Introduction to Home Food Preservation

Prepared by:
Angela M. Fraser, Ph.D.
Associate Professor/Food Safety Education Specialist
NC State Uniersity
!ne of the greatest challenges faced "y #an has "een #aintaining a consistent and safe
food supply. !er the years, people faced staration in seasons $ith poor yields only to hae
e%cess harest go to $aste in #ore productie seasons. &his pro"le# led to the adage 'feast or
fa#ine.'
Man (uic)ly learned that drying, salting, or fer#enting foods $ould e%tend the length of
ti#e that foods could "e eaten. Still, these #easures $ere only partially successful in that they
did not preent other spoilage #echanis#s rodents, insects, #icro"ial gro$th, and che#ical
reactions.
&oday, the #ost co##on $ay to presere food is canning. &he process of canning food
$as deeloped a"out *+, years ago. -n the late *./,0s, the pro"le# of food preseration "eca#e
so serious to the French people that Napoleon offered a re$ard to anyone $ho inented a ne$
and #ore relia"le #ethod of presering food. Nicolas Appert, a French confectioner, ans$ered
the challenge.
After *1 years of trial and error, he deeloped a process he called Apperti2ing. Fruits,
egeta"les, fish, or #eat $as sealed in stoppered "ottles and the filled "ottles $ere i##ersed in
"oiling $ater3 the heat sterili2ed the "ottles and food ali)e. Appert )ne$ nothing of en2y#es or
"acteria, nor did anyone else in his day. 4e did o"sere that $hen food $as heated in the sealed
"ottles, the food re#ained good as long as the seal $as not "ro)en. &he food re#ained edi"le
until the "ottles $ere opened. &he process $on hi# his pri2e in *5,/3 he started a canning
factory and $ent on to found a fa#ily6canning dynasty that continued into the 7,th century.
Seeral pro"le#s associated $ith Appert8s process led to the refine#ent of his process.
Appert0s "ottles $ere e%pensie, heay and fragile3 their airtight seals $ere uncertain. 9y *5*,
others had produced #ore relia"le containers #ade of tin. -n *51., the inention of #ass6
produced, sta#ped6out cans #ade large scale ine%pensie canning possi"le. 9y the "eginning of
the A#erican Ciil :ar, canning $as a #a;or #ethod of food preseration, $idely used to feed
the ar#ies of "oth the Union and the Confederacy.
<ouis Pasteur, the #ost pro#inent person to influence food preseration, sho$ed that
certain #icroorganis#s are responsi"le for fer#entation and decay of organic #atter. 4is studies
on food preseration led to the process and ter# 'pasteuri2ation.'
-#proe#ents in the */th and 7,th centuries hae #ade canning cheaper and #ore
popular. &he U.S. alone no$ produces "illions of cans and ;ars of food each year.
-ntroduction to 4o#e Food Preseration 1
Canning, $hen done correctly, is so safe that a four6pound eal roast, canned in *571 and
opened in */=5, $as fed to *7 rats for ten days $ithout ill effect. &he process $as perfected $ell
enough "y then to result in a safe product.
Why Food Is Preserved
Unless food is presered, it spoils soon after harest or slaughter. &his spoilage is caused
"y> physical changes, such as "ruising or puncturing of tissue and $ater loss3 che#ical changes,
such as those caused "y en2y#es3 or the effects of #icro"ial gro$th. Any of these changes #a)e
food unappealing3 "ut #ore i#portantly, food can (uic)ly "eco#e unsafe if it is not properly
presered or held at safe te#peratures.
&he goal of food preseration is to increase the shelf life of a food $hile )eeping it safe.
&o acco#plish this, sound, research6"ased preseration #ethods #ust "e used. Not all foods can
"e safely presered in the ho#e eniron#ent. So#e e(uip#ent and ingredients are not aaila"le
to the consu#er3 therefore, so#e preseration #ethods cannot "e duplicated at ho#e.
?elia"le sources of sound, research6"ased food preseration infor#ation are>
Ball Blue Book. @une 7,,1. Alltrista Consu#er Products. *71 pp.
So Easy to Preserve. 7,,A. E.A. Anderson and @. 4arrison. =.+ pp.
Canning and Preserving without Sugar, 1
th
edition. *//A. N. Mc?ae. 71, pp.
How to Dry Foods. 7,,A. Deanna De<ong. 771 pp.
Effect of Preservation Temperatures
Heating
Most preseration #ethods inole a heat treat#ent. Canning Branges fro# #ild to
seere heat treat#entsC is the final step in presering high acid foods, lo$ acid foods, pic)les,
and ;a#s and ;ellies. 9lanching, $hich is a #ild heat treat#ent, is used to prepare foods for
free2ing and drying. 4eating affects the oerall flaor and te%ture of the food. 4eating also
increases nutrient loss and )ills #icroorganis#s.
Flavor and texture. 4eating changes "oth the flaor and te%ture of foods. &he degree
of change is related to ho$ sensitie the food is to heat treat#ent. Delicate foods, such as
"erries, tend to "e #ore adersely affected than is #eat.
4igh6te#perature, short ti#e e%posures to heat are less destructie on flaor and te%ture
than are high or lo$ te#perature, long6ti#e processes. Pasteuri2ation and "lanching are
e%a#ples of heat treat#ents that hae a #ini#al effect on flaor and te%ture. Canning has a
significant effect on these characteristics "ecause it is a high6te#perature, long ti#e process.
Appearance. 4eating also affects the appearance of foods. Sugars and starches undergo
"ro$ning $hen heated to high te#peratures. An e%a#ple of a "ro$ning reaction is Maillard
"ro$ning Bas opposed to the "ro$ning that occurs $hen an apple slice is e%posed to air, $hich is
en2y#atic "ro$ningC. Maillard "ro$ning, $hich is non6en2y#atic "ro$ning, results in desira"le
color, flaor, odor, and so#eti#es te%ture changes. -t occurs pri#arily during the roasting,
"a)ing, grilling, and frying of so#e foods. &he "ro$n6colored co#pounds that are for#ed are
characteristic of "read crust, potatoes, "a)ed ca)es, "iscuits, and cara#eli2ed candy.
Nutrient Loss. &he effect of heating on nutrient content depends on the sensitiity of the
nutrient to the arious conditions during the process, such as heat, o%ygen, p4, and light.
