Food preservation, PROCESSING AND LABELLING

Food
Preservation,
Processing and
Labelling

Food preservation
Is the application or
technique to prevent or
minimize undesirable
changes in food.

Spoilage, no matter what form it
takes, has to be minimized and
possibly prevented; otherwise
large portion of fruits ,
vegetables, fish and other food
materials would go waste.

Processing
Is cooking of food for a definite
period of time at specified
temperature after packing them into
thin or glass container to prevent
spoilage of content during storage.
It is one way of killing
microorganism.

1. Food preservation assures the consumer a supply of foods that are out of
season.
2. It prevents the waste of perishable foods that are in season.
3. Preserved foods may be sold to augment family income.
4. Farmers will be encouraged to plant and raise more crops thus stimulate
agricultural development.
5. From the nutrition view point, food preservation is essential in improving
the general health of the family, by applying it with a varied and
balance diet.
6. On the economic stand point preserving food for future use save time,
money and energy.

1.Preserve only those foods which are in their prime
quality.
2.Choose fresh, firm fruits and young tender vegetables,
sort them for uniformity in sizes, ripeness; they cook
more evenly when at the same size.
3.Check ingredients and equipment's before starting.
4.Work quickly to keep freshness and avoid spoilage.
5.Follow direction given for a particular product.
6.Follow strictly a reliable canning timetable to avoid over or
under processing.
7.Store product in a cool dry place.

UTENSILS NEEDED IN
FOOD PRESERVATION

1. UTENSILS FOR MEASURING
A. Measuring cups B. Measuring spoon
Dry Liquid

2. UTENSILS FOR
PREPARING AND
HANDLING MATERIALS

CHEESE CLOTH BAMBOO TRAY WOODEN SPOON

3. UTENSILS FOR PROCESSING
WATER BATH CANNER

DETERIORATION AND
SPOILAGE OF FOODS

To preserve foods, we must cope with their
spoilage and to cope with spoilage, we must know
what causes it and how it is brought about.
Basically, natural foods are perishable because
they are biological materials and are rich
substrates for all enzymes, both normally present
in the food and those found in molds, yeasts, and
bacteria which contaminate the food.

SPOILAGE AGENTS THAT
CAUSED FOOD SPOILAGE

1. MICROBIOLOGICAL FACTORS -
Includes bacteria, yeast and molds. They may cause putrefaction
(decomposition), fermentation, or molding in food. Microorganisms
are usually found in a thin membrane, they penetrate in the new
tissues only when the outer covering of the food has been broken.
2. MACROBIOLOGICAL FACTORS -
Includes rodents (such as mouse, rat etc. ), insects (such as worms,
bugs, weeds, fruit files and moths). The bruises and cuts cause by
these insects are pathways by which microorganisms reach the inner
tissues of food.

3. CHEMICAL REACTIONS
Includes temperature, moisture and oxygen. Decomposition of
refined oil is an example of chemical reaction.
4. PHYSICAL AND CHEMICAL CAUSES
Also contributed to a good food deterioration, bruising, moisture loss
or gain temperature, extremes absorption of foreign odors and flavors
not associated by enzymatic reaction.

TYPES OF SPOILAGE
a. FLAT SOUR –
the food affected has sour acid taste and foul
odor.
b. FERMENTATION –
cause by yeast and some bacteria. Fermented
food gives bubbles and sour odor.
c. PUTREFACTION –
cause by certain bacteria; they attack mostly
vegetables and fruits

INDICATIONS OF
FOOD SPOILAGE IN
FOOD

1. FISH – gills gray or greenish, eye sunken, flesh easily pulled away from
bones and soft.
2. SHRIMP – pink color develops in upper fin, off odor similar to ammonia is
detectable, darken head.
3. MEAT - off odor is detectable, slimy to touch, beef spoils first on the
surface, and pork spoils first at the pincture of bone, turning bluish green
on surface.
4. POULTRY (dressed) – stickness appears first under the wing and leg
pincture, darkening of the tip of wings.
5. FRUITS AND VEGETABLES – evidence of white and grayish powder due to
chemicals is a cause of spoilage, darkening of skins and leaves.
6. CEREALS – evidence of infested portions of insects, off odors.
7. FROZEN FOOD – caused by freezing for a great length of time.

