OBAC101: Natural Science

BACHELOR OF ARTS
SEMESTER 1

OBAC101
NATURAL SCIENCE
Unit: 5 – Food Preservation: Explanation and it’s Importance 1
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Unit 5
Food Preservation: Explanation and it’s
Importance
TABLE OF CONTENTS
SL Fig No / Table SAQ /
Topic Page No
No / Graph Activity
1 Introduction - -
4
1.1 Objectives - -
2 Food Preservation - -
2.1 Need to Preserve Food - -
5-6
2.2 Objectives of Food Preservation - -
2.3 Scope of Food Preservation - -
3 Food Spoilage - -
3.1 Food Spoilage Changes - 1
3.2 Factors Responsible for Food Spoilage - 2
3.3 Factors Responsible for Enzymatic Activity - -
7-21
3.4 Impact of Food Spoilage on Nutrition 1 3
Quotient of Food
3.5 Top of Form - -
3.6 Techniques of Food Preservation - 4
4 Careers in the Food Preservation Industry - 5 22-23
5 Summary - - 24
6 Glossary - - 24
7 Terminal Questions - - 25
8 Answers - -
8.1 Self-Assessment Questions - - 26-27
8.2 Terminal Questions - -
9 References - - 28

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1. INTRODUCTION
Food preservation is the process of extending the shelf life of food by preventing spoilage,
inhibiting the growth of microorganisms, and maintaining the quality, safety, and nutritional value
of the food. Throughout history, humans have developed various techniques to preserve food,
from drying and smoking to salting and fermenting. With the advent of modern technology, food
preservation has become more sophisticated, with a range of methods such as refrigeration,
canning, freezing, and irradiation now available. Food preservation is an important aspect of food
safety and security, as it allows for the storage and distribution of food over long periods.
Understanding the principles and techniques of food preservation is essential for ensuring safe
and nutritious food availability for individuals and communities worldwide. This unit will discuss
the concept of food preservation. In addition, it will explain the importance of food preservation
and its different techniques. Also, it will discuss the career opportunities in the food preservation
industry.

1.1. Objectives
After studying this unit, you should be able to:
Discuss the concept of food preservation
Explain the importance of food preservation
Analyse the different techniques of food preservation
Discuss the career opportunities in the food preservation industry

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2. FOOD PRESERVATION
Numerous processes and techniques maintain food quality at an acceptable level for human
consumption with maximum nutritional value. The science involves all the necessary processes
to prevent the decay and spoilage of edible ingredients, making them suitable for storage and
future consumption. All the methods will involve food to undergo the cycle of:
1. Growing
2. Harvesting
3. Processing
4. Packaging
5. Distribution

The primary role of food preservation is to reduce wastage in agriculture processes, increase
value-added products while offering a variety in the human diet, and ensure minimal food spoilage
by diminishing enzymatic and microbial activities in edible ingredients. Food is organic. It is
perishable, and its spoilage occurs due to microbial, chemical, or physical actions. Traditionally,
drying, chilling, freezing and fermentation helped preserve food, maintaining the nutrition quotient.
To increase the shelf life of food, it is laced with additives or preservatives. Also, it is irradiated,
and exposed to a high-pressure or pulsed electric field effect, which is a unique innovation to
preserve food.

2.1. Need to Preserve Food

We know that food is preserved to increase its shelf life. It is necessary to make food available
throughout the year; hence, processes are developed to reduce spoilage and wastage of edible
items. Food preservation techniques are also adopted to improve certain food items' nutritional
value or bioavailability. Longer shelf life allows food items to endure large transportation duration
and reach places where there is unavailability or shortage of certain food items or ingredients.
Surplus agricultural produce can go to waste if not processed and canned for storage. Taste value
is improved by food preservation like pickling, fermenting or curing, adding culinary value to
cooking skills.

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2.2. Objectives of Food Preservation

The objectives of food preservation are as follows:
• To eliminate contamination
• To reduce the physical, chemical, enzymatic, and microbial activity causing undesirable
physiological changes to food
• To maintain palatability

2.3. Scope of Food Preservation

The scope of food preservation is discussed as follows:
• It significantly reduces the wastage of nutrients from food items.
• It elevates the country’s agricultural economy as the food is available to the people at
economical prices due to reduced wastage of perishable food items.
• It offers employment opportunities in the food production and processing units.
• It increases international trade by importing and exporting standard food items.

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3. FOOD SPOILAGE
The onset of food spoilage is a gradual process due to weak sanitary conditions, enzymatic actions,
poor temperature management, microbial growth and physical damage. Food spoilage includes
the following:
• It begins during harvesting, meat slaughter or food production.
• It continues till consumption.
• It makes food unappealing due to bruising, degeneration of cell tissue, dehydration due to
water loss, enzymatic actions, chemical changes and microbial activities.

