THE POWER OF PRESERVATION

Introduction to Food Preservation

Food preservation had been permeated in every culture at every moment in time. It is one of the
ways primitive people freed themselves from dependence on geography and climate in providing for
their nutritional needs and wants.
Food, either plant or animal origin cannot keep its fine eating for a long period of time. All natural
food will spoil and even those which have been preserved in one form or another lose their color,
flavor, texture and nutritive value. Food can be classified according to their perishability, and
classifications are as follows:
I. According to Ease of Spoilage
A. Stable or non-perishable foods
Are foods with low moisture content and do not spoil easily under room
temperature.
Examples are sugar, flour, dry beans, starches, hard candies, canned foods and
deep frozen foods.
B. Semi-perishable foods
These are foods with relatively higher moisture content and shorter shelf life time
than the stable foods.
Examples are potatoes, tubers and root crops, bananas, dried and salted foods.
C. Perishable foods
Foods with very high moisture content and easily spoil at room temperature if
stored fresh without preservatives. Examples are fresh meat, fish, most ripe fruits,
vegetables, dairy products and bakery products.
II. On the Basis of Acidity of the Food

pH Classification Examples
4.0 or less High acidic foods Vinegar, pickles, jams, and acid fruits
4.0 – 4.5 Acid foods Tomatoes, mangoes, pineapple
4.5 – 5.0 Medium acid foods Soups, processed meat, processed
vegetables, spinach, asparagus, bananas,
carrots
5.0 or below Low acid foods Meat, fish, poultry, beans, corn, cucumber,
cabbage, potatoes and shrimp

III. On Basis of Inhibition of Growth of C. Botulinum in Canned Foods

Acid and high acid foods or those with pH ranging from below 4.5 do not require rigorous
processing temperature for canning because acid pH is no conducive to growth of C.
Botulinum.
But food with pH ranging from 4.5 and above, growth of C. Botulinum is prevalent thus it
require rigorous processing.
FOOD SPOILAGE
It is any change in visual appearance, smell or taste of a food product that makes it unacceptable
for the consumers.
Spoilage can be caused by insect damage, physical injury due to bruising, pressure, freezing, drying
and radiation, activity of the enzymes, chemical changes and activity.
Types of Food Spoilage
A. Biochemical Spoilage
This spoilage is influenced by temperature, moisture, pH and the nutrients present in food,
and it mostly includes enzymatic reactions.
Examples are changes in color, flavor and texture as fruit ripens
B. Chemical Deterioration
Purely chemical reaction, it is not enzyme dependent but enzymes may be involved.
Examples are rancidity in fats – promoted by light, metals, high temperature, water.
C. Physical Deterioration
Brought about by conditions in the environment like temperature, humidity, light, etc. and
postharvest handling like storage, transport, packaging and others.
Examples are bruising, cuts, abrasion, and other mechanical injuries.

D. Spoilage by Microorganisms
Due to growth of microorganism and macroorganism productions of toxins in food.

Types of Microbial Spoilage in Food

1. Moldiness and Whiskers

Mainly grow on the outside surface of the affected food.
2. Rots
Spoilage in fruits, vegetable, eggs and other food.
3. Sliminess
Growth of bacteria on moist surface of vegetables, meat, fish.
4. Color Change
Microbes produce brightly colored colonies or pigments which gives colors to the spoiling
food.
5. Ropiness
Formation of viscous sticky material closely related to slime and caused by variety of
organisms.
6. Fermentative Spoilage
Mainly caused by yeasts that can convert sugars into alcohol, carbon dioxide, other is caused
by homo fermentative lactic acid bacteria converts sugars into lactic acid.
7. Putrefaction
It is an aerobic decomposition of protein-rich foods that leads to undesirable characteristics
of food such as bitter taste but at times it enhances the flavor.

Food Preservation
Food preservation usually involves avoiding the growth of bacteria, fungi or other
microorganisms as well as retarding the oxidation of fats that causes rancidity.
It refers to any method of treating food with the objective of prolonging the length of time by
which it retains its quality and appeal. The methods may either retard growth or kill the
microorganism that may present in food.
Importance of Food preservation
Food production and supple does not always equal to the demand or needs of people. In some
places there is abundance in production of food products whereas in other places there is scarcity
or inadequate supply.
Food preservation helps in:
1. Increasing the shelf-life of foods thus increasing the supply. So many perishable foods can be
preserved for a long time.
2. Making the seasonal food available throughout the year.
3. Adding variety to the diet.
4. Saving time by reducing preparation time and energy as the food has already been partially
processed.
5. Stabilizing prices of food, as there is less scope of shortage of supply to demand.
6. Decreasing wastage of food by preventing decay or spoilage of food.
7. Improving the nutrition of the population. Preserved foods help people to bring a variety in
the diet, thereby decreasing nutritional inadequacies.