FOOD SPOILAGE

 FOOD SPOILAGE
 3 TYPES
- MICROBIAL ACTION
- ENZYMATIC ACTION
- OTHER TYPES
1. DAMAGE BY INSECTS
2. CHEMICAL CHANGES
3.PHYSICAL CHANGES
THERMAL PROCESSING
IT IS DEFINED AS THE COMBINATION OF TIME AND
TEMPERATURE REQUIRE TO ELIMINATE A DESIRED NUMBER OF
MICROORGANISM FROM A FOOD PRODUCT.
OBJECTIVES
• IT DESTROYS MICROBIAL ACTIVITY
• IT REDUCES ENZYME ACTIVITY
• IMPROVES SHELF LIFE
Factors affecting heat resistance of microorganisms.

 Age or growth of cell.

 Initial concentration of cells-more number of cells more heat is required

 Medium in which growth has occurred

 pH- cells are least resistant in acidic medium then alkali medium and maximum in neutral medium.

 Sugar and salt-it requires more heat and therefore high temperature for destruction.
Types Of Thermal Processing

 COOKING- primary objective is to produce more palatable food

 BLANCHING- pre thermal treatment before drying or freezing to inactivate the enzymes.

 PASTEURIZATION- with the aim to kill the pathogenic micro organisms

 STERILIZATION- with the aim of complete destruction of microorganisms including

their cells.
COOKING

 It is a common preservation technique since the cooked food s generally can be stored for
longer periods than uncooked foods.

 Refrigerated storage following cooking is a common household method of preservation.

 BLANCHING

 It is a mild heat treatment given to vegetables and fruits befor edrying or freezing and then cooled rapidly to
near ambient temperature for the inactivation opf oxidative enzymes such as catalase,peroxidase,polyphenol
oxidase.
 It also cleans the food materials ,decreases the microbial load and loosen the tissues.
 Mainly two types of methods
- water blanching
- steam blanching
PASTEURIZATION

 It is the process in which the food are heated to a temperature below th boiling point of
water for a definite period

 it destroys the pathogenic organism associated with food and extends the shelf life of a
product by decreasing the microbial population and inactivating some enzymes

 The choice of temperature and time is depended upon the food.

 it is non sterile process.

STERILIZATION

 IT is a controlled thermal treatment in which foods are heated at a sufficiently high

temperature .

 Temperature is above 1000C,Uaually ranging from 110-1210C depending on type of food

and size of container.

 It completely eliminates or destroys all the microorganism including thermos resistant

spores in the food.
 DIFFERENCES
BLANCHING PASTEURIZATION STERILIZATION

Mild heat treatment given to Relatively mild heat treatment Foods are heated sufficiently
food before drying or , in which the food is heated to high temperature and for
freezing inactivate the natural below 100 c sufficiently long time to
food enzymes and also destroy microbial and enzyme
destroys some activity.
microorganisms

Used to minimise possible As a result ,sterilized foods

health hazards from have shelf life in excess of six
pathogenic microorganisms months at ambient
and to extend the shelf life of temperature.
foods for several days.