Unfavourable changes in edible items due to physiological, chemical and biological actions make
them tart. Unpalatable food is unfit for consumption; therefore, preservation of food items is
necessary to avoid health hazards and reduce food wastage.

3.1. Food Spoilage changes

The following changes can be seen in food spoilage:
• Colour: For example, over-ripening bananas and apples.
• Smell: For example, rancidity in oils, butter or dairy.
• Consistency: For example, milk curdling, and stickiness in cooked spoiled legumes or
vegetables.
• Texture: For example, vegetables like potato, ladyfinger, and carrots turn limp.
• Appearance: For example, eggs with broken shells, or produce bruising like vegetables or
fruits.

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SELF-ASSESSMENT QUESTIONS – 1

1. Fill in the blanks with appropriate words.

(a) The spoilage of food involves____________, chemical, or physical actions.
(b) _________________ is the science that involves all the necessary processes to
prevent the decay and spoilage of edible ingredients, making them seem suitable
for storage and future consumption.
2. State whether the following statements are true or false.
(a) The primary role of food preservation is to reduce wastage in agriculture
processes, increase value-added products while offering a variety in the human
diet, and ensure minimal food spoilage by diminishing enzymatic and microbial
activities in edible ingredients.
(b) Food is preserved to increase its shelf life.

3.2. Factors Responsible for Food Spoilage

The factors responsible for food spoilage are as follows:
• Growth activity of microorganisms
• Enzymes
• Unsuitable holding temperatures
• Improper moisture control
• Exposure to oxygen and light causing oxidative reactions
• Physical damage
• Pests and rodents

The classification based on the ease of being spoiled is discussed as follows:

• Non-perishables: They can sustain long durations without getting spoiled and do not require
special temperature or storage control. For example, pulses, grains, rice, flour and dry fruits.
• Semi-perishables: They can be stored for a long duration under suitable temperature, room
temperature and non-specific conditions. For example, apples, potatoes and onions.

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• Perishables: They can spoil easily and require specific storage conditions and preservation
techniques to improve their shelf life. For example, dairy, meat, poultry and eggs.

There are numerous microorganisms present in air, soil and water. They are always present on
food items that enhance spoilage, as all microorganisms are not beneficial. Microbes spoil an
edible item by multiplying and utilising nutrients from food, thus increasing enzymatic actions that
break down the tissues of food items, synthesise new compounds, change texture, and produce
off flavours. Food scientists condemn the following three microbes for food spoilage:

1. Bacteria
Bacteria are introduced into food through various sources such as air, water, or contaminated
surfaces. Nutrients in the food, such as sugars and proteins, act as a food source for bacteria.
Bacteria use these nutrients to grow and multiply, producing waste products such as organic acids
and enzymes. The waste products cause food decay, leading to changes in texture, colour and
flavour, eventually rendering the food unsafe for consumption.

Bacteria Nutrients Growth Decay

Several types of bacteria can cause food spoilage. Some of the most common types include:
• Aerobic bacteria: These bacteria require oxygen to grow and reproduce. They are typically
found on the food surface and can cause spoilage by breaking down proteins and fats,
leading to off-flavours and odours.
• Anaerobic bacteria: These bacteria grow without oxygen and are commonly found in
canned and vacuum-packed foods. They produce gases that can cause bulging and spoilage
of the container.
• Lactic acid bacteria: These bacteria are commonly used in food fermentation, such as
yoghurt and cheese production. However, if they grow out of control, they can cause spoilage
by producing lactic acid and lowering the pH of the food.
• Psychotropic bacteria: These bacteria can grow at low temperatures, such as in
refrigerators. They can cause spoilage by producing enzymes that break down proteins and
fats.
• Enterobacteriaceae: This family of bacteria includes species such as Salmonella and E. coli,
which can cause foodborne illness. They can contaminate food through poor hygiene

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practices during food handling and processing. It is important to handle and store food
properly to prevent the growth of these bacteria and avoid food spoilage and food-borne
illness.

Bacteria require certain conditions to grow and multiply, and when these conditions are present in
food, they can cause spoilage. The preferable conditions for bacterial growth and food spoilage
include:
• Temperature: Bacteria grow best from 5°C to 60°C, with some species thriving at even
higher temperatures.
• Moisture: Bacteria need moisture to grow and multiply, and therefore, high-moisture foods
such as meat, poultry, dairy products, and cooked vegetables are susceptible to spoilage.
• pH: Most bacteria prefer a neutral or slightly acidic pH range of 4.6 to 7.5. However, some
species can tolerate highly acidic or alkaline conditions.
• Oxygen: Some bacteria require oxygen to grow, while others grow best without oxygen.
• Nutrients: Bacteria need nutrients to grow and multiply, and high-protein foods such as meat
and dairy products provide ample nutrients for bacterial growth.
2. Yeast
Depending on the specific circumstances, Yeast can play beneficial and detrimental roles in food
spoilage. It is often used to produce certain fermented foods, such as bread, beer and wine. In
these cases, yeast plays a positive role in the production process as it helps to convert sugars
into alcohol, carbon dioxide, and other compounds that give these foods their unique flavour and
texture.

