CHEMICAL_FOOD_PRESERVATION_III_B.SC_(2)-2.pptx

FOOD MICROBIOLOGY

1. VIVEKANANDHA ARTS AND SCIENCE COLLEGE FOR WOMEN Veerachipalayam - 637 303, Sankagiri , Salem Dt., Tamil Nadu India. Affiliated to Periyar University, Salem ; Recognised Under Section 2(f) & 12(B) of the UGC Act, 1956 ) SUBJECT : FOOD MICROBIOLOGY TITLE : CHEMICAL FOOD PRERSERVATION SUBJECT INCHARGE : SUBMITTED BY; Dr. R. DINESHKUMAR, V.G..MONIKA LAKSHMI Assistant Professor, III B.SC. MICROBIOLOGY Department of Microbiology Department of Microbiology VIAAS, Sankagiri VIAAS, Sankagiri DEPARTMENT OF MICROBIOLOGY

2. OVERVIEW: DEFINITION HISTORY REGULATORY AGENCIES TYPES OF CHEMICAL PRESERVATIVE SALT AND ITS METHODS SUGAR AND ITS METHODS ACID AND ITS METHODS ANTIOXIDANT AND ITS METHODS

3. FOOD PRESERVATION WITH CHEMICALS DEFINITION: The use of chemicals to prevent or delay the spoilage of food derives that substances added ton food to prevent the growth of microorganism such as bacteria,yeast,mold and also extend the shelf life. These involves adding specific ingredients to foods and food packaging that allows the food to remain safe and fresh. HISTORY: “ LIOYD AUGUSTUS HALL” invented a chemical food preservation during during his carrer he amassed 59 u.s . patents. Many food preservatives used today were pioneered by Dr.hall’s methods

4. Chemical food preservatives

5. founder of chemical food preservation method was “ LOUIS PATEUR” it was thought that the exclusion of air was responsible for the preservations. in 1864 not until he discovered the relationship between the microorganisms and food spoilage. Father of chemical food preservation was “NICOLAS APPERT” He also known as father of food science The first chemical preservative is used as salt ( nacl ). It was used to fish, meat which works by dehydrating the food to limit bacterial growth. REGULATORY AGENCIES GOVERNING INCLUDE: 1) FDA - FOOD AND DRUG ADMINISTRATION (U.S) 2) EFSA – EUROPEAN FOOD SAFETY AUTHORITY (EUROPE) 3)FSSAI – FOOD SAFETY AND STANDRARDS AUTHORITY OF INDIA 4)CFIA – CANADIAN FOOD INSPECTION AGENCY (CANADA) 5) FSANZ – FOOD STANDRADS AUSTRIALIA AND NEWZEALAND .

6. TYPES OF CHEMICAL FOOD PRESERVATION THESE COMPOSED OF FOUR METHODS PF FPPD PRESERVATION WITH CHEMICALS ARE: SALT SUGAR ACIDS ANTIOXIDANT SALT: NACL is employed as food preservative in ancient times. The result to the cell is plasmolysis,which results in growth and inhibiton and possibly death. Most of non marine bacteria can inhibit by 20% or less opf nacl , while some molds tolerate higher levels. Organisms that grow high concenrtation of salt is halaphiles those who can withstand but not grow in high concentration are known as halodurics .(the interaction of salt with nitrate and other agents inhibit of C.botulinum )

7. These salt has classified as five types they are: SODIUM SALT: these salts composed of a sodium cation and the conjugate base anion of some inorganic or organic compounds. PH : 4.5 – 7.5 PRODUCT: CANNED GOODS, PROCESSED ORGANISM: E.Coli , Salmonella Species, Clostridium Botalium,as .. Pergillus,penicillum 2. POTTASIUM SALT: these are also known as ( kcl ) is a metal halide salt composed of pottasium and chloride. it commonly found in ground or sea. PH : 4.5-7.5 PRODUCT: WINE,BEER,CHEESE PRODUCT Organism: yeast,mold , Staphylococcus aureus ,Clostridium Botalium,c . Perfringes

8. 3)CALCIUM SALT: PH: 5.5-6.5 PRODUCT: CHEESE PRODUCT,BAKED GOODS ORGANISMS : E.coli , S. aureus , Candida 4)MAGNESIUM CHLORIDE: PH: 6.5-7.5 PRODUCT: SAUSAGE,SPORTS DRINKS ORGANISM: Aspergillus , Penicillium 5) ZINC PROPIONATE : PH: 5.5-6.5 PRODUCT: CHEESE,BAKED GOODS ORGANISM: Aspergillus , Peniciln WORKS OF SALT: Inhibit microbial growth Distrupting cell membrane Reducing water activity

9. SALT:

10. SUGAR: Sugars, such as sucrose,exert their preserving effect in essentially the same manner as salt. Some yeast and molds can grow in the presence of 60% of sucrose,while most bacteria inhibited by lower levels. Organisms that are able to grow in high concentration osmohiles,osmoduric that are not grown .(some osmophilic yeasts such as zygosacharomyces rouxii can grow in the presence of extremely high concentration of sugars. 1) SUCROSE: PH: 6.5-7.5 PRODUCT: FRUIT,JAM,JELLY ORGANISM: E.coli,Salmonella species

