Producing Food

Food Preservation Methods

Canning: This involves sealing food in containers and heating it to kill or weaken any micro-organisms that can cause spoilage.
Freezing: Rapidly reduces the temperature of food to slow down the activity of micro-organisms and enzyme reactions.
Dehydration: Removes water from food, making it less suitable for the growth of spoilage organisms.
Pasteurisation: A heat process that destroys harmful micro-organisms in products like milk, juice and canned foods.
Pickling: Uses vinegar or brine to create an environment unsuitable for the growth of spoilage organisms.

Preservatives: These enhance the shelf-life of food by killing, slowing down, or reducing the growth of bacteria, mould and yeast.
Colourants: Used to enhance or restore the natural colour of the food.
Flavourings and Enhancers: Improve the taste and aroma of food.
Stabilisers and thickeners: They help maintain the consistency and texture of the food.
Sweeteners: An alternative to sugar, they impart sweetness to the food.

Fermentation: A process where food is exposed to bacteria and yeasts, either via inoculation or naturally through the air.
Smoking: This method works as a preservative by reducing the moisture in food and adding phenols, which are anti-oxidants.
Baking and Roasting: Both introduce dry heat to foodstuffs, resulting in browning and a flavoursome crust.
Frying: Cooks food by submerging it in hot oil, making the food energy-dense.

Hand-washing: Essential before, during, and after handling food to reduce the risk of contamination.
Separation of raw and cooked food: Prevents the spread of bacteria from raw food to cooked.
Cook thoroughly: Properly cooking food kills bacteria that may be present.
Store at Correct Temperatures: Lower temperatures slow the growth of harmful bacteria.