Grade 8 Science : Food Preservation - Part 1
Dear Children, as we have already learnt about micro-organisms, you may be able to recall a few key aspects in relation to microbial activity. We are certain that you gained an understanding on the positive and negative effects of microbial activity. When microbes act on food, it leads to food spoilage. Food is a basic need of human beings that satisfies their crucial nutrient requirements and it needs to be preserved from spoilage caused by the activity of the microbes and macro organisms. The microbial growth and activity on food causes spoilage of fish, coagulation of milk, growth of mould on bread and rancidification of oil, rotten fruits and vegetables etc. Macro-organisms like grain borers and weevils also grow on food and cause spoilage. These macro-organisms are commonly found in cereals and pulses. Food also becomes spoilt and not suitable for consumption as microbes act on food damaged by the inappropriate methods followed when processing food. Furthermore, food spoilage is also caused by self-degradation; the action of enzymes in fruits and vegetables that lead to natural changes in them. This results in putrefaction (rotting of food), maturation and ripening of fruits.
Food preservation can be cited as the techniques or methods that aim at preserving food from spoilage and contamination. It involves in making food last longer by artificially controlling the factors that cause food spoilage. This process mainly focuses on,
- Preservation of the nutritional value and the other properties inculcated in food like taste, smell, texture and etc. (Example : Sterilized milk, Dried fish, “lunudehi”)
- Reduction of food spoilage.
- Prevention of food poisoning.
- Usage of surplus food and processing them to be used in off season.
Food preservation has been followed in the past as well. The traditional and the modern methods of food preservation will be discussed in the upcoming article.
by Mekhala Egodawele
Photo source : Internet
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