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Throughout the history of mankind science has searched into the realms of the unknown. Along with it bringing new discoveries, allowing for our lives to become healthier, more efficient, safer, and at the same time, possibly more dangerous. Among the forces driving scientists into these many experiments, is the desire to preserve the one fuel that keeps our lives going; FOOD. As early as the beginning of the 19th century, major breakthroughs in food preservation had begun. Soldiers and seamen, fighting in Napoleons army were living off of salt-preserved meats. These poorly cured foods provided minimal nutritional value, and frequent outbreaks of scurvy were developing. It was Napoleon who began the search for a better mechanism of food preservation, and it was he who offered 12,000-franc pieces to the person who devised a safe and dependable food-preservation process. The winner was a French chemist named Nicolas Appert. He observed that food heated in sealed containers was preserved as long as the container remained unopened or the seal did not leak. This became the turning point in food preservation history. Fifty years following the discovery by Nicolas Appert, another breakthrough had developed. Another Frenchman, named Louis Pasteur, noted the relationship between microorganisms and food spoilage. This breakthrough increased the dependability of the food canning process. As the years passed new techniques assuring food preservation would come and go, opening new doors to further research. FOOD PROCESSING Farmers grow fruits and vegetables and fatten livestock. The fruits and vegetables are harvested, and the livestock is slaughtered for food. What happens between the time food leaves the farm and the time it is eaten at the table? Like all living things, the plants and animals that become food contain tiny organisms called microorganisms. Living, healthy plants and animals automatically control most of these microorganisms. But when the plants and animals are killed, the organisms yeast, mold, and bacteria begin to multiply, causing the food to lose flavor and change in color and texture. Just as important, food loses the nutrients that are necessary to build and replenish human bodies. All these changes in the food are what people refer to as food spoilage. To keep the food from spoiling, usually in only a few days, it is preserved. Many kinds of agents are potentially destructive to the healthful characteristics of fresh foods. Microorganisms, such as bacteria and fungi, rapidly spoil food. Enzymes which are present in all raw food, promote degradation and chemical changes affecting especially texture and flavor. Atmospheric oxygen may react with food constituents, causing rancidity or color changes. Equally as harmful are infestations by insects and rodents, which account for tremendous losses in food stocks. There is no single method of food preservation that provides protection against all hazards for an unlimited period of time. Canned food stored in Antarctica near the South Pole, for example, remained edible after 50 years of storage, but such long-term preservation cannot be duplicated in the hot climate of the Tropics. Raw fruits and vegetables and uncooked meat are preserved by cold storage or refrigeration. The cold temperature inside the cold-storage compartment or refrigerator slows down the microorganisms and delays deterioration. But cold storage and refrigeration will preserve raw foods for a few weeks at most. If foods are to be preserved for longer periods, they must undergo special treatments such as freezing or heating. The science of preserving foods for more than a few days is called food processing. Human beings have always taken some measures to preserve food. Ancient people learned to leave meat and fruits and vegetables in the sun and wind to remove moisture. Since microorganisms need water to grow, drying the food slows the rate at which it spoils. Today food processors provide a diet richer and more varied than ever before by using six major methods. They are canning, drying or dehydration, freezing, freeze-drying, fermentation or pickling, and irradiation. Canning The process of canning is sometimes called sterilization because the heat treatment of the food eliminates all microorganisms that can spoil the food and those that are harmful to humans, including directly pathogenic bacteria and those that produce lethal toxins. Most commercial canning operations are based on the principle that bacteria destruction increases tenfold for each 10° C increase in temperature. Food exposed to high temperatures for only minutes or seconds retains more of its natural flavor. In the Flash 18 process, a continuous system, the food is flash-sterilized in a pressurized chamber to prevent the superheated food from boiling while it is placed in containers. Further sterilizing is not required. Freezing Although prehistoric humans stored meat in ice caves, the food-freezing industry is more recent in origin than the canning industry. The freezing process was used commercially for the first time in 1842, but large-scale food preservation by freezing began in the late 19th century with the advent of mechanical refrigeration. Freezing preserves food by preventing microorganisms from multiplying. Because the process does not kill all types of bacteria, however, those that survive reanimate in thawing food and often grow more rapidly than before freezing. Enzymes in the frozen state remain active, although at a reduced rate. Vegetables are blanched or heated in preparation for freezing to ensure enzyme inactivity and thus to avoid degradation of flavor. Blanching has also been proposed for fish, in order to kill cold-adapted bacteria on their outer surface. In the freezing of meats various methods are used depending on the type of meat and the cut. Pork is frozen soon after butchering, but beef is hung in a cooler for several days to tenderize the meat before freezing. Frozen foods have the advantage of resembling the fresh product more closely than the same food preserved by other techniques. Frozen foods also undergo some changes, however. Freezing causes the water in food to expand and tends to disrupt the cell structure by forming ice crystals. In quick-freezing the ice crystals are smaller, producing less cell damage than in the slowly frozen product. The quality of the product, however, may depend more on the rapidity with which the food is prepared and stored in the freezer than on the rate at which it is frozen. Some solid foods that are frozen slowly, such as fish, may, upon thawing, show a loss of liquid called drip; some liquid foods that are frozen slowly, such as egg yolk, may become coagulated. Because of the high cost of refrigeration, frozen food is comparatively expensive to produce and distribute. High quality is a required feature of frozen food to justify the added cost in the market.This method of preservation is the one most widely used for a great variety of foods. Drying and Dehydration Although both these terms are applied to the removal of water from food, to the food technologist drying refers to drying by natural means, such as spreading fruit on racks in the sun, and dehydration designates drying by artificial means, such as a blast of hot air. In freeze-drying a high vacuum is maintained in a special cabinet containing frozen food until most of the moisture has sublimed. Removal of water offers excellent protection against the most common causes of food spoilage. Microorganisms cannot grow in a water-free environment, enzyme activity is absent, and most chemical reactions are greatly retarded. This last characteristic makes dehydration preferable to canning if the product is to be stored at a high temperature. In order to achieve such protection, practically all the water must be removed. The food then must be packaged in a moisture-proof container to prevent it from absorbing water from the air. Vegetables, fruits, meat, fish, and some other foods, the moisture content of which averages as high as 80 percent, may be dried to one-fifth of the original weight and about one-half of the original volume. The disadvantages of this method of preservation include the time and labor involved in rehydrating the food before eating. Further because it absorbs only about two-thirds of its original water content, the dried product tends to have a texture that is tough and chewy. Drying was used by prehistoric humans to preserve many foods. Large quantities of fruits such as figs have been dried from ancient times to the present day. In the case of meat and fish, other preservation methods, such as smoking or salting, which yielded a palatable product, were generally preferred. Commercial dehydration of vegetables was initiated in the United States during the American Civil War but, as a result of the poor quality of the product, the industry declined sharply after the war. This cycle was repeated with subsequent wars, but after World War II the dehydration industry thrived. This industry is confined largely to the production of a few dried foods, however, such as milk, soup, eggs, yeast, and powdered coffee, which are particularly suited to the dehydration method. Present-day dehydration techniques include the application of a stream of warm air to vegetables. Protein foods such as meat are of good quality only if freeze-dried. Liquid food is dehydrated usually by spraying it as fine droplets into a chamber of hot air, or occasionally by pouring it over a drum internally heated by steam. Freeze-drying A processing method that uses a combination of freezing and dehydration is called freeze-drying. Foods that already have been frozen are placed in a vacuum-tight enclosure and dehydrated under vacuum conditions with careful application of heat. Normally ice melts and becomes water when heat is applied. If more heat is applied, it turns to steam. But in freeze-drying, the ice turns directly to vapor, and there is little chance that microorganisms will grow. Freeze-dried foods, like those that are dehydrated, are light and require little space for storage and transportation. They do not need to be refrigerated, but they must be reconstituted with water before they are ready to consume. Irradiation As early as 1895, a major breakthrough in the world of science had arisen; the discovery of the X-ray by German physicist Wilhelm von Roetengen. This technological advancement, along with the soon to be discovered concept of radioactivity by French physicist Antoine Henri Becquerel, became the focus of attention for many scientifically based studies. Of most importance, to the field of food preservation, these two discoveries began the now controversial process of food irradiation. Food irradiation employs an energy form termed ionizing radiation. In short, this process exposes food particles to alpha, beta and/or gamma rays. The rays cause whatever material they strike to produce electrically charged particles called ions. Ionizing radiation provides many attributes to treating foods. It has the ability to penetrate deeply into a food interacting with its atoms and molecules, and causing some chemical and biological effects that could possibly decrease its rate of decay. It also has the ability to sanitize foods by destroying contaminants such as bacteria, yeasts, molds, parasites and insects.Irradiation delays ripening of fruits and vegetables; inhibits sprouting in bulbs and tubers; disinfests grain, cereal products, fresh and dried fruits, and vegetables of insects; and destroys bacteria in fresh meats. The irradiation of fresh fruits and vegetables, herbs and spices, and pork was approved in 1986. In 1990 the FDA approved irradiation of poultry to control salmonella and other disease-causing microorganisms. Irradiated foods were used by U.S. astronauts and by Soviet cosmonauts. Public concern over the safety of irradiation, however, has limited its full-scale use. It is still off to a slow start, with only one food irradiation plant open in Mulberry, Florida, but it is seemingly catching the eyes of the producers and the consumers throughout the world. Miscellaneous Methods Other methods or a combination of methods may be used to preserve foods. Salting of fish and pork has long been practiced, using either dry salt or brine. Salt enters the tissue and, in effect binds the water, thus inhibiting the bacteria that cause spoilage. Another widely used method is smoking, which frequently is applied to preserve fish, ham, and sausage. The smoke is obtained by burning hickory or a similar wood under low draft. In this case some preservative action is provided by such chemicals in the smoke as formaldehyde and creosote, and by the dehydration that occurs in the smokehouse. Smoking usually is intended to flavor the product as well as to preserve it. Sugar, a major ingredient of jams and jellies, is another preservative agent. For effective preservation the total sugar content should make up at least 65 percent of the weight of the final product. Sugar, which acts in much the same way as salt, inhibits bacterial growth after the product has been heated. Because of its high acidity, vinegar (acetic acid) acts as a preservative. Fermentation caused by certain bacteria, which produce lactic acid, is the basis of preservation in sauerkraut and fermented sausage. Sodium benzoate, restricted to concentrations of not more than 0.1 percent, is used in fruit products to protect against yeasts and molds. Sulfur dioxide, another chemical preservative permitted in most states, helps to retain the color of dehydrated foods. Calcium propionate may be added to baked goods to inhibit mold. Packaging The packaging of processed foods is just as important as the process itself. If foods are not packaged in containers that protect them from air and moisture, they are subject to spoilage. Packaging materials must therefore be strong enough to withstand the heat and cold of processing and the wear and tear of handling and transportation. From the time the canning process was developed in the early 19th century until the beginning of the 20th century, cans and glass containers were the only packages used. The first cans were crude containers having a hole in the top through which the food was inserted. The holes were then sealed with hot metal. All cans were made by hand from sheets of metal cut to specific sizes. In about 1900 the sanitary can was invented. In this process, machines form cans with airtight seams. A processor buys cans with one end open and seals them after filling. Some cans are made of steel coated with tin and are often glazed on the inside to prevent discoloration. Some are made of aluminum. Frozen foods are packaged in containers made of layers of fiberboard and plastic or of strong plastic called polyethylene. Freeze-dried and dehydrated foods are packed in glass, fiberboard, or cans. Research The research activities of processed food scientists are numerous and varied. New packaging materials, the nutritional content of processed foods, new processing techniques, more efficient use of energy and water, the habits and desires of today’s consumer, more efficient equipment, and transportation and warehousing innovations are some of the subjects being studied. The challenge of the food researcher is to discover better and more efficient ways to process, transport, and store food. Processed foods have changed the world. In developed countries they are part of almost everyone’s diet. The United States, Canada, France, Germany, Italy, Portugal, Spain, and the United Kingdom all produce large quantities of processed foods, which they sell domestically and abroad. In the United States in the early 1980s, annual production of fruit was 1.8 billion kilograms canned, 1.4 billion kilograms frozen, and 1.1 billion kilograms in fruit juice; production of vegetables was 1.4 billion kilograms canned and 3.2 billion kilograms frozen. From the modest canning industries in 1813 to the sophisticated food processing plants of today, food processors have provided the world with more healthful diets, food combinations never before possible, and a convenience unimagined 200 years ago. We as consumers can only imagine what further achievements will be made in the field of food preservation. But one thing is for certain; it is all for the general good of mankind…to reduce starvation levels globally and insure the availability of nutritive foods to all. It is through this way that man survives…and fits in Darwin’s hypothesis of the survival of the fittest. For it is only the fit who will prevail in the end.