Effect of Processing on Nutrients in Foods
Nutrient Effect of Processing
Fat !%idation accelerated "y light
Protein Denatured "y heat Bi#proes digestionC
Dita#in C Bascor"ic acidC
Decreases during storage, drying, heating, o%idation, cell da#age Bchopping and
slicingC
<osses due to o%idation cataly2ed "y copper and iron
Sta"le to heat under acidic conditions Bcanning to#atoesC
Dita#in 9* B&hia#ineC
Destroyed "y high te#peratures, neutral and al)aline conditions
<ost in coo)ing $ater
Dita#in 97 B?i"oflainC
Sensitie to light at neutral and al)aline conditions
Moderately heat sta"le under neutral conditions
Sensitie to heat under al)aline conditions
Dita#in 9= BNiacinC
&he #ost sta"le ita#in 66 sta"le to heat and light
<ost in coo)ing $ater
Folate
Decreases $ith storage or prolonged heating
<ost in coo)ing $ater
Destroyed "y use of copper utensils
Dita#in 9A BPyrido%ineC 4eat sta"le in al)aline and acidic conditions
Pyrido%al is heat la"ile
Dita#in 9*7 Destroyed "y light and high p4
Carotenes
Easily destroyed "y heat
!%idi2es and iso#eri2es $hen e%posed to heat and light
Dita#in A Dery heat la"ile E esasily destroyed "y heat3 easily o%idi2ed
Dita#in D !%idi2es $hen e%posed to heat and light
Dita#in E !%idi2es readily
SO!"E: Morris, A., A. 9arnett, and !. 9urro$s. 7,,1. Effects of Processing on Nutrient
Content of Foods. Aaila"le at> $$$.paho.org/English/CFN-/cfni6ca;=.No=,16art6=.pdf
Freezing
Protein. :hile there is little change in the nutritie alue of protein after free2ing,
protein is denatured. Denatured protein is undesira"le "ecause it results in curdled proteinaceous
#aterials. &his is especially pro"le#atic during repeated free2ing and tha$ing, $hich results in
#ushy foods and increased drip or $ater loss.
Fats. Deterioration of fats and oils occurs in fro2en foods oer ti#e due to o%idation.
&he greater the a#ount of unsaturated fat in a food, the #ore the potential for o%idatie rancidity
of the fat. Fats in fro2en fish tissue tend to "eco#e rancid #ore (uic)ly than the fats in other
fro2en ani#al tissue "ecause fish fat is #ore highly unsaturated. -n the case of #eats, por) fat
"eco#es rancid after si% #onths storage at ,
o
F, $hile "eef fat retains good (uality after t$o years
of storage at that te#perature. Plant tissues are least suscepti"le "ecause they hae the least
a#ount of fat.
#ita$ins. Free2ing does not destroy ita#ins. -n fact, the lo$er the food te#perature,
the "etter the retention of nutrients. 4o$eer, fro2en foods undergo so#e processing prior to
free2ing. -t is during this processing that ita#in losses occur. &his happens, for e%a#ple,
during $ashing or soa)ing, "lanching, tri##ing, and grinding. E%posure of tissues to air results
in ita#in losses due to o%idation.
For e%a#ple, ita#in C losses occur $hen tissues are ruptured and e%posed to air.
During storage in the fro2en state, ita#in C losses continue. &he higher the storage
te#perature, the greater the loss of ita#in C. Freater losses of ita#in C occur $ith fro2en
foods than $ith any other ita#ins.
&hia#in is heat6sensitie. So#e is destroyed during "lanching. Further losses occur
during free2ing. ?i"oflain in fro2en foods decreases during preparation for free2ing, "ut little
or no destruction of thia#in occurs during fro2en storage.
!f the fat6solu"le ita#ins, free2ing alters the carotenoids little, although so#e loss
occurs during storage. 9lanching of plant tissues i#proes the storage sta"ility of carotenoids.
Not pac)ing fro2en foods Bin #oisture6apor6resistant pac)agingC leads to o%idation and
destruction of fat6solu"le ita#ins BA and EC as $ell as ita#in C.
Spoilage and Safety of Preserved Foods
Spoilage is the reduction of food sensory (uality flaor, aro#a, appearance, and
te%ture. Spoiled food is not necessarily unsafe food. !ne can tell if a food is spoiled "y loo)ing
at it, s#elling it, or tasting it. !ne cannot tell if a food is unsafe "y these #ethods. Unsafe food
is food conta#inated $ith pathogens. &here are three $ays that food "eco#es spoiled>
che#ical changes, physical changes, and #icro"ial gro$th.
Chemical changes
Che#ical reactions in foods are not usually reersi"le "ecause they inole the for#ation
of ne$ co#pounds. &he follo$ing are che#ical reactions that spoil presered food.
En%y$es. En2y#es are produced "y all #icroorganis#s for the purpose of cataly2ing
Bspeeding upC che#ical reactions that are essential to life. En2y#es cause #ost spoilage due to
che#ical changes.
En2y#atic actiity is te#perature dependent. &he actiity also has a p4 opti#u# and is
influenced "y the concentration of su"strate. &he actiity of an en2y#e or a syste# of en2y#es
can "e destroyed at te#peratures near 7,,
o
F. Free2ing does not destroy en2y#es. En2y#es
retain so#e actiity at te#peratures as lo$ as 6*,,
o
F, although reaction rates are e%tre#ely slo$
at that te#perature.
Ani#al en2y#e syste#s tend to hae opti#u# reaction rates at te#peratures near /5.A
o
F
B"ody te#peratureC. Plant en2y#e syste#s tend to hae an opti#u# reaction rate at slightly
lo$er te#peratures.
&he en2y#e, polyphenol o%idase, e%ists in #ost fruits and egeta"les and is the #ost
co##on cause of en2y#atic "ro$ning in fresh produce. -n the presence of o%ygen, this en2y#e
reacts $ith su"strates in the food to produce "ro$ning.
En2y#es naturally present in egeta"les are inactiated "y a heat treat#ent, such as
"lanching. 9lanching is the e%posure of the egeta"le to "oiling $ater or stea# for a "rief period
of ti#e.
En2y#es naturally present in fruits can cause "ro$ning and the loss of ita#in C. &he
"ro$ning of apples and other light fruits is an en2y#e6cataly2ed reaction that occurs $hen the
fruit is cut. 9ecause fruits are usually sered ra$, they are usually not "lanched "ecause
"lanching $ould alter the taste and te%ture. -nstead, the actiity of en2y#es in fro2en fruits is
controlled "y using che#ical co#pounds, such as ascor"ic acid, le#on ;uice, or citric acid.
