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3rd/4th Sem Food Safety & Quality Notes

Objectives and Principles of Food Preservation: A Comprehensive Guide

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Last updated: 12 July 2023

Food preservation is the process of preventing food spoilage and extending its shelf life. It is a crucial aspect of the food industry as it ensures that food is safe to consume and can be stored for an extended period. The objectives and principles of food preservation have evolved over time, and this blog aims to provide you with a comprehensive guide on the topic.

Objectives of Food Preservation

The primary objective of food preservation is to prevent the growth of microorganisms and the spoilage of food. The spoilage of food is caused by the growth of bacteria, yeasts, and molds, which can lead to changes in texture, flavor, and appearance. Preservation methods aim to slow down or stop the growth of these microorganisms, thereby extending the shelf life of the food.

Another objective of food preservation is to maintain the nutritional value of food. Certain preservation methods, such as freezing and canning, can help preserve the nutrients in food.

Principles of Food Preservation

There are several principles of food preservation that are used to achieve the objectives mentioned above. These include:

1. Temperature control

Temperature control is an essential principle of food preservation. Low temperatures can slow down or stop the growth of microorganisms, which is why refrigeration and freezing are common preservation methods.

2. Moisture control

Moisture control is another crucial principle of food preservation. Reducing the moisture content of food can prevent the growth of microorganisms. Drying and dehydration are methods of preserving food by removing moisture.

3. pH control

Microorganisms require a specific pH level to grow. By controlling the pH level of food, the growth of microorganisms can be slowed down or stopped. Acidification is a method of preserving food by lowering its pH level.

4. Chemical preservation

Chemical preservation involves the use of chemical compounds to preserve food. Common chemical preservatives include salt, sugar, and vinegar. Chemical preservatives can prevent the growth of microorganisms and extend the shelf life of food.

Conclusion

Food preservation is a vital aspect of the food industry, and understanding the objectives and principles behind it is crucial. By controlling temperature, moisture, pH, and using chemical preservatives, we can extend the shelf life of food and maintain its nutritional value. As food preservation technology continues to evolve, we can expect even more innovative methods to emerge.

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Syllabus BHM207

01 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene

02 Micro-organisms in Food

  1. General characteristics of Micro-Organisms based on their occurrence and structure.
  2. Factors affecting their growth in food (intrinsic and extrinsic)
  3. Common food-borne micro-organisms:
    1. Bacteria (spores/capsules)
    2. Fungi
    3. Viruses
    4. Parasites

03 Food Spoilage & Food Preservation

  1. Types & Causes of spoilage
  2. Sources of contamination
  3. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products)
  4. Basic principles of food preservation
  5. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

04 Beneficial Role of Micro-organisms

  1. Fermentation & Role of lactic acid bacteria
  2. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
  3. Miscellaneous (Vinegar & anti-biotics)

05 Food-borne Diseases

  1. Types (Infections and intoxications)
  2. Common diseases caused by foodborne pathogens
  3. Preventive measures

06 Food Additives

  1. Introduction
  2. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)

07 Food Contaminants & Adulterants

  1. Introduction to Food Standards
  2. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material)
  3. Common adulterants in food
  4. Method of their detection (basic principle)

08 Food Laws and Regulations

  1. National – PFA Essential Commodités Act (FPO, MPO etc.)
  2. International – Codex Alimentarius, ISO
  3. Regulatory Agencies – WTO
  4. Consumer Protection Act

09 Quality Assurance

  1. Introduction to Concept of TQM, GMP and Risk Assessment
  2. Relevance of Microbiological standards for food safety
  3. HACCP (Basic Principle and implementation)

10 Hygiene and Sanitation in Food Sector

  1. General Principles of Food Hygiene
  2. GHP for commodities, equipment, work area and personnel
  3. Cleaning and disinfection (Methods and agents commonly used in the hospitality industry)
  4. Safety aspects of processing water (uses & standards)
  5. Waste Water & Waste disposal

11 Recent Concerns

  1. Emerging pathogens
  2. Genetically modified foods
  3. Food labelling
  4. Newer trends in food packaging and technology
  5. BSE (Bovine Serum Encephthalopathy)