Food Preservation Methods and Importance

Questions and Answers

What is the primary purpose of salting cabbage leaves in kimchi preparation?

To kill harmful bacteria and draw water out of the leaves so they become soft and limp

What is the term for the period of time that a food can be stored before it spoils?

Shelf life

How does heat preservation method kill or deactivate pathogens in food?

By killing or deactivating pathogens and destroying naturally occurring enzymes in foods that can contribute to food spoilage

What role do microbes play in the fermentation process of food preservation?

They use sugars in the food to make acids and alcohol, chemicals that hinder the growth of other types of bacteria and yeast that can spoil food Signup and view all the answers

What are some examples of foods produced through fermentation?

Yogurt, wine, pickles, and sauerkraut Signup and view all the answers

What is the purpose of allowing kimchi to ferment for 1 to 5 days?

To allow the mixture to ferment and develop its characteristic flavor and texture Signup and view all the answers

What is the primary function of the paste-like mixture in kimchi preparation?

To season the cabbage leaves and create the characteristic flavor of kimchi Signup and view all the answers

Why is it essential to understand food preservation methods?

To extend the shelf life of foods and prevent spoilage Signup and view all the answers

What is the recommended boiling time for home-canned, low-acid foods before consumption?

10 minutes Signup and view all the answers

What is the purpose of food irradiation?

To kill pathogens such as Salmonella and E.coli O157:H7, as well as microbes that contribute to food spoilage Signup and view all the answers

What is the international food irradiation symbol required on irradiated food packages?

The Radura Signup and view all the answers

According to medical experts, what is the effect of irradiation on the nutritional value of food?

Irradiation causes few or no nutritive losses Signup and view all the answers

What is the advantage of irradiation in extending the shelf life of foods?

Irradiation is a highly effective way of destroying insects and microorganisms that may be in foods Signup and view all the answers

Why do some Americans avoid purchasing irradiated foods?

Many Americans are skeptical about the safety of irradiated foods Signup and view all the answers

What type of foods does the FDA allow to be irradiated?

Beef, pork, and poultry, shrimp, lobsters, and crabs, fresh fruits and vegetables, seeds for sprouting, shell eggs, and spices and seasonings Signup and view all the answers

How does the energy used in food irradiation affect the food?

The energy passes through the food, as in microwave cooking, and no radioactive material is left behind Signup and view all the answers

What is the primary reason why adding salt or sugar to foods helps preserve them?

It draws water out of cells, making it difficult for bacteria, fungi, protozoa, and worms to survive. Signup and view all the answers

What is the purpose of aseptic processing in food preservation?

To sterilize the food and its package separately, destroying all microorganisms and viruses. Signup and view all the answers

What is the main difference between heating and pasteurization?

Heating involves cooking, whereas pasteurization is a specific process that kills spoilage and pathogenic microbes. Signup and view all the answers

What is the primary effect of drying on microorganisms?

It removes much of the moisture that microbes need to survive. Signup and view all the answers

What is the purpose of curing in food preservation?

To retard the growth of Clostridium botulinum and stabilize the flavor of the food. Signup and view all the answers

What is the main risk associated with home-canned, low-acid foods?

They may contain the microorganism Clostridium botulinum or its toxin. Signup and view all the answers

Why are foods made with vinegar, fruit, or citrus juices less likely to be sources of Clostridium botulinum?

They are high-acid foods, making it difficult for C. botulinum to thrive. Signup and view all the answers

What is the primary effect of refrigeration and freezing on microorganisms?

They slow molecular movement, retarding microbial and enzymatic activity. Signup and view all the answers

What is the purpose of irradiation in food preservation?

To destroy most pathogens and delay sprouting in certain foods. Signup and view all the answers

Why is canning an effective method for preserving foods?

It kills spoilage microbes, destroys enzymes in food, and removes oxygen that certain microbes need to survive. Signup and view all the answers

Study Notes

Food Preservation

Kimchi is a traditional Korean food made with vegetables, and its preparation involves careful washing, salting, rinsing, and fermenting with a paste-like mixture to create a safe and edible snack.

Importance of Food Preservation

If left unattended, fresh food undergoes chemical changes, leading to spoilage, and preserving food extends its shelf life.

Methods of Food Preservation

Heating: kills or deactivates pathogens, destroys enzymes that contribute to spoilage, and is used for most foods.
Adding salt/sugar: binds water, reducing the amount available for microbes, and is used for foods like ham, bacon, pickled foods, jams, and jellies.
Smoking: kills spoilage microbes, destroys enzymes, and is used for meats and fish.
Curing: retards the growth of C. botulinum, stabilizes flavor, and is used for processed meat, smoked fish, or poultry.
Chilling/freezing: slows molecular movement, retarding microbial and enzymatic activity, and is used for most foods.
Drying (dehydration): removes moisture, making it difficult for microbes to survive, and is used for fruits, herbs, meat jerkies, and seeds.
Fermenting: produces acids and alcohol that interfere with unwanted microbe survival, and is used for beverages, yogurt, cheese, and soy sauce.
Canning: kills spoilage microbes, destroys enzymes, removes oxygen, and is used for meats, fish, poultry, fruits, vegetables, and milk.
Irradiating: destroys most pathogens, delays sprouting, and is used for spices, raw meat and poultry, fresh fruits and vegetables.

Home-Canned Foods

Commercial foods are heated to specific temperatures for set times, ensuring freedom from pathogens.
Home-canned foods may contain C. botulinum bacteria or toxin, and low-acid foods like beans and corn should be boiled for 10 minutes before eating.

Irradiation

Irradiation preserves food by using high energy to kill pathogens and microbes, and does not make food radioactive.
Irradiation is effective in destroying insects and microorganisms, and is approved for use on beef, pork, poultry, shrimp, lobsters, crabs, fresh fruits and vegetables, seeds, shell eggs, and spices.
Irradiated foods must be labeled with the Radura symbol and a statement indicating irradiation treatment.
Medical experts consider irradiated foods safe to eat, with few or no nutritive losses.

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Description

Learn about the importance of food preservation, how fresh food can spoil, and various methods like heating to extend shelf life. Discover the traditional Korean dish kimchi and its preparation process.