Question

Answer the following in 2-3sentences
1. What is the importance of preserving food?
2. How curing helps in preserving our food?
3. In your own opinion, why do you think we need to know the different ways of curing our food​

Answer 1

Answer:

1. To prevent microbial contamination. To kill pathogens. To minimise food spoilage and food poisoning.

2.Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late-19th century.

Answer 2

Answer:

1. (i) Preservation of our food helps us to eat healthy and hygienic food.

(ii) Preservation methods help inhibit bacterial growth and other types of spoilage, meaning the food is safe and satisfying to eat in the future.

(iii) Decreasing wastage of food by preventing decay or spoilage of food.

(iv) Without food preservation, we are unable to preserve food for long periods of time, resulting in a significant increase in the likelihood of famine in food shortages, so food preservation is very important and necessary.

2. Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late-19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.

3. Meat decomposes rapidly if it is not preserved. The speed of decomposition depends on several factors, including ambient humidity, temperature, and the presence of pathogens. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling.

Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity in order to ensure food safety without relying on artificial anti-bacterial agents.

The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is abundant. But in times of scarcity and famine, or when the meat must be carried over long voyages, the usefulness of food preservation is obvious.

Curing significantly increases the length of time meat remains edible, by making it inhospitable to the growth of microbes.

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