How Do Antiseptics, Sterilising, Canning, Freezing, Salting, Smoking And Cooling Reduce The Growth Of Bacteria?
Answer:
The term food preservation is a generic term which is defined as the process of treating and handling food. It is done in such a course as to prevent or slow down the spoilage of food to a large extent so as to prevent food-borne illnesses. It is done to maintain the nutritional value, the density, the texture and the flavour of the food.
There are several techniques of food preservation. The use of antiseptics and the processes of sterilisation, canning, freezing, salting, smoking and cooling are some of the commonly used methods of food preservation. They prevent the growth of germs, fungi and other micro-organisms and also slow down the process of oxidation of the fats which cause the food to turn rancid (rancid is another word for stale or sour). Bacteria can flourish in lofty temperatures, but they cannot withstand a fall in the warmth to extremely cold conditions.
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