withstanding high temperature.Bacterias may be aerobic or anaerobic. Some of them cause food spoilage and some cause food poisoning and diseases borne through food. The intensiveness of the bacterial attack may be gauged by the magnitude of their strength and the numbers they exist in. The most important toxin producers in food are Clostridium botulinum and Staphylococcus species. Clostridium botulinum are present in non acid and semi

acid foods such as peas,corn,green beans ,meat etc.Clostridium produces a highly lethal exotoxin that attacks the nervous system. Staphylococcus produces an enterotoxin that I responsible for food poisoning and acts largely on the intestinal tract.

Methods of Food preservation: A) Bactericidal method They destroy bacteria. It includes applying heat by cooking, canning, sterilization, irradiation and preservation. B) Bacteriostatic methods-In this, the growth of bacteria, yeast and moulds is retarded by dehydration, freezing, treatment with antibodies, salting, pickling etc. Sterilization Method: A method of preserving of foods by preventing the growth of microorganism through the application of high temperature. Boiling temperature (212 degree Fahrenheit or 100 degrees centigrade): if maintained for a sufficiently long period of time, helps the heat to completely penetrate the foods and kills the bacteria. If low heat is used as in the preparation of custards or when the heat penetrates the food very slowly as in casseroles or stuffed poultry, all kinds of bacteria may not be killed. Such foods may cause food poisoning. Moist Heat: The vegetative cells of some bacteria are killed at temperatures around 60 degrees within 5-10 minutes. The sterilization programme also depends on the extent of contamination, larger numbers of thermo resistant spores require longer period of sterilization. To reach temperatures above the boiling point of water, an autoclave, a vessel that allows heating under pressure must be used. The actual temperature of the steam produced from the water in the autoclave is dependent on the pressure. Because o the efficiencies of sterilization depend on the temperature and not the pressure, it is necessary to ensure the elimination of air from the sterilization vessel. This can be done by allowing the value to be open during the initial heating of the steam so that steam and air can be expelled by evacuation. Partial sterilization can be achieved by the process of pasteurization, heating to 7580 degrees for 5-10 minutes.Pasteurisation is also involved in the preservation of fruits. The preserving vessels are heated to 80 degree for 20 minutes. It kills of cells and fungal spores. Low pH associated with the acidity of such fruits inhibits germination of bacterial spores.

Dry Heat-The sterilization of bacterial spores by dry heat requires high temperature and longer exposure times than sterilization by moist heat. Filtration-Solutions containing temperature sensitive substances like vitamins, amino acids, sugar etc are most conveniently sterilized by filtration. Irradiation-Among the different kinds of radiations UV rays, gamma rays are used for complete or partial substrates. The radiation of most UV lamps is rich in rays of the wave length region around 260nm which is preferentially absorbed by nucleic acids and exposure for any considerable time is lethal for bacteria,UV radiation is suitable for partial sterilization of rooms, bacteria are quickly killed off. Conclusion: Food stuffs are spoiled for human consumption not only because of degradation of microorganisms but also through contamination with toxin producing bacteria or fungi. In order to prevent food spoilage tissued foods are usually autoclaved. Acid fruit juices are stable, only by pasteurization. The vegetative cells are killed but the spores are viable, endospores of bacteria cannot germinate on acids. Sterile filtration through small pores or cellulose is used for sterilization of fruit juices. Drying of certain foods retard the growth of microorganisms as they require a certain amount of moisture content for their growth.UV radiation is used for sterilization of air and rooms in dairies ,large bakeries etc. Reference: Hand Book of Food Science and Experimental Foods by M.Swaminathan General Microbiology by Hans .G. Schlegel