1.

Classifications of food according to:

Classification of food Based on Perishability

Some foods have longer shelf life than others. Perishability refers to the
quickness with which a food gets spoilt. Foods can be classified into three groups
depending on how long they can be kept without any treatment

 Perishable foods can be kept at room temperature for only few hours or 1 or 2

days before spoiling. For example- milk and milk products, meat, fish, poultry,
fruits, leafy vegetables and cooked food. These foods keep well under
refrigeration at household as well as commercial level. In general, the most
perishable foods contain a high level of protein or have moisture and
carbohydrates in them. Special methods are used to preserve such foods. The rate
of spoilage varies with the temperature, moisture and or dryness of the
environment. Storage of perishable foods should be done by keeping following
points in mind.

 Flesh foods like meat, chicken and fish need to be kept frozen at -60°C in a
deep freeze for long term storage. These foods should not be left at room
temperature for more than an hour or two. Organ meats tend to spoil
faster than muscle meat. Ground meats spoil faster because of high surface
area exposed to contamination.
 Eggs are best kept in a cool place or in a basket in an airy room
refrigerator. Never wash eggs before storing. Store eggs with their pointed
end downwards.
 Milk in boiled form can be kept at room temperature for 6 to 12 hours
during winters. Inside a refrigerator milk can last 3 to 4 days or even more
in closed container.
 The keeping quality of a vegetable depends upon its nature. Leafy
vegetables wilt and deteriorate within minutes of buying unless they are
kept wrapped in a damp cloth or inside a plastic bag in the refrigerator
wherein, they last for more than a day or two.
 All other vegetables keep well in a cool place with relatively high humidity
in a basket covered with a damp cloth.
 Vegetables must be kept in plastic bags to prevent drying by evaporation, if
stored in a refrigerator.
 Do not wash fruits before storing as they spoil faster.
 Remember not to, refrigerate bananas, pineapples, papayas and
avocadoes, as these fruits undergo undesirable changes in texture and
flavors at refrigerator temperature. Most other fruits keep well, when
refrigerated.
  Semi -perishable foods can be stored for a couple of weeks or even a month
or two without any detectable signs of spoilage. Temperature and humidity of
the environment again affects the shelf stability of such foods. Proper handling
and storage can result in fairly long storage without spoilage. Examples are all
cereal and pulse products like wheat flour, semolina, vermicelli, broken wheat,
Bengal gram flour, and some fruits and vegetables like citrus fruits, anole,
apples, pumpkin, roots and tubers, yams, potatoes, onions, garlic etc.
Following points should while storing semi-perishable foods.

 Processed cereal products develop an off-flavor or are infested by insects

very easily if not taken care. Therefore, they should be sieved and cleaned
of all such contamination, exposed to the sun for a few hours, allowed to
cool and then stored in tightly covered bottles or other containers.
 Especially onions and potatoes should be stored in a cool, dry and airy
place to prevent them from developing or growing shoots. They are best
hung up from the ceiling in a wire or plastic-mesh basket, or kept in mesh
containers which permit air circulation.
 Nuts become rancid and get infested with insects very easily, therefore,
they should be bought in large quantities only when storage space is
available.
 Fruits like apples, oranges and semi-ripe mangoes do last for a few weeks
and should be put in a basket lined and covered with paper to prevent
them from drying up. They need a cool environment to last long.

 Non- perishable foods will keep for months or years without spoiling unless
handled and stored carelessly. Examples of such foods are all preserved food
products (canned, dried, pickled etc.), whole cereal, pulse and millet grains, oil
seeds, nuts, fats and oils, honey, sugar, jaggery, salt, some spices and essence.
Following points should be followed while storing non-perishable foods:

 Food should be carefully cleaned i.e., free from gravel, husk and other
foreign matter etc. and dried thoroughly in the sun/ drier before storage.
 Storage of foods should be done in clean containers with tight-fitting lids.
Containers can be made of tin, aluminum, plastic or glass. Clay pots or
gunny bags may also use in case of large quantities.
 A dry, cool and dark area should be chosen for storage of non-perishable
foods.

