hey there!!!!
plz tell me the process by which spoilage of perishable food is prevented.......
I'll surely mark ur answer as brainliest......
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Answers
Explanation:
Refrigeration: a low temperature of the fridge does not allow germs to grow, thus food is preserved. ex, vegetables, eggs and fruits.
Drying: Water is removed by heating or evaporation. Ex grain and pulses.
Pickling: Addition of salt and spices. Ex mango, lemon, vegetables.
Deep freezing: Keeping food, vegetables, meat and fish in the freezer for a long period.
Canning: Addition of sugar to make jam, jelly and sauces etc.
Airtight pouches: Keeping prepared food items in nitrogen or gas-filled poly pack pouches. Example – chips, French fries, noodles etc.
Explanation:
A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage. A food rotation system uses the first in first out method (FIFO), which ensures that the first item purchased is the first item consumed.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time. One of the age old techniques for food preservation, to avoid mold and fungus growth, is the process of drying out the food or dehydrating it. While there is a chance of it developing a fungus targeted towards dried food products, the chances are quite low.[14]
Other than drying, other methods include salting, curing, canning, refrigeration, freezing, preservatives, irradiation, and high hydrostatic pressure[14]: Refrigeration can increase the shelf life of certain foods and beverages, though with most items, it does not indefinitely expand it. Freezing can preserve food even longer, though even freezing has limitations. Canning of food can preserve food for a particularly long period of time, whether done at home or commercially. Canned food is vacuum packed in order to keep oxygen, which is needed by bacteria in aerobic spoilage, out of the can. Canning does have limitations, and does not preserve the food indefinitely.[15] Lactic acid fermentation also preserves food and prevents spoilage.
Food like meat, poultry, milk and cream should be kept out of the Danger Zone (between 40°F to 140°F). Anything between that range is considered dangerous and can cause pathogenic toxins to be emitted, resulting in severe illness in the consumer.[16] Another way to keep your food from spoiling is by following a four step system: Clean, Separate, Cook, Chill. This will reduce any risks.[16]