How to prevent food spoilage - created from Mind Map

COOKING: heat denatures enzymes/proteins; kills microorganism

Pasteurising: heating to 72 C for 15 seconds & quickly cooling to 4 C = killing microorganisms

Drying, salting, coating in sugar: dehydrate microorganisms (water leaves by osmosis)

Smoking: food gets hard & dry outer surface, smoke contains antibacterial chemicals

Pickling: acid pH denatures enzymes/proteins

Irradiation: ionising radiation disrupts their DNA- kills microorganisms

Cooling & freezing: retard enzyme activity metabolism, growth, reproductive v slow (do NOT kill)

Other methods: Canning: heated, sealed in airtight cans Vacuum wrapping: air excluded; microbes can't respire aerobically Plastic/paper packaging

How to prevent food spoilage