1. Reading food labels will make
Some of these illnesses,  processed or cut fruits and
it much easier for you to compare foods
and find the foods that have the
nutritional value your child needs. It will
help you and your family make healthy
choices about the foods you are buying.
Food labels can help you limit the
amount of fat, sugar and cholesterol in your
diet by making it easy for you to compare one
food item with another and choose the one
with lower amounts. You can use food labels
to find food items higher in vitamins, fiber and
protein.
The nutritional information found on
a food label is based on one serving of that
particular food. That is one of the most
common mistakes people make when reading
food labels.
Food labels also tell exactly what is
inside the package. Just look at the list of
ingredients. The first ingredient represents the
ingredient with the most amount, the second
ingredient is the second highest amount and
so on.
The following must appear on the label:
1. statement of identity
2. the product's net weight,
3. manufacturer's address,
4. Nutrition facts, and.
5. Ingredients list.
2. Principles of Food Preservation. ... These
microorganisms produces some acids,
enzymes as their metabolic products which
leads to damage to the food damaged.
Insects, rats and birds are also responsible
for the food spoilage. Basic principle of the
food preservation is that keep food safe from
agent of spoilage.
3. Food preservation prevents the growth of
microorganisms (such as yeasts), or other
microorganisms (although some methods
work by introducing benign bacteria or fungi
to the food), as well as slowing the oxidation
of fats that cause rancidity.
Advantages and disadvantages
Artificial preservatives can help your
food last longer without becoming
contaminated with food-borne illnesses,
which is the reason they're found in so
many different processed foods.
Preserving Food
Artificial preservatives may act as
antioxidants, make food more acidic,
reduce the moisture level of food, slow
down the ripening process and prevent
the growth of microorganisms, all of
which help the food last longer. This
means you can make fewer trips to the
store and have less food waste because
the preservatives help minimize the
amount of food you buy that goes bad
before you can eat it.
Limiting Foodborne Illnesses
Without artificial preservatives to limit
the spread of the organisms that cause
these illnesses, the number of persons
who has foodborne illnesses might be
even higher.
such as botulism, can be deadly. vegetables, such as salad
Potential Adverse Reactions  cooked rice and pasta
Certain preservatives, including sulfites  foods containing egg,
and sodium benzoate, may cause beans, nuts or other protein‐rich food
adverse reactions in a small percentage such as quiche and soy products
of the population. Sulfites help limit the  foods that contain any of
growth of bacteria in wine and the the above foods including
discoloration of dried fruit, but can cause sandwiches and rolls.
potentially deadly allergic reactions in 6. Examples of potentially
sensitive individuals, including rashes, hazardous foods include:
low blood pressure, diarrhea, flushing,  raw and cooked meat, or
abdominal pain, asthmatic reactions and foods containing meat such as
anaphylactic shock. Sodium benzoate, casseroles, curries and
also called benzoic acid, is used in lasagne
acidic foods to keep microorganisms  dairy products such as
from growing. In sensitive individuals, it milk, custard and dairy‐based
can cause asthma, hives and other
desserts
allergic reactions.
 seafood (excluding live
Increased Cancer Risk
seafood)
Although sodium benzoate is usually
considered safe for people who aren't  processed or cut fruits and
sensitive to it, when combined with vegetables, such as salads
ascorbic acid in acidic foods it can  cooked rice and pasta
produce benzene, which may slightly  foods containing egg,
increase your risk for leukemia and beans, nuts or other protein‐
other types of cancer. rich food such as quiche and
4. Food evaluation is a scientific soy products
discipline that analyses and measures  foods that contain any of
human responses to the composition the above foods including
of food and drink, e.g. appearance, sandwiches and rolls.
touch, odor, texture, temperature and
taste. Food preservation and 7. Microbiological hazards
conversation usually involves preventing Microbiological hazards include
the growth of bacteria, fungi (such as bacteria, yeasts, moulds and viruses.
yeasts). A number of methods of
prevention can be used that can either Chemical hazards
totally prevent, delay, or otherwise
reduce food spoilage. These processes Chemical hazards include water,
in general, refers to the conservation food contact materials, cleaning
of food for future consumption via agents, pest control substances,
methods that kill or inhibit the growth of contaminants (environmental,
microorganisms. These methods agricultural and process e.g.
include: Chemicals, which can be acrylamide), pesticides, biocides and
preservatives that prevent food from food additives.
spoiling. Drying, which gets rid of the
water source most microorganisms
Physical hazards
need to thrive.
5. About Food Processing and
Preservation for me it could be a big Physical hazards include glass,
help and important. Because food packaging, jewellery, pest droppings,
preservation includes preventing the screws etc. 
growth of bacteria, fungi or other micro-
organisms as well as retarding the 8. Some signs of meat, seafood
oxidation of fats that cause rancidity and poultry spoilage include slime,
thus promoting longer shelf life and discolouring and a bad smell. The
reduced hazard from eating the food. most common signs of spoilage on
6. Examples of potentially hazardous dairy products include green or black
foods include: mold, a strong smell or curdling.
 raw and cooked meat, or
foods containing meat such as
casseroles, curries and lasagne
 dairy products such as
milk, custard and dairy‐based
desserts
 seafood (excluding live
seafood)