However, yeast can also contribute to food spoilage under certain conditions. For example, if food
is stored in a warm and moist environment, yeast can grow and multiply rapidly, causing the food
to spoil. This is why storing food properly is important and avoiding leaving it at room temperature
for extended periods.

In addition, some types of yeast can produce harmful toxins that can make people sick if they
consume contaminated food. This is a concern in producing certain types of cheese and other
dairy products, where yeast can proliferate and produce harmful toxins if the production process
is not carefully controlled.

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The role of yeast in food spoilage depends on the specific circumstances and the type of food in
question. While yeast can play a positive role in producing certain fermented foods, it is important
to prevent yeast from causing food spoilage and ensure that any food products containing yeast
are produced under carefully controlled conditions to minimise the risk of contamination. Several
types of yeast can be responsible for food spoilage. Some of the most common types include:
• Candida: This genus of yeast includes several species that can cause food spoilage.
Candida yeasts are commonly found in soil, water, and on plants, and can contaminate food
during the growing, harvesting, and processing
stages.
• Saccharomyces: This is the genus of yeast
commonly used to produce fermented foods, such
as bread, beer and wine. However, under certain
conditions, Saccharomyces yeasts can also cause
food spoilage.
• Zygosaccharomyces: This is another
genus of yeast that can cause food spoilage under
certain conditions. Zygosaccharomyces yeasts are commonly found in fermented foods like
cheese, wine, and sourdough bread.
• Debaryomyces: This is a genus of yeast that is commonly found in soil and water, and on
plants. Debaryomyces yeasts can cause spoilage in various foods, including dairy products,
fruits and vegetables.
• Hanseniaspora: This is a yeast genus commonly found in fruits, particularly grapes.
Hanseniaspora yeasts can cause spoilage in wine and other fruit-based products.
3. Mould
MMoulds are a type of multicellular filamentous fungi that grow on food and have a fuzzy or cottony
appearance, which can sometimes be coloured. They are larger and more complex than bacteria
or yeast and comprise mycelium and spores. Moulds grow in a network of hair-like fibres called
mycelia and send up fruiting bodies that yield spores.
Some of the common moulds are as follows:
• Aspergillums
• Penicillium

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• Rhizopus
• Heliminthosporium.

Characteristics of mould found on food

The characteristic features of mould on food are as follows:
• Moldy or mildewed food is considered unsuitable to eat.
• Mold can thrive in damp and dark spaces with adequate warmth, moisture, and air for growth.
• Being aerobic in nature, mould requires less available moisture than yeast and bacteria.
Mould will substantially survive well in sugar-containing substances, fruit preserves, jam and
jelly.
• The mould growth thrives at a wide range of pH levels (2 to 8.5), but most grow well at acidic
pH levels. Therefore, they grow nicely on pickles, juices, etc.
• Mold is visible on many types of food, especially when the temperature, air, and humidity are
favourable.
• Their growth can be seen only on the surface of food.
• Most mould growths are sensitive to heat and are destroyed at 60°C when heated for 30
minutes. Boiling quickly destroys both moulds and their spores.

Moulds not only consume nutrients present in food, lowering the food value, but also produce odd
by-products that spoil the flavour, taste, and texture of food, thereby changing the quality contents
of the entire product. Some moulds produce toxic substances known as mycotoxins. For example,
Aspergillus flavus produces aflatoxins in moist groundnuts.

SELF-ASSESSMENT QUESTIONS – 2

3. Fill in the blanks with appropriate words.

(a) ______________ can be stored for a long duration under suitable temperature, room
temperature and non-specific conditions.
(b) _____________ bacteria require oxygen to grow and reproduce.
4. State whether the following statements are true or false.
(a) Dairy, meat and poultry are non-perishable food items.
(b) Bacteria are introduced into food through various sources such as air, water, or
contaminated surfaces.

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3.3. Factors Responsible for Enzymatic Activity

Top of Form
Pests such as rodents, insects, and birds can also be a major problem for food safety. These
pests can contaminate food with their droppings, hair, and other debris, and can also damage
food packaging and storage containers. To prevent pests from contaminating food, it is important
to keep food storage areas clean and free of debris, seal all containers tightly, and monitor signs
of pest activity. In addition, it may be necessary to use pest control measures such as traps or
insecticides to prevent infestation. Pests can carry and spread disease-causing pathogens that
can contaminate food and cause human illness. Some common diseases that can be transmitted
through contaminated food include:
• Salmonellosis: This is a bacterial infection caused by the Salmonella bacteria that can be
transmitted through contaminated food, including food that rodents or insects have
contaminated. Symptoms may include diarrhoea, fever, and abdominal cramps.
• E. coli infection: This is a bacterial infection caused by the Escherichia coli bacteria that
can be transmitted through contaminated food or water. Symptoms may include diarrhoea,
abdominal pain and vomiting.
• Listeriosis: This is a bacterial infection caused by the Listeria monocytogenes bacteria that
can be transmitted through contaminated food, including food that rodents or insects have
contaminated. Symptoms may include fever, chills, muscle aches, and gastrointestinal
symptoms.
• Hantavirus pulmonary syndrome: This is a viral infection caused by the hantavirus that
can be transmitted through contact with rodent droppings or urine. Symptoms may include
fever, muscle aches, and shortness of breath.

