FOOD PRESERVATION METHODS
INTRODUCTION Food preservation is to kill or to inactivate, or control factors which are main cause of food spoilage. Preservation involves controlling bacteria, yeasts and moulds by either inhibiting their growth and activity or by destroying them. Creating the environment in which microorganism are not able grow and functions. Drying, salting, use of sugar, smoking, freezing are examples of preservation. In preservation the methods are used should not harm the nutritive value of food only kill or stop the growth of microorganisms. Balancing of methods are much needed. In this blog we will learn about some methods of preservations. HIGH TEMPERATURE Most bacteria, yeasts and moulds grow best in temperature range 16℃-38℃. Most bacteria are killed in range of 82℃-93℃ but not spores. Very high temperature is needed to kill spores. There is no need to make your food sterile only kill the disease producing bacteria in food. The pasteurization is the process of h...