Food

Preservation
 • Food preservation refers to any method of treating food with

DEfinition objective of prolonging the length of time by which it retains its

quality and appeal. The method may either retard growth or kill the
microorganisms that may be present in the food.
Major
classification of • 1. Stable or non-perishable foods- foods that have low
Foods moisture content and those that do not spoil easily under
room temperature.
A. According to the Ease of Spoilage
Examples

•Sugar, flour, dry beans, starches, hard candies,

canned foods, deep frozen foods
Major
classification of
• 2. Semi-perishable foods – those with relatively high
Foods moisture content and shorter shelf life than the stable foods.
A. According to the Ease of Spoilage
Examples

•Potatoes, tubers and root crops, bananas, dried and

salted foods
Major
classification of • 3. Perishable foods – those that have very high moisture
Foods content and easily spoil at room temperature if stored fresh
and without preservatives.
A. According to the Ease of Spoilage
examples

•Fresh meat, fish, most ripe fruits, vegetables, dairy

products and bakery products.
Major classification of Foods
B . O n t h e B a s is o f A c id it y o f t h e F o o d
pH Classification Examples
4.0 or less High acid foods Vinegar, pickles, jams, 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
Major classification of Foods
C . O n B a s i s o f I n h i b i t i o n o f G r o w t h o f C . b o t u l i n u m in
C a n n e d Fo o d s
• 1. Acid and high acid foods – those with pH below 4.5; do not require rigorous processing temperature for
canning because acid pH is not conducive to growth of dangerous food poisoning C. botulinum
• Examples: pineapple juice, acidic fruit jams and jellies, preserved fruits.
Major classification of Foods
C . O n B a s i s o f I n h i b i t i o n o f G r o w t h o f C . b o t u l i n u m in
C a n n e d Fo o d s
• 1. Medium and low acid foods – pH 4.5 and above; C. botulinum grows easily and therefore, require
rigorous processing
Why Process Foods?

Highly perishable
Storage Life of Plant & Animal Tissues
Food Product Storage life at 21°C (days)
Meat 1-2
Fish 1-2
Poultry 1-2
Fruits 1-7
Leafy vegetables 1-2
Root crops 7-20
Dried, salted, smoked meat & fish >360
Dried fruits >360
Dried seeds >360
Why Process Foods?
•Highly perishable
•Uneven distribution because of
• Seasonality
• Regionality
•Variability/ diversity
Food Spoilage
- any change in visual appearance; smell or taste of a food product that makes it unacceptable for the consumers.
May be caused by one or more of the following:
a. Insect damage;
b. Physical injury due to bruising, pressure, freezing, drying and radiation;
c. Activity of the enzymes;
d. Chemical changes;
e. Activity of the microorganisms
Types of Food Spoilage
a . B i o c h e m i c a l Spo i l a ge –in c l u d e s e n zy m a t i c r e a c t i o n s in li vi n g t h i n gs a s
in f l u e n c e d b y t e m pe r a t u r e , m o i s t u r e , pH a n d t h e n u t r i e n t s pr e s e n t .
Examples:
1. Changes in color, flavor and texture as fruit ripens;
2. Conversion of sugar to starch as in maturation of corn;
3. Toughening of vegetables like okra and green beans in storage;
4. Rigor mortis; and,
5. Breakdown of trimethylamine oxide to trimethylamine in fish
Types of Food Spoilage
b . C h e m i c a l De t e r i o r a t i o n – b a s e d o n pu r e l y c h e m i c a l r e a c t i o n s ( n o t e n zy m e s
d e pe n d e n t , b u t e n zy m e s m a y b e in vo l ve d )
Examples:
1. Rancidity in fats – promoted by light, metals, high temperature, water, i.e. oxidative and hydrolytic rancidity;
❑ Hydrolytic: breakdown of fat by lipase to glycerol and fatty acids
❑ Oxidative: spontaneous oxidation of unsaturated fats resulting in various chemical changes and in the development of rancid flavors and
odors.
2. Maillard Reaction – reaction between aldehyde of a sugar and amino group of a protein leading to brown discoloration;
3. Non-enzymatic browning reactions in processed foods stored for a long time like discoloration in canned juices.
Types of Food Spoilage
c . Ph y s i c a l De t e r i o r a t i o n – b r o u gh t a b o u t b y c o n d i t i o n s in t h e e n vi r o n m e n t li ke
t e m pe r a t u r e , h u m i d i t y , li gh t , e t c . a n d po s t h a n d l i n g m e t h o d s l i ke s t o r a ge ,
t r a n s po r t , pa c ka gi n g a n d o t h e r s .
Examples:
1. Loss or gain of moisture;
2. Bruising, cuts, abrasion and other mechanical injuries;
3. Flavor/odor absorption or contamination of products;
4. Insect, rodent, and other pest infestation;
5. Contamination by insect droppings, dust, extraneous materials; and,
6. Damage by too low or high temperature such as melting of chocolates, breaking of emulsions, mealiness of thawed frozen cheese
Types of Food Spoilage
d . Spo i l a ge b y Mic r o o r ga n i s m s

- due to growth of microorganisms and production of toxins in food.

Principles of food preservation
1. Prevention or delay of microbial decomposition
o by keeping microorganisms out (asepsis)
o by removal of microorganisms
o by hindering the growth and activity of microorganisms
o by killing the microorganisms
2. Prevention or delay of self-decomposition of foods
o by destruction or inactivation of food enzymes
o by prevention or delay of purely chemical reactions
3. Prevention of damages from external factors such as insects, rodents, dust, fumes, fire, heat or water damage
3 K’s of Food Preservation
• KI LL THEM
• irradiation, thermal processing
• KEEP THEM O UT O F THE F O O D
• asepsis
• KEEP THEM F RO M G RO WI NG
• controlling the growth factors, i.e. pH, moisture content, oxygen, temperature
Basic Approaches
• Heat
• Cold
• Drying
• Fermentation
• Sugar & salt
• Irradiation
• Atmospheric conditions
• Chemical additives
Thank you!