Food preservation
Canadian World War I poster encouraging people to preserve food for the winter.
Various preserved foods

'Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.

Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration that can occur during food preparation; such as the enzymatic browning reaction in apples after they are cut.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit, by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint.[1]

Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities – cheese, yoghurt and pickled onions being common examples.

Contents

Preservation processes

Preservation processes include:[citation needed]

  • Heating to kill or denature micro-organisms (e.g., boiling)
  • Oxidation (e.g., use of sulfur dioxide)
  • Ozonation (e.g., use of ozone [O3] or ozonated water to kill undesired microbes)
  • Toxic inhibition (e.g., smoking, use of carbon dioxide, vinegar, alcohol etc.)
  • Dehydration (drying)
  • Osmotic inhibition (e.g., use of syrups)
  • Low temperature inactivation (e.g., freezing)
  • Ultra high water pressure (e.g. a type of “cold” pasteurization; intense water pressure kills microbes which cause food deterioration and affect food safety)
  • Combinations of these methods

Drying

A collection of dried mushrooms

Drying is one of the most ancient food preservation techniques,[2] which reduces water activity sufficiently to prevent or delay bacterial growth.

Refrigeration

Refrigeration preserves food by slowing down the growth and reproduction of micro-organisms and the action of enzymes which cause food to rot. The introduction of commercial and domestic refrigerators drastically improved the diets of many in the Western world by allowing foods such as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during warm weather.

Freezing

Pictorial guide inside a freezer door

Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

Vacuum packing

Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidation.

Salt

Bag of Prague powder #1, also known as "curing salt" or "pink salt." It's typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.

Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum.

Sugar

Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger. A modification of this process produces glacé fruit such as glacé cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits. These should not be confused with fruit flavored spirits such as cherry brandy or Sloe gin.

Artificial food additives

Preservative food additives can be antimicrobial; which inhibit the growth of bacteria or fungi, including mold, or antioxidant; such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants include BHA and BHT. Other preservatives include formaldehyde (usually in solution), glutaraldehyde (kills insects), ethanol and methylchloroisothiazolinone.

Pickling

Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized as chemical pickling for example, In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and eggs, as well mixed vegetables such as piccalilli.

In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid. Fermented pickles include sauerkraut, nukazuke, kimchi, surströmming, and curtido. Some pickled cucumbers are also fermented.

In commercial pickles, a preservative like sodium benzoate or EDTA may also be added to enhance shelf life.

Lye

Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modern recipes for century eggs also call for lye. Masa harina and hominy use agricultural lime in their preparation and this is often misheard as 'lye'.

Canning and bottling

Spam is a canned and preserved meat product.
Preserved food

Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by Nicolas Appert.[3] Foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.

Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture (underprocessing) and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, though. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating.

Jellying

Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East End of London where they are eaten with mashed potatoes. Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s. Many jugged meats are also jellied.

Potting

A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat. Also common is potted chicken liver; compare pâté.

Jugging

Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century.

Irradiation

Irradiation of food[4] is the exposure of food to ionizing radiation; either high-energy electrons or X-rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called 'cold pasteurization', as the product is not heated. Irradiation is not effective against viruses or prions, it cannot eliminate toxins already formed by microorganisms, and is only useful for food of high initial quality.

The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life (hence its usefulness in sterilisation); for this reason irradiation facilities have a heavily shielded irradiation room where the process takes place. Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and international expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents[5] and consumer organizations.[6] National and international expert bodies have declared food irradiation as 'wholesome'; UN-organizations as WHO and FAO are endorsing to use food irradiation. International legislation on whether food may be irradiated or not varies worldwide from no regulation to full banning.[7] Irradiation may allow lower quality or contaminated foodstuffs to be rendered marketable.

It is estimated that about 500,000 tons of food items are irradiated per year worldwide in over 40 countries. These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine.[8][9]

Pulsed electric field processing

Pulsed electric field (PEF) processing is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is applied. The electric field enlarges the pores of the cell membranes which kills the cells and releases their contents. PEF for food processing is a developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices.

Modified atmosphere

Modifying atmosphere is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. Grains may be preserved using carbon dioxide by one of two methods; either using a block of dry ice placed in the bottom and the can is filled with grain or the container can be purged from the bottom by gaseous carbon dioxide from a cylinder or bulk supply vessel.

Carbon dioxide prevents insects, and depending on concentration, mold, and oxidation from damaging the grain. Grain stored in this way can remain edible for five years.[citation needed]

Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia.[10] However, carbon dioxide has an advantage in this respect as it kills organisms through hypercarbia and depending on concentration hypoxia and, requiring concentrations of above 35%,[11] or so. This makes carbon dioxide preferable for fumigation in situations where a hermetic seal cannot be maintained.

High pressure food preservation

High pressure food preservation refers to high pressure used for food preservation. "Pressed inside a vessel exerting 70,000 pounds per square inch (480 MPa) or more, food can be processed so that it retains its fresh appearance, flavour, texture and nutrients while disabling harmful microorganisms and slowing spoilage." By 2001, adequate commercial equipment was developed so that by 2005 the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold.[12]

Burial in the ground

Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant), or soil that is frozen.