To prevent diseases from spreading through contaminated food, it is important to prevent pest
infestations and maintain proper hygiene and sanitation practices in food preparation and storage.
This includes storing food in sealed containers, cleaning up spills and food debris promptly, and
implementing pest control measures such as traps or insecticides.

Food spoilage can also occur due to chemical reactions that alter food's taste, colour, texture, and
nutritional value. Various factors, including air, light, heat and moisture exposure, can cause these
reactions. Here are some common chemical reactions that can cause food spoilage:

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• Oxidation: This chemical reaction occurs when food is exposed to oxygen in the air. This
can cause the food to turn brown, lose its flavour and aroma, and become rancid.
• Enzymatic browning: This reaction occurs when enzymes in fruits and vegetables react
with oxygen in the air. This can cause the food to turn brown and lose its texture and flavour.
• Hydrolysis: This reaction occurs when water molecules break large molecules in food, such
as starches and proteins. This can cause the food to become soft, mushy, and lose texture.
• Fermentation: This process occurs when microorganisms, such as bacteria and yeast,
break down sugars in food. This can cause the food to develop a sour taste and smell, and,
in some cases, can lead to the production of alcohol.

To prevent chemical spoilage, store food properly (in airtight containers, in the refrigerator or
freezer, etc.), avoid exposure to air and light, and consume food before its expiration date. Proper
food handling and storage can help preserve the quality and safety of our food.

3.4. Impact of Food Spoilage on Nutrition Quotient of Food

The impact of food spoilage on the nutrition quotient of food is shown in Table 1.1.
Table 1.1 Impact of Food Spoilage

Type of change Nutritional quality-related changes in food

Microbiology Presence of toxic and/or infective microbes

Enzymes • Hydrolytic actions catalysed by lipases

and proteases
• Lipoxygenase activity

Chemical • Oxidative rancidity

• Non-enzymatic browning
• Nutrient loss

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SELF-ASSESSMENT QUESTIONS – 3

5. Fill in the blanks with appropriate words.

(a) E. coli infection is a bacterial infection caused by the ____________ bacteria that
can be transmitted through contaminated food or water.
(b) ___________ is a chemical reaction that occurs when food is exposed to oxygen in
the air.
6. State whether the following statements are true or false.
(a) Listeriosis is a bacterial infection caused by the Listeria monocytogenes bacteria
that can be transmitted through air only.
(b) Food spoilage can also occur due to chemical reactions that alter food's taste,
colour, texture, and nutritional value.

3.5. Top of Form

Why is Food Preservation necessary?
Food preservation is necessary for several reasons. Some of them are discussed as follows:
• Preventing food spoilage: Food preservation helps to prevent spoilage and the growth of
harmful bacteria and other microorganisms in food. This helps ensure that the food remains
safe and does not cause illness.
• Extending shelf life: Food preservation helps to extend the shelf life of food by slowing
down or stopping the chemical, physical, and biological processes that spoil food. This helps
to reduce food waste and increase the availability of food.
• Ensuring food availability: Food preservation helps ensure food availability by allowing it
to be stored and transported over long distances without spoilage. This helps to ensure that
food is available throughout the year, regardless of season or location.
• Maintaining nutritional value: Food preservation helps to maintain the nutritional value of
food by reducing the loss of vitamins, minerals, and other nutrients that can occur during
storage and processing.

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3.6. Techniques of Food Preservation

There are many methods of food preservation, including canning, freezing, drying, smoking, and
pickling. Each method has advantages and disadvantages, and the choice of method will depend
on the type of food being preserved, its intended use, and the available resources. The different
types of techniques for food preservation are discussed as follows:
• Canning: This method involves heating food in airtight containers to kill microorganisms and
then sealing the containers to prevent further contamination. Canned food can be stored for
several years. Canning aims to create a sterile environment in which bacteria and other
microorganisms cannot grow and spoil the food. The canning process typically involves the
following steps:
1. Preparation: The food to be canned is cleaned, peeled, and cut into pieces. It is then
blanched, which involves boiling for a short time or steaming the food to cook it and remove
any dirt or bacteria partially.
2. Filling: The food is then placed into clean and sterilised jars or cans. Liquids like brine, syrup
or water may be added to fill any empty spaces.
3. Sealing: The lids of the jars or cans are placed on top, and the containers are sealed with a
ring or clamp to create an airtight seal.
4. Processing: The containers are then heated in a pressure canner or boiling water bath for
a specific period, depending on the food being canned. The heat kills the remaining
microorganisms and creates a vacuum seal when the jars cool down.
5. Storage: Canned food can be stored in a cool, dark, and dry place for several years.