Oxidative rancidity. !%idatie rancidity is due to a che#ical change in an unsaturated
fatty acid. Polyunsaturated fatty acids are particularly suscepti"le "ecause they contain #ore
reaction sites than do saturated fatty acids. Foods high in polyunsaturated fatty acids Bsuch as
egeta"le oilsC tend to undergo o%idatie rancidity #ore (uic)ly than those $ith lo$er
concentrations Bsuch as lardC. 4ence, these foods hae a shorter shelf 6life, een in the free2er.
!%idatie rancidity ta)es place $hen o%ygen #olecules ;oin $ith the dou"le "ond of a
triglyceride #olecule and "rea) the #olecule open. A ariety of co#pounds are for#ed, $hich
lead to off6odors and off6flaors. 4eat, light, and traces of #etals, such as copper and iron
accelerate this reaction. Dery s#all a#ounts of o%idi2ed fat, such as in the cells of green peas,
can also gie food an unaccepta"le flaor.
&he presence of antio%idants protects fats fro# o%idation. E%a#ples of antio%idants
co##only used in the food processing industry include the tocopherols Bita#in EC, ascor"ic
acid Bita#in CC, and the t$o addities "utylated hydro%y anisole B94AC and "utylated hydro%y
toluene B94&C. Sugar in coo)ies and "iscuits also hae an inhi"iting effect on the onset of
rancidity. Spices, such as cloes, allspice, rose#ary, sage, oregano and thy#e hae "een sho$n
to i#proe the sta"ility of fats.
Proo%idants pro#ote the onset of rancidity. Proo%idants do not occur naturally in fats
and oils in significant a#ounts. Metal ions, such as copper and iron, act as catalysts in rancidity
reactions. For e%a#ple, if rust for#s on food preparation e(uip#ent, it readily dissoles3 or if
copper essels are used, s#all a#ounts of copper o%ide #ight "e dissoled into the food.
&herefore, the type of e(uip#ent used for food preparation can increase or decrease the onset of
o%idatie rancidity.
Ot&er oxidation reactions. Certain food en2y#es are o%idi2ing en2y#es. &hese
en2y#es speed up che#ical reactions "et$een food and o%ygen, and this leads to food spoilage.
Although there are #any o%idi2ing en2y#es, t$o cause the dar)ening seen in diced and sliced
egeta"les. &hey are catalase and pero%idase. &he "ro$ning of egeta"les caused "y these
en2y#es is often acco#panied "y the presence of off6flaors and odors. A #ild heat treat#ent,
such as "lanching is used to inactiate these en2y#es.
!%ygen can also cause deterioration of foods spontaneously "y itself B$ith no en2y#esC.
&his process is called at#ospheric o%idation or autoo%idation. !%idatie deterioration is the
chief cause of (uality loss in fats. Dita#in C is used to pretreat foods "efore free2ing and drying
fruits to preent o%idatie color changes during storage.
'aillard bro(ning. Maillard "ro$ning is a che#ical reaction that ta)es place "et$een
the a#ino group of a free a#ino acid, or a free a#ino group on a protein chain and the car"onyl
group, of a reducing sugar, such as glucose. 9ro$n co#pounds are for#ed, $hich are
responsi"le for the color of products such as "read crust, fried potatoes, "a)ed ca)es, and
"iscuits. &he co#pounds also i#part a desira"le flaor to these foods.
Although this non6en2y#atic reaction is generally considered desira"le during coo)ing,
there are t$o undesira"le effects. First, there is so#e loss of the nutritional alue of the proteins.
A#ino acids containing an e%tra a#ino group, such as lysine, are #ost li)ely to "e inoled.
Secondly, the reaction can cause discoloration of foods during the storage of dried apricots,
peaches, pears, and apples. 9ro$ning can "e inhi"ited or slo$ed "y sulfuring the fruit "efore
drying. Another e%a#ple is dried #il) po$der that turns "ro$n $hen stored in a hot
eniron#ent. Een though the color #ight "e undesira"le, these foods are safe to eat. &he
Maillard reaction can also "e slo$ed "y storing foods in a cool area B.,FC.
)ydrolysis. 4ydrolysis is the splitting of #olecules in a che#ical reaction that inoles
$ater. :hen egeta"les are "lanched and canned fruits and egeta"les are heat processed,
certain co#ponents of their cell $alls, such as he#icellulose, are softened "y hydrolysis,
resulting in a softer food. During the e%traction step of ;elly #a)ing, pectin is for#ed "y
hydrolysis of plant co#pounds. &his pectin for#ation is critical for gelling.
Physical changes
Physical changes can also cause food to spoil. 9ruising and puncturing tissue not only
physically da#ages the food, "ut also proides openings through $hich #icroorganis#s can
enter and "egin to gro$. &hese openings also allo$ for en2y#e actiity "ecause en2y#es #ight
co#e in contact $ith su"strates that they nor#ally could not.
!ther e%a#ples of spoilage due to physical changes include>
"&anges in relative &u$idity soggy cereals and the ca)ing and lu#ping of dry foods
li)e po$ders and ca)e #i%tures result $hen e%cessie #oisture condenses on the surface
of the food. Mottling, crystalli2ation, and stic)iness are also characteristic of this type of
spoilage. Crac)ing, splitting, and cru#"ling occur $hen e%cessie #oisture is lost fro#
foods.
ncontrolled cold te$peratures fruits and egeta"les that accidentally free2e Bor are
frost"ittenC and tha$ hae their te%ture and appearance affected. S)ins and surfaces of
these foods often crac), leaing the# suscepti"le to #icro"ial conta#ination and
increased en2y#e actiity.
*ater loss or (ilting $hen ra$ foods are not properly pac)aged, eaporation of $ater
occurs.
Separation if #ayonnaise is fro2en, the e#ulsion $ill "rea) and the oil and $ater $ill
separate. :hole #il) that free2es $ill also hae so#e defects. &he fat $ill separate and
the #il) proteins $ill "e denatured, causing the #il) to curdle.
+exture c&anges ru""ery egg $hites and starchy pie fillings occur after free2ing
"ecause the solids Bprotein or starchC can separate out fro# solution B$ater6"asedC.
Microial gro!th
Microorganis#s are eery$here> in the air and soil, on people and ani#als, and on
surfaces. Many are "eneficial, such as starter cultures used for fer#ented dairy and #eat foods,
inegar, and alcoholic "eerages. !thers cause food to spoil. So#e are har#ful and can cause
death. !ne purpose of food preseration is to control the gro$th of #icroorganis#s or to use
"eneficial #icroorganis#s as part of a preseration process, such as the fer#enting of pic)les or
the curing of #eats. &he #icroorganis#s of #ost concern to the ho#e food preserer are
"acteria, yeast, and #olds. &hese can cause food to spoil or to "eco#e unsafe.
