Explain, physical methods for preservation of food.
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Pasteurized foods require additional cold storage to prevent the spores from sprouting. Low temperatures reduce and repress the growth of micro-organisms (refrigeration) or prevent any activity of the micro-organisms (deep-freezing). The latter deprives the micro-organisms of the water they need for their growth. The same principle applies to another method of preservation where so much water is extracted from the product that the residual humidity no longer allows the micro-organisms to be active (drying). Ionising radiation can be used to reduce a potential risk to hygiene, to influence physiological processes, to control insects and to lengthen the durability of fresh food in the short term.
Pasteurized foods require additional cold storage to prevent the spores from sprouting. Low temperatures reduce and repress the growth of micro-organisms (refrigeration) or prevent any activity of the micro-organisms (deep-freezing). The latter deprives the micro-organisms of the water they need for their growth. The same principle applies to another method of preservation where so much water is extracted from the product that the residual humidity no longer allows the micro-organisms to be active (drying). Ionising radiation can be used to reduce a potential risk to hygiene, to influence physiological processes, to control insects and to lengthen the durability of fresh food in the short term.
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