PRECAUTIONS
1. Fish and shrimp should be kept in cold storage , washed and processed
immediately while fresh.
2. Meat necessities thorough washing before preservation to avoid spoilage.
Presence of blood causes spoilage.
3. Dressed poultry should be washed thoroughly before processing.
4. Fruits and vegetables should be thoroughly washed before processing to
eliminate chemical used by grower and to avoid cause of spoilage.
5. Cereals should be kept from insects infestation, refrigeration, may keep any
possible infestation from increasing.
6. Frozen should be cooked thoroughly before eating to destroy any infestation
from bacteria. Frozen fresh foods after refrigeration should consumed as
spoilage begins as soon as it becomes warm.

FOOD BORNE ILLNESS -
Is an infection or irritation of the
gastrointestinal tract caused by food or beverages
that contain harmful bacteria, parasites, viruses, or
chemicals.
Common symptoms of food borne illness include
vomiting, diarrhea, abdominal pain, fever, chills

Food is a potential vehicle for food borne illnesses
namely :
1. Food Intoxication or Food Poisoning – caused by toxins
formed in the food. It occurs when bacteria enter the
intestinal tract and then start to produce the toxin in the
intestine.
2. Food Infection – occurs when pathogens (bacteria/virus)
enter the body through ingestion of contaminated food.

1.HEATING – all types of food can be preserved for a considerable
period of time by cooking. Heating or cooking destroys or
inactivates these enzymes, thus preventing this type of
deterioration. Cooking also destroys certain types of
microorganisms that cause spoilage. However, ordinary cooking
does not destroy all bacteria.
2. PASTEURIZATION – in this method of preservation, foods are
subjected to sufficient heat to kill most of the bacteria. The food
is heated in a closed system, rapidly cooked, and then placed in
covered and sealed container to prevent recontamination.

CANNING – is a
method of preserving
foods which
combines the
techniques of
heating to kill
spoilage
microorganism and
inactivate enzymes
by sealing in an
airtight container to
prevent subsequent
contamination.

4. BAKING – has two purposes;
developing different type of food
product from grains, then
preserving it for future use.
Grains for bread are grouped
into flour, and then made into
dough by fermentation with
yeast to develop desirable
flavors and textures. The dough
is then subjected to heat. This
coagulates (thick & partly solid)
the bread, reduces the moisture,
and kills the microorganisms that
would otherwise cause spoilage.

5. REFRIGERATION – in
supermarkets, fresh meat is
displayed in a chilling case, and
fresh poultry in crushed ice to
maintain quality and retard
deterioration. Fresh fruits and
vegetables are held in
refrigerated warehouse regulated
to maintain maximum storage
according to product
requirements. To extend storage
life, products such as butter,
cheese, and canned goods are
stored in cooled warehouses.

6. SUN AND AIR DRYING
– in certain localities
where the warm sun and
low humidity is prevail;
local fruits are dried on
trays in the open. Rapid
drying is essential to
prevent molding and to
maintain quality. For
fast drying where sun
drying is not
practicable, mechanical
air-drying offers a
solution.

7. FERMENTATION – wines and beers
are produced by adding yeast to
ferment the natural sugar. Because
fruits and juices spoil through the
action of many types of organisms,
these are placed in a container to seal
out air.

8. SALTING, CURING AND SMOKING – meat,
fish, and certain vegetables maybe preserved
by high salt concentration. In curing ham,
bacon, brine fish, and producing pickles. The
product is submerged in a solution of curing
salts, allowed to undergo a cure, then certain
products are processed in a smoke house by
dry heat.

9. PRESERVING,
CONCENTRATION, AND
CARBONATION – in jams,
jellies, marmalades and such
preservation is accomplished
by addition of sugar. Most of
these products can be kept
without refrigeration, but
some require cool storage to
retain flavor. Beverages are
often pressured and made
palatable by use of carbon
dioxide gas under pressure.

FOOD ADDITIVE
Is a substance or a mixture of substance other than basic foodstuffs,
which is present in food as a result of production, processing, storage or
packing. Food additives are added to foods in precise amounts during
processing to improve its:
1. Storage properties
2. Appearance
3. Flavor and
4. Nutritional value
Additives improve the shelf life of processed foods

CLASSIFICATION OF
FOOD ADDITIVES

1. PRESERVATIVES – are substances added to food to prevent or inhibit
growth of spoilage organisms.
Ex.
a. salt, sugar, vinegar, and pepper (common household preservatives)
b. Saltpeter or sodium nitrate (use for meat curing)
c. Sulfur dioxide (sulfuric acid) and sulfide ( inhibit discoloration of cut
fruits and serve as anti-browning agent)
d. Benzoic acid or Sodium Benzoate (for fruit juices, jellies, margarine,
and catsup)
e. Citric and tartaric acids (provide the acid for flavor improvement in
syrups, drinks, and jellies)
f. Alum and soaked lime or Apog ( used as firming agents for pickles and
fruit preserves)

2. BINDERS AND STRENGTHENERS – aids in binding ingredients together to improve
the texture of baked products. All comes from milk, soybeans, or wheat.
3. EMULSIFIERS – added to foods to prevent separation of ingredients such as oil
and vinegar in salad dressings. In baking, emulsifiers improve the volume and
uniformity of breads and rolls.
4. COLORS - probably the most controversial category of food additives. Coloring
may be Natural (N) or Synthetic (S). However, the words “ Artificial Color “ must be
included on the level if the substance is added solely for the purpose of coloring
the food. This is regardless of whether it is natural or synthetic.
5. FLAVOR INGREDIENTS – the largest category of food additive used strictly to add
flavor to foods. Synthetic flavors are often cheaper than the real thing that help to
meet consumers’ demands when there is not enough of certain flavors available in
nature.

6. HUMECTANTS – prevents food from drying out. Glycerin, sorbital and monitol
are called humectants and are used in foods such as coconut and certain
confections to help retain moisture.
7. NUTRIENT – added to foods to improve their nutritional value and/ or to
replace nutrients that are sometimes lost in processing.
8. SWEETENERS – added to make the aroma or taste of food more agreeable or
pleasurable.
9. STABILIZERS, THICKENERS – added to foods to improve body consistency, and
texture, many are natural carbohydrates.
Agar-agar, gelatin, potentate sodium are commonly used as stabilizers
and thickening agent for beverages, ice cream, icings, baked goods and cheese
spreads.

10. SEALANTS – use to seal moisture in fresh fruits and vegetables,
candies, gums, and dietary supplements
Before being considered for use in food, a chemical preservative needs
to fulfil the following conditions:
1. It must be non-toxic and suitable for application.
2. It must be readily soluble.
3. It should be economical and practical to use.
4. It must be safe at standard amount.
The FDA makes sure that the food additives used by food manufacturers are
safe and approved for regulated use.

Food packaging is valuable to food preservation
because it aids in lengthening the life of food. A
package protects the food stuff from physical damage
during handling, and contamination by dirt, and other
foreign materials; it also prevents infestation of
insects, rodents, and microorganisms. Moreover, loss
or gain of moisture is controlled and contact with air,
light, heat and contaminating gasses is minimized.

PURPOSE OF FOOD PACKAGING
1. It protects food from physical and chemical
spoilage
2. It enhances the shelf stability of preserved
food stuff.
3. It facilitates the handling of food.
4. It simplifies storage of food stuffs

PACKAGE CHARACTERISTICS
The main function of package is to ensure complete
protection of the contents. The packaging material
should be suitable to the product properties and should
not alter the good qualities of the product. Package
characteristics include moisture, proofness, resistance to
microorganisms, resistance to insects and rodents,
protection against light and odor retention and
absorption.

1. FLEXIBLE OR SOFT PACKAGING MATERIALS
a. Cellophane
b. Aluminum Foil
c. Poly ethylene
d. Wax Coated
papers
e. Tetra pack
f. Saran film
g. Laminated
wrappings
h. Others- such as
box, edible
packages,
plastic bags.

2. RIGID CONTAINERS – is the property of a solid body to resist
deformation
a.Glass jars
b.Cans
c.Rigid plastic
containers
d.Paper board
cartons
e.Oven glass
casseroles
f. Bags and boxed
bags
g.Wooden boxes

3. Non- rigid materials
a.Paper such as carton-grease proof paper
b.Cloth such as muslin-cheese cloth and
burlap (a strong rough fabric that is used
mostly for making bag)

1. GLASS
CONTAINER – it is
best for solids and
liquids because it is
leak-proof and does
not cause
undesirable flavor
and odor in foods

Advantages in using glass containers for packaging
• Resistance to corrosion – corrosion or wearing away of the plated walls as
observed in tin cans doesn’t occur in glass containers.
• Ease of opening and reclosing – glass containers, in contrast to metal cans,
are easy to open and close.
• Transparency – many customers prefer to buy food packed in glass as they
are able to see what they are buying. Foods in glass containers also appear
cleaner.
• Easy detection of spoilage – signs of spoilage can easily be seen in glass-
packed foods.
• Prevention of contamination due to composition-contamination of foods
due to material composition of containers can be avoided with the use of
glass jars. Thus, the problem of undesirable flavor, odor and some cases of
spoilage are prevented.

