Food safety & hygieneLesson 1 of 5 in the course Food preservation and sanitation

Food Preservation: Principles, Traditional, and Modern Methods

5 flashcards · 5 quiz questions · 5 match pairs · 5 fill-in sentences · English

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Summary

Food preservation uses processes that slow food spoilage and help keep food safe, appealing, and usable for longer. This lesson introduces the causes of deterioration, the purposes of preservation, and why combining preservation methods is often effective.

Food can deteriorate through the growth of microorganisms, including bacteria, yeasts, and molds. Enzymes naturally present in food can also cause changes such as softening or browning. In addition, oxidation of fats can produce unpleasant rancid flavors and odors.

All flashcards

Oxidation of food fats
A chemical change that can produce rancid flavors and odors.
Burial preservation
Storing food underground in conditions such as cold, darkness, or low oxygen.
Chemical pickling
Preserving food in an antimicrobial liquid such as vinegar or brine.
Antioxidant preservatives
Substances that slow oxidation of food constituents.
Organoleptic quality
Food characteristics perceived through appearance, taste, smell, and texture.

Quiz questions

  1. In a short-time milk pasteurization process, which treatment is described?Answer: Heat to about 70 °C for 15–30 seconds, then cool rapidly to about 10 °C.
  2. What happens to food treated with ionizing irradiation?Answer: It does not become radioactive.
  3. Which canning approach is generally needed for low-acid foods such as vegetables and meats?Answer: Pressure canning.
  4. Why may red meat be packaged with higher oxygen in modified-atmosphere packaging?Answer: To preserve myoglobin's bright red appearance.
  5. How has the IARC classified processed meat that has undergone salting, curing, or smoking?Answer: Carcinogenic to humans.

Based on the Wikipedia article Food preservation, licensed CC BY-SA 4.0. Adapted into a summary, flashcards and quizzes.

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