,acteria. Unli)e ani#als and plants that are co#posed of #any cells, "acteria are
singled6celled organis#s. Each "acteriu# is self6sufficient and is a"le to lie independently.
9acteria co#e in a ariety of shapes and cannot "e seen $ithout a #icroscope. 9ecause they are
a"out */7+,,,,th of an inch long, they #ust "e #agnified a"out *,,,, ti#es to "e seen. &o
illustrate this, 1,, #illion "acteria clu#ped together $ould "e a"out the si2e of a grain of sugar.
9acteria sere three functions in food "eneficial, spoilage, and pathogenic.
9eneficial "acteria are used in the production of foods such as dairy foods Byogurt,
cheese, and "utter#il)C, so#e pic)le products, fer#ented #eats, and inegar. &he addition of
these #icroorganis#s is essential to the creation of the characteristic flaors and/or te%tures of
these foods.
Spoilage "acteria can alter flaor, te%ture, and co#position. Spoiled food is not
necessarily unsafe food. 4o$eer, spoilage of presered foods often #eans underprocessing, so
pathogens #ight "e present.
Pathogenic "acteria produce diseases in hu#ans, ani#als, and plants. &here are relatiely
fe$ types that cause hu#an illness. Pathogens include Escherichia coli ,*+.>4. and
Clostridium botulinum. &hese pathogens cause disease "y gro$ing on or in tissues and/or "y
producing har#ful poisons or to%ins $hich people and ani#als consu#e.
&he "otulinal to%in is so po$erful that only a s#all a#ount is needed to )ill a gro$n
#an. 4istorically, #ost deaths due to "otulis# $ere the result of i#properly ho#e canned food.
Destruction of pathogens is the nu#"er one reason $hy research6"ased preseration #ethods
#ust "e used.
&$o types of "acteria e%ist sporefor#ers and non6spore for#ers. Spore6for#ers, such
as C. botulinum, are of great concern to the ho#e food preseration. Spores are a"le to surie a
$ide range of unfaora"le conditions, such as heat and che#icals. Spores are li)e plant seeds,
"eing in a dor#ant stage during the nor#al gro$th cycle of the #icroorganis#s. &he only $ay
to destroy spores is to heat the# to te#peratures G71,
o
F. &his te#perature can only "e reached
in a pressure canner. -t cannot "e reached in a $ater "ath canner.
-east. Heast are single6celled #icroorganis#s that are usually larger than "acteria.
-ndiidually, yeast are inisi"le to the na)ed eye, "ut large #asses can "e seen easily. &hey are
present in soil, in the air, on the s)in, and in the intestines of ani#als and in so#e insects.
Heast are the #ost i#portant and $idely used #icroorganis#s in the food industry. &hey
are "eneficial and are used to #a)e alcohol, inegar, and soy sauce, and to leaen "read. &hey
can cause spoilage $hen their gro$th is uncontrolled. Salt6tolerant yeast can spoil salted #eats,
fish, and soy sauces. &hey can also gro$ in "rines containing cucu#"ers or #eats. Heast are
non6pathogenic and so their presence does not necessarily #ean that a food is unsafe to eat.
'olds. Molds are larger than "acteria and yeast and are easily isi"le to the na)ed eye.
Molds do not gro$ as single cells, "ut rather are a group of cells that are ery co#ple% in
structure. &hey are #ade up of hair6li)e fila#ents that for# tangled #asses, $hich spread
rapidly on food surfaces. &hese fila#ents produce spores
Molds are eery$here> soil, air, $ater, decaying food, and other organic #atter. Molds
gro$ on #any foods. <i)e "acteria and yeast, #olds spoil food.
Unli)e "acterial spores that are for#ed #ainly $hen conditions are unfaora"le, #old
spores are the pri#ary #eans of #old production. Mold spores are s#all and light$eight. &hey
are carried "y air currents Bsuch as inside a refrigeratorC to locations $here faora"le conditions
allo$ ne$ #old gro$th. &hese spores can re#ain suspended in the air for long periods and can
trael great distances.
Molds hae a ariety of appearances. So#e are loose and fluffy, $hile others are
co#pact. So#e are dry or po$dery $hile others are $et or sli#y. Most #olds are $hite, dar) or
s#o)y in color $hile spores are usually "rightly colored and are green, yello$, "lue6green,
orange, pin), "ro$n, purple, gray, or "lac).
Molds are used in the #anufacture of #any foods and seeral food ingredients. Seeral
types of cheeses 9lue, ?o(uefort, Ca#e#"ert and 9rie are ripened "y #olds. Molds are also
used in the production of foods li)e soy sauce, #iso, and te#peh.
Molds are also inoled in food spoilage. Molds gro$ on "read, cheese, fruits,
egeta"les, starchy foods, preseres, grains, and a $ide ariety of other foods, and produce
undesira"le characteristics.
So#e #olds produce #ycoto%ins BpoisonsC, $hich hae "een detected pri#arily in grains
and nuts. So#e are suggested to "e associated $ith so#e cancers.
Factors that "ffect Microial #ro!th
9acteria, yeast, and #olds gro$ in different $ays. 9acterial gro$th is characteri2ed "y
an increase in nu#"ers, not in si2e. Under ideal conditions, "acteria reproduce eery =,
#inutes. -n a ery short period of ti#e, "acteria could gro$ to large nu#"ers. Many factors
affect "acterial gro$th and $ill "e addressed later in this chapter.
Heast gro$ "y a process )no$n as "udding. -n one part of the cell, the cytoplas# Bthe
site of #ost of the che#ical reactions in the cellC "ulges out of the cell $all. &he "ulge or '"ud'
gro$s in si2e and finally separates as a ne$ yeast cell.
Molds gro$ "y a process called "ranching. &he #old for#s a tangled #ass that spreads
rapidly and can coer seeral inches of an area in t$o to three days.
Temperature
&e#perature is pro"a"ly the single #ost i#portant factor in controlling #icro"ial gro$th.
Heast and #olds are #ore heat6sensitie than are "acteria. &hey gro$ oer a $ide te#perature
range $ith the opti#u# "eing "et$een A5
o
F and 5A
o
F Broo# te#perature storageC. Many #olds
can gro$ $ell at refrigerator te#peratures, $hich is $hy #olds co##only cause spoilage of
refrigerated foods. Molds and yeast are easily destroyed "y #ildly heating to *1,
o
F or higher.