Canning can be used for various foods, including fruits, vegetables, meats and soups. It is an
effective method for preserving food that can be stored for a long time without the need for
refrigeration or freezing. However, it is important to follow a proper canning process.
• Freezing: This method involves lowering the temperature of food to below its freezing point
to slow down or stop the growth of microorganisms. Frozen food can be stored for several
months. The goal of freezing is to preserve the texture, flavour, and nutritional value of the
food while extending its shelf life.

The freezing process typically involves the following steps:

1. Preparation: The food to be frozen is cleaned, peeled, and cut into pieces. It may also be
blanched to help preserve its colour, texture, and nutritional content.

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2. Packaging: The food is then placed in an airtight container or freezer bag, with excess air
removed to prevent freezer burning.
3. Freezing: The container or bag is then placed in a freezer at 0°F or below. The food should
be frozen as quickly as possible to prevent the formation of large ice crystals, which can
damage the texture of the food.
4. Storage: The frozen food can be stored in a freezer for several months to a year, depending
on the type of food and storage conditions.

Freezing is a convenient and economical method for preserving food, requiring no special
equipment or preservatives. It is suitable for various foods, including fruits, vegetables, meats, and
baked goods. However, frozen food can suffer from freeze burn, which occurs when ice crystals
form on the surface of the food and cause it to dry out and lose flavour. Packaging the food
properly and storing it at a consistent temperature in the freezer is important to prevent freeze
burn.
• Drying: This method removes moisture from food to prevent the growth of microorganisms.
Dried food can be stored for several months to a year. The goal of drying is to reduce the
water activity of the food, making it inhospitable to bacteria and other microorganisms that
cause spoilage. The drying process typically involves the following steps:
1. Preparation: The food to be dried is cleaned, peeled, and cut into pieces. Some fruits and
vegetables may also be blanched to help preserve their colour and texture.
2. Drying: There are several drying methods, including sun drying, oven drying, and dehydrator
drying. In sun drying, food is spread out on a clean surface and exposed to the sun and wind
for several days until it is completely dry. In oven drying, food is placed in an oven at a low
temperature (around 60°C) until it is dry. In dehydrator drying, food is placed in a dehydrator
machine that circulates warm air to dry the food. The time and temperature required for drying
depend on the type of food and the method used.
3. Conditioning: After drying, the food is allowed to cool and then kept inside an airtight
container for several days to allow any remaining moisture to distribute evenly throughout
the food.
4. Storage: The dried food can be stored in an airtight container in a cool, dry, and dark place
for several months to a year. Drying is a simple and economical method of food preservation
that can be used for a wide range of foods, including fruits, vegetables, herbs, and meats. It

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can also enhance the flavour and nutrition of some foods, such as dried fruits and jerky.
However, drying can cause some loss of nutrients, and over-drying can make the food brittle
and less palatable.
• Top of Form
• Smoking: This method involves exposing food to smoke from burning wood or other
materials to add flavour and slow down the growth of microorganisms. Smoked food can be
stored for several days to several weeks. Smoking is a traditional method of food preservation
that can be used for a wide range of foods, including fish, meat, poultry, and cheese. It can
enhance the flavour and aroma of the food, and the smoke can also act as a natural
preservative by inhibiting the growth of bacteria and other microorganisms.
• Fermentation: This method involves using microorganisms to break down sugars in food
and produce lactic acid, which helps prevent harmful bacteria growth. Fermented food can
be stored for several days to several months. Fermentation is a food preservation method
using microorganisms such as bacteria, yeasts, or moulds to convert sugars and other
carbohydrates into acids, alcohols, and other compounds. Fermentation aims to produce
foods with unique flavours, textures, and nutritional properties while preserving them from
spoilage. The fermentation process typically involves the following steps:
1. Preparation: The food to be fermented is cleaned, sliced or shredded, and sometimes
cooked or boiled to make it more easily digestible or to remove unwanted substances.
2. Inoculation: The food is then inoculated with a starter culture, which is a mixture of beneficial
microorganisms that will initiate the fermentation process. The starter culture can be obtained
from previous batches of fermented food, from the environment, or commercial sources.
3. Fermentation: The food is then allowed to ferment at a controlled temperature for a certain
period of time, usually several days to several weeks. During fermentation, the
microorganisms consume the sugars and other carbohydrates in the food, producing acids,
alcohol, and other compounds that give the food its unique flavour and texture.
4. Preservation: The fermented food can be stored in a cool, dry, and dark place for several
weeks to several months, depending on the type of food and the storage conditions.

