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Topic: Food preservation


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In the News (Thu 21 Mar 19)

  
  Howstuffworks "How Food Preservation Works"
Because food is so important to survival, food preservation is one of the oldest technologies used by human beings.
In certain cases, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly.
By increasing the temperature of food to about 150 degrees Fahrenheit (66 degrees Celsius), enzymes are destroyed.
www.howstuffworks.com /food-preservation.htm   (226 words)

  
  Food Preservation   (Site not responding. Last check: )
Should the food on hand spoil, meats, fruits, vegetables, dairy products, and all manner of other edibles are readily available to most at their local grocer.
It was necessary to preserve excess food which was not to be used immediately in order to store it for future use.
Instead, food was often placed in the cellars of houses, which may not have always remained cool enough to keep the food from spoiling (Forbes, Vol.
www.unc.edu /courses/rometech/public/content/survival/Lindsay_Mack/Food_Preservation.htm   (2064 words)

  
  Food Processing and Preservation - MSN Encarta
The modern food processing and preservation industry was born in 1809, when French chef and inventor Nicolas Appert, searching for a better way to provide food for Napoleon’s army, devised a method for sterilizing food in tightly sealed glass bottles.
Some food preservation techniques destroy enzymes, proteins that are present in all raw foods, which are responsible for the chemical and physical changes that naturally occur after harvesting.
Food preservation techniques also help eliminate the moisture or temperature conditions that are favorable for the growth of microorganisms.
encarta.msn.com /encyclopedia_761560675/Food_Processing_and_Preservation.html   (1017 words)

  
  Food preservation - LoveToKnow 1911   (Site not responding. Last check: )
The problem of food preservation resolves itself, therefore, into that of keeping out or killing off all living things that might feed upon and thus alter the food, and as these organisms mainly belong to the family of moulds, yeasts and bacteria, modern food preservation is strictly a subject for the bacteriologist.
Civilized man unwittingly revolts against the consumption of non-sterile food, and the use of certain fungus-infected material is an inheritance from barbarous ages; few materials of animal origin are eaten raw, and in vegetables some sort of sterilizing process is attempted by washing (of salads) or removal of the outer skin (of fruits).
Food which has been preserved in tins is sometimes transferred to glass and re-sterilized, the feeling against "tinned" food caused by the "Chicago scandals" not having entirely subsided.
www.1911encyclopedia.org /Food_Preservation   (3570 words)

  
 Food preservation - Wikipedia, the free encyclopedia
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor.
One of the oldest methods of food preservation is by drying, which reduces water activity sufficient to delay or prevent bacterial growth.
Pickling is a method of preserving food by placing it or cooking it in a substance that inhibits or kills bacteria and other micro-organisms.
en.wikipedia.org /wiki/Food_preservation   (1660 words)

  
 food preservation - Encyclopedia.com
As scientific investigations regarding the causes of food spoilage were undertaken, they pointed the way to a wider application of methods already in use and to the discovery of new ones.
Since these microorganisms are the main cause of food spoilage, food preservation depends on rendering conditions unfavorable for their growth.
Processes of preservation may be generally classified as drying, heating, refrigeration (see also frozen foods), and the use of chemicals or other particular agencies.
www.encyclopedia.com /doc/1E1-foodpres.html   (1010 words)

  
 Food preservation   (Site not responding. Last check: )
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage while maintaining nutritional value, texture and flavor.
Preservation ususally involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which causes rancidity.
Pickling is a method of preserving food by placing it in either a brine (high in salt), or a solution of vinegar which is too acidic to permit bacterial growth.
bopedia.com /en/wikipedia/f/fo/food_preservation.html   (284 words)

  
 Food Preservation | World of Microbiology and Immunology   (Site not responding. Last check: )
Food preservation has become an increasingly important component of the food industry as fewer people eat foods produced on their own lands, and as consumers expect to be able to purchase and consume foods that are out of season.
The vast majority of instances of food spoilage can be attributed to one of two major causes: (1) the attack by pathogens (disease-causing microorganisms) such as bacteria and molds, or (2) oxidation that causes the destruction of essential biochemical compounds and/or the destruction of plant and animal cells.
In this respect, heating foods is a form of food preservation comparable to that of freezing but much superior to it in its effectiveness.
www.bookrags.com /research/food-preservation-wmi   (3087 words)

  
 Food preservation :: Web Articles ::   (Site not responding. Last check: )
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor.
Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
Food may be preserved by cooking in a material that solidifies to form a gel.
www.webarticles.com /Home/Cooking/Food-preservation   (1566 words)

  
 [No title]
Food preservation is used to protect food from microbes and other agents that could spoil the food, so it can be consumed at some point in the future.
The idea is that preserved food should have the same taste, smell, appearance and texture, whilst maintaining its nutritional value.
They added food preservation to their enterprises and, after many trials, began to receive a favourable response from the British army and navy commanders.
members.lycos.co.uk /Polyvinyl/school/case_study.htm   (5958 words)

  
 FOOD PRESERVATION
To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner.
The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly.
Canned food stored in a warm place near hot pipes, a range, a furnace, or in indirect sunlight may lose some of its eating quality in a few weeks or months, depending on the temperature.
www.ces.purdue.edu /hamilton/cfs/preserve2.html   (1607 words)

  
 Water activity: Food Science Australia
Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and moulds (fungi).
Although moist foods are likely to have greater water activity than are dry foods, this is not always so; in fact a variety of foods may have exactly the same moisture content and yet have quite different water activities.
Food can be made safe to store by lowering the water activity to a point that will not allow dangerous pathogens such as Clostridium botulinum and Staphylococcus aureus to grow in it.
www.foodscience.afisc.csiro.au /water_fs.htm   (678 words)

  
 Food preservation   (Site not responding. Last check: )
Best preservation is frozen at -20 ºC for fish, meat and some vegetables (-25 ºC for icecream) and from -0.5 ºC to 5 ºC for vegetables, fruits and dairy (tropical fruits at 15 ºC).
It has been found that high pressure inactivates microorganisms, without altering nutritional and sensory food quality; food (ready-to-eat food, oysters, etc.) is put on a small water or oil bath that is hydraulically pressed.
High-pressure food freezing or thawing, by removing or applying pressure, respectively, gives a much faster and homogeneous transition than freezing or thawing by heat transfer.
imartinez.etsin.upm.es /ot1/Food_pre.html   (425 words)

  
 Food Preservation
Whether raw foods are contaminated at the time of purchase or purchased foods are contaminated by food handlers, over time, mishandling can allow bacteria to survive, reproduce, or in some cases form a toxin in food or the human body.
In short, food handling errors are almost always directly associated with the "dinner plate" microbial contamination that is a prerequisite for foodborne illness.
Food safety issues are complex and consumers vary greatly in their knowledge of the science of food safety.
msucares.com /health/food_preservation/index.html   (1133 words)

  
 Atomic Energy and Food Preservation
One of the beneficial applications of atomic energy is in preserving foods for extended periods.
Food irradiation, as this process is known, is an important milestone in food preservation methodology since the successful development of canning in the 19th century.
Food irradiation promises to offer and effective means for minimizing these losses, thereby increasing their availability and stimulating exports.
www.chennaionline.com /food/healthandnutrition/6health.asp   (1020 words)

  
 Food Science Central - Natural preservation of foods using bacterial metabolites and live addition of bacteria   (Site not responding. Last check: )
Current trends favour less heavily preserved foods (fewer chemical preservatives and less salt, sugar and acidity) that are less severely damaged by heat processing or freezing and do not contain artificial additives.
Food preservation normally relies on a number of inhibitory or preservative factors that together prevent the growth of microorganisms or reduce their numbers.
Food processors will use factors such as moisture levels, pH, storage temperature, and modified atmosphere packaging to achieve these ends; however, addition of preservatives including bacterial metabolites and live bacteria can further ensure shelf-life or an increase in food safety.
www.foodsciencecentral.com /fsc/ixid14740   (1678 words)

  
 FOOD PRESERVATION
Food that is unsafe may not appear spoiled.
Food may look and smell OK and still be deadly.
Other foods: Swollen lids, popped lids, dried streaks of food at top of jar, rising air bubbles, unnatural colors or odors, spurting liquid, cottonlike mold or food at top or under lid.
www.ces.purdue.edu /hamilton/cfs/preserve.html   (645 words)

  
 Food Preservation and Contamination   (Site not responding. Last check: )
Food is preserved by either slowing down the activity of disease causing bacteria or killing the bacteria altogether.
You boil food to kill the bacteria and then seal the container (that can be boiled).
Food is frozen and put in a strong vacuum.
library.thinkquest.org /J0113061/preservation.htm   (603 words)

  
 Food Preservation
Part of the reason people had to depend on preserved foods at times was the expense and difficulty in keeping animals during the winter, especially in northern Europe.
Mutton wasn't preserved as often since the meat is usually tough and string and was literally 'not worth its salt'.
The origins of salt-preserving food can be traced back to at least Ancient Egypt, where they used salt as part of the embalming process, as well as in food preservations.
tudorhistory.org /topics/food/preserve.html   (461 words)

  
 You are What You Eat | Food Preservation
The preservation of food is essential to provide food the approximately six billion people on Earth.
There are many methods of food preservation, including chemical preservation, modified atmospheres, irradiation, low temperature preservation, high temperature preservation, and preservation by drying.
Microbes on the food product continue to respirate, but there is now a finite amount of oxygen in the bag, and since the bag is impermeable to gases, the carbon dioxide that is given off cannot escape.
www.eng.auburn.edu /~wfgale/usda_course/section0_5.htm   (1393 words)

  
 Food Preservation
Other foods are unappetizing to us because their color, texture or taste has been altered by microorganisms such as fungi or bacteria.
Cooling food will increase the shelf life of food but as soon as the food is warmed up, the bacteria and fungi take up where they left off.
If the food is in a container which prevents new organisms from entering, the irradiated food can be stored for long periods of time without spoiling.
faculty.sxu.edu /~fast/bio101_lab/preservation.htm   (1506 words)

  
 food preservation — FactMonster.com
food preservation: Irradiation - Irradiation Irradiation has also been used successfully to destroy many of the microorganisms that...
food preservation: Exclusion of Air - Exclusion of Air The exclusion of air, nowadays accomplished by hermetic sealing, is an old device,...
food preservation: Drying and Heating - Drying and Heating The most ancient method is drying, and it was employed early for fruits, grains,...
www.factmonster.com /ce6/society/A0819108.html   (274 words)

  
 Food safety-Box 2
Food irradiation is another sterilising technique in which foods are bombarded by high-energy rays called gamma rays or by fast-moving electrons to kill bacteria, fungi and insects and, in some cases, to delay fruit ripening.
Although irradiation is effective in killing contaminating microorganisms, it may mask the fact that the food had high levels of spoilage or insect infestation prior to treatment: the microorganisms or insects are killed but their carcasses, faeces or toxins remain.
As with all preservation techniques, irradiation should be used to prolong the life of appropriate food which is of high quality prior to treatment.
www.science.org.au /nova/030/030box02.htm   (849 words)

  
 Food Preservation Techniques
Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry.
At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies.
With its distinguished editors and international team of contributors, this book provides an authoritative review of these developments and the ways they can be combined to preserve particular foods.
www.knovel.com /knovel2/Toc.jsp?BookID=1248   (107 words)

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