&his te#perature is achieed during nor#al coo)ing, "lanching, and pasteuri2ation treat#ents.
Seere heat treat#ents, such as pressure canning, are not needed to )ill #olds and yeast.
9acteria, li)e yeast and #olds, also gro$ oer a $ide te#perature range. &he lo$est
te#perature at $hich "acteria hae "een reported to surie is 6/=
o
F3 the highest is in e%cess of
*/1
o
F. -t is custo#ary to group "acteria in one of the follo$ing three te#perature classifications.
,acterial .ro(t& under /deal "onditions
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
&i#e Nu#"er of "acteria
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
*7>,, noon *
*7>=, 7
*>,, 1
*>=, 5
7>,, *A
7>=, =7
=>,, A1
=>=, *75
1>,, 7+A
1>=, +*7
+>,, *,71
+>=, 7,15
A>,, 1,/A
A>=, 5,*/7
.>,, *A,=51
.>=, =7,.A5
5>,, A+,+=A
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
+&ree +e$perature "lassifications for ,acteria
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Opti$u$ te$perature range
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Psychrotrophs +56A5
o
F
Mesophiles 5A6/5
o
F
&her#ophiles *=*6*1/
o
F
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Psychrotrophs gro$ $ell at refrigerator te#peratures and so can cause spoilage of #eats,
fish, poultry, eggs, and other foods nor#ally held at this te#perature. None of the
psychrotrophs, e%cept C. botulinum type E and non6proteolytic strains of type 9 and F, are of
concern to food that is safely presered.
Most food"orne "acterial pathogens are #esophiles. &hey gro$ rapidly on foods held at
roo# te#perature. Mesophiles also can gro$ Bslo$lyC on foods stored at refrigerator
te#peratures.
&her#ophiles are "acteria that gro$ at higher te#peratures and are of great concern in
ho#e food preseration. &her#ophilic "acteria are found in soils, in #anure and co#post piles,
and een in hot springs.
Many ther#ophiles are spore for#ers and are diided into t$o groups, "ased on the
te#perature at $hich the spores $ill ger#inate and gro$. &hese t$o types are as follo$s>
-f the spores $ill not ger#inate and gro$ "elo$ *77
o
F, they are 'o"ligate ther#ophiles.'
-f gro$th occurs at te#peratures of *,, to *+,
o
F, they are 'facultatie.'
Most ther#ophilic "acteria of i#portance in foods "elong to the genera Bacillus and
Clostridium. 4o$eer, only a fe$ species of these genera are ther#ophilic.
Storage te$peratures. Storage te#perature is the #ost i#portant factor that affects the
#icro"ial spoilage of perisha"le foods. &he rate of spoilage of fresh poultry at +,
o
F is a"out
t$ice that at 1*
o
F3 spoilage at +/
o
F is a"out three ti#es that at 1*
o
F. Fenerally, the colder the
food is )ept, the longer its shelf life. At refrigeration te#peratures for eery *,
o
F rise in
te#perature, the rate of che#ical reactions is appro%i#ately dou"led.
Heat transfer in food preservation
4eat is used to )ill spoilage and pathogenic #icroorganis#s and to destroy en2y#es that
are naturally present in foods. E%a#ples of heating include "lanching, pasteuri2ation, $ater "ath
canning, and pressure canning.
Foodborne 'icroorganis$s of "oncern in Preserved Foods
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII000000000000000
,eneficial $icroorganis$s
,acteria
Acetobacter Dinegar
actobacillus acido!hilus Acidophilus #il)
actobacillus bulgaris 9utter#il), yogurt
actic starter cultures Cheeses
actococcus !lantarum Fer#ented pic)les
euconostoc mesenteroides !lies
Pediococcus cerevisiae <e"anon "ologna
'olds
As!ergillus Country6cured ha#s
Penicillium Country6cured ha#s
Soy sauce, #iso and te#peh
-east
Saccharomyces cerevisiae 9eer and ale, $his)ey, cider
0000000000000000000000000000000000000000000000000000000000000000
Spoilage $icroorganis$s
,acteria
Bacillus stearothermo!hilus Meat, egeta"le #i%tures
Clostridium lu"ernemtars <o$6acid foods
Clostridium nigri"icans Meat, egeta"le #i%tures
Clostridium thermosacchanoli"icums <o$6acid foods
Flavobacterium sp. ?efrigerated #eats and egeta"les
Proteus sp. Meats and egeta"les
Pseudomonas sp. ?efrigerated fresh foods
Serratia sp. ?efrigerated egeta"les and #eats
'olds
Byssochlamys "ulva Canned and "ottled fruits
Byssochlamys nivea Canned and "ottled fruits
#eosartorya "ischeri Canned and "ottled fruits
$hi%o!us 9lac) spot on fro2en "eef and #utton
&alaromyces "lavus Canned and "ottled fruits
-east
Saccharomyces bailii &o#ato sauce, #ayonnaise,
salad dressing, soft drin)s,
fruit ;uices, ciders and $ines
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Pat&ogenic $icroorganis$s
,acteria
Clostridium botulinum Canned lo$6acid foods,
acuu#6pac)aged fish
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
4eat transfer re(uires a difference in te#perature "et$een the heat source B"oiling $ater
or stea#C and the #aterial Bfood in a canning ;ar or a coo)ing esselC a"sor"ing it. 4eat energy
flo$s only in one direction, fro# hot to cold "odies. -f a hot and cold "ody are allo$ed to co#e
to e(uili"riu#, the hot "ody $ill cool and the cold "ody $ill $ar#. &hus heat is transferred
fro# the "oiling $ater or stea# to the center of the food. &here are three $ays to propagate heat
energy> conection, conduction and radiation.
"onvection. 4eat transfer through conection currents is li#ited to gases and li(uids,
$hich can trans#it portions of the# fro# one place to another. :hether air or li(uid is heated,
conection currents flo$ fro# the denser to the less dense areas. &he portions of air or li(uid
nearest the heat are the first to "eco#e $ar# and less dense3 they rise and are replaced "y the
#ore dense and cooler portions of the #aterial.
:hen canning food, heat penetration is a co#"ination of conection and conduction
Bdiscussion "elo$C. 4eat transfer "y conection #ust "e acco#panied "y so#e conduction
heating. 4eat transfer is acco#plished through the free6flo$ing li(uid in the ;ar or can. &he
general trend of the current is usually in a ertical direction. :hen solid #aterials o"struct the
progress, the currents flo$ around the solid #aterial at the nearest point at $hich they can pass.