11. 2) GLUCOSE: PH: 5.5 – 6.5 PRODUCT: VEGETABLES, BEVERAGES ORGANISM: S. aureus , bacillus 3) FRUCTOSE: PH: 3.5-4.5 PRODUCT: BEVERAGES ORGANISM : P.aeuroginosa , Aspergillus niger ., HIGH FRUCTOSE CORN SYRUP PH: 3.5-4.5 PRODUCT: BEVERAGES ORGANISM: Bifido Bacterium,lactobacillus

12. 5) HONEY : PH: 3.5-4.2 PRODUCT: BAKED GOODS, PROCESSED FOOD ORGANISM : S. aureus , P. aeroginae 6) MALTOSE: PH: 5.5-6.5 PRODUCT: BAKED GOODS,PROCESSED FOODS ORGANISM : A.oryzae,bacillus 7) LACTOSE : PH: 5.5-6.5 PRODUCT: DAIRY PRODUCT ORGANISM: C.Albicans , Salmonella

13. 8)SORBITAL AND XYLITOL : PH: 5.5-6.5 PRODUCT: PRESENCE OF SUGAR FREE PRODUCT ORGANISM: E.coli,S.aureus,lactobacillus,acidophiles .

14. ACIDS: This produce h+ ions in water ( the hydronium ions that attaches to a water molecules). lactic acid are mostly used, but citric and formic acid have been combined with lactic acid. This sprays at levels of 1-3%. Below ph 7 growing organisms are known as acidophiles . It also tastes sour and conduct electricity. It react with bases to form a salt from water. 1) ACETIC ACID: PH : 2.4-3.4 PRODUCT: VINEAGER,PICKLES,SAUCE. ORGANISM: E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold) 2) CITRIC ACID: PH: 2.2 – 4.0 PRODUCT: JAM,JELLY, CITRUS FRUIT ORGANISM: E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold)

15. 3 ) LACTIC ACID: PH:2.2-4.0 PRODUCT: MILK,DAIRY PRODUCTS,PICKLES ORGANISM: E.Coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold) 4) MALLIC ACID: PH: 2.8-3.8 PRODUCT: FRUITS,JAM,JELLY,BEVERAGES ORGANISM: E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold) 5) TARTARIC ACID: PH: 2.8-3.5 PRODUCT: GRAPES,WINE,JAMJELLY ORGANISM: E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold)

16. 6) FUMARIC ACID: PH: 2.0-3.0 PRODUCT: TO PRESERVE GOODS, BEVERAGES ORGANISM: E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold) 7) SORBIC ACID: PH: 4.5-5.5 PRODUCT: BAKED GOODS,CHEESE,BEVERAGES ORGANISM: E.Coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold) 8) BENZOIC ACID: PH: 2.5-4.5 PRODUCT: PRRESERVE ACID FOODS LIKE JAM ORGANISM : E.Coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold)

17. 9 ) PROPONOIC ACID: PH: 4.5-5.5 PRODUCT: BAKED GOODS,CHEESE AND MEAT ORGANISM : E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold) 10) 5% SULFITE: PH: 4.5-5.5 PRODUCT: MEAT PRODUCT ORGANISM : E.coli (Bacteria) , Sacchromyces (Yeast) , Aspergillus ,Penicillin (Mold)

18. ACIDS:

19. ANTIOXIDANTS: Although used in foods primarily to prevent the auto oxidation of lipids, the phenolic anti oxidants have been shown to possess anti microbial activity against a wide range of micro organisms, including some viruses,mycoplasmas and protozoa. these are compounds have been evaluated extensively as nitrate-sparing agents in processed meats and in combination with other inhibitors and to prevent oxidation,browning and spoilage) common organisms, E.coli , S. aureus , Candida , Albicans VITAMIN C : (ASCORBIC ACID) PH: 2.2 -3.5 PRODUCT: FRUITS,VEGETABLES,BEVERAGES 2) VITAMIN E : (TOCOPHEROL) PH: 5.5 -6.5 PRODUCT: OIL,NUTS,SEEDS

20. 3) BHA (BUTYLATED HYDROXYANISALE) : PH: 5.5-6.5 PRODUCT: BAKED GOODS, CEREALS 4) BHT : ( BUTYLATED HYDROXYTOLERANCE) PH: 5.5-6.5 PRODUCT: MEAT,OIL,FATS 5) TQHQ: (TERTIARY BUTYLHYDROGENASE) PH: 5.5-6.5 PRODUCT: FRIED FOOD, BAKED FOOD 6) ROSEMARY EXTRACT: PH: 5.5-6.5 PRODUCT: SNACKS PACKED, MEAT 7) GREEN TEA EXTRACT: PH : 5.5-6.5 PRODUCT: BEVERAGE,SNACKS 8) SODIUM ERYTHROBOATE: PH: 7.5-8.5 PