Importance and Principles of food preservation

Importance of food preservation

Food production and supply does not always tally with the demand or needs of the people. In some places, there is surplus production of food product, whereas in some other place there is inadequate sup-ply. It is therefore important to improve and expand facilities for storage and pres-ervation of food to ensure its availability and acceptability at all times.

Preservation ensures:

·        Increase in shelf life of foods.

·        Availability of seasonal foods through-out the year.

·        Stability in prices of food as there will not be a deficit in supply.

·        Good quality

·        Edibility – texture and flavour

·        Retention of nutritive value

·        Retention of original colour of food.

For the process of preservation, a preservative (e.g. salt, sugar, vinegar) is needed.

Principles of Food Preservation

1. Prevention or delay of microbial de-composition.

·        By keeping out microorganisms and preventing contamination from pathogens. It involves apply-ing the strictest rules to minimize the risk of infection (asepsis).

·        Removal of microorganism through usage of membrane which retains microorganisms (filtration).

·        By hindering the growth and activity of microorganisms (refrig-eration, dehydration, addition of chemical preservatives).

·        By killing microorganisms (boiling, irradiation).

2. Prevention or delay of self decomposi-tion of food

·        By destruction or inactivation of enzymes (blanching).

·        By prevention or delay of chemical reactions (anti oxidants).

3. Prevention of damage caused by me-chanical causes, insects and rodents.