Fermentation is a traditional method of food preservation that can be used for a wide range of
foods, including dairy products, vegetables, fruits, grains, and meats. Fermented foods such as
yoghurt, kefir, kimchi, sauerkraut, and sourdough bread are rich in beneficial bacteria and other

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microorganisms that can improve digestive health, boost the immune system, and provide other
health benefits. However, fermentation can also lead to spoilage if not done properly, and some
fermented foods can cause foodborne illness if they are contaminated with harmful
microorganisms. Therefore, following proper fermentation techniques and ensuring that fermented
food is safe to consume is important.
• Pickling: This method involves soaking food in vinegar or other acidic solutions to lower its
pH and prevent the growth of microorganisms. Pickled food can be stored for several months
to a year. The acidic environment created by pickling inhibits the growth of bacteria and other
microorganisms, thus preserving the food for a longer period of time. The pickling process
typically involves the following steps:
1. Preparation: The food to be pickled is cleaned, sliced or chopped, and sometimes
blanched or parboiled to make it tenderer or to remove any unwanted substances.
2. Brining: The food is then immersed in a solution of salt and water, called a brine, for
several hours to several days. Brine can also contain other ingredients, such as herbs,
spices, and garlic, to enhance the flavour of the food.
3. Acidification: The food is then transferred to a solution of vinegar or another acidic liquid,
along with additional flavourings or spices. The food is allowed to sit in the acidic solution
for several hours to several weeks, depending on the type of food and the desired level
of acidity.

Pickling is a traditional method of food preservation that can be used for a wide range of foods,
including vegetables, fruits, meats, and eggs. Pickled foods such as pickles, sauerkraut, and
chutney are popular worldwide and provide a tasty and nutritious addition to many meals.
However, pickling can also lead to spoilage if not done properly, and some pickled foods can
cause foodborne illness if they are contaminated with harmful microorganisms. Therefore, it is
important to follow proper pickling techniques and ensure that the pickled food is safe to
consume.
• Salting: This method involves adding salt to food to reduce the moisture content and
prevent the growth of microorganisms. Salted food can be stored for several months to a
year. Salting is a popular method of food preservation for meats, fish, and vegetables.
Salted meats such as bacon, ham, and jerky have been popular for centuries and provide
a convenient and flavorful source of protein. Salted fish such as salt cod and herring are

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also popular worldwide and provide a nutritious addition to many dishes. However, salting
can also lead to spoilage if not done properly, and some salted foods can be high in sodium,
which can be harmful to some people if consumed in excess. Therefore, following proper
salting techniques and consuming salted foods in moderation is important.
• Irradiation: This is a food preservation technique that involves exposing food to ionising
radiation, such as gamma rays or electron beams, to kill harmful bacteria, viruses, and
parasites that can cause foodborne illness. Irradiation can also be used to extend the shelf
life of food by slowing down the natural ageing and spoilage processes. The irradiation
process typically involves the following steps:
1. Preparation: The food to be irradiated is cleaned, trimmed, and packaged in a suitable
material, such as plastic or cardboard, that can withstand the radiation.
2. Irradiation: The packaged food is then exposed to a controlled amount of ionising
radiation, which kills harmful microorganisms and inhibits the growth of spoilage
organisms.
3. Quality control: After irradiation, the food is inspected for any physical or chemical
changes that may have occurred, such as changes in texture, flavour, or nutritional
content.
4. Packaging and storage: The irradiated food is then packaged in a suitable material and
stored in a cool, dry, and dark place, just like any other preserved food.

Irradiation is a safe and effective method of food preservation that has been approved by many
regulatory agencies worldwide, including the US Food and Drug Administration (FDA) and the
World Health Organization (WHO). It can be used to preserve a wide range of foods, including
fruits, vegetables, meat, poultry, fish, and spices. Irradiation has several advantages over other
preservation methods, including its ability to kill a wider range of harmful microorganisms and its
ability to extend the shelf life of food without the need for chemical preservatives. However, some
people have concerns about the safety and efficacy of irradiated food, and some countries have
restricted or banned irradiation for food preservation.

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SELF-ASSESSMENT QUESTIONS – 4

7. Fill in the blanks with appropriate words.

(a) _________________ is a method of food preservation that involves lowering the
temperature of food to below its freezing point to slow down or stop the growth of
microorganisms.
(b) _____________ is a traditional method of food preservation that can be used for a
wide range of foods, including dairy products, vegetables, fruits, grains, and meats.
8. State whether the following statements are true or false.
(a) Food preservation helps to prevent spoilage and the growth of harmful bacteria and
other microorganisms in food.
(b) Canning can be used for various foods, including fruits, vegetables, meats, and
soups.

