University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

463

Pages:

2
Author:

Amal J.

Review of HACCPDesign The scheme must be reviewed from time totime (eg: once a Year) even when there have been noalterations.Food PreservationFood Preservation is defined as the Procees of keeping thefood fit for consumption for a long period without alteringthe quality of food significantly.PrincipleIncrease sheef life.Redn of microbial PopulationNutrition retention1 During Preservation the food should not be damagedeg. In cold weather - Ice is used to Preserve food.Solow T efficient method for Preventing spoilage.IRemoval of micro-organism /Inactivating them- Done by Removing air, water (moisture), lowering / increasinghreasing cone of Salt /sugar /acid in foods.eg. Green leafy vegetabledryNo microbes.Courmove walk)2Inactivating enzymesEnzymes in food Inactuated by changing T/moisture.pearboilingInactivate enzymes (Preserving food)water(blanning) 3Removal of Insect worms and rats.- Sturing food in dry / ,our tight wntainess the Insets, wome / ratsare prevented from destroying itxThermal Proceesing- Application of heat.- Inactivate enzymes.-Kill minorber. Mot bacteria are killed in the range 82-93c.(spouse not destroyed even by boiling water at 100% for 30mm]-to ensure starility (mecrober+spores) - T of 121° must be maintainfor 15 min / longer.Various methodsBlanching .PacturizationTSterilizationBoiling.Steam under PressureCold Processing- lowering T of food,- Sturge life extended.-the rate of enzymatic, chemical and microbial rears inforVarian methods-Refrigeration & freezing.