1.

Food no longer fit for eating – FOOD SPOILAGE

2. Reasons: INSECTS, WORMS, RATS, MICRO,ENZYMES
3. Signs: BAD SMELL, TASTE,CHANGE IN COLOUR
FERMENTATION – BUBLES
GROWTH OF MOULD: GREEN BLACK , WHITE

4. DOUGH- BLACK IN COLOUR

5. SPINACH-YELLOW
6. BREAD-MOULD

PRESENCE OF MICRO
FOOD IN AIR ,MOISTURE.
FOOD IN ROOM TEMP.
FOOD IN DIRTY ENVIRONMENT
FRUITS SKIN PEELED

PRESENCE OF ENZYMES
ENZYMES- CHEMICAL SUBSTANCE IN PLANTS &ANIMALS
Helps in ripening- fruits

INSECTS, WORMS, RATS

1. INSECTS-WHEAT, GRAINS MAKES HOLES AND CONVERT
INTO POWDER.

2. WHITE WORMS IN RICE

3. RATS DAMAGE STORE FOODS

 FOOD STORAGE
To store the food in special place before consumption.

Shelf life
Time for which the food can be kept fresh.
Non-perishable- spoil late
Semi “ ”- spoil intermediate
Perishable- spoil early

Non- perishable - food include whole grain cereals, pulses, nuts and
oil seeds, sugar and jaggery.

Semi perishable - food include processed cereals and pulse products

(e.g. maida, suji ), eggs, potatoes, onions, biscuits and cakes.

Perishable foods - include green leafy vegetables, peas, beans,

tomatoes, apple, bananas, bread, butter and cream.

The quantity of food you buy depends on:

-your requirements
- how soon it is likely to be spoilt or what we call the shelf life of
the food.

FOOD PRESERVATION
To prevent food for longer time from being spoil.
To maintain colour , taste and nutritive value
To control food waste and maintain quality of food item.

- Preservation takes care of the excess produce.

 - Preservation adds variety to our meals
- Preserved food items are sent to places where they are not
grown.
- Preservation of foods makes transportation and storage of
foods easier.

Principles of Food Preservation

(i) killing the micro-organisms.
(ii) preventing or delaying the action of microorganisms.
(iii) stopping the action of enzymes.

Killing the micro-organisms

EXAMPLE OF MILK- PASTEURIZING

FOOD IN CANS, TINS ETC.

Preventing or delaying the action of micro-

organisms
1. SKIN OF FRUITS SHOULD NOT BE PEELED
2. LOWERING TEMP.
3. INCREASING TEMP.
4. ADDING PRESERVATIVES- SODIUM BENZOATE, POTAQSSIUM
METABISULPHITE

Stopping the action of enzymes

BLANCHING – GIVING MILD HEAT TREATMENT TO VEGETABLES
BEFORE STORING OR FREEZING

RESULTS IN THIS - STOP ENZYMES ACTION AND INCREASE SHELF LIFE

 Methods of Preserving Food at Home Food can be
preserved at home by using the following methods-

Exposing food to low temperature

Exposing food to high temperature
Using preservatives
Dehydrating food