Food Hygiene

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Food Hygiene

• Food Preservation

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Definition of Preservation

• Treatment of food to prevent or delay spoilage
  and reduce / prevent growth of pathogenic
  organisms which would cause the food unfit for
  consumption.

3
Different ways of Preservation

• Use of Low High Temperatures
• Use of Dehydration (Moisture control)
• Use of Chemicals
• Controlled Atmospheres and restriction of Oxygen
• Physical methods including smoking and Irradiation

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Low Temperatures

• Refrigeration
• At Freezing
• Below Freezing

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High Temperatures

• Pasteurization
• Sterilization
• Ultra heat treatment
• Cooking

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Dehydration

• The Removal or Reduction of Moisture in food
• Moisture / Water are removed by different methods
  of drying

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Chemicals

• Different Kinds of Chemical Preservatives
• Salt
• Nitrates and Nitrites
• Sugar
• Acetic and Lactic acid
• Antibiotics

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Controlled Atmosphere and Restriction of Oxygen

• Modified Atmosphere Packaging e.g. Lower levels
  of Oxygen and higher levels of Nitrogen and
  Carbon dioxide
• Vacuum Packing

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Physical methods

• Smoking primarily for Meat Fish (OAK and ASH)
  Should be stored under refrigeration.
• Irradiation

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