The perishability of food dictates to a considerable extent the preservation techniques

that are used to keep that food in good quality. In case of non-perishable foods,
preservation techniques are dedicated to keeping out insects, rodents and other pests
and keeping the foods dry to prevent it from becoming moldy. Perishable and semi-
perishable foods depend a great deal on the technologies of refrigeration,
drying, freezing, canning and the use of chemical preservatives to give shelf stability.
These treatments can make such food commodities keep for many months or years if
they are performed properly

2. CLASSIFICATION OF FOODS ACCORDING TO pH

In chemistry, pH is a numeric scale used to specify the acidity or basicity of an aqueous
solution. It is approximately the negative of the logarithm to base 10 of the molar
concentration, measured in units of moles per liter, of hydrogen ions. More precisely it
is the negative of the logarithm to base 10 of the activity of the hydrogen ion.  Solutions
with a pH less than 7 are acidic and solutions with a pH greater than 7 are basic. Pure
water is neutral, being neither an acid nor a base. Contrary to popular belief, the pH
value can be less than 0 or greater than 14 for very strong acids and bases respectively.

Most foods are derived either from plants or from animals. In this course, we
are concerned with foods of plant origin and are known as vegetables or fruits
based on their use. These foods have different pH and are classified as low acid
foods, medium acid foods, acid foods and high acid foods.
a) Low acid foods
The foods having pH above 5.3 are called low acid foods.
For example: peas, corn, lima beans etc.
b) medium acid foods
The foods which have pH between 4.3 and 5.3 are called medium acid foods.
For example: asparagus, beets, pumpkin, spinach etc.
c) Acid foods
Foods which have pH between 3.7 and 4.5 are called acid foods.
For example: pears, pineapple, tomatoes etc.
d) High acid foods
Foods having pH 3.7 or lower are included in this category.
For example: Berries and sauerkraut.

2. Spoilage agents/Food Hazards

 Biological hazards include microorganisms such as bacteria, viruses, yeasts,

molds and parasites. Some of these are pathogens or may produce toxins. A
pathogenic microorganism causes disease and can vary in the degree of severity.
Examples of biological hazards include Salmonella, E. coli and Clostridium
botulinum.
 Chemical hazards vary in the aspect of production they are related to. Some
potential chemical hazards could be prior to a processor receiving product, such
as the improper use of pesticides or antimicrobial residues. Others could be
chemicals used on processing equipment such as oils used on equipment or
sanitizers. Furthermore, other potential chemical hazards may include
substances that are safe or used in processing at certain levels but can cause
illness or injury if consumed at too high of a concentration, such as sodium nitrite
or antimicrobial solutions used in intervention steps. The HACCP team will need
to evaluate in the hazard analysis the likelihood of the chemical to cause illness or
injury. Generally, an operation’s Standard Operating Procedures will address the
acceptable use of products which could become hazards if not properly handled
and monitored.

 Physical hazards include objects that are hard or sharp such as glass, metal,
plastic, stones, pits, wood, or even bone. Physical hazards can lead to injuries
such as choking, cuts, or broken teeth. Some foreign material in food products
may not be a physical hazard but rather an undesirable foreign material such as
hair, insects, or sand that are not likely to cause injuries. 

 Allergenic hazards are those that are caused by allergens in the foods we eat.
Allergens are proteins that can cause severe and dangerous reactions in some
people. When someone eats a food that contains an allergen that they are allergic
to, it produces an abnormal immune response in the body. This response can
produce mildly irritating symptoms for some people. However, in others, it can
trigger anaphylaxis which can be a life-threatening reaction. Allergic reactions
must not be confused with food intolerances. Unfortunately, there have been
many cases over the last few years where people have died from severe food
allergies. According to the Food Standards Agency (FSA), around 10 people die
every year from food-induced anaphylaxis. A person who is allergic to certain
ingredients does not have to eat vast amounts for them to suffer a life-threatening
reaction. Some people can get extremely ill from the smallest quantities.
Therefore, food businesses must ensure that allergens are identified and strictly
controlled.

References:
https://cpdonline.co.uk/knowledge-base/food-hygiene/what-are-the-hazards-in-the-food-
industry/#allergenic-hazards
https://www.canr.msu.edu/news/
biological_chemical_and_physical_hazards_assessed_with_haccp
http://studypointblog.blogspot.com/2016/09/classification-of-foods-according-to-ph.html
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