DISADVANTAGES IN USING GLASS CONTAINER
• Fragility – this is the most serious disadvantage of glass container.
Breakage can prove costly for both the consumer and producer.
Transport costs can also be higher because foods packed in glass
can’t piled in the same way as metal cans.
• Exposure to light – since most glass containers are transparent,
the contents are exposed to light.

CLASSIFICATION OF GLASS
CONTAINERS
a.Bottles
b.Jars
c.Tumblers
d.Jugs

2. METAL CONTAINERS –
metal cans compared to
glass containers are
easier to handle during
storing and dispensing
because they are lighter
and unbreakable.

3. PLASTIC CONTAINER – plastic
jars are sometimes preferred over
ones made of glass or metal. Plastic
packages are lighter and more
resistant to corrosion. Plastic
containers less likely to break
unlike glass containers. Food
packed in plastic can’t be seen
clearly and therefore, its quality
cannot be known; also plastic
containers have very low resistance
to heat.

LABELLING - is defined as identity or describing product by
placing printed, written or graphic materials on a container or
wrapper
A finished product is labelled mainly to tell the consumer what
the product is. Labels identify the manufacturer of each
product and tell about its quality in terms of taste and
nutritive value.
Labelling should meet the requirements of the food, drug and
cosmetic act administered by the Food and Drug
Administration.

• Name and address of the
manufacturer ( address should be
immediately below the name of the
manufacturer and should be indicate
the town province and the name
Philippines)

• Net content or net weight – if
contents is in liquid form
indicate the weight or ml, if
semi-solid, indicate the weight in
grams; if solid, such as mango
halves or pineapple slices
indicate by numerical count.

• Statement of ingredients –
ingredients used should be specified
as shown below:
ex.
Ingredients : Mango halves, sugar,
water, etc.

• Other relevant information on other materials used in
the manufacture of the food should be specified –
artificial coloring or flavouring additives maybe
indicated as “ artificially flavored” or “ artificial
flavored added”.
• If alcohol is contained in the product, a separate
statement of the alcohol content should be indicated
on the label as:
Alcohol content: 15% or 30%

GOOD KITCHEN AND
LABORATORY
PRACTICES

SANITATION means keeping things
clean.
This means that it is important to
:
1.Keep oneself clean
2.Keep foods clean
3.Keep equipment clean
4. keep laboratory clean

KEEP SANITATION
HIGH IN THE
LABORATORY

KEEPING ONESELF CLEAN
• Always wash your hands with soap and water before starting to
work; after wiping spilled foods, or sweeping up or after sneezing,
etc.
• Always wear clean aprons and change them whenever they get
soiled.
• Keep fingernails short and clean.
• Make a habit to start the day with bath or shower and change into
fresh clothes everyday.
• Comb or brush hair neatly in place.
• Do not wear costume jewelry, spangled hair net or wrist watch in
the laboratory.
• Wear a hairnet, cap which covers the hair and prevents it from
falling.

1. Do not handle foods and ingredients when hands are cut or infected.
2. Do not work around products or ingredients when ill.
3. Do not sneeze or cough on products or any ingredients and equipment.
4. Keep perishable foods and food supplies either very cold or very hot.
5. Refrigerate foods properly. Properly refrigerated foods are cleaner and
safer.
6. Do not return materials that have been dropped to the floor or which
touched an unclean surface.
7. Keep hand in contact of ingredients to the minimum.
8. Open cartons on the three sides with a box knife; leaving one side to
serve as a hinge over to protect partial content of the box.
9. Do not store foods supplies and equipment under possible points of
contamination.

10. Fresh produce should have always be washed
before use.
11. Keep all ingredients covered except when
transferring ingredients.
12. Use only easily cleanable containers for
ingredients.
13. Wipe off dust from cans before opening.
14. Keep all ingredient containers off the floor,
covered and upside down.

KEEPING THE
LABORATORY AREA
CLEAN

1.Do not chew, eat, or smoke in the laboratory area
2.Do not comb hair or make yourself up in the laboratory.
3.Always return tools and utensils to their proper places.
4.Keep cabinet doors closed to prevent accidents and rodents
from entering the cabinet.
5.Keep personal belongings out of the working area.
6.Do not lean or sit on equipment and work tables.
7.Keep the dishwashing and storage areas clean.
8.Floors should be swept after each laboratory session. Keep
foods, papers and clutter off the floor.
9.Mop floors once a day.
10.Provide waste container in convenient places and leave
the room clean for the next user.

