Nutrition And Dietetics

Submitted to: Lila Biswas, Associate

professor
CRP Nursing College
Submitted by: B.sc in Nursing 2nd year
( 2021-2022)
Group: F (55-66)
Learning content

SL Topic
01 Definition of Food Preservation
02 Principles of Food Preservation
03 Methods of Food Preservation
04 Importance of Food Preservation
05 Advantages and disadvantages of Food
Preservation
06 Prevention of Food Spoilage
07 Goal of Food Preservation
Food Preservation:
Food preservation can be defined as the
process of treating and handling food in
such a way as to stop or greatly slow
down spoilage and prevent foodborne
illness while maintaining nutritional
value, texture and flavor.
Principles of Food Preservation

• Prevention or delay of microbial

decomposition
• Prevention or delay of self-
decomposition
• Prevention of damage caused by
insects, animals and mechanical
causes
Methods of Food Preservation

• Cooking
• Refrigeration
• Drying and
dehydration
• Smoking
• Salting
• Pickling
• Glazing
• Canning
• Concentrated Sugar
• Chemical edibles etc.
Importance of Food Preservation
 Elimination of microbes.

 Increasing shelf life of food.

 Making seasonal fruits available to

them throughout the year.

 Adding variety to the diet.

 Saving time and energy.

 Improving nutritional value of

foods.

 Controlling prices.
Advantages and disadvantages of Food
Preservation
Advantage of food preservation:

 Decreased hazards from microbial

pathogens.
 Decreased spoilage.
 Increase self-life.
 Inactivation of anti-nutritional
factors.
 far-off distances from the site of
production.
 Ensure long time use of foods.
 Assure the value of the food even
after a certain time.
 Makes food available even in off
seasons.
Advantages and disadvantages of Food
Preservation
Disadvantages of food preservation:
• Jars are fragile.
• Broken seals cause spoilage.
• Canning is time-consuming and
costly as-well.
• Foods that are improperly
preserved can spoil.
• Food tastes different.
• Canned foods have lower
nutritional value.
• Preserved food takes a lot of space
for storage.
• Preserving food take time and
organization.
 Food Spoilage
Definition:
The state in which food is deprived of its good or
effective qualities is called food spoilage.

Causes of food spoilage:

• Growth and activity of micro-organisms such as
bacteria, yeast and fungi.
• Activities of food enzymes and other chemical
reactions within the food.
• Non-enzymatic reaction in food such as
oxidation and mechanical damage.
• Inappropriate temperature for a given food.
• Gain or loose moisture.
• Reaction with oxygen and light.
• Insects and rodents.
Prevention of food spoilage
• Sugar: Sugar is a common preservative used in jams and jellies.
Sugar is a good moisture absorbent. Reducing moisture content
restrains microbial growth.

• Smoking: Smoking prevents dehydration in fish and meat and

thus prevents spoilage. The wood smoke contains a large
number of anti-microbial compounds that slow the rancidity of
animal fats.

• Canning: The food contents are sealed in an airtight container at

high temperatures. Meat, fish, and fruits are preserved by
canning.

• Sterilization: This method is carried out to remove microbes

from food. eg, milk sterilization at 100°C kills the microbes.

• Dehydration: It is the process of removal of water from food. It

is the simplest method and prevents food spoilage.
GOAL OF FOOD PRESERVATION
Prevention of contamination of food from damaging agent.

Delay or prevention of growth of microorganisms in the food.

Delay of enzymatic spoilage. I.e. self-decomposition of the food by naturally occurring

enzymes within it.

Remove of unwanted matter from food.

Making food safe for consumption.

Extend the shelf-life of food.

Increase the organoleptic quality food.

Provide food with the nutrients required for enhancing good health.
Help build communities and generate income for the farmers and manufacturers .
Conclusion

Food preservation is a tricky process to keep foods safe,

healthy and consumable.
That’s why, every one should be more concerned about the
process, its goals, objectives and the principles it serves.
We should be more careful in order to preserve our food and
thus lead a healthy life with safe foods.
Don’t hesitate to ask about doubts