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Microbes are important to our food; however, there are processes that can eliminate the "bad bugs" from our food. Dive into this presentation for a look at 8 different methods of food preservation. Take a look at 2 different ways of meat processing and view those differences.
is the process of heating the product
at a specified temperature for a
specific length of time (pasteurizing)
vacuum sealing the pasteurized food
in special glass jars
fruits, vegetables, meats, seafood,
and some prepared foods.
Home Methods VS Industrial Methods
is the process of chilling foods to
at least 0°F.
It can be used with all foods
True freezing is not possible in
the freezer compartment of your
refrigerator where the
temperature is typically much
warmer, between 10°F to 32°F.
is the process of dehydrating
foods until there is not enough
moisture to support microbial
It can be used with most foods
Several different techniques,
relatively easy to do and require
no special equipment.
is the process of encouraging the
growth of “good bugs” to inhibit
the “bad bugs” that can spoil food.
It can be used with many types of
Produce a wide range of products
such as wine (from grapes),
sauerkraut (cabbage), cured
sausage (meat), and yogurt (milk).
produced without any special
is the process of soaking food in a solution
containing salt, acid, or alcohol.
It can be used with most foods
Most methods require no special
However, pickled foods can be unsafe if
prepared carelessly or stored at room
Pickling is often combined
with another method, such as
fermenting, canning, or just
is similar to pickling, and uses salt,
acid, and/or nitrites.
It is used for meat and fish.
Simple, modern curing methods often
reduce the amount of salt and
nitrites, which may require that you
refrigerate or freeze the final product.
Some curing methods also
employ a secondary process
such as fermenting,
smoking, or sealing.
is a complementary process to
curing that improves flavor and
appearance, and can also act as
a drying agent.
Smoked meats are less likely
to turn rancid or grow mold
than unsmoked meats.
is a process of covering food to
keep out air, which delays (but
does not stop) the activity of
It is used primarily as a
complementary process to other
methods such as drying or
Both fat sealing and vacuum
sealing methods are relatively
Importance of Bacteria
It would be impossible to make cheese without a starter
culture. As the culture grows in the milk, it converts the
sugar lactose into lactic acid, which ensures the correct
level of acidity and gives the cheese it
In yogurt and other fermented milk products, the culture is
responsible for the taste and texture of the final product.
Probiotic cultures have become popular in dairy products
because of their health benefits
Meat starter cultures are used to make dried, fermented
products such as salami, pepperoni, chorizo and dried ham
Yeasts are responsible for the fermentation process
which produces alcohol in wine.
Many countries have poor
sanitation and animal
What do we know about the
growth of bacteria?
How would the “normal
microbiota” help in the
breakdown of tissue? How
would the “normal
microbiota” influence the
growth of “bad bacteria.”
How do these processes
compare? Sanitary wise?
Tuesday: Local Culture
Wednesday: Brief Review of
Methods and Articles
Thursday: In Computer Lab
Friday: Quiz/Mini Test over Methods &
Computer lab if needed
Monday: Start Microbial diseases of Skin