For this reason, the align#ent of certain foods in the can is of the greatest i#portance in regard
to heat penetration.
&herefore, follo$ing the pac)ing directions is ery i#portant in canning. For e%a#ple,
the processing ti#es for soup #i%tures are "ased on "eing a"le to heat "y conection. Pac) solid
soup ingredients in the ;ar first3 pac)ing until the ;ar is one6half full of solids. &he re#ainder of
the ;ar space is then filled $ith li(uid.
&he heating of solids also "rings a"out differences in density. 9ecause #oe#ent of
solids is i#possi"le, conection currents alone cannot "e used for canning. 4eating through
conduction #ust also ta)e place.
"onduction$ All food is #ade of #olecules that are al$ays i"rating. &he addition of
heat to food #a)es the #olecules i"rate #ore rapidly, so ad;acent #olecules stri)e against each
other. Molecules $ith greater energy lose so#e of their energy to those $ith less. &his action
continues until the #olecules far re#oed fro# the source of heat receie so#e of that
trans#itted energy through conduction.
&he food touching the sides of the glass ;ar heats first. &hat heat is then transferred
in$ard to$ard the colder food. &he ti#e it ta)es to heat an entire ;ar of food is dependent on its
density, olu#e and $ater content.
Solidly pac)ed foods, such as #eat and fish, and heaily #atted foods or ery iscous
li(uid6solid, such as spinach or pu#p)in are heated "y conduction. Conduction heating is ery
slo$ co#pared to conection heating.
!adiation. ?adiation heating is the transfer of heat in the sa#e #anner as light, and $ith
the sa#e elocity. ?adiation Bsuch as in a #icro$aeC is not reco##ended as the heat treat#ent
for #ost preseration #ethods. -t can "e used to "lanch egeta"les, prepare ;elly #i%tures, and
dry her"s. !ther than preparing or processing these foods, #icro$ae heating BradiationC should
not "e used for food preseration.
1eter$ining processing ti$es. &he a#ount of heat re(uired for co##ercial
sterili2ation depends on seeral factors. Co##ercial sterili2ation is the degree of sterili2ation at
$hich all pathogenic and to%in6for#ing #icroorganis#s hae "een destroyed, as $ell as all other
types of #icroorganis#s, $hich if present could gro$ in the food and produce spoilage under
nor#al handling and storage conditions. Co##ercially sterile foods #ight contain a s#all
nu#"er of resistant "acterial spores, "ut these $ill not nor#ally #ultiply in the food if the food
is stored at te#peratures hotter than *,,
o
F.
4o#e canning of lo$6acid foods is generally designed to eli#inate C. botulinum and its
spores, the #ost dangerous and heat6resistant #icroorganis# li)ely to "e present. 4o#e canning
procedures for high6acid foods, pic)les, and ;ellied products are designed to destroy yeast,
#olds, and non6spore for#ing "acteria. Foods are classified into one of three groups depending
on their p4.
Factors Affecting Processing &i#es of Canned Foods>
*. &he si2e of the ;ar and the nature of its contents. 4eat transfer is longer in large ;ars.
Also, heat transfer is faster in soups and li(uid foods than in #eats and egeta"les
"ecause heat transfer is pri#arily "y conection rather than conduction.
7. &he p4 of the food. <o$er p4 decreases the processing ti#e and the te#perature of the
heat treat#ent.
=. &he heat resistance of spoilage and pathogenic #icroorganis#s targeted to "e destroyed.
Spores re(uire a heat treat#ent of at least 71,
o
F, $here as, #olds and yeast are destroyed
at *1,
o
F.
1. &he heating characteristics of the food.
Foods are classified into three groups "ased on acidity>
*. 4igh6acid foods hae a p4 "elo$ =... E%a#ples of high6acid foods include apples,
;ellied products, and so#e plu#s. Dery fe$ "acteria can surie or gro$ under high acid
conditions. 4o$eer, yeast and #olds can gro$ in these foods. A #ild heat treat#ent is
necessary to eli#inate yeast and #olds. 4eating to 7*7
o
F for eight to *A #inutes is
usually sufficient. 9acterial spores can surie "ut they cannot ger#inate and therefore
cannot cause spoilage or food"orne illness.
*. Mediu# acid foods hae a p4 "et$een =.. and 1.+. E%a#ples of #ediu# acid foods
include #ost fruits and pic)les. Many spoilage "acteria are a"le to gro$ in this p4 range
and therefore the heat treat#ent re(uired is #ore seere than for high6acid foods.
4o$eer, the p4 is still too lo$ to allo$ the ger#ination and outgro$th of C. botulinum.
For #ost, heating in a $ater "ath for *, to 1, #inutes is usually sufficient.
7. <o$ acid foods hae a p4 a"oe 1.+. &hese foods include #eat, fish, and #ost
egeta"les. -n order to ensure co#plete destruction of "acteria, especially C. botulinum
spores, it is essential that these foods are su";ected to a seere heat treat#ent Bpressure
canningC.
Processing ti#es are "ased on all parts of the food "eing heated to a specified endpoint
te#perature. All points $ithin a ;ar "eing heated are not at the sa#e te#perature. &he 2one of
slo$est heating is called the cold point of a ;ar. -t is that 2one $hich is #ore difficult to process
due to the lag in heating. :ith foods heated #ainly "y conection the cold point is on the
ertical a%is, near the "otto# of the ;ar. Foods heated "y conduction hae the point of slo$est
heating approaching the center of the ;ar on the ertical a%is.
&heoretically, foods could "e processed at *+ pounds pressure for a shorter ti#e and the
food $ould "e safe. 4o$eer, "ecause e%act processing ti#es are not aaila"le through a
relia"le source, this practice cannot "e reco##ended.

Water
Microorganis#s, li)e all other organis#s, re(uire $ater to lie. -n the a"sence of $ater,
#icroorganis#s die. &herefore, it is i#portant to ealuate the a#ount of $ater in any gien food
to deter#ine if it can support the gro$th of #icroorganis#s.
:ater #a)es up a"out .,J or #ore of the $eight of #ost foods. Fresh fruits and
egeta"les are usually "et$een /, and /+J $ater. :ater greatly affects the )eeping (ualities of
food. E%cessie #oisture can result in physical changes, che#ical reactions, and #icro"ial
gro$th. :ater content Bor percent $aterC is not the sa#e as $ater actiity. Kno$ing the $ater
actiity of a specific food Band not ;ust the percent $aterC is essential to deter#ining $hat
#icroorganis#s are capa"le of gro$ing in a specific food.
