Food Preservation Methods

These flashcards cover key vocabulary and concepts related to food preservation methods, providing definitions and explanations for essential terms within the topic.

Food Preservation

The method of treating food to prevent or delay spoilage and increase shelf life.

Bacteriostatic

Food preservation technique that inhibits microbial growth without killing them.

Bactericidal

Food preservation techniques that kill or destroy bacteria.

Class I Preservatives

Natural preservatives like salt, sugar, and vinegar used to preserve food.

Class II Preservatives

Chemical preservatives such as sodium benzoate and potassium sorbate used to prevent microbial growth.

Curing

The addition of salt, sugar, and nitrite to meats to preserve, flavor, and control microbial growth.

Salting

A food preservation method involving the application of salt to draw out moisture and inhibit microbial growth.

Smoking

A preservation method that imparts flavor and aroma to food while also killing insects and microorganisms.

Low Temperature Preservation

A method that involves refrigeration or freezing to slow down or stop microbial growth.

Pasteurization

A heating process to kill pathogenic micro-organisms in liquids, enhancing food safety.

Canning

The preservation of food in sealed containers, sterilized by heat to prevent spoilage.

Irradiation

The application of radiation to food for preservation, preventing spoilage and killing bacteria.

Moisture Removal

A technique used in drying and dehydration to prevent microbial growth by reducing water content.

Modified Atmosphere Preservation (MAP)

Using gases like nitrogen and carbon dioxide to extend the shelf life of food by altering its atmosphere.

Nitrite/Nitrate

Compounds used in curing that contribute to flavor and inhibit the growth of harmful microorganisms.

Osmosis

The process by which water moves out of food under high salt concentration, inhibiting microbial growth.

Food Borne Illnesses

Illnesses caused by consuming contaminated food, often linked to improper preservation methods.

Canning Steps

Key processes in canning include receiving, cleaning, blanching, filling, sealing, sterilizing, cooling, and packaging.

Cold Smoking

A method of smoking at low temperatures to give meat flavor while not cooking it.

Hot Smoking

A method of smoking at higher temperatures that cooks the food while preserving it.

Dehydration Methods

Methods like sun drying, air drying, and freeze drying used to remove moisture from food.