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Prevention of Food Spoilage

Prevention of Food Spoilage. Mrs. Dickerson Food Science. What is Food Spoilage?. Unpreserved foods will eventually decay Result…. Food Spoilage Food Spoilage is when foods become unsafe to eat Happens 2 ways Improper Handling Improper Preservation. Think Back to 1 thing you ate….

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Prevention of Food Spoilage

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  1. Prevention of FoodSpoilage Mrs. Dickerson Food Science

  2. What is Food Spoilage? • Unpreserved foods will eventually decay • Result…. Food Spoilage • Food Spoilage is when foods become unsafe to eat • Happens 2 ways • Improper Handling • Improper Preservation

  3. Think Back to 1 thing you ate… • 2 minutes! • List all of the processes that food had to go through from field to plate…. • Share with your neighbor • Fix any ones you missed… • HACCP (Hazard Analysis Critical Control Points)

  4. What Causes Food Spoilage • Improper Handling • Happens along the way as food moves from • Field-factory-packaging-market-home-mouth • A lot of problems with food handling happen in the home! • Improper Preservation • Not when food is consumed after harvest • Year round purchase of seasonal food

  5. How can Food Spoilage be Prevented? • Food Preservation- is treating foods to prevent spoilage • PREVENTS FOOD SPOILAGE • (TO AN EXTENT) • List some examples…..

  6. Food Preservation Methods 1. Heat Preservation • Applying heat during processing • MOST EFFECTIVE AT PRESERVING • Kills bacteria and other microbes • Example • Canning • Longest shelf life of any preserved foods • Metal or Glass Jars

  7. Food Preservation Methods 2. Freezing • Lowering temperature below freezing point (32 F) • Kill or slow bacteria and microbe growth • Stored months to a year 3. Refrigerating • Similar to freezing • Temps not below 32 F • Stored for days to weeks

  8. Food Preservation Methods 4. Drying • Removing water from foods • Most microbes require water • Can be done mechanically, freeze dried, or chemically 5. Fermenting ( you know this one ) • Chemical process of changing product • Microbes convert carbs in food to by-products • Pickling (ex) adding salt, sugar, and vinegar to veggies

  9. Food Preservation Methods 6. Curing • Adding chemicals as a preservation agent • Meats are commonly cured 7. Irradiation • Using ionizing radiation to kill bacteria • Commonly called cold sterilization 8. Aseptic Packaging • Rapidly heating foods and then immediately packaging them into sterilized containers

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