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History of Food Preservation, Essay Example

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The origin of food preservation

It is believed that the Middle East and the culture of oriental dynamically dried their foods in the hot sun as early as 12,000 BC; subsequently, cultures left more proof, and every culture had a diverse approach to drying their foods. The surprising reality about preserving foods is that it allowed each culture at almost every moment (Anderson 95). To subsist, the ancient people had to connect with nature. In frozen environments, the ancient man froze seal meats on the ice; in the tropical climate, the ancient man dried their foods in the sun.

Food preservation entailed food processing actions that inhibit the growth of microorganisms like yeast and slow down the oxidations of fat that causes rancidity. Food perseveration might also comprise a procedure that inhibits visual decaying, as enzymatic browning responds in an apple after it is cut during food preparation. By preserving food, food wastes might be managed drastically, which is a vital approach to decaying the cost of production and increasing the effectiveness of the food system. Enhanced food safety, as well as nutrition, might contribute towards ecological sustainability. For instance, it will lead to a reduction of the ecological effect of food productions.

Many procedures aimed at preserving food entail more than food preservation methodologies. Fruits preservation by turning it into a jam, for instance, entails boiling and selling in an airtight jar to avoid recontaminations. Diverse food preservation approaches have diverse effects on the quality of foods and food systems (Badiane and Delgado 129). Some custom approaches to preserving foods have depicted lower energy inputs and carbon footprints contrasted to the contemporary approach. Some of the approaches to preserving food are known to create carcinogens.

Comparing AND contrasting the methods and techniques used to preserve food in antiquity and now.

Traditional Methods of Preserving food

In the past, the sun and the wind was the natural method of drying foods. Proof shows that the vulture of oriental ad the Middle East nation dried their foods in the hot sun. Furthermore, Romans seed to dry their foods using a special “dispensa” made to dry herbs and vegetables. In 1875, drying and the use of salt and sugars were the main approaches to food preservation. In the year 1854, it was approximated that Maine could provide the country with dried apples. The rightness of fruits creation from 1807 to 1875 increased the export of dried fruits produced in the US.

Afterward, the latest drying procedure and types of machinery increased the outputs for the local and international market. In the meantime, caning and refrigeration emerged and were widely used in fruits, preservations, vegetables, meats, and other foods for human usage. The latest approach of food perseveration declined the needs of the dried foods, which turn out to be costly frailties.

Freezing

Freezing was the ideal food preservation approach in the cold areas. A cave or cool stream was used to preserve the food. In the US, freezing was renovated early, initially with icehouses and afterward the use of iceboxes. In early 1800, powered refrigerators were introduced and immediately used by many people in their households.

Until the beer was invented using come grains of barley being left in the rain, the microorganism fermented the sugar into alcohol. Fermentation not just may preserve food, built it, and create more nourishing food and was employed to make more edible food from less the preferred ingredients. The microorganism accountable for fermentation might produce vitamins during the fermentation process. This produces an extremely nourish and products from the ingredient.

Fermentation is the natural process of chemical changes in foods, which, as observed by the change, was employed many years ago. Fermented fruit lead to wines safe beverages in regions of unsteady supply of water. Another fomentation s the vinegar that was important for pickling meat, fish, and fruit and vegetable—the Japanese and later on the Germans and other European societies fermented cabbages (Desrosier and James 188). Also, the Egyptians created a raised sourdough pieces of bread, another outcome of fermentation. In some regions and at the time of the year, individuals preserved foods by freezing them, but many years later, before freezing being famous though artificial process in every part of the globe.

This process is preserving foods such as vinegar and other acids, which might have originated when foods were placed in wines or beers to preserve them because both depict a low PH level. There was a huge increase in food perseveration in the 16 th century as a result of the arrival of new kinds of foods in Europe

The early salting was the dehydration; early culture used this approach to aid in desiccating their foods. Salting was frequent by selecting raw salt from diverse sources. In 1800, it was realized that many cultures preferred the approach of food preservation since they realized that sat gave some red coloring rather than the normal unattractive grey color. As a result, many cultures preferred the use of salt as a food preservative approach.

Modern Methods of Preserving food

Pulsed electric field treatment

Preserving bulk food using pulsed electric fields is a new trend that opens the latest perfections in food industries. This procedure might be applied consistently through the products, and it is relevant for the pasteurization of pumbles at reduced temperature. With a strength of 14-31kVcm, microbial cells are deactivated by electroporation of their membrane devoid of substantial temperature increase and any change of short pulse being employed (Joardder and Masud 73). This method of food preservation depends on the microbial actions of strong electrical impulses. When electrical impulses are applied, the osmotic balances of the microorganism exiting are supplied. If the processing environment is selected precisely, microorganisms are deactivated. Single pulses ought to determine a reduction in plate count surpassing five orders of magnitudes.

Cooling/Freezing

The actions of microorganisms and enzymes are modified when foods are frozen, permitting foods and nutrients to be preserved for quite some time. As a result of refrigeration, microbial and enzyme activities are substantially reduced in temperatures of 5 degrees, which is why refrigeration is an effective way to preserve food. While some cultures prefer using caves to preserve their foods and aristocrats created cool houses, most day foods had access to neither. Refrigeration is thus a perfect contemporary approach and an ideal manner of preserving raw foods.

A lot of custom cooking is preferred using glass jar canning. In Europe, the actions of canning homegrown foods in glass jars keep on being practiced till the 1970s. While in Russia, many cultures still have small gardens where they grow most of their foods depending on canning to preserve their foods. Canning spread widely, and in the year 1800, “peter Durand” introduced a can of iron coated with tins; present can are mainly made of steels, with a thin coat of tins, and, normally, a coating lining. Commercial canning started in the US in the year 1819 and seafood in the year 1820. The procession of cooking took nearly 5 hours in ancient times, but this was drastically reduced in 1860 when “Isaac Solomon” added chloride to the water, which raised the boiling point of water. The introduction of pressure cookers in 1874 was an even much more significant development, allowing much more drastic processing. The commercial caning firms afterward introduced machines that might do many jobs that many people initially did by hand.

In extreme concentrations, sugar and the free moisture in foods prevents the growth of microbial. For this to be effective, much sugar is needed. A comparatively latest approach of preserving foods provided that sugar was customarily a rare commodity and costly ingredients that few would manage for day-to-day food preservation.

The changes to food preservation techniques

Ancient man learned to collect naturally preserved foods and aid nature in preserving processes before agriculture and animal farming. The ancient man stored nuts and seeds to be consumed during the winter period and realized that meat and fish might be persevered by drying in the sun. After the recovery of fire, cooking made foods more appealing and was preservation support, because heating killed some of the microorganism and enzyme that causes decay. Smoking meats and fish as an approach of preserving it emerged from cooking (Rahman 175). After developing agriculture, the ancient periods, or the latest Stone Age period, human beings had a more reliant surplus for perseveration. The Native Americans survived on dried corns and beans that they had stored for winter consumption; the pain Indians cut the buffalo meats into a thin strip and tied it in the sun on a wood frame.

12,000 BC: Sun Drying

During the 12,000 BC, the sun and the wind was the natural method of drying foods. Proof shows that the vulture of oriental ad the Middle East nation dried their foods in the hot sun. Furthermore, Romans seed to dry their foods with the use of special “dispensa” which were made to dry herbs and vegetables in

500 BC: Jam

Jam and jelly was a famous food perseveration approach in 500 BC; the ancient Greeks and Romans realized that submerging food in honey would uphold them. Even though it is hard to compare how the process started, the jam has been employed from the time of the merchant in fruits preservation. It was discovered when traders turned the rotten fruits into something important rather than being a waste. The ripen fruits were

1400 AD: Curing

During 1400 AD, it was realized that storing foods in slat solutions might increase their durability during middle age. Like the Egyptians and the Romans, the earliest cultures employed the salting process as a method of food preservations, but like every other approach, this methodology proved effective in curing and storing meat. A piece of meat would be inserted in a salt solution, “brine.” This trigger a procedure called “osmosis,” which leads to the shift of water contents from the meat into the salt solutions

1784 AD: Refrigeration

Refrigeration is a perfect contemporary approach and an ideal manner of preserving raw foods. The actions of microorganisms and enzymes are modified when foods are frozen, permitting foods and nutrients to be preserved for quite some time. As a result of refrigeration, microbial and enzyme activities are substantially reduced in temperatures of 5 degrees, which is why refrigeration is an effective way to preserve food (Toldra 123). While some cultures prefer using caves to preserve their foods and aristocrats created cool houses, most day foods had access to neither.

1809 AD: Canning

During the period 1809 AD, a lot of custom cooking preferred using the glass jar canning. In Europe, the actions of canning homegrown foods in glass jars keep on being practiced till the 1970s. While in Russia, many cultures still have small gardens where they grow most of their foods depending on canning to preserve their foods.

1871 AD: Pasteurization

The approach of food preservation was introduced by “Louis Pasteur” a French scientist, who realized a connection between a microorganism and the spoil of foods. This approach of food preservation was not used until the start of the 20 th century.

1940 AD: Dehydration

The problem like the constantly changing weather trends and inadequacy of sufficiency food supply mainly lead to the invention of the food dehydration approach. It has its begging in the early 1940s that entailed the drying of food products that might be simply getting dehydrated.

2000+ AD: Chemical Preservative

This approach entailed the use of additive like vinegar to kill bacteria ad microbe that causes decompositions, it as well inhibits enzymes activity, hence guaranteeing prolonged food live—using chemicals as a preservative by pre-historic man, who preserved and Improved the flavors of their meats by smoking (those who lived under the caves) or by submerging in water form early many living near oceans. With improvement as time goes by, some preservatives ad additives like salt and sugar started to date.

Why changes were made to how food used to be preserved

The presence of health regulatory organizations have played a role

In collaboration with food and agriculture institutions of the united nation, World health organizations are accountable for ascertaining the risk to human health from food additives. Independent examines the risk appraisal of food additives. Global expert group. Only those food preservatives that this body has approved are deemed not risky to human beings we approved for use (William Shurtleff 87). And this is how changes were made to how the food we’re used to be preserved to a modern approach

Business decisions

The new business model leads to change in food preservation methods gradually. For instance, a business entity that has invested in seafood required a food preservation model that would have the food preserved for quite a long time, prompting a shift to the contemporary approach of preserving foods, such as the use of canning method or the use of pickling.

How food preservation can be improved today

Consumer demand for superior food with fresh taste and nutrition has led to a substantial interest in creating the latest food processing methods. Interest in creating the latest food processing methodologies has increased drastically over the last decade, mainly due to demand from users of fresh, quality foods. Consumers are also becoming informed of the risks of food-borne disease and are keen on the safety of their foods supplies improvements in non-thermal approaches have been advanced by academics and industrial in an effort of meeting the challenges of producing safe processed foods of superior quality (Zeuthen and Bøgh-Sørensen 127). Therefore, the firms must improve the production of quality foods through the use of non-thermal processing technology. The safety and microbiological standards of processed foods with this technology nonetheless require to be confirmed using “pulse electric fields.”

Preservatives of any sort have been employed for many years. Smoking and salting are two of the latest approaches used though many other approaches are being used presently. Preservatives might be divided into segments as per their functions ;( a) those that can manage or control microbe growths, and (b) those used to manage deteriorative chemical responses like rancidity. Salts are some of the vital microbes that inhibit used ingrowths. Sodium benzoate is especially an effective preservative against yeasts and bacteria’s in high acid food like sauce and fruits. It is as well known for its use in carbonated drinks

Action to be undertaken to reduce the negative side effects that come from the chemicals used in food preservation

Natural Preservatives

These are an ingredient that is employed to preserve food as it is. The chemical content is not changed, and they are not mixed with any artificial items. These as well in many cases, have anti-oxidants components. It is understood that anti-oxidants delay the process of aging of foods to improve their durability. Naturally, coring preservatives comprise oil, sugar, and salt. Pickle might last for many years due to its potential salt and oil mix that act like a natural preservative to the vegetable chunk. Conclusion: There are many approaches employed to preserve food such as curing, freeing, caning, and fermenting.

Synthetic or Chemical Preservative

This preservative is also employed to postpone the decay and contaminations in food, built this is artificially created or artificial in nature. Frequently, this is also an additive on food labels, so a consumer should always check the bale in the food product for the expiry period before buying it. To guarantee that the perseverative is helping to make food safe, their usage is subject to premarket safety appraisal and approval process (Toldra 49). This institution is accountable for safety appraisals, approval and control, and labeling of preservatives.

Safety appraisal of food preservatives is based on appraisals of every existing toxicological information, comprising observation in human and animal models. From the existing information, n utmost additive level, which depicts no obvious toxic effects, is established. This is termed “no observed adverse effect level” and is employed to establish the “acceptable daily intakes,” which provides a bigger margin of safety and infer to the amount of food additive that might be consumed daily in the diets, over some time devoid of any negative implications on health.

There has exit some public outcry that some food additive dep9octs some adverse effects. Even though keen examinations depict that many are based on fallacy instead of recognizable extreme reaction. Amongst the food additive reported to have an extreme effect are some preservatives from the groups of “soliciting” agencies, which comprise of supplies additive and many inorganics that might trigger asthma traits by peering difficulties ion breathing insensitive coughs. (Rahman 68) The relevant institution has provided a comprehensive labelling process for food additives to permit users to make an informed verdict concerning food containing preservatives. Laws also provide that additives are labeled on the packing materials by sections with either name or electronic umbers. In conclusion, preservatives are presently important in ensuring that the safety and assortment of diverse food varieties are existing. They work by delaying the decaying time of the food and avoiding any alteration in their taste. Their appraisals and usage in food varieties are strictly managed.

Why companies do not opt for these methods

Many firms prefer using chemical preservatives since this approach presently is deemed safe for many consumers. Consuming fat foods contains preservatives that will negatively impact the long-term health implications of people. Nonetheless, many companies still believe that these health effects are connected to chemical preservatives within the advised amount. The reason may firm prefer this approach is that the controlling body considers it as safe, in the amounts that it is permitted in the food products. “Safe” for food additives implies “a reasonable” conviction in the mind of skillful experts that the content is safe under the proposed condition of use (Kelvinator Corporation 73). However, many consumers still have some concerns about many companies using chemicals to preserve their foods.

Works Cited

Anderson, Rory. Survival 101 Raised Bed Gardening AND Food Storage: The Complete Survival Guide To Growing Your Own Food, Food Storage And Food Preservation in 2020 . 2020.https://www.goodreads.com/book/show/55246612-survival-101-raised-bed-gardening-and-food-storage-the-complete-survival

Badiane, Ousmane, and Christopher L. Delgado. A 2020 Vision for Food, Agriculture, and the Environment in Sub-Saharan Africa . Intl Food Policy Res Inst, 2002.https://books.google.com/books/about/A_2020_Vision_for_Food_Agriculture_and_t.html?id=aa90_LYyWj4C

Chawengkijwanich, Chamorn, and Phikunthong Kopermsub. “Coating Technology for Food Preservation.” Progress in Food Preservation , 2012, pp. 111-127.https://www.researchgate.net/publication/230551779_Coating_Technology_for_Food_Preservation

Desrosier, Norman W., and Desrosier N. James. The Technology of Food Preservation . Avi Publishing Company, 1977.https://books.google.com/books/about/The_Technology_of_Food_Preservation.html?id=mLVTAAAAMAAJ

Joardder, Mohammad U., and Mahadi H. Masud. “A Brief History of Food Preservation.” Food Preservation in Developing Countries: Challenges and Solutions , 2019, pp. 57-66.https://www.springer.com/gp/book/9783030115296

Kelvinator Corporation. An Authentic History of Food Preservation Through the Ages: From Cave to Kelvinator . 1934.https://www.lib.uchicago.edu/ead/pdf/century0502.pdf

Rahman, M. S. Handbook of Food Preservation . CRC P, 2007.https://www.routledge.com/Handbook-of-Food-Preservation/Rahman/p/book/9781574446067

Toldra, Fidel. Advances in Food and Nutrition Research . Elsevier, 2021.https://www.elsevier.com/books/advances-in-food-and-nutrition-research/toldra/978-0-12-824580-4

William Shurtleff, Akiko Aoyagi. History of the Natural and Organic Foods Movement (1942-2020): Extensively Annotated Bibliography and Sourcebook . Soyinfo Center, 2020.https://books.google.com/books/about/History_of_the_Natural_and_Organic_Foods.html?id=hQPcDwAAQBAJ

Zeuthen, Peter, and Leif Bøgh-Sørensen. Food Preservation Techniques . Elsevier, 2003 https://www.sciencedirect.com/book/9781855735309/food-preservation-techniques

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Food Preservation

Introduction

According to Platt (2011), food science and technology entails the understanding and application of the science disciplines to device methods that can sustain quality food. He notes that a number of disciplines such as biology, physical sciences and engineering have been successfully applied in food selection, processing, preservation and packaging, a process that enhances food security and safety. He further points out that food science and technology enhances the study of physical, microbiological and chemical food components that helps in food preservation methods (Platt, 2011).

Scientifically, one is required to know the components of a given food in order to be able to develop appropriate technologies, necessary for the processing, preservation, packaging, and distribution of food. Platt (2011) notes that such technologies help in designing suitable food preservation methods, and as a result it minimizes the growth of microorganisms that can possibly cause food spoilage during the storage period. Additionally, food science and technology enhances food color and post harvest storage. It has been recently expanded to include food packaging, usually done through labeling, to ensure both the quality and security of the stored food (Platt, 2011).

The different food preservation methods entail a variety of processes that have resulted into different related food preservation industries. According to Singh (2009), such industries are based on the food science and technology that primarily address the food preservation techniques. Some of the related industries, identified by Singh, include food canning, food processing and food manufacturing that primarily address future food sustainability and security (Singh, 2009).

The write-up discusses how food science and technology have contributed to the development of food preservation. It also discusses the various food preservation methodologies engaged to enhance future food suitability and sustainability. Additionally, the write-up addresses the historical food preservation driving factors, giving a highlight of the chronology of food preservation innovations from the ancient days to the last century.

Disciplines that Drive Food Preservation Development

According to Lues & Theron (2009), the disciplines which have been playing key roles in the development of food preservation methods include biology, microbiology and genomics science. They point out that through these disciplines the food scientists and technologists are able to identify the food’s micro-organism growth content, which helps in identifying how they contribute to food spoilage and poisoning. They note that biology and microbiology science disciplines help in identifying the food pathogens and spoilage organisms that affects the food after the post harvest storage. On the other hand, genomics helps in identifying the effect of food’s genetic interaction with the organic acids that can result to food spoilage or poisoning (Lues & Theron, 2009).

Jeanty (2010) noted that chemistry science discipline has also played a significant role in the development of food preservation. The author also points out that chemistry helps in determining the chemical properties of the food that include its nutritional value, color, flavor and texture. Jeanty further acknowledges that there are different biological materials that form part of the food components, which makes them react differently especially under varying conditions. According to her, it is through food chemistry that food scientists and technologists have been able to identify various food decomposition processes that have helped them in designing suitable food preservatives (Jeanty, 2010).

Platt (2009) also identifies material science as one of the science disciplines that plays an important role in the development of food preservation. He argues that material science defines the relationship that exists between the food structure and its properties. Platt (2009) also notes that the application of material science is mainly practiced by chemists who use their knowledge to combine different molecules and materials, and that results into the synthesis of a new material. He points out that food scientists and technologists have exploited this discipline, and that enabled them to come up with long reserving food components out of the perishable food counterparts (Platt, 2011).

Another factor that has greatly contributed to the development of food preservation methods is various food nutritional demands. Ruel & Bouis (2008) noted that today’s emphasis on the effectiveness of an individual`s balanced diet has been an important element in enhancing the development and functionality of the body. Their argument was that the increase in the global population resulted into the modification of the various food components in an attempt to effectively sustain the wider population. They note that the modification of food components has particularly changed various food nutritional values. This has, in turn, resulted in the retention of such commodities in the markets (Ruel & Bouis, 2008).

On the other hand, Juliano & Canovas (2006) note that physics and engineering have enabled the establishment of the various processing and manufacturing technologies in the development of food preservation. They point out that these science disciplines have eased the synthesis and packaging of different foods, hence encouraging food preservation methods. Furthermore, they note that food engineering has improved various food processing operations which have resulted in the development of effective and efficient food chains (Juliano & Canovas, 2006).

According to Gupta (2011), the study of toxicology has also been effective in the identification of the right radiation dose to be used in the food sterilization method. He notes that food sterilization process through radiation continues to be one of the most advanced technological approaches that enhanced food preservation (Gupta, 2011).

Preservation Methodology

Food Packaging

One of the packaging instruments that have been widely used in food preservation is food canning. Singh (2009) points out that food canning methods primarily involve the processing of food and, thereafter, sealing it into airtight containers. He notes that canning, just like any other preservative methodology, entails various methods that prevent the penetration of microorganisms in the food which might result into food spoilage. The processes involved in canning include food pasteurization, boiling, sterilization and vacuum treatment (Singh, 2009).

Some food commodities normally undergo pasteurization process before they are preserved into sealed and airtight containers. According to Singh (2009), pasteurization processes involve heating of a certain food product below its boiling point. He notes that this eliminates the microorganisms that might contaminate the food. The process is mostly applicable in the milk processing. However, he notes that some microorganisms can withstand considerable high temperatures and, in such cases, food is subjected to high temperatures during a boiling process (Singh, 2009).

Another canning preservation method, identified by Singh (2009), is the vacuum packing process. He points out that in the vacuum process food, for example, nuts, is normally canned into air tight bags or bottles in a vacuum environment. This helps to prevent the effect of microorganisms that might spoil the food (Singh, 2009).

On the other hand, aseptic process has been used in food packaging, enhancing good food preservation. According to Balasubramanian & Sharma (2011), aseptic food packaging primarily involves the filling of sterile food commodities into sterile container. During the sterilization process food products are normally subject to the high pressures. This has an effect of prolonging the shelf of the products at normal temperatures. The scholars, further, point out that aseptic packaging is not only used to package sterilized products, but also non sterilized fresh products in order to prevent food contamination by microorganisms (Balasubramanian & Sharma, 2011).

Direct Treatment of Food under Preservation Methodology

According to Singh (2009), various food products are preserved under various temperature conditions. He points out that the effect of food temperature on microorganisms plays a key role in designing what food preservation methodology to employ. He notes that pasteurization processing method, for example, employs heat content that prevents bacterial infection. On the other hand, he points out that during preservation high temperature is normally directed to some food products under high pressure, during preservation to avoid the infection of microorganisms that can withstand certain temperatures (Singh, 2009).

Singh (2009) also points out that mostly during food processing and manufacturing processes, food addictive substances are normally used. He argues that these food addictives, in most cases, do not add nutritional value to the food product but are mostly used as agents for food preservation, coloring and food flavoring. However, food addictives are essential, as it is normally used not only to attract customers but also to prolong the shelf life of most food products. He points out that most of the soft drinks processing industries normally use food addictive substances in preserving their food product’s contents (Singh, 2009).

As mentioned earlier, food preservation methodology entails various direct food processing and manufacturing processes. According to Singh (2009), some of the direct food treatment processes, entailed during food preservation, include food pasteurization, sterilization and freezing that enhance good preservation methods (Singh, 2009).

Tools of Preservation

One of the tools that have been widely used in food preservation is refrigeration. Refrigerator normally has either ammonia or chlorofluorocarbon gas that allows the cooling effect to take place. Brain (2008) noted out that refrigeration enables most foods to be subjected to low temperatures below 4° C. This slows down the microorganism’s actions, hence prolonging the shelf life of products. The argument is that at lower temperatures there is reduction of microorganism’s growth rate, thus, reducing its effect on the food products through reducing both physical and chemical reactions. He points out that refrigeration has been used to preserve fresh fruits, vegetables and dairy products among others (Brain, 2008).

Driving Factors for Food Preservation Innovation

Allen (2007) identifies the community building and sustenance as one of the driving factors that has enabled the innovation of food preservation techniques. She notes that the community is expanding in such areas as building design and structural development, science and technology development, population and economic dependency. According to the author, these factors played important roles in creating food awareness and sustainability. For instance, she points out that the community structural building has resulted in the innovation of modern food preservation methods, like refrigeration, presently used for food sustainability (Allen, 2007).

However, Allen (2007) points out that community building has a negative impact on the environment due to the growth in the population. She points out that communities expand and advance their structures to accommodate the increased population growth which have resulted into food insecurity. In addressing the resulting food insecurity, most of communities have used various food preservation techniques (Allen, 2007).

Another factor that plays an important role in the innovation of food preservation techniques is mobility. Allen (2007) points out that it is the varying nature of the people’s daily activities, from the work related to social activities like sports, which has acted as the driving factor for food preservation. They range from work related to social activities like sports. For instance, she notes that people tend to take charge of their food system, especially at work or in social sites. It is witnessed as people continuously pack their lunch which requires further preservation, using such methods as food canning and refrigeration (Allen, 2007).

Allen (2007) notes that the low family income that cannot adequately sustain its travelling expenses and hotel meals influences the fact that most of such families prefer packed food. For instance, she points out that casual workers normally carry packed food to their work places, since they are unable to afford most of the hotel foods. She notes that this has led to the innovation of food preservation methods that not only address the food safety but also its affordability (Allen, 2007).

According to Allen (2007), another factor that has resulted in the innovation of food preservation techniques is its convenience. She points out that the limited availability of food product to the consumer at a convenient price and time has resulted into the innovation of food preservation methods. She points that most of the families use various preservation methods to avoid daily food purchasing. She points out that the family’s preference for monthly food purchasing and storage has promoted the development of food preservation methods (Allen, 2007).

Additionally, Allen (2007) points out that the demand for food commodities in some occasions like wedding has resulted in the innovation of food preservation methods. She points out that most of these events have huge food commodities` demand which require early purchasing and efficient food storage facilities. She notes that this has led to the innovation of convenient food preservation techniques (Allen, 2007).

Glonaty & Edlin (2009) also identify the need for maintenance of health as one of the driving factors that has contributed to the innovation of food preservation techniques. They illustrate that human growth and development encounter different stages that require different food entities to improve their health and well-being. This is the same to most of food scientists and technologists who devised various food preservation methods in an effort to maintain the quality of food over a long period of time. Glonaty & Edlin (2009) point out that these preservation methods prevent food contamination, thus, maintaining the food nutrients, which is essential for individual’s health (Glonaty & Edlin, 2009).

Glonary & Edlin (2009) point out that the evident innovation of food preservation techniques has been contributed by the impact of these processes in preventing health decline. They note that the primary objective of food preservation techniques is to maintain the quality of the food by preventing the food from being contaminated. According to Singh (2009) preservation methods also prevent food spoilage and poisoning and, thus, secure people from diseases that might affect their lives (Glonaty & Edlin, 2009).

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Food Preservation: Methods and Their Importance

Food is an essential life requirement related to every function our body performs. It is a source of nutritional components like vitamins, minerals, essential oils, and antioxidants which benefit our health in every possible aspect.

But every food has its specific shelf-life and gets spoiled after harvesting or slaughtering. Based on spoilage, foods are; perishable: foods that deteriorate within 1- 5 days and need immediate freezing; semi-perishable: foods that don’t need immediate freezing and can be stored for 3 to 5 months; and non-perishable: foods stored for a much more extended period.

Further processing of foods helps to increase their shelf-life, prevent the growth of microorganisms, and preserve the food’s nutritional value, known as food preservation. The procedure includes altering atmospheric conditions, enzymatic reactions, chemical treatment, and food moisture.

Table of Contents

Methods of Food Preservation

Food preservation is the natural or mechanical action performed on food to elongate its shelf life after harvesting or slaughtering. These procedures can reduce food deterioration by inhibiting microorganisms’ growth, enzymatic reactions, and auto-oxidation.

Preservation by drying, dehydration, and fermentation is the oldest method, and cold treatment, heat treatment, blanching, irradiation, and canning are the modern methods.

Drying Methods

Food preservation by the drying method has been followed for centuries. Drying refers to removing water from a solid compound (meat, fruits, vegetables, and nuts). Sun drying, solar drying, and air drying are the most performed drying methods. In industry, drum drying, spray drying, vacuum drying, freeze drying, bed drying, and convection air drying are also performed. Drying removes food’s moisture and prevents the growth of yeast, bacteria, and mold, which are responsible for damaging food quality.

Dehydration Method

Dehydration removes moisture (water content) from solid or liquid. It differs from drying because the application of artificial heat under a controlled atmosphere is performed. It is also an old method of food preservation. Dehydration makes food lighter and smaller. Dehydrated foods are preferable during trekking and traveling. Example: Mango, Broccoli, Beets, Grapes, Chicken Fish, etc.,

Food Preservation by Fermentation

Preservation by Cold Treatment

Food preservation by cold treatment includes chilling, freezing, and refrigeration.

Chilling is the preservation method where storage of meals occurs in lower temperature, above its freezing point but below atmospheric temperature. The chilling temperature is −1℃ to +8℃, depending upon the variety of food. Chilling helps to preserve salads, pizza, seafood, and dairy products.

In freezing, the preservation of meals occurs by lowering its temperature below its freezing point. Freezing helps to preserve butter, ice cream, milk, nuts, and grains.

Preservation by refrigeration is when the meal’s temperature is maintained between 0℃ and 8℃. Refrigeration helps to preserve jam, jelly, pickle, and sauce.

Food Preservation by Heat Treatment

Sterilization is a preservation method process where all the microorganisms and spores with minimal chances of causing spoilage are destroyed. Two methods do sterilization: i) Physical sterilization (cold sterilization, heat sterilization), ii) Chemical sterilization (gas sterilization, cold chemical sterilization). Meat, fish, cream, soup, and sauce are usually sterilized.

Preservation by Blanching

Blanching is a type of mild-heat treatment (usually on fresh harvest) where exposure of the foods to hot water or steam help to maintain their physical and physiological properties and extend the shelf-life. It is usually performed before freezing, canning, or drying. Hot steam is preferred over hot water or high temperature to avoid the side effects of blanching (protein denaturation, damage to tissue cells). High-temperature treatment can make fruits and vegetables lose their color. So, to avoid that, sodium carbonate or calcium oxide is added to blancher water. Broccoli, fennel, green beans, and asparagus spears are preserved by blanching.

Preservation by Irradiation

Food irradiation is a treatment method that exposes the food to ionizing radicals (x-ray, gamma ray, and electron beam). It helps to reduce the harmful bacteria and parasites which can cause spoilage. Beef, pork, poultry, lettuce, eggs, coffee, fresh fruits and vegetables, and spices are approved for irradiation by FDA.

Food Preservation by Canning

Storing food in containers or jars by hermetically sealing (tightly closed to prevent air from entering) and sterilizing it with heat is canning. Canning prevents the growth of microorganisms and the activity of food enzymes that can spoil food. The containers are first sterilized, and the food is sealed by vacuum packaging. After that, the container is exposed to heat and cooled. Pressure canning, water bath canning, and steam canning are the methods of canning. Meat, dairy products, and sea foods are preserved by canning.

Importance of Food Preservation

Preventing microbial growth: Stored foods become a great nutritional medium for the growth and colonization of microorganisms. Preservation methods remove some growth-promoting components, like moisture, warmth, etc., from the food, making the storage longer.
Preserving nutritional components: Spoilage of foods degrades the quality of food. Applying preservative methods helps to maintain the dietary details of the food. Although some changes occur during preservation, the stored food is still nutritionally dense.
Preventing physical and chemical damage in food: Preservation methods help avoid auto-oxidation and enzymatic reactions that occur in the foods. Heat and moisture can also cause food spoilage, and applying preservation methods can protect from such damage.
Elongating shelf-life: Since food preservation methods help avoid spoilage of foods, they automatically elongate the shelf-life of perishable and semi-perishable foods.
Save money: Time and again, buying food is the most significant area to spend money. Storage of nutrition for a more extended period means having consumable foods for longer. It means less expense in food which can help save cash.

Drawbacks of Food Preservation

Although food preservation is highly advantageous for long-term savings, it also has different drawbacks. Some of the disadvantages of methods of food preservation are as follows:

Adding sugars and salts to preserve food can make the food unsuitable for consumption by people with different health conditions.
Sometimes food preservation can lead to loss of nutrients as chemical and physical states may change after treatment with different preservation methods.
Long-term use of preserved foods can lead to gastrointestinal disorders like gastritis and indigestion.
Handbook of Food Preservation – Cold [Internet]. [cited 2023Jan18]. Available from: http://www.cold.org.gr/library/downloads/Docs/Handbook%20of%20Food%20Preservation.PDF
Prokopov, Tsvetko & Tanchev, Stoyan. (2007). Methods of Food Preservation. 10.1007/978-0-387-33957-3_1.
UGA [Internet]. [cited 2023Feb5]. Available from: https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf

Diksha Koirala

Diksha Koirala is a recent graduate student in Food Technology. She developed an interest in the relationship between microorganisms and the environment and their impact on the food and food industries. She is sharing her knowledge here to make the world understand microorganisms and the role it plays in our daily life.

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The impact of food preservation on food waste

Wayne martindale.

1 National Centre for Food Manufacturing, Food Insights and Sustainability Service, University of Lincoln, Holbeach, UK

Walter Schiebel

2 Institute for Marketing and Innovation, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria

The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey.

Design/methodology/approach

The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods.

The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods.

Research limitations/implications

This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers.

Practical implications

This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced.

Social implications

The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers.

Originality/value

This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

Introduction

Consumers produce the greatest amount of food waste and loss in the food supply chains of developing and developed economies ( Gustavsson et al. , 2011 ). A recent pan-European food waste programme has identified consumer food waste as a major challenge (COST Action TD1203, EUBIS). The COST Network, EU network on food waste valorisation has given attention to solving the amount of consumer food waste produced through technological and policy interventions ( Morone et al. , 2017 ; Privett et al. , 2016 ). Reducing all food losses will result in a more secure global food system and it is important for us to show how consumers can reduce food waste in households. This is where food preservation has an important role in facilitating this waste reducing action because it improves the utilisation of food. It has also been identified that understanding why food is wasted by consumers during meal occasions develops of waste reduction strategies that can be used for different foods and preservation methods ( Martindale, 2014 ).

Previous food waste reduction initiatives have typically focussed outside of this consumer arena and they have focussed on manufacturing and retail food losses. They have been successful at designing out food waste using the right-weighting of food products (portion control) and light-weighting of packaging (material resource efficiency). Their success has been made possible through cooperative actions across the food industry that have developed joint responsibility for food waste. It is essential that these initiatives now act to reduce the food that consumers purchase but do not eat ( Mena et al. , 2011 ). Furthermore, FAO reported Food Balance statistics show supply chain losses for food groups such as meat, fruit and vegetables to be below 5 per cent of production or domestic supply quantities ( Martindale, 2017 ). While these food losses remain incredibly important it is reported by national agencies and government departments that consumers’ food waste regularly reaches 20 per cent or more of food purchased ( Defra, 2017 ).

There has been an emergence of re-distribution schemes and community focussed actions that have been successful at removing food waste from supply chains. Redistribution of foods that are close to shelf-life limits and schemes that facilitate providing food to consumers such as “community fridges” have an exceptionally important role to play in waste reduction particularly where communities experience limited accessibility and affordability of foods. The redistribution of foods from retailers and manufacturers that are close to shelf life limits or charitable donations has also seen the impact of using on-line communication technologies that connect providers with consumers of redistributed foods ( Aschemann-Witzel et al. , 2017 ; Aschemann-Witzel et al. , 2015 ). What has become evident in this arena is the reduction of food wastes from the food supply chain to the point of consumer sale is dependent on the application of many actions. That is, there is no single solution here and many actions that redistribute, involve communities and use on-line technologies will help to reduce food waste and create awareness of responsible use of foods. The study reported here highlights the value of preservation technologies and the need for food category models that take account of differing shelf life and quality considerations because these will help to guide food policy. Previous studies of fresh and frozen shelf life of foods have shown a reduction in household waste associated with frozen food use ( Martindale, 2014 ). A more recent study in the Netherlands has developed a stochastic model to show the influence of ambient, frozen and fresh preservation on household food waste ( Janssen et al. , 2017 ). This study is critically important because it shows how food preservation methods that extend shelf life of foods in the home can reduce food waste over annual time periods. These studies also suggest that knowledge of food preparation and the best use of foods in households are critical in waste reduction.

Schemes that engage and redistribute resources to reduce food waste do not fully address the issue of food and drink products being wasted by consumers because they are not designed to reduce food waste. They redistribute food that would otherwise be waste; the study reported here focusses on reducing the wastage of food that is purchased with the intention of using it. The preservation of foods and types of food preservation methods available to consumers can facilitate this because it reduces food degradation and improves the utilisation of food in the domestic environment. This is a principle that has remained largely unconsidered even though the production of food waste increases greenhouse gas emissions or the carbon footprint of food consumption ( Garnett, 2013 ; O’Rourke, 2014 ). It is crucial to consider food waste reduction as an outcome of using preserved foods because research carried out previously demonstrated it can help us to define the sustainability of meals that consumers prepare ( Martindale, 2017 ).

In this study, it is demonstrated how frozen preservation can provide greater utilisation of food by consumers and reduce household food waste. It is not intended to show frozen is the only option for reducing consumer food waste. It is hoped that the research will highlight the use of preservation methods in reducing consumer food waste and that there are several factors that must work together in food waste reduction is to be successful. Previous research carried out in the UK market compared fresh and frozen food use in households and the amount of consumer food waste was dependent on food preservation method. The study showed a 47 per cent reduction in household food waste for frozen products compared to fresh products ( Martindale, 2014 ).

Frozen food in this study is defined by all food that is frozen via quick freezing; this ensures the cell intactness and preserves the nutritional value of the food. The process of freezing food in this household focussed study is defined as non-frozen food which gets frozen via a standard freezer (at home), as such this is slow freezing where cell structure is not maintained and it is less beneficial than quick freezing but adds to shelf life significantly. The definition of fresh food in this study is all non-frozen and non-freezing food.

Working with frozen foods not only gives us an opportunity to consider the value of food preservation in households but we must also consider manufacturing factories providing efficient use of resources and continual availability ( Tukker, 2015 ). This provides us with the opportunity to develop models of food preservation that identify control points in the supply chain that can maximise food waste reduction. Frozen and freezing foods define this requirement more effectively than many other food supply chains that do not preserve foods. The consideration of frozen or freezing foods in this study has provided an opportunity to investigate these wider impacts on food resource use by consumers. For example, freezing foods provides availability of out-of-season produce which can be included in the sustainability assessments of frozen and fresh produce ( Foster et al. , 2014 ). While these benefits of food preservation are important it is the impact on consumer food waste that is investigated here. The value of localising food supply is important in the sustainability arena if it can provide what consumers demand and increased resilience. There are studies that show localising food supply can achieve this, particularly where there are strong regional food identities and a cultural preference of using food service ( Caputo et al. , 2017 ). Localisation and the value of it to the food system are not within the scope of this current study even though it is important to consider food preservation has enabled the supply of foods that are out of season to consumers. Indeed, this was why preservation of fruits and vegetables using pickling and osmotic preserving emerged traditionally ( Martindale, 2017 ).

Frozen foods have played a pivotal role in enabling the global food supply chain to evolve and without that food losses would be increased in agriculture and processing. Many of the food supply chain issues highlighted in current food loss and food waste research do not exist with frozen foods because quick freezing leads to the extended shelf life gains that many waste reduction initiatives seek ( Parfitt et al. , 2010 ). Furthermore, freezing keeps within the conditions of “clean label” labelled trends and often provides greater portion control in the home ( Shove and Southerton, 2000 ). The “clean label” trend is now clearly identified in retail environments where there are demands for ingredient labelling that clarifies ingredients and communicates any potential allergens introduced in processing and manufacturing ( Asioli et al. , 2017 ).

The Austrian market research reported in this paper allows us to extend current understanding of the utilisation of frozen foods. It also leads us to consider the broader issue of what incentivises consumers to eat a more sustainable diet. Austrian households currently produce around 369,000 tons of packed and unpacked food waste each year and there is over 23.4 million tonnes of food waste produced by households across the EC member nations ( Bräutigam et al. , 2014 ; Stenmarck et al. , 2016 ). A sustainable diet must eliminate this food waste, the Austrian food waste volume is equivalent to 300€ of food thrown away per household year ( Lebersorger and Schneider, 2011 ; Penker and Wytrzens, 2005 ). The data presented here shows both frozen food purchases and household freezing decrease food waste significantly and this has important implications for providing sustainable meals and diets.

Research method

The Austrian market data was collected via an online survey carried out by the Institute of Marketing & Innovation, University of Natural Resources and Life Sciences, Vienna (BOKU) and Gesellschaft für Konsumforschung (GfK SE) during July 2015 ( GfK, 2016 ). The survey questionnaire obtained data from 2,800 participants on the frequency of their food purchases for fresh and frozen foods.

The survey participants were selected to represent the typical Austrian population with regard to age and educational level. The selection made for geographic distribution across the Federal States was proportional to the population in each Federal State. The selection to the panel of 2,800 was made using the GfK market survey methods used for market research. GfK are a commercial and international company that provided the survey panel of 2,800 households. GfK’s services are routinely used by the food sector by manufacturers and retailers to develop business activities and identify food and drink trends. The participants used in this survey bought food and drink for their household and were asked how much food they wasted across six food groups as a percentage of the total amount of the food they purchased. The six food groups were selected because they were important food categories in Austria that have both frozen and fresh options. Notably this included bread where the offer and purchasing of frozen bread rolls is typical for Austrian consumers.

The participants of the survey were asked to consider their household food waste in a week from the food they purchased, partly utilised food, leftovers (plate waste) and preparation residues. The core questions of the survey that asked participants to report their proportion of food purchased that was wasted as a percentage were as follows:

What percentage of fresh food from your household purchases do you throw away?
What percentage of the frozen food from your household purchases do you throw away?
What percentage of fresh food from your household purchases do you throw away per following product groups?
What percentage of frozen food from your household purchases do you throw away per following product groups?

The food groups were fruit; vegetables (including specific questions for potatoes and spinach); bread (fresh only); pasta; meat; and, fish (fish sticks also known as fish fingers for frozen foods). The core questions were developed in terms of what food product groups were wasted in households. The survey also collected demographic information so that the 2,800 participants reflected a typical sample of the Austrian population and this was determined using GfK’s demographic methods.

Research results

The amount of food waste produced in the sample of 2,800 Austrian households is shown in Figure 1 . The data show that participants reported wasted 9.3 per cent of total fresh food purchased and 1.6 per cent of total frozen food purchased. Thus, the amount of reported food waste derived from the fresh foods is 5.8-fold greater than that of frozen foods in the 2,800 households assessed. This means that the six fresh food groups have a reported food waste that is 5.8-fold greater than comparable frozen food groups (see, Figure 1 ).

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The amount of food waste associated with the total purchases of fresh and frozen foods in Austrian households

Figure 2 , shows the food waste for fresh and comparable frozen food groups assessed in the Austrian study of 2,800 households. The food groups are fruits, vegetables, bread, pasta, meat and fish. Data obtained for the vegetable group were also specifically obtained for potatoes and spinach because of the importance of these products in the frozen categories. A similar approach was taken for fish products where fish sticks (also known as fish fingers) are an important frozen product category.

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The percentage of food purchases wasted for the fresh and frozen food product categories assessed

Figure 2 , shows the amount of food waste derived from fresh food purchases is greater than frozen food purchases across the six food groups assessed apart from fish which is assessed as “other fish” in the reported frozen products here. These data are summarised in Table I where the ratio of fresh to frozen food waste is provided.

The ratio of fresh to frozen food group waste for 2,800 Austrian households for the food product groups assessed

Research analysis

The goal of the research reported is to show how food waste behaviours connect many sustainability issues across the complex food choices consumers make when meals are prepared. Our research shows food manufacturers and food retailers occupy critical points in supply that can determine how these food consumption behaviours can be transformed into more sustainable ones. An important way of achieving this is through reducing the food waste associated with every meal.

Figure 1 , shows fresh foods purchased have a reported 5.8-fold greater food waste compared to frozen food purchases in a survey of 2,800 Austrian households. The assessment of waste from different food groups provides important insights into how households utilise fresh and frozen foods ( Figure 2 ). Table I , shows the ratio of fresh to frozen food waste across the food groups shown in Figure 2 . It can be seen that fresh food is wasted in greater amounts than frozen food in every category except fish where fresh food waste is 0.9 of frozen food waste. The ratios show that the greatest differences between fresh and frozen food groups are seen for fruit where fresh is 10.3-fold greater than frozen and potatoes where fresh is 7.8-fold greater than frozen.

Notably, the fresh to frozen ratio of specific food products ( Figure 2 ), include fresh vegetables and frozen spinach which is 13.8; and, for fresh fish and frozen fish sticks (also known as fish fingers) it is 2.0 in Austrian households. Spinach and fish sticks are specifically tested here because they are extremely popular for meal purchases in the Austrian and other European marketplaces. The 13.8-fold greater fresh vegetable waste than frozen spinach waste; and 2.0-fold greater fresh fish waste than fish stick waste is important because these products are developed to be directly placed into meals. They emphasise the impact of food product development when it is aligned to the portioning of food in meal preparation and if this is made to be optimal there is less food waste. This relationship between method of food preservation and portioning is also apparent with other food groups such as potatoes and pasta ( Table I ).

The reduction of food waste and correct meal portioning of specific food products are important because when they align and work together they can reduce food waste. This means data collected from consumers regarding what they consider to be the correct portion size in a meal is exceptionally valuable in waste reduction actions and it is rarely done. Obtaining such data is a challenge future research into food waste will need to address so that it can be transferred to food product development operations for maximum impact. The data collected here does not consider correct portion size data specifically but it does indicate its importance. The Austrian research reported here has shown that the fresh food thrown away per household per person for this sample was 37.48 kg each year while the frozen food thrown away per household per person was 6.46 kg and per year. The nutritional losses associated with food waste have yet to be fully characterised but they are an important component of food waste projections ( Halloran et al. , 2014 ).

While we can determine the environmental impact of consuming foods in terms of their carbon footprint, it is the impact of wasting foods as an outcome of consumption that concerns us here. This is important because assessment of the environmental value of foods requires considerable investment of finance, knowledge and skills. It seems futile to make this investment if the assessed foods are wasted downstream in the food supply chain as they are prepared and consumed. New supply chain models are required to promote the value of reducing food waste and guide processes such as freezing that can reduce food waste. The data presented in Figure 1 , clearly demonstrate a means to reduce the environmental impact of the food we choose to eat by reducing waste if frozen and freezing options are considered. The difficulty is that consumers choose foods based on what they like and this frequently changes, the choices made will rarely consider the impact of high level issues such as climate change but food waste reduction will be considered. This is because there is a very clear financial benefit to eliminating household food waste.

Current carbon footprinting methods show us that agri-production and global distribution can be the least of our problems because food wastage can be up to 20 per cent of food purchases and food losses across the supply chain can be far greater than this ( Foster et al. , 2014 ). It is difficult to communicate such sustainability trade-offs in consumer arenas because debates are too complex to be made at the point of purchase. This is partly because carbon footprinting results are extremely variable due to the diversity of different food production systems and this has been tackled by developing certifications that target many sustainability goals. These have changed consumption of food by highlighting specific issues so that more ethical purchases are made such as those concerned with sustainable fishing, rainforest produce and so on. But it is day-to-day food waste at home and in supply chains that can make any diet unsustainable regardless of food certification used. Different preservation formats can reduce food waste and in the case of frozen food we know it can be reduced with respect to fresh foods because less of it is thrown away. There is no evidence that the nutritional values of frozen foods are any different to fresh foods if robust quality standards are in place from farm to fork. The nutritional losses resulting from food waste are significant and it is important to develop a food supply chain that is not losing these resources through wastage. There is not currently a certification that shows food produced with less waste or the use of food products that result in less waste and it is evident that there is a requirement to at least highlight the value of reducing consumer food waste. Food certification schemes that take household food waste reduction into account must be a future consideration in food and drink fast-moving consumer goods.

