Anonymous
Dec 27, 2023
Discuss 6 inhibition principle and 6 killing principle of food preservation, mode of action and their limitations (4 limitation on each principle)?
From knowledge of introduction to food science
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Dec 27, 2023
Inhibition Principle of Food Preservation:
1. High Temperature: This principle involves the use of high temperatures to inhibit the growth of microorganisms. The mode of action is by denaturing the proteins and enzymes present in the microorganisms, thereby preventing their growth. However, the limitations of this principle include:
a) Limited application to heat-resistant microorganisms.
b) Can cause undesirable changes in the sensory properties of the food.
c) Requires careful monitoring and control of temperature to ensure effectiveness.
d) May not be suitable for heat-sensitive foods.
2. Low Temperature: This principle involves the use of low temperatures to inhibit the growth of microorganisms. The mode of action is by slowing down the metabolic activities of microorganisms, thereby preventing their growth. However, the limitations of this principle include:
a) Some microorganisms can still grow at low temperatures, albeit at a slower rate.
b) Requires continuous refrigeration or freezing to maintain effectiveness.
c) Freezing can cause damage to the texture and quality of certain foods.
d) Limited shelf life for frozen foods due to quality deterioration over time.
3. pH Control: This principle involves adjusting the pH of the food to create an environment that inhibits the growth of microorganisms. The mode of action is by creating an acidic or alkaline environment that is unfavorable for microbial growth. However, the limitations of this principle include:
a) Some microorganisms can tolerate a wide range of pH levels.
b) Changes in pH can affect the taste and texture of the food.
c) pH adjustment may not be suitable for all types of foods.
d) Requires careful monitoring and control of pH levels to ensure effectiveness.
4. Water Activity Control: This principle involves controlling the water activity (aw) of the food to inhibit the growth of microorganisms. The mode of action is by reducing the availability of water for microbial growth. However, the limitations of this principle include:
a) Some microorganisms can still grow at low water activity levels.
b) Changes in water activity can affect the texture and quality of the food.
c) Water activity control may not be suitable for all types of foods.
d) Requires careful monitoring and control of water activity levels to ensure effectiveness.
Killing Principle of Food Preservation:
1. High Pressure: This principle involves subjecting the food to high pressure to kill microorganisms. The mode of action is by disrupting the cellular structure of microorganisms, leading to their death. However, the limitations of this principle include:
a) Some microorganisms are more resistant to high pressure and may survive.
b) High-pressure processing may affect the texture and quality of certain foods.
c) Limited penetration of pressure into dense or solid foods.
d) High-pressure equipment can be expensive and require specialized training.
2. Irradiation: This principle involves exposing the food to ionizing radiation to kill microorganisms. The mode of action is by damaging the DNA and cellular structure of microorganisms, leading to their death. However, the limitations of this principle include:
a) Some microorganisms are more resistant to irradiation and may survive.
b) Irradiation can cause changes in the sensory properties of the food.
c) Public perception and acceptance of irradiated foods may be a limitation.
d) Strict regulations and safety measures are required for handling and storage of irradiated foods.
3. Chemical Preservation: This principle involves the use of chemical agents to kill microorganisms. The mode of action can vary depending on the specific chemical used, but it generally involves damaging the cellular structure or inhibiting vital metabolic processes of microorganisms. However, the limitations of this principle include:
a) Some microorganisms may develop resistance to the chemical agents over time.
b) Chemical residues in the food may pose health risks if not properly controlled.
c) Chemical preservation may affect the taste, odor, and nutritional value of the food.
d) Strict regulations and safety measures are required for the use of chemical preservatives.
4. Fermentation: This principle involves the use of beneficial microorganisms to kill or inhibit the growth of harmful microorganisms. The mode of action is through the production of antimicrobial compounds or by creating an environment unfavorable for the growth of harmful microorganisms. However, the limitations of this principle include:
a) Fermentation may require specific conditions and time to be effective.
b) Some harmful microorganisms may still survive or grow during fermentation.
c) Fermentation can affect the sensory properties and shelf life of the food.
d) Requires careful monitoring and control of fermentation process to ensure effectiveness.
1. High Temperature: This principle involves the use of high temperatures to inhibit the growth of microorganisms. The mode of action is by denaturing the proteins and enzymes present in the microorganisms, thereby preventing their growth. However, the limitations of this principle include:
a) Limited application to heat-resistant microorganisms.
b) Can cause undesirable changes in the sensory properties of the food.
c) Requires careful monitoring and control of temperature to ensure effectiveness.
d) May not be suitable for heat-sensitive foods.
2. Low Temperature: This principle involves the use of low temperatures to inhibit the growth of microorganisms. The mode of action is by slowing down the metabolic activities of microorganisms, thereby preventing their growth. However, the limitations of this principle include:
a) Some microorganisms can still grow at low temperatures, albeit at a slower rate.
b) Requires continuous refrigeration or freezing to maintain effectiveness.
c) Freezing can cause damage to the texture and quality of certain foods.
d) Limited shelf life for frozen foods due to quality deterioration over time.
3. pH Control: This principle involves adjusting the pH of the food to create an environment that inhibits the growth of microorganisms. The mode of action is by creating an acidic or alkaline environment that is unfavorable for microbial growth. However, the limitations of this principle include:
a) Some microorganisms can tolerate a wide range of pH levels.
b) Changes in pH can affect the taste and texture of the food.
c) pH adjustment may not be suitable for all types of foods.
d) Requires careful monitoring and control of pH levels to ensure effectiveness.
4. Water Activity Control: This principle involves controlling the water activity (aw) of the food to inhibit the growth of microorganisms. The mode of action is by reducing the availability of water for microbial growth. However, the limitations of this principle include:
a) Some microorganisms can still grow at low water activity levels.
b) Changes in water activity can affect the texture and quality of the food.
c) Water activity control may not be suitable for all types of foods.
d) Requires careful monitoring and control of water activity levels to ensure effectiveness.
Killing Principle of Food Preservation:
1. High Pressure: This principle involves subjecting the food to high pressure to kill microorganisms. The mode of action is by disrupting the cellular structure of microorganisms, leading to their death. However, the limitations of this principle include:
a) Some microorganisms are more resistant to high pressure and may survive.
b) High-pressure processing may affect the texture and quality of certain foods.
c) Limited penetration of pressure into dense or solid foods.
d) High-pressure equipment can be expensive and require specialized training.
2. Irradiation: This principle involves exposing the food to ionizing radiation to kill microorganisms. The mode of action is by damaging the DNA and cellular structure of microorganisms, leading to their death. However, the limitations of this principle include:
a) Some microorganisms are more resistant to irradiation and may survive.
b) Irradiation can cause changes in the sensory properties of the food.
c) Public perception and acceptance of irradiated foods may be a limitation.
d) Strict regulations and safety measures are required for handling and storage of irradiated foods.
3. Chemical Preservation: This principle involves the use of chemical agents to kill microorganisms. The mode of action can vary depending on the specific chemical used, but it generally involves damaging the cellular structure or inhibiting vital metabolic processes of microorganisms. However, the limitations of this principle include:
a) Some microorganisms may develop resistance to the chemical agents over time.
b) Chemical residues in the food may pose health risks if not properly controlled.
c) Chemical preservation may affect the taste, odor, and nutritional value of the food.
d) Strict regulations and safety measures are required for the use of chemical preservatives.
4. Fermentation: This principle involves the use of beneficial microorganisms to kill or inhibit the growth of harmful microorganisms. The mode of action is through the production of antimicrobial compounds or by creating an environment unfavorable for the growth of harmful microorganisms. However, the limitations of this principle include:
a) Fermentation may require specific conditions and time to be effective.
b) Some harmful microorganisms may still survive or grow during fermentation.
c) Fermentation can affect the sensory properties and shelf life of the food.
d) Requires careful monitoring and control of fermentation process to ensure effectiveness.
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