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4. CAREERS IN THE FOOD PRESERVATION

INDUSTRY
There are numerous career opportunities for trained professionals in India's food preservation and
processing units. The Ministry of Food Processing Industries ambitiously plans to set up more
than 500 food parks across India in every parliamentary constituency to bring about a food
revolution generating employment. With the aptitude for work and requisite skills, one can find
employment in the food industry or set up his/her own units. Academic qualification in home
science with specialisations in food technology, nutrition, or food services management with
certification in dietetics, applied nutrition, food science, and preservation helps candidates
advance in a career in the food industry. The food preservation industry is a diverse field with
many career opportunities. Some of the possible careers in the food preservation industry include:
• Food scientist: A food scientist is responsible for developing and improving food products
and processes. They work to ensure the safety, quality, and nutritional value of food products
and develop new preservation techniques and technologies.
• Food technologist: A food technologist is responsible for applying scientific principles to
developing, processing, and preserving food products. They work to develop and implement
new food preservation techniques and technologies to improve food products' shelf life and
safety.
• Quality assurance specialist: A quality assurance specialist ensures that food products
meet safety and quality standards. They may conduct product testing and inspections,
monitor production processes, and develop quality control procedures.
• Food preservation engineer: A food preservation engineer is responsible for designing and
developing equipment and systems for food preservation. They may work on projects related
to refrigeration, freezing, canning, or other preservation methods.
• Food preservation consultant: A food preservation consultant advises food companies on
preservation methods, regulations, and safety standards. They may work with clients to
develop new products or improve existing ones and may also provide training to food industry
personnel.
• Research and development specialist: A research and development specialist conducts
research on new preservation methods and technologies and develops new products and
processes for the food industry.

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These are just a few examples of the many career paths available in the food preservation industry.
Individuals can pursue various roles in this exciting and rapidly evolving field depending on their
education, skills, and interests.

SELF-ASSESSMENT QUESTIONS – 5

9. Fill in the blanks with appropriate words.

(a) The Ministry of Food Processing Industries ambitiously plans to set up more than
__________ food parks across India in every parliamentary constituency to bring
about a food revolution generating employment.
(b) A _____________ is responsible for applying scientific principles to the
development, processing, and preservation of food products.
10. State whether the following statements are true or false.
(a) There is a decrease in career opportunities for trained professionals in India's food
preservation and processing units.
(b) A food preservation consultant is responsible for developing and improving food
products and processes.

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5. SUMMARY
• There are numerous processes and techniques involved in maintaining the food quality at an
acceptable level for human consumption with maximum nutrition value. It is the science that
involves all the necessary processes to prevent decay, spoilage of edible ingredients making
them seem suitable for storage and future consumption.
• The primary role of food preservation is to reduce wastage in agriculture processes, increase
value-added products while offering a variety in the human diet, ensuring minimal food spoilage
by diminishing enzymatic and microbial activities in edible ingredients.
• Food preservation techniques are also adopted to improve nutritional value or nutritional
bioavailability of certain food items. Longer shelf life allows food items to endure large
transportation duration and reach places where there is unavailability or shortage of certain
food items or ingredients.
• The onset of food spoilage is a gradual process due to weak sanitary conditions, enzymatic
actions, poor temperature management, microbial growth and physical damage.
• Microbes spoil an edible item by multiplying and utilizing nutrients from food thus increasing
enzymatic actions that break down the tissues of food items, synthesize new compounds and
change texture as well as produce off flavors.
• Pests such as rodents, insects, and birds can also be a major problem for food safety. These
pests can contaminate food with their droppings, hair, and other debris, and can also damage
food packaging and storage containers.
• Food preservation helps to extend the shelf life of food by slowing down or stopping the
chemical, physical, and biological processes that spoil food.
• There are many methods of food preservation, including canning, freezing, drying, smoking,
and pickling. Each method has its own advantages and disadvantages, and the choice of
method will depend on the type of food being preserved, its intended use, and the resources
available.
• There are numerous career opportunities for trained professionals in food preservation and
processing units in India. The Ministry of Food Processing Industries ambitiously plans to set
up more than 500 food parks across India in every parliamentary constituency to bring about
a food revolution generating employment.

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6. GLOSSARY
Analytical Working as quality analysts, analytical chemists ensure prime quality
-
Chemists packaging of foods and beverages.

Looking after the flavour, texture, storage, and quality of packaged

Biochemists - food products, biochemists ensure that there is nothing the
consumers can complain about.
The food processing industry is so broad that it employs the services
Engineers - of various engineers for planning, designing, improving and
maintaining the entire processing system of a unit.
The fundamental work of food technologists is to evolve techniques
Food for preserving, conserving and processing food items to be
-
technologists packaged.

Ensuring congruency of the instructions on the containers and the

Home Economists -
food products contained in them is the job of home economists.

Besides technical professionals, non-technical jobs such as

Managers and
- managers and accountants work towards managing the processing
accountants
unit and supervising the production process.
Qualified professionals in organic chemistry working in the food
Organic Chemists - processing industry to ensure that there is a proper method to
convert raw materials to processed food.

