10 Methods of Food Preservation with Example | Food Microbiology

Definition: Food preservation is the techniques to prevent food spoilage, food poisoning, food infection and preventing microbial contamination in the food

Objectives:      To prevent and to remove microbial contamination. To inhibit microbial growth.  To kill contaminating pathogens. To minimize food spoilage, food infection and food poisoning.

Methods of Food Preservation

    1. Pickling

•Food preserved in vinegar.

•Preserves meat, vegetables due to the action of acetic acid which prevents microbial growth

     2. Salting

• Food preserved in salt such as fish, meat

• Salt prevent microbial growth

      3. Smoking

•Smoking of fish and meat prevent spoilage by dehydration

• The wood smoke contains large number of compounds, which are anti microbial and slow rancidification of animal fats.

     4. Canning

•It is a method of preserving food in which the food contents are processed and sealed in an airtight container at high temperature. 

•Nicholas Appert-father of canning

•Food products such as meat, fish, fruits, vegetables

     5. Bottling

• It is a method of preserving food in which the food contents are processed and sealed in airtight bottles at high temperature.

Liquid foods like milk, wine etc.

     6. Pasteurization

• It  is the process of heating milk below boiling point (or any liquid or a food) to kill pathogenic bacteria to make the food safe to eat.

• Stops fermentation

• Named after Pasteur who introduced the technique

2 methods

a) Holding method: Milk kept for 30 min at low temperature 62.8⁰C. Also called low temperature holding method (LTH)

b) Flash method: Milk kept for 15 sec at high temperature 71.7⁰C. Also called high temperature short time method (HTST)

7. Refrigeration

• Keeping food at low temperatures or cold

• Remain unspoiled in refrigerator @ 4⁰C

• Freezer temperature should be -18⁰C

• Deep freezers @ -60⁰C are good for storing meat and fish

8. Sterilization

• To remove microbes from food

• Milk sterilized by boiling at 100 ⁰C

9. Dehydration

• The process of removal of water from food.

• Simplest and cheapest method

• Prevent microbial growth due to lack of water

• Fish, fruits etc can be stored

10. Lyophilization

• Rapid freezing and dehydration of frozen product under vacuum.

• Useful for storing, transporting and preserving food and bacterial culture

11. Chemical additives

• Food additives are substances added to food to preserve flavor or enhance its taste and appearance or prevent spoilage

• Chemical additives inhibit microbial growth

• Acetic acid, lactic acid, benzoic acid used legally to preserve food

• Nitrates and nitrites preserve meat colour

12. Radiation

       • UV rays, beta rays, gamma rays widely used in food preservation.  

      • Control and prevents microbial growth

 •  Also called as cold sterilization

Practice more: Multiple Choice on Food preservation

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