SUGGESTED
EQUIPMENT USE
FOR PROCESSING

FREEZER
a. UPRIGHT TYPE b. CHEST TYPE

FRUITS AND VEGETABLE
PROCESSING

Why do we have to process or preserve fruits and
vegetables?
Most fruits & vegetables can be eaten fresh when they contain
large amounts of water. However, they are also highly perishable
and do not remain fresh for a long time.
1.To convert perishable agricultural products into a form which
can be stored and transported to nearby markets all year
round.
2.To extend the time period of the availability of fruits and
vegetables and reduce their costs when they are out-of-
season.
3.To retain the nutritive values and palatability or taste of fruits
and vegetables for a longer time.

FACTORS WHICH AFFECT THE
AVAILABILITY OF FRUITS AND
VEGETABLES

1. SEASONALITY – some fruits and vegetables are seasonal. Vegetables
and fruits which have grown out-of-season are often smaller in size,
discolored and infested with microorganisms. They are also cost more.
2. ABNORMAL CLIMATIC CHANGES – abrupt changes in climatic conditions
affect growth of fruits and vegetables. Storms generally destroy plants.
Fragile vegetables get excessively soaked during rainy days or dry out
during long periods with no rain. As a result, they spoil. If the plant
survives, the taste of the fruit or the vegetables is severely affected.
3. PLANT PESTS AND DISEASES – can wipe out an entire plantation of
fruits or vegetables if not checked early. Some instances in the past have
shown how the prices have zoomed sky-high as a result of infestation of
pests and diseases.

4. LOCATION OF SOURCE, TRANSPORTATION AND IMPROPER
HANDLING – if a vegetable is grown only in a specific place like the
Baguio cabbage and American lettuce, the cost of transporting them to
market is naturally high. Improper handling also causes such food items
to lose their freshness before reaching their destination
5. PERISHABILITY AND SPOILAGE – some vegetables are highly
perishable and may not be transported for a certain period of time
without physical and nutritive damages.

METHODS OF
PRESERVING FRUITS AND
VEGETABLES

1.DRYING OR DEHYDRATION – uses the natural
application of heat and artificial means in
removing the water content of fruits and
vegetables.
2. FERMENTATION & PICKLING – pickling on the
other hand, is the preservation of food in vinegar
or brine solution with some flavoring.
3. SUGAR CONCENTRATES – foods that are
preserved and cooked in sugar until they
thicken.
4. CANNING
5. REFRIGERATION AND FREEZING

SUGAR PRESERVATION & SUGAR
CONCENTRATES
- Is a method of food
preservation wherein the food
is being preserve and cooked in
sugar until they thicken.

DIFFERENT
FORMS OF
SUGAR
CONCENTRATES

1. JAM – are made from crushed
fruits , vegetables and their juices.
They differ from jellies in the way
they are made. Jellies made from
juices only while jams contain
both the juice and the crushed
pulp of fruit.

2. MARMALADE – is a fruit
preserve made from the
juice and peel of citrus
fruits, boiled with sugar
and water.

3. PRESERVES – are
fruit or combination of
fruits cooked in syrup
until clear, tender, and
transparent.

4. JELLY - a perfect
jelly is clear,
transparent and has an
attractive color.

MANGO JAM
INGREDIENTS :
4 cups Mango Pulp
4 cups Sugar
1 tsp Calamansi extract
PROCEDURE :
1. Scrape the pulp from ripe mangoes and mash.
2. Use stainless utensils to prevent discoloring.
3. Measure the ingredients.
4. To every cup of pulp, add 1 cup sugar.
5. Stir while cooking until it thickens.
6. Pour while hot into sterilized jars. Remove air bubbles, half seal.
7. Process jars in boiling water for 25 minutes before sealing them.

MATERIALS NEEDED
• 2 Glass Jars ( sterilized)
• Basins
• Measuring cup/measuring spoon
• Paring knives
• Laddle
• Wooden spoon
• Spoon / Kitchen Fork
• Casserole
• sealer

Cooking/Laboratory Outfit
• Apron (with 2 pockets) white
• 2 Pot holders (any color)
• Hand towel (white)
• Dish towel (white)
• Hair net (black)
• Bishops’ cap (white)/ Veil (white)
• Disposable gloves/surgical gloves
• Surgical mask/mask
• Slippers (white)
• Recipe notebook (choose one color)

Food preservation, PROCESSING AND LABELLING

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