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7. TERMINAL QUESTIONS
Short-Answer Type Questions

1. What do you understand by food preservation? What is its primary role?

2. Why do we need to preserve food?

3. State the objectives and scope of food preservation.

4. Classifying foods as per ease of being spoiled.

5. Mention the characteristics of Mould on food.

Long-Answer Type Questions

1. Discuss the concept of food spoilage. Also, explain the changes that occur in food spoilage.

2. Explain the different types of bacteria that can cause spoilage. Also, discuss preferable
conditions for bacterial growth and food spoilage.

3. Describe the various types of yeast that can be responsible for food spoilage. Also, discuss
the description of the process of yeast action in food spoilage.

4. Discuss the steps involved in canning and freezing.

5. Analyse the carrier opportunities in the food preservation industry.

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8. ANSWERS
8.1. Self-Assessment Questions
1. (a) Microbial (b) Food preservation
2. (a) True (b) True
3. (a) Semi-perishables (b) Aerobic
4. (a) False (b) True
5. (a) Escherichia coli (b) Oxidation
6. (a) False (b) True
7. (a) Freezing (b) Fermentation
8. (a) True (b) True
9. (a) 500 (b) Food technologist
10. (a) False (b) False

Short-Answer Type Questions

Answer 1: Numerous processes and techniques maintain food quality acceptable for human
consumption with maximum nutritional value. This art and science is referred to as food
preservation. Refer to Section 2.

Answer 2: Food is preserved to increase its shelf life. It is necessary to make food available
throughout the year without discontinuation; hence, processes are developed to reduce spoilage
and wastage of edible items. Food preservation techniques are also adopted to improve certain
food items' nutritional value or bioavailability. Refer to Section 2.1.

Answer 3: The objectives of food preservation are as follows:

• To eliminate contamination
• To reduce the physical, chemical, enzymatic, and microbial activity causing undesirable
physiological changes to food
Refer to Sections 2.2 and 2.3.

Answer 4: Classifying foods as per ease of being spoiled:

• Non-perishables: They can sustain long durations without getting spoiled and do not require
special temperature or storage control. For example, pulses, grains, rice, flour and dry fruits.

Unit: 5 – Food Preservation: Explanation and it’s Importance 26

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Refer to Section 3.2.

Answer 5: Mouldy or mildewed food is considered unsuitable to eat. Mould can thrive in damp
and dark spaces with adequate warmth, moisture, and air for growth. Being aerobic in nature,
mould requires less available moisture than yeast and bacteria. Mould will substantially survive
well in sugar-containing substances, fruit preserves, jam, and jelly. Refer to Section 3.2.

Long-Answer Type Questions

Answer 1: The onset of food spoilage is a gradual process due to weak sanitary conditions,
enzymatic actions, poor temperature management, microbial growth, and physical damage. Refer
To section 3.

Answer 2: Several types of bacteria can cause food spoilage. Some of the most common types
include:
• Aerobic bacteria: These bacteria require oxygen to grow and reproduce. They are typically
found on the surface of foods and can cause spoilage by breaking down proteins and fats,
leading to off-flavours and odours. Refer to Section 3.2.

Answer 3: Overall, the role of yeast in food spoilage depends on the specific circumstances and
the type of food in question. While yeast can play a positive role in the production of certain
fermented foods, it is important to take steps to prevent yeast from causing food spoilage and to
ensure that any food products that contain yeast are produced under carefully controlled
conditions to minimise the risk of contamination. Several types of yeast can be responsible for
food spoilage. Refer to Section 3.2.

Answer 4: Canning involves heating food in airtight containers to kill microorganisms and then
sealing the containers to prevent further contamination. Canned food can be stored for several
years. Canning aims to create a sterile environment in which bacteria and other microorganisms
cannot grow and spoil the food. Refer to Section 3.6.

Answer 5: There are numerous career opportunities for trained professionals in India's food
preservation and processing units. The Ministry of Food Processing Industries ambitiously plans
to set up more than 500 food parks across India in every parliamentary constituency to bring about
a food revolution generating employment. Refer to Section 4.

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9. REFERENCES
• Desrosier, N.W. and Desrosier, J.N. 1987. The Technology of Food Preservation. 4th ed. CBS
Publishers and Distributors, Delhi.
• Khetarpaul, N. 2005. Food processing and preservation. Daya Publishing House, Delhi.
• Potter, N.N. and Hotchkiss, J.H. 1998. Food science. 5th Ed. Aspen Publishers, Maryland,
USA..
• Sivasankar, B. 2002. Food processing and preservation. Prentice Hall of India Pvt. Ltd.
• Smith, J. S. and Hui, Y.H. 2004. Food Processing: Principles and applications. Blackwell
Publishing, USA.

Unit: 5 – Food Preservation: Explanation and it’s Importance 28