These ideas lead us to summarise the research presented here as a decision matrix model ( Table II ). The decision matrix highlights the major themes of consumer food waste reduction using frozen foods or freezing foods in households. It is proposed that such a matrix can be used to help food technologists guide the development of products with respect to preservation format and household food waste reduction. What is evident from the decision matrix analysis is a requirement to highlight the value of food preservation in reducing household food waste in the consumer space. This can be achieved by communicating through food companies’ Corporate Social Responsibility programmes as well as interventions that improve culinary knowledge in households. There are several emerging methods for achieving these interventions including digital applications that aim to reduce food waste and social media communications by creating consumer interest movements. It is important that food waste reduction initiatives integrate with these communication methods that consumers use ( Martindale, 2017 ).

The decision matrix used to define the use of food preservation to reduce consumer food waste

Research conclusion

The research reported here shows purchased fresh foods have a six-fold greater food waste compared to purchased frozen food in a survey of 2,800 Austrian households. The research supports previous research conducted in the UK where a 47 per cent food waste reduction was demonstrated for frozen foods compared to fresh foods. This relationship shows maximal resource use is achieved for frozen food products that are manufactured for the convenience of being included in meals. The conclusion is that food manufacturers, food retailers and policy makers must consider the role of food preservation in delivering a sustainable diet. The decision matrix approach here provides initial guidance in new product development a basis for doing this and it is supported by data sets that have now been obtained in the Austrian and UK markets.

Acknowledgments

The APC has been sponsored by MPC Research Ltd.

Biographies

Dr Wayne Martindale is a Project Director for the Food Insights and Sustainability Service at the National Centre for Food Manufacturing, University of Lincoln. He is CSIRO McMaster and OECD Fellow directing a diverse folio of consumer focussed research in food and drink.

Professor Walter Schiebel is a University Professor of Agricultural Marketing and Nutritional Economics with extensive experience in International Academic and Consulting Projects in Western and Eastern Europe.

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Food Preservation Methods and Their Classification Essay

Perishable food products can be preserved for a long time by applying a preservation method to them. Boiling fruits and berries with honey or sugars, urinating, pickling, pickling, and other methods have been used by people for a long time. Food preservation has become ecologically important with difficult economic times, including the COVID-19 pandemic (Sridhar et al. 1715). Various methods of influencing microorganisms have been widely studied and have found practical use, making it possible to preserve food products without spoilage for a long time. There are several classifications of food preservation based on microbiological and spoilage mechanisms, on which it is possible to describe the main methods of preserving products.

The first group includes storage methods based on the basic principle: they aim at maintaining life processes at a reduced level but with the preservation of natural immunity. This principle is based on the storage of fresh fruits and vegetables and live fish storage (Sridhar et al. 1718). In the second group are storage methods based on the principle of abiosis, which aims to destroy microbes in the product. These include pasteurization, sterilization, the use of antiseptics, antibiotics, and sonication.

Storage methods based on the principle of anabiosis aim to suspend the vital activity of microbes in products. At the same time, such conditions are created under which microorganisms can remain alive but not viable. These include: creating low temperatures, removing water from the product – drying, creating a high osmotic pressure with salt sugar, increasing acidity, and creating anaerobic conditions (Sridhar et al. 1719). Finally, storage methods based on the principle of cenoanabiosis are aimed at using antagonistic relationships between microorganisms that make up the microflora of the product. At the same time, conditions are created for the development of microorganisms, which change the properties of the product in the course of their life activity to improve its nutritional and taste qualities. The waste products of these microorganisms inhibit the development of spoilage pathogens (Sridhar et al. 1726). The pickling of fruits and vegetables in fermented milk products is based on this principle.

However, more innovative approaches are available today since the ones listed above have been known to history for a long time. Ultrasonic technology and ozone treatment are applied to products sensitive to heat. Even nanotechnology for food preservation is also being considered (Sridhar et al. 1726). Nanoparticles are used as antimicrobial agents or in the fight against foodborne pathogens. Ultrasound, in turn, increases the efficiency of proteins, reduces aging time, and is used for sterilization and pasteurization (Sridhar et al., 1723). Moreover, an impulsive electric field is one of the newest methods of processing products. Typically, it is applied in drying, using less time to process products (Sridhar et al. 1727). Unlike thermal drying, this method is less energy-intensive but requires more control.

In addition to classifying methods according to microbiological mechanisms of action on products for their preservation, several other classifications are also distinguished in the food industry. First, each product is evaluated by its spoilage mechanism; secondly, conservation is limited to technologies related to the processing of products and their packaging. Spoilage is a natural process for foods and can be measured by the rate of spoilage and its mechanism. There are perishables, semi-perishables, and non-perishables. The first group, as a rule, includes products of animal origin – meat, eggs, dairy products, and the last – nuts, beans, oils, and flour.

The spoilage mechanism includes physical effects, microbiological and chemical, which trigger the corresponding processes in the product, reducing its edibility. These mechanisms often work simultaneously, not excluding each other. Moisture content, crystallization, and temperature are the main mechanisms influencing the product (Amit et al. 10). Microbiological processes include the appearance of microorganisms and the environment in which they are convenient to multiply: such processes are usually referred to as fermentation. Chemicals include proteolysis, putrefaction, oxidation, and rancidity (Amit et al. 11). Each of the spoilage mechanisms can be stopped or suspended by various conservation methods.

As a rule, the fight is against physical mechanisms, so this group has the most significant number of possible preservation methods. Pasteurization, drying, and many others – most of them have already been listed above. Biological intervention highlights only the process of fermentation; strictly speaking, fermentation is fermentation. In other words, the decomposition processes of organic substances with a lack of oxygen, which usually occur in living organisms, are natural, and the problem in preserving the product is only the need to ensure the correct course of this process (Amit et al. 12). Chemical methods involve control of the pH group and conservation. For example, canning with ethyl alcohol is used to produce semi-finished fruit juices. At an ethyl alcohol concentration of 12-16%, development is delayed, and at 18%, the vital activity of the microflora is suppressed. However, the most common application of chemical preservation methods is the packaging approach (Geueke and Muncke 491). Each material requires special processing due to the uniqueness of its properties in order to meet the requirements of sanitary safety a result.

Therefore, the preservation of products is becoming increasingly important in the world. The studied classifications suggest a division according to microbiological processes and spoilage mechanisms. Both classifications offer solutions that have been used for many centuries and are innovative and relevant today. Attention is paid not only to the processing of products but also to packaging. In the future, it may be possible to extend the shelf life of perishable goods and look for more environmentally friendly and less resource-intensive processing options such as nanotechnology and ultrasound.

Works Cited

Amit, Sadat Kamal, et al. “A review on mechanisms and commercial aspects of food preservation and processing.” Agriculture & Food Security , vol. 6, no. 1, 2017, pp. 1-22.

Geueke, Birgit, Ksenia Groh, and Jane Muncke. “Food packaging in the circular economy: Overview of chemical safety aspects for commonly used materials.” Journal of Cleaner Production , vol. 193, 2018, pp. 491-505.

Sridhar, Adithya, et al. “Food preservation techniques and nanotechnology for the increased shelf life of fruits, vegetables, beverages and spices: a review.” Environmental Chemistry Letters , vol. 19, no. 2, 2021, pp. 1715-1735.

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Home — Essay Samples — Science — Food Safety — Overview of the Research on Food Preservation By Sugar and Salt

Overview of The Research on Food Preservation by Sugar and Salt

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The attack by pathogens disease causing microorganisms, such as bacteria and molds;
Oxidation that reasons the destruction of indispensable biochemical compounds and/or the destruction of plant and animal cells.
Advisory Committee on the Microbiological Safety of Food (ad hoc Group on Vulnerable Groups). Increased incidence of listeriosis in the UK (draft report). 2008
Ainsworth P, Plunkett A. Reducing salt in snack products, Reducing salt in foods: Practical strategies. Kilcast D, Angus F, editors. Cambridge, UK: Woodhead P; 2007. pp. 296–315
Barbut S, Tanaka N, Maurer AJ. Effects of varying levels of chloride salts on Clostridium botulinum toxin production in turkey frankfurters. Journal of Food Science. 1986;51(5):1129–1131.
Baublits RT, Pohlman FW, Brown AH Jr, Yancey EJ, Johnson ZB. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Science. 2006;72(4):704–712
Bautista-Gallego J, Arroyo-Lopez FN, Duran-Quintana MC, Garrido-Fernandez A. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth. Journal of Food Protection. 2008;71(7):1412–1421

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Preserving Food Quality: Practical Tips for Keeping Food Fresh Longer

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