:ater in food is classified according to its "iological actiity and is either 'free' or
'"ound.' Free $ater is $ater not "ound to any food #olecules in a food. &herefore, it is
aaila"le for use "y #icroorganis#s for their gro$th. -t is also aaila"le for che#ical reactions
$ithin the food. 9ound $ater is physically "ound to large #olecules, such as protein, in the
food. -t is not aaila"le to #icroorganis#s for their gro$th and cannot participate in che#ical
reactions.
Microorganis#s hae no #outh so food #ust "e in a solu"le for# to enter the cell
through the cell $all. Microorganis#s need $ater to dissole the food they use. &he dissoled
food can then #oe into "acterial, yeast, and #old cells, $here it is used for life functions.
:ater also allo$s $aste products to escape fro# the cells. &he $ater actiity of a food also
allo$s che#ical reactions to occur "et$een #olecules in the food. :ithout sufficient aaila"le
$ater, the inflo$ and the outflo$ of food residues and cell "ody fluids $ould "e i#possi"le, and
the #icroorganis#s $ould die.
&he $ater actiity of #ost fresh BunprocessedC foods is a"oe ,./,. -n general, "acteria
re(uire #ore $ater Bincreased a$C than do yeast and #olds. For e%a#ple, #ost spoilage "acteria
do not gro$ "elo$ a$ L ,./*, $hile spoilage #olds can gro$ at an a$ as lo$ as ,.5,. :ith
respect to food"orne "acterial pathogens, Sta!hylococcus aureus, gro$s at a $ater actiity as
lo$ as ,.5A $hile C. botulinum does not gro$ at a $ater actiity "elo$ ,./1.
:ater actiity is also decreased during preseration "y free2ing and the addition of
addities. Free2ing of foods changes $ater fro# li(uid to solid for# and #a)es the $ater
unaaila"le to #icroorganis#s and che#ical reactions. Salt and sugar, the #ost co##on food
addities, are used in #any foods to "ind $ater, there"y #a)ing it less aaila"le for #icro"ial
gro$th and che#ical reactions.
"cidity %pH&
&he tartness or sour taste of citrus fruits, pic)led egeta"les and yogurt is the result of
ho$ #uch acid is in these foods. Acidity plays a pri#ary role in the preseration of fer#ented
and pic)led foods and has "een used for centuries to presere foods.
So#e foods are naturally acidic citrus fruits, apples, and stra$"erries. &he a#ount of
acid also can "e increased in foods through #icro"ial fer#entation. For e%a#ple, <acto"acillus
sp. can "e added directly to foods to produce yogurt, "utter#il), and fer#ented #eats. Acid also
can "e added directly to a food. Acetic acid BinegarC is added to fish and egeta"les to pic)le
the#3 citric acid is added to so#e "eerages as a preseratie.
&he intensity of the acid in a food is e%pressed "y its p4 alue. &he p4 scale is fro# ,
Bal#ost pure acid, such as "attery acidC to *1 Bal#ost pure al)ali, such as lyeC. &he #iddle alue,
., is called 'neutral.' Most foods hae a p4 in the range of = to .. &he p4 scale is "ased on the
nu#"er of dissociated hydrogen ions B4MC in the food.
p) #alues of "o$$on Acids2 ,ases and Ot&er Substances
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
A"/1S
4ydrochloric acid *.,
Sulfuric acid *.7
emon 'uice (citric acid) 7.,
*inegar (acetic acid) 7./
Alu# =.7
9oric acid +.7
,ASES
Sodiu# "icar"onate 5.1
Egg whites 5., 6 /.,
9ora% /.7
A##onia **.*
<i#e *7.=
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
*ater Properties of Select Foods
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Food a$ Percent :ater
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Apples ,./. 51.*
Aocados A+.1
9ananas ,./. .1.5
9eans ,./. 55./
Carrots ,./. 55.7
Celery ,./. /=..
Cheese ,./+ =. 6 =5
Cucu#"ers ,./. /A.*
Eggs A.
Fish, fresh ,.// A7 6 5+
Frapes ,./. 5*./
Meat, fresh ,.// A7 6 ..
Meat, cured ,.5. 1. 6 +1
!ranges ,./. 5..7
Poultry, fresh ,.// .1
Pu#p)ins /,.+
S(uash, su##er /+.,
Syrup, #aple ,./, 7+.,
&o#atoes /1..
:ater *.,, *,,
:ater#elon ,./. /7.*
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Cereals ,.A+ 6 ,..+ ..,
Dried fruits ,.A, 6 ,..+ aries
4oney ,..+ *5.,
@a#s ,.5* 6 ,./* 51.,
Par#esan cheese ,..A *5.,
S$eetened condensed #il) ,.5= 7..,
Uncoo)ed rice ,.5, 6 ,.5. *7.,
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Dried $hole #il) ,.7, 7.,
Sugar ,.*/ ,.+
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Approxi$ate p) #alues of Selected Foods
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
Food p) Food p)
000000000000000000000000000000000000000000000000000000000000000000000000000
#egetables Fruits
Asparagus +..6A.* Apples 7./6=.=
9eans Bstring and <i#aC 1.A6A.+ 9ananas 1.+61..
9eets BsugarC 1.761.1 Figs 1.A
9roccoli A.+ Frapefruit ;uice =.,
9russels sprouts A.= <i#es *.567.,
Ca""age BgreenC +.16A., Melons Bhoneyde$C A.=6A..
