Food Processing and Preservation Methods

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Table of Contents

Introduction
Principles of Preservation
Packaging Requirements
Shelf Life Expectations
Conclusion

Introduction

Food processing and preservation are two important processes that foodstuffs undergo before reaching consumers. Food processing improves the quality of foodstuffs for human consumption, while food preservation aims at removing microbes and prolonging shelf life of food. The processing and preservation methods vary from one foodstuff to another, depending on the expected shelf life, the nature of microbes in the food, the types of enzymes present, the nutritional value of food, and the hygienic conditions. In essence, food processing and preservation methods aim at improving the quality and safety of foodstuffs, as well as prolonging their shelf life. Poor processing techniques and/or deprived preservation methods of foodstuffs endanger human lives because microbes grow and release chemicals that are harmful to humans. In this view, companies that process food need to apply effective processing techniques and appropriate preservation methods in improving the safety of foodstuffs. Therefore, this course work examines the principles of preservation, packaging requirements, and expected shelf life of foodstuffs such as canned corn, packaged uncooked beef, frozen green peas, beef jerky, and pickled carrots.

Principles of Preservation

Canning or commercial pasteurization is a method that is applicable in preservation of different forms of foodstuffs. Canning involves processing food in a controlled temperature and packaging them in airtight containers or sealed packages. The principle of canning method is to destroy anaerobic microbes and create an unfavorable environment for aerobic microbes. A common anaerobic microbe that spoils food is Clostridium botulinum, a ubiquitous bacterium that is present in water, air, and soil. The spores of C. botulinum enter food and germinate into C. botulinum, which is a lethal microbe that causes spoilage of food by producing botulinum toxin, a neurotoxin. Regarding the creation of an unfavorable environment, some pathogens and microbes only thrive in aerobic conditions. In this view, pasteurization of food at the temperature of 121⁰C for a period of 15 minutes destroys anaerobic microbes or spores. Furthermore, sealing of canned corn at this temperature prevent entry of oxygen, which promote the survival of aerobic microbes and the entry of other microbes or pathogens.

The principle of preserving uncooked beef is by modifying the atmosphere of the meat. The aerobic microbes that are present in the air spoil uncooked meat. Hence, the modification atmosphere in packages entails the removal of air and replacement of the air with a desired mixture of oxygen and carbon dioxide. An appropriate mixture of oxygen and carbon dioxide preserves the color of meat and prevents the growth of microbes.

The principle applied in the preservation of frozen green peas is the creation of unfavorable temperature that prohibits the growth of microbes. At very low temperatures that are below -9.5⁰C, the microbes do not grow. Low temperature prevents the growth of microbes because it inactivates enzymes and slows down biochemical processes. Moreover, low temperature freezes the water and reduces its availability to support the growth of microbes.

The principle of preserving beef jerky involves the removal of fats and dehydration of beef. Since it is impossible to dry fats, their removal allows beef to dry quite easily. To hasten the process of dehydrating meat, addition of salts has proved to be effective in preventing the growth of microbes during the process of drying. A lower water activity that is less than 0.6 inhibits the growth of microbes, slows down biochemical processes, and inactivates enzymatic functions.

The principle of preserving pickled carrots entails the use of salts or acids in creating an unfavorable environment for the growth of microbes. Fermentation of carrots in brine (salt solution) and vinegar produces alcohol and acids, which have antimicrobial properties. While brine and vinegar have antimicrobial properties, fermentation process yields alcohol and acids that enhance the preservation of pickled carrots. The pH of pickled carrots that is less than 6.0 is effective in preventing microbes from growing and spoiling the carrots.

Packaging Requirements

Types of food	Packaging Requirements
Canned corn	The packaging requirement of the canned corn is that containers must be heat resistant. Since canning of food occurs at high temperatures such as 121⁰C, the containers must be able to withstand such temperature. As another requirement of packaging, the containers must be airtight. The airtight containers prevent entry of air, microbes, and water, which are responsible for the spoilage of canned corn.
Fresh packaged uncooked beef	Fresh packaged uncooked beef requires an airtight package that has the capacity to prevent entry of microbes into the beef. The entry of microbes from the air hastens the spoilage of beef. Moreover, the airtight packaging prevents entry or exit of air, and thus, ensures that an appropriate proportion of oxygen and carbon dioxide remains within the package to preserve the beef.
Frozen green peas	The package of frozen green peas should be resistant to moisture because freezers are always wet. Given that frozen green peas need to be fresh, the package should be waterproof because water affects the quality of the peas. Moreover, the packaging material should be able to withstand low temperatures that are below 0⁰C without breaking. As the peas are susceptible to microbial spoilage, the package should be airtight to prevent entry of microbes from the air.
Beef jerky	Beef jerky requires a package that is waterproof because water encourages microbes to grow. The entry of water into the package stimulates the growth of spores or dominant microbes, which lack water for their biochemical activities. Moreover, the package should be damp proof and airtight to prevent beef jerky from absorbing moisture in the air.
Pickled carrots	The package of pickled carrots should be airtight to promote fermentation. As the preservation process of pickled carrots is dependent on the anaerobic fermentation process, the package should be airtight so that anaerobes can ferment carrots and release acids. Additionally, the packaging material should be resistant to salt, vinegar, acids, and ethanol, because they are substrates and products of fermentation.

Shelf Life Expectations

Type of food	Shelf life	Storage conditions
Canned corn	The expected shelf life of canned corn is two years, if stored under appropriate conditions.	The canned corn should be stored at room temperature and pressure to prevent spoilage of food. The seal of the package should remain intact to prevent microbes from entering and spoiling the canned corn.
Fresh packaged uncooked beef	The expected shelf life of fresh package of uncooked beef is two days under room temperature and pressure and about a week under refrigeration.	To improve safety and quality of the freshly packaged beef, the package should remain intact to maintain the appropriate composition of oxygen and carbon dioxide, which is critical in the preservation of fresh beef. Storage of the freshly packaged beef under low temperatures or refrigeration enhances shelf life because it aids in preventing the growth of microbes.
Frozen green peas	The preservation of frozen green peas has expected shelf life of a month to a year depending on storage conditions.	The storage temperatures of the frozen peas should be bellow -18⁰C and stable. Unstable temperatures cause freezing and thawing, and hence, affect the quality and safety of frozen peas. Moreover, the package should be waterproof and airtight to prevent water and microbes from spoiling the frozen peas.
Beef jerky	At room temperature and pressure, beef jerky has an expected shelf life of one year, while under refrigeration the expected shelf life is over one year.	To improve quality and safety of beef jerky, the storage conditions should be dry and free from moisture of water. The packaging material should be waterproof and damp proof because water or moisture easily spoils beef jerky. Additionally, the storage of beef jerky under refrigeration conditions prolongs shelf life to over a year.
Pickled carrots	The expected shelf life for pickled carrots ranges from 3 weeks to 2 years, depending on the storage conditions.	As pickling entails the process of fermentation, the presence of salt solution or vinegar enhances the quality, safety, and shelf life of the carrots. The pickled carrots should be under anaerobic conditions for fermentation to occur optimally. Furthermore, pickled carrots should be stored under refrigeration because low temperatures enhance their shelf life.

Conclusion

Methods of processing and preserving different forms of foodstuffs determine their shelf life. Comparative examination of different methods of preserving foodstuffs shows that high temperatures, low temperatures, dehydration, modification of the atmosphere, drying, and low pH are common principles of preserving food. The common requirements of packaging materials are airtight, waterproof, uncreative, and durable. Canned products such as corn have the longest shelf life, while freshly packaged foodstuffs like uncooked meat have the shortest shelf life. Storage conditions such as refrigeration and aeration influences the quality and safety of preserved products.

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Food Processing and Preservation Methods

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