CHAPTER 25

THE CHEMISTRY OF
FOOD PRESERVATION
 THE CHEMISTRY OF FOOD PRESERVATION

LEARNING OUTCOMES

• Discuss two reasons for preserving food;

• Identify four methods of food preservation;

• Compare the process of preservation using vinegar with

that of using sodium chloride;

• Describe the principles involved in canning or bottling;

• State the type of materials that are suitable for making

cans and other storage containers;
 THE CHEMISTRY OF FOOD PRESERVATION

LEARNING OUTCOMES

• Discuss the suitability of certain metals in preference to

others in making cans for storing food;

• List two chemicals used in food preservation;

• Describe the dangers associated with the use of some

food preservatives;

• Discuss the preservation of a local food, such as a fruit,

vegetable or meat.
 THE CHEMISTRY OF FOOD PRESERVATION

WHY PRESERVE FOOD?

 Food gradually deteriorates

because of a natural aging
process.

 The process of slowing down the

rate of spoilage and preserving
the nutritional value,
appearance and taste of food is
called food preservation.

 Food is also preserved for

export to other countries.
 THE CHEMISTRY OF FOOD PRESERVATION

CAUSES OF FOOD SPOILAGE

Food Degradation by Enzyme Action
 Oxidation
 Nutrients are lost when vitamin C, thiamine or carotene are
destroyed by oxidation.

 Browning
 When some food such as apples are cut or bruised, surfaces
exposed to air discolour and turn brown.

 Ripening
 Enzymes cause fruits and vegetables to become softer and
sweeter as they ripen. Excessive softening results in spoilage.

 Rancidity
 Oils and lipids are hydrolysed or oxidised, resulting in the
production of unpleasant odours or flavours and a loss of
nutrients.
 THE CHEMISTRY OF FOOD PRESERVATION

CAUSES OF FOOD SPOILAGE

 Microorganisms such as fungi (mould and yeast)
 Moulds grow readily on many types of food,
especially under moist conditions.
 Some moulds even produce mycotoxins which can
cause allergies or illnesses.

 Bacteria
 Bacteria is more dangerous than mould and yeasts
because food severely contaminated by bacteria will
not look, smell or taste bad.
 Some bacteria are harmless, but others are
pathogenic.
 Pathogenic bacteria such as Escherichia coli,
Salmonella and Clostridium botulinum cause
illnesses (e.g. diarrhoea, nausea, weakened nervous
system).
E.coli
bacteria
 THE CHEMISTRY OF FOOD PRESERVATION

CAUSES OF FOOD SPOILAGE

 Factors which influence microbial growth
 pH level
 Bacteria, mould and yeast thrive in different pH
ranges (e.g. Yeasts grow well in acidic food at pH
3.5 - 4.5)
 Temperature
 Different species of microbes have different
optimum temperatures for growth.
 Presence of moisture
 Microbes need a supply of water to thrive.
 Availability of nutrients
 Microbes need a source of carbon, nitrogen and
minerals to survive.
 Oxygen level
 Aerobes (e.g. Mycobacterium) only grow in the
presence of oxygen, while anaerobes (e.g.
Clostridium) grow in the absence of oxygen.
 THE CHEMISTRY OF FOOD PRESERVATION

PRESERVATION
OF FOOD

 All food preservation methods aim to inhibit the growth of

microorganisms or kill them by making the environment
unsuitable for the microorganisms to thrive in.

 Methods of food preservation:

 Chemical preservation
 Drying (solar drying, freeze-drying and spray drying)
 Refrigeration and freezing
 Heating (pasteurisation and sterilisation)
 Irradiation
 Vacuum packing
 Canning and bottling
 THE CHEMISTRY OF FOOD PRESERVATION

FOOD PRESERVATIVES

 A food preservative is a chemical that is added to food

to prevent undesirable chemical changes in the food
such as oxidation or spoilage by microorganisms.

 Some preservatives sometimes also enhance the taste

and appearance of the food, but some are harmful if
consumed in large amounts or frequently over time.

 Antioxidants prevent food spoilage by delaying or

preventing oxidation.

 Antimicrobials kill or inhibit the growth of harmful

microorganisms.