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A STUDY OF FOOD PRESERVATION

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Introduction

Food is an organic substance one time eaten provides human organic structure with the needed energy. Food is largely organic in that it contains C and H molecules and degenerates over clip. Food one time exposed to air undergoes reaction which is usually referred to as devolution. Scientists have observed that, if left unattended, nutrient provides a perfect genteelness site for micro-organisms. These micro-organisms which include bacteriums and fungi green goods toxicants as they multiply while feeding on the nutrient.

This, if consumed can take to fatal instances of diarhoea and nutrient toxic condition.

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It is due to this devolution that people have come up with agencies of nutrient saving to do certain it last longer. Food saving involves the delaying of the oncoming of generation of these microorganisms. Food saving is a procedure by which are prevented from acquiring spoilt for a long period of clip. The coloring material, gustatory sensation and alimentary value of the nutrient are besides preserved.

( The National Institute of Open Schooling ( NIOS ) )

Peoples over clip have leant on better ways of maintaining their nutrient safe. The historical position of nutrient saving can be traced back to the early homo development. When worlds were huntsmans and gatherers, there was no demand to continue any nutrient and early homo could garner what they needed for the twenty-four hours. However, with the oncoming of agricultural production, husbandmans were faced with a challenge of doing certain the harvest stopping points until the following and they had to invent a manner of continuing nutrient. Early methods of continuing nutrient were by smoking and drying. Subsequently on they discovered salt and used it for saving. Over clip, the methods have improved to the modern 1s including nutrient additives and infrigidation.

A narrative is told of how worlds observed insects and the mode in which they were working during the cheery twenty-four hours and maintaining adequate stock for the showery yearss. This construct has been adopted as the drive force behind nutrient saving.

There are assorted grounds why nutrients are preserved. The basic 1 is that people will necessitate to maintain some nutrient to utilize when the supply is low. For illustration, people in Kenya do non hold entree to certain fruits all through out the twelvemonth. To avoid a state of affairs when they need that sweet Mangifera indicas and they can non happen it anyplace, people opt to either procedure it into a fruit juice or makers put it in can and utilize it subsequently. This provides an chance where people have entree to certain nutrients through out the twelvemonth. The instance is same in states where they see four seasons like US and Europe. Certain harvests do non make good in winter hence the demand to maintain good stock.

Another ground for nutrient saving is that many people are cognizant of the demand to avoid nutrient wastage. Excess nutrient is stored and used when there is less supply. Peoples buy iceboxs so that they can maintain the extra nutrient and eat it subsequently. As we will look subsequently on in this paper, long periods of nutrient in iceboxs can besides be unsafe.

To assist us understand how nutrient toxic condition plants, we need to understand the nature of microorganisms and how they relate to human organic structure.

The human organic structure is a good organized system leting in good microorganisms and contending those non good. It is equipped with several defensive mechanisms including the tegument, organic structure fluids and intestine enzymes that keep the organic structure free from onslaughts. The organic structure ‘s defence systems detect micro-organisms and find if they are infective or virulency. This means they are capable of doing diseases.

Pathogens on the other manus have evolved long plenty to invent their version and hocus-pocus to gull the organic structure ‘s defence mechanisms. For illustration micro organisms overwhelm the organic structure cells by rapidly multiplying and infecting the organic structure before it realizes ( Forbes et al ) . They besides attack cells involved in defence.

Micro organisms bring forth toxicants to assist them set up infections and multiply within the host. For them to make this, they require toxins that in most instances cause disease in absence of pathogens.

Medical lexicon ( http: //medical-dictionary.thefreedictionary.com ) defines foodA poisoningA is a general term for wellness jobs originating from eating contaminated nutrient. Food may be contaminated by bacteriums, viruses, environmental toxins, or toxins present within the nutrient itself, such as the toxicants in some mushrooms or certain seafood. Symptoms of nutrient poisoning normally involve sickness, purging and/orA diarrhoea. Some food-borne toxins can impact the nervous system.

staphylococci aureusA is found on worlds and in the environment in dust, air, and sewerage. The bacterium is spread chiefly by nutrient animal trainers utilizing hapless healthful patterns. Almost any nutrient can be contaminated, but salad dressings, milk merchandises, pick pastries, and any nutrient kept at room temperature, instead than hot or cold are likely campaigners.

( Gladwin & A ; Tratler 2009 )

Another cause of nutrient toxic condition is Escherichia coli ( e. coli )

There are many strains ofA E. coli, and non all of them are harmful. The strain that causes most terrible nutrient poisoning isA E. coli O157: H7. Food poisoning byA E. coliA occurs in three out of every 10,000 people. FoodborneE. coliA is found and transmitted chiefly in nutrient derived from cattles such as natural milk, natural or rare land beef and fruit or veggies that are contaminated.

Symptoms of nutrient poisoning fromA E. coliA are slower to look than those caused by some of the other foodborne bacteria.A E. coliA produces toxins in the big bowel instead than higher up in the digestive system. This accounts for the hold in symptoms and the fact that purging seldom occurs inA E. coliA nutrient toxic condition.

( Gladwin & A ; Tratler 2009 )

The state of affairss which provide appropriate conditions for growing of micro-organisms include nutrient holding high wet content, air around the nutrient incorporating micro beings, nutrients kept for a long clip at room temperature, tegument of fruits and veggies acquiring damaged, therefore exposing the nutrient to micro beings and nutrients with low salt, sugar or acid content. ( The National Institute of Open Schooling ( NIOS ) )

Methods of nutrient saving

Food can be preserved through different ways. As we had seen before, methods of continuing nutrient has evolved over clip. The kernel of nutrient saving is to cut down the figure of micro organsism or deactivating their growing. This has to be done by either taking H2O in the nutrient, deactivating the growing by stop deading and killing being micro being by raising the temperature e.g cookery and boiling.

Cite this A STUDY OF FOOD PRESERVATION

A STUDY OF FOOD PRESERVATION. (2016, Dec 04). Retrieved from https://graduateway.com/a-study-of-food-preservation/

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