Carrots 1./6+.7 !ranges B;uiceC =.A61.=
Cauliflo$er +.A Plu#s 7.561.A
Celery +..6A., :ater#elon +.76+.A
Corn Bs$eetC ..= Frapes =.161.+
Eggplant 1.+
<ettuce A., Fis& and s&ellfis&
!lies =.A6=.5 Fish B#ost speciesC A.A6A.5
!nions BredC +.=6+.5 Cla#s A.+
Parsley +..6A., Cra"s ..,
Parsnip +.= !ysters 1.56A.=
Potatoes Btu"er N s$eetC +.=6+.A &una fish +.76A.*
Pu#p)in 1.56+.7 Shri#p A.56..,
?hu"ar" =.*6=.1 Sal#on A.*6A.=
Spinach +.+6A., :hite fish +.+
S(uash +.,6+.1
&o#atoes B$holeC 1.761.= 'eat and Poultry
&urnips +.76+.+ 9eef BgroundC +.*6A.7
4a# +./6A.*
1airy Foods Deal A.,
9utter A.*6A.1 Chic)en A.76A.1
9utter#il) 1.+
Mil) A.=6A.+
Crea# A.+
Cheese BA#erican #ild
and cheddarC 1./6+./
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
p4 controls #icro"ial gro$th in foods "y> aC directly inhi"iting #icro"ial gro$th and "C
reducing the heat resistance of the #icroorganis#s. Most yeast gro$ "est in an acid
eniron#ent p4 of 1., to 1.+ and lo$er. Heast do not gro$ $ell in al)aline Ba"oe ..,C
conditions. Molds gro$ oer the $idest p4 range Bp4 7., to /.,C "ut #ost gro$ "est in acid
conditions. Molds gro$ #ore slo$ly than "acteria or yeast, so $hen conditions faor all three
types of #icroorganis#s, #olds do not gro$ ery $ell due to co#petition fro# the others.
Most "acteria gro$ "est at p4 alues around .., BA.A to ..+C. As the p4 increases or
decreases, conditions for the "acterial gro$th and surial "eco#e less faora"le. :hen p4
alues decrease to less than 1., or higher than /.,, "acterial gro$th slo$s and so#e "acteria die.
All fruits Be%cept #elonsC, pic)les, inegar, and $ines all fall "elo$ the point at $hich "acteria
nor#ally gro$. &he e%cellent )eeping (uality of these foods is due to their lo$ p4. Fresh fruits
generally undergo #old and yeast spoilage. &his is "ecause these #icroorganis#s can gro$ at a
lo$er p4, the range of p4 alues for #ost fruits.
'(ygen
&he air $e "reathe can support the gro$th of "acteria. Air consists> .5J nitrogen, 7*J
o%ygen and a *J #i%ture of seeral other gases. !%ygen in the air proides conditions that
enhance the gro$th of so#e #icroorganis#s.
So#e "acteria re(uire o%ygen to gro$3 others do not. &hose that re(uire o%ygen are
Oaero"es.P &hose that gro$ in the a"sence of o%ygen are 'anaero"es.' Most "acteria are neither
strict aero"es nor anaero"es "ut can tolerate to so#e degree either the presence or a"sence of
o%ygen. &hese are 'facultatie anaero"es.' Mold and #ost yeast re(uire o%ygen to gro$3 so#e
fer#entatie yeast can gro$ slo$ly $ithout o%ygen. &hus #olds and yeast typically gro$ on the
surface of food, $here they are e%posed to o%ygen.
)utrients
All #icroorganis#s re(uire nutrients to lie and gro$. Microorganis#s need>
energy, usually o"tained fro# a su"stance containing car"on3
nitrogen for protein synthesis3
ita#ins3 and
#inerals.
-east. Heast can gro$ in a ariety of foods "ut gro$ "est in foods that contain
car"ohydrates Bsugar and starchC and acid. &hey also need nitrogen and seeral #inerals. Under
opti#al conditions, yeast usually produce car"on dio%ide and ethyl alcohol.
'olds. Molds can gro$ in situations $here "acteria cannot surie. Molds can utili2e
#any )inds of foods fro# si#ple sugars to co#ple% car"ohydrates li)e starch and cellulose.
&hey also need nitrogen and trace #inerals for gro$th. So#e #olds re(uire ita#ins.
,acteria. 9acteria re(uire solutions of sugars or other car"ohydrates, proteins, and s#all
a#ounts of other #aterials such as phosphates, chlorides, and calciu#.
-ntroduction to 4o#e Food Preseration 7,
Preservation Methods
Su"se(uent sections of this des) reference $ill descri"e co##on #ethods for presering
food at ho#e, the spoilage and safety pro"le#s, and ho$ to co#plete each #ethod properly.
Canning
Canning is a process in $hich foods are placed in ;ars and heated to destroy
#icroorganis#s Bpathogenic and spoilageC and inactiate en2y#es. &his heating and later
cooling for#s a acuu# seal. &he acuu# seal preents other #icroorganis#s fro# entering the
;ar and reconta#inating the foods during storage.
Pic*ling
Pic)ling is another for# of canning. &he addition of inegar Bfresh pac) pic)lesC or
creation of acid Bfer#ented pic)lesC, usually #a)es the food so acidic Bp4 less than 1.AC that
pathogenic "acteria cannot surie or gro$. Pic)led foods are also heated in ;ars at 7*7
o
F to
destroy #icroorganis#s and to for# a acuu# seal in the ;ar to preent other #icroorganis#s
fro# entering the ;ar and reconta#inating the foods during storage.
+elly Products
@elly and ;a# #a)ing is also a for# of canning. @elly and ;a# hae a ery high sugar
content. &he sugar "inds $ith the $ater present, #a)ing it difficult for #icro"ial gro$th to
occur. Adding sugar to food, li)e adding salt, #a)es the $ater in the food unaaila"le to
#icroorganis#s. -n addition, to sugar "inding the $ater, it also thic)ens the $ater. &his
thic)ening helps ;ellies to gel and also protects the food fro# o%idatie reactions. &o preent
surface conta#ination after the food is #ade and thus the possi"ility of yeast or #old gro$th,
;ellies and ;a#s are capped and either heat processed, fro2en, or refrigerated.
,rying
Drying re#oes #ost #oisture fro# foods so #icroorganis#s cannot gro$ and en2y#e
actiity is slo$ed. Dried foods are stored in airtight containers to preent #oisture fro#
rehydrating the foods and allo$ing #icro"ial gro$th.
Salting
Salting is li)e drying in that it li#its the $ater aaila"le to #icroorganis#s. 4o$eer, in
salting, the $ater is not re#oed "ut is "ound to salt. &he "ound $ater is not aaila"le for
#icro"ial gro$th. &he a#ount of salt added aries $ith the type of food "eing presered.
Freezing
Free2ing reduces the food te#perature so #icroorganis#s cannot gro$. -t does so "y
slo$ing life processes. Free2ing does not )ill all #icroorganis#s3 it si#ply slo$s their gro$th.
En2y#e actiity is also slo$ed do$n "ut not stopped during free2ing. Most spoilage that occurs
during free2ing is due to en2y#atic actiity. 9lanching is used on #ost egeta"les to inactie
en2y#es prior to free2ing.
-ntroduction to 4o#e Food Preseration 7*