Many root vegetables are very resistant to spoilage and require no other preservation than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp. Century eggs are created by placing eggs in alkaline mud (or other alkaline substance) resulting in their "inorganic" fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler more flavorful ones. Cabbage was traditionally buried in the fall in northern farms in the USA for preservation. Some methods keep it crispy while other methods produce sauerkraut[citation needed]. A similar process is used in the traditional production of kimchi. Sometimes meat is buried under conditions which cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator.

Controlled use of micro-organism

Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption.

Biopreservation

3D stick model of nisin. Some lactic acid bacteria manufacture nisin. It is a particularly effective preservative

Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.[13] Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food.[14] It is a benign ecological approach which is gaining increasing attention.[13]

Of special interest are lactic acid bacteria (LAB). Lactic acid bacteria have antagonistic properties which make them particularly useful as biopreservatives. When LABs compete for nutrients, their metabolites often include active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. Some LABs produce the antimicrobial nisin which is a particularly effective preservative.[15][16]

These days LAB bacteriocins are used as an integral part of hurdle technology. Using them in combination with other preservative techniques can effectively control spoilage bacteria and other pathogens, and can inhibiting the activities of a wide spectrum of organisms, including inherently resistant Gram-negative bacteria.[13]

Hurdle technology

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.[17]

Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products.[18] The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture.

Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives or biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without sacrificing the safety of the product.[17]

Principal hurdles used for food preservation (after Leistner, 1995)[19][20]
Parameter Symbol Application
High temperature F Heating
Low temperature T Chilling, freezing
Reduced water activity aw Drying, curing, conserving
Increased acidity pH Acid addition or formation
Reduced redox potential Eh Removal of oxygen or addition of ascorbate
Biopreservatives Competitive flora such as microbial fermentation
Other preservatives Sorbates, sulfites, nitrites

See also

Notes

  1. ^ "Preserving Food without Freezing or Canning, Chelsea Green Publishing, 1999"
  2. ^ "Historical Origins of Food Preservation." University of Georgia, National Center for Home Food Preservation. Accessed June 2011.
  3. ^ Nicolas Appert inventeur et humaniste by Jean-Paul Barbier, Paris, 1994 and http://www.appert-aina.com
  4. ^ anon., Food Irradation - A technique for preserving and improving the safety of food, WHO, Geneva, 1991
  5. ^ Hauther,W. & Worth, M., Zapped! Irradiation and the Death of Food, Food & Water Watch Press, Washington, DC, 2008
  6. ^ Consumers International - Home
  7. ^ NUCLEUS - Food Irradiation Clearances
  8. ^ Food irradiation - Position of ADA J Am Diet Assoc. 2000;100:246-253
  9. ^ C.M. Deeley, M. Gao, R. Hunter, D.A.E. Ehlermann, The development of food irradiation in the Asia Pacific, the Americas and Europe; tutorial presented to the International Meeting on Radiation Processing, Kuala Lumpur, 2006. http://www.doubleia.org/index.php?sectionid=43&parentid=13&contentid=494
  10. ^ Annis, P.C. and Dowsett, H.A. 1993. Low oxygen disinfestation of grain: exposure periods needed for high mortality. Proc. International Conference on Controlled Atmosphere and Fumigation. Winnipeg, June 1992, Caspit Press, Jerusalem, pp 71-83.
  11. ^ Annis, P.C. and Morton, R. 1997. The acute mortality effects of carbon dioxide on various life stages of Sitophilus oryzae. J. Stored Prod.Res. 33. 115-124
  12. ^ "High-Pressure Processing Keeps Food Safe". Military.com. Archived from the original on 2008-02-02. http://web.archive.org/web/20080202232043/http://www.military.com/soldiertech/0,14632,Soldiertech_Squeeze,,00.html. Retrieved 2008-12-16. "Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavor, texture and nutrients while disabling harmful microorganisms and slowing spoilage." 
  13. ^ a b c Ananou S, Maqueda M, Martínez-Bueno M and Valdivia E (2007) "Biopreservation, an ecological approach to improve the safety and shelf-life of foods" In: A. Méndez-Vilas (Ed.) Communicating Current Research and Educational Topics and Trends in Applied Microbiology, Formatex. ISBN 9788461194230.
  14. ^ Yousef AE and Carolyn Carlstrom C (2003) Food microbiology: a laboratory manual Wiley, Page 226. ISBN 9780471391050.
  15. ^ FAO: Preservation techniques Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.
  16. ^ Alzamora SM, Tapia MS and López-Malo A (2000) Minimally processed fruits and vegetables: fundamental aspects and applications Springer, Page 266. ISBN 9780834216723.
  17. ^ a b Alasalvar C (2010) Seafood Quality, Safety and Health Applications John Wiley and Sons, Page 203. ISBN 9781405180702.
  18. ^ Leistner I (2000) "Basic aspects of food preservation by hurdle technology" International Journal of Food Microbiology, 55:181–186.
  19. ^ Leistner L (1995) "Principles and applications of hurdle technology" In Gould GW (Ed.) New Methods of Food Preservation, Springer, pp. 1-21. ISBN 9780834213418.
  20. ^ Lee S (2004) "Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology" Internet Journal of Food Safety, 4: 21-32.

References

  • Riddervold, Astri. Food Conservation. ISBN 9780907325406. 

External links


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