Pharaphrise the highlited parts in yellow in one hour.

1. There are three types of food spoilage namely:-Microbial spoilage; Physical spoilage; Chemical spoilage.

2. Preservation of food is necessary so as to increase the self-life of foods thus increasing the supply. So many perishable foods can be preserved for a long time:- Making the seasonal food available throughout the year; Adding variety to the diet; Saving time by reducing preparation time and energy, as the food has already been partially processed ; Stabilizing prices of food, as there is less scope of shortage of supply to demand; Decreasing wastage of food by preventing decay or spoilage of food; Improving the nutrition of the population. Preserved foods help people to bring a variety in the diet, thereby decreasing nutritional inadequacies.

3. Enzymes are important when preserving food because enzymes are not taken with food, the body will have to produce its own digestive enzymes. Thus the long term consumption of enzyme-deficient foods can exhaust the digestive organs and lead to various health problems, including chronic degenerative disease.

4. Canning refers to the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms. During the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals.

Freezing foods refers to the art of making, packaging, and freezing foods products at their topmost freshness. Food can be frozen most fresh fruits and vegetables, fish and meat, cake and bread, and clear casseroles and soup.

Drying refers to a traditional means of preservation the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.

5. A) Salt inhibits the growth of spoilage-causing microorganisms by drawing water out of microbial cells through osmosis. As the unwanted bacterial population decreases, other beneficial bacteria, primarily of the Lactobacillus genus, come to the fore and generate an acidic environment (around 4.5 pH). The sugar included in the cure is used as food by the lactobacilli; generally dextrose is preferred over sucrose, or table sugar, because it seems to be more thoroughly consumed by the bacteria. This process is in fact a form of fermentation, and, in addition to reducing further the ability of the spoilage bacteria to grow, accounts for the tangy flavor of some cured products. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.

b) Today, however, it is preferred to use a hydrometer or to carefully mix measured ingredients from a reliable recipe. Once mixed and placed into a suitable container, the food is submerged in the salt brine. Brine curing usually produces an end product that is less salty compared to dry curing. Injection of brine into the meat can also speed the curing process.

6. In pickle preparation, its’ necessary to acidify the food to a pH of 4.6 or lower so it can safely be canned in a water bath. Food can be acidified in a number of ways, including a curing process (fermentation) or the addition of vinegar (quick pickling). Usually, when people refer to pickles, they mean a product made with the former method. Also known as quick-process or fresh-pack pickling, this is the method of covering the vegetables or fruits in seasonings, spices and hot vinegar. While quick pickling will preserve the food and allow you to can it for long-term storage, it does not offer the probiotic benefits of fermentation.

Fermentation of fruits or vegetables is cured in salt-and-water brine for one week or longer, altering its flavor, texture and color—no vinegar is added of vinegar is neither necessary nor required. As a substitute, the brine reacts with natural bacteria already present on the food to produce lactic acid, which helps preserve the product but is also a natural probiotic that aids in digestion.

7. Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.

B.Canned food does have a problem, but still they are devoid of enzymes. Enzymes, that are naturally available in raw and fresh foods, are required for digestion and for all metabolic functions in the body. If an individual frequently eats canned food, the will be required take a good enzyme supplement.

8. Water is an important basic element in foods. This is because the water activity measurement forms the foundation of this and provides important information about the quality of a product. Finally water provides information regarding the possibility of microbiological growth on the surface. Only with this conclusions can be made about the stability and durability of a sample.

9. A chicken meat contains fat, irons and other compounds. When the surface of meat is exposed to light meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat

10. Foods are heat-processed to kill pathogenic bacteria. Foods can also be pasteurized using gamma irradiation. Such treatments do not make the foods radioactive. The pasteurization process is based on the use of one of following time and temperature relationships.

a) High-Temperature-Short-Time Treatment (HTST) -- this process uses higher heat for less time to kill pathogenic bacteria. For example, milk is pasteurized at 161°F (72°C) for 15 seconds.

b) Low-Temperature-Long-Time Treatment (LTLT) -- this process uses lower heat for a longer time to kill pathogenic bacteria. For example, milk is pasteurized at 145°F (63°C) for 30 minutes.

