Food Degradation and Preservation

Degradation of food caused by enzymatic reactions, microbial growth, and chemical changes, impacting safety and quality.

Illnesses caused by consuming food contaminated with pathogens like bacteria, viruses, and parasites.

Strategies such as packaging, storage, and modern technologies to extend shelf life, enhance safety, and improve marketability.

Essential practice to ensure food availability, safety, and quality by integrating traditional methods with modern technologies.

Microbial, chemical, or physical processes are affecting a food's nutritional value, color, texture, and edibility.

Various methods or techniques that control factors contributing to food spoilage which will prolong the shelf life of original product.

Employing aseptic methods in handling it.

Preventing contamination by employing irradiation, packaging, addition of salt, treating vegetables with chlorine.

Eliminating pathogenic microorganisms from food can be detrimental to human health association.

Factors such as nutrients, pH and water activity that affect microbial growth in foods.

Conditions of storage environment like relative humidity and temperature.

Interactions in factors of organisms presents specific growth rate, survival of the fittest etc.

Parameters such as slicing, packaging, irradiation, and preservation .

Bacteria, yeasts, and molds breaking down organic compounds in food, leading to off-flavors and odors.

Enzymes catalyzing reactions that degrade proteins, fats, and carbohydrates, altering food characteristics.

Reactions like oxidation and hydrolysis altering color, flavor, and texture of food.

Temperature, moisture, and mechanical damage promoting faster spoilage rates.

Insects, rodents, and pests directly feeding or contaminating food.

Microorganisms using food as a source of nutrients, leading to spoilage; Microorganism carries the process out by multiplying in number, the increase use

pH range for growth depends on other environmental conditions closer these are optimum higher the growth

Defined as the ratio of oxidizing to reducing factors

Antimicrobial substances in food are source of nutrient and naturally occurring biological substances

Water influences microbial growth. is the major constituent, just as other living organism require for any kind of growth

Microbes grow in a temperature of as low as 6 C- and others 45 Conwards the optimum is the condition of growth

Spoilage in carbohydrate foods may include both and Microbial contamination from various organism.

Enzymes can cause changes in fruits and vegetables due oxidation , Maillard reaction etc

High moisture content promotes quick spoilage-due migration due atmospheric changes.

Protein degradation leads to production of bad ordours and protein- sparing effect

Preventation is done mainly by proper temperatures and atmospheres and suitable packagaing plus use of approved methods.

Enzymes are normally from endogenus or micro organisms which attack cell tissue.