It is important to remember that the times and temperatures depend on: (1) the type of food and (2) the final result one wants to achieve, such as retaining a food’s nutrients, color, texture, and flavor.

11. Aseptic packaging is the process by which microorganisms are prevented from entering a package during and after packaging. During aseptic processing, a sterilized package is filled with a commercially sterile food product and sealed within the confines of a hygienic environment. These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening.

12. The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

The FDA is charged with protecting consumers against impure, unsafe, and fraudulently labeled products. FDA, through its Center for Food Safety and Applied Nutrition (CFSAN), regulates foods other than the meat, poultry, and egg products regulated by FSIS. FDA is also responsible for the safety of drugs, medical devices, biologics, animal feed and drugs, cosmetics, and radiation emitting devices.

Centre for Disease Control (CDC) leads federal efforts to gather data on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts in reducing foodborne illnesses. CDC also plays a key role in building state and local health department epidemiology, laboratory, and environmental health capacity to support foodborne disease surveillance and outbreak response.

13. The FDA Food Safety Modernization Act (FSMA), enacted on January 4, 2011, amended section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act), in relevant part, to require that facilities engaged in manufacturing, processing, packing, or holding food for consumption in the United States submit additional registration information to FDA, including an assurance that FDA will be permitted to inspect the facility at the times and in the manner permitted by the FD&C Act. Section 415 of the FD&C Act, as amended by FSMA, also requires food facilities required to register with FDA to renew such registrations every other year, and provides FDA with authority to suspend the registration of a food facility in certain circumstances. Specifically, if FDA determines that food manufactured, processed, packed, received, or held by a registered food facility has a reasonable probability of causing serious adverse health consequences or death to humans or animals, FDA may by order suspend the registration of a facility that:

a) Created, caused, or was otherwise responsible for such reasonable probability; or

b) Knew of, or had reason to know of, such reasonable probability; and packed, received, or held such food.

14. Standards of Identity are legal standards, defined by the FDA, for foods regarding a food's minimum quality specifications, including permitted ingredients and processing requirements.

The use of minimum quality standard by the government of the country that has a firm with an inferior technology in quality improvement minimum quality standard (MQS) policy by the foreign government while the home government still allows free trade.

Standard of fill or fill-of-container standards define how full the container must be and how this is measured

15. NASDA believes a more integrated approach for addressing imported foods is needed. By allowing state agencies to handle more of the domestic food safety matters, FDA can devote more time to imported food concerns. NASDA encourages FDA and USDA to ensure that regulations and inspection methods for imported foods be based on risk-based analysis; that the regulatory and inspection process be applied in a uniform manner by both agencies; that resources for import activities be distributed equally across both agencies; and that state food safety agencies who meet federal accreditation standards be a key partner in the import activities.

16. The 1967 Wholesome Meat Act and the 1968 Wholesome Poultry Products Act require State inspection programs to be “at least equal to” the Federal inspection program Federal Meat Inspection Act and the Poultry Products Inspection Act.

17. The Food and Drug Administration (FDA) is the agency responsible for ensuring that food ingredients used in the U.S. are safe for all consumers. In 1982, in an effort to provide guidance concerning appropriate tests, the FDA issued Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food, commonly known as the Redbook.(7) The Redbook included detailed guidelines for testing the effects of food ingredients on mothers and their developing fetuses. Based on refinements in safety assessment and risk evaluation as well as expansion of knowledge concerning the metabolism and pharmacokinetics of food ingredients, the need to revise and update the 1982 document became apparent.

18. Mandatory Federal Inspection. American consumers can be confident that the Food Safety and Inspection Service (FSIS), the public health agency in the USDA, ensures that meat and poultry products are safe, wholesome, and correctly labeled and packaged FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. The Agency monitors meat and poultry products after they leave federally inspected plants.

Vocabulary for a better understanding:

Choose only 6 and write their definition with your own words.

Hermetically sealed this refers to an air/gas tight seal

Canning refers to the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage.

Desiccation refers to state of extreme dryness, or the process of extreme drying

Aseptic packaging refers to packaging in which the microorganisms are prevented from entering a package during and after packaging

Fermentation refers to is a metabolic process that converts sugar to acids, gases or alcohol

Standards of Minimum Quality refers to policy by the foreign government while the home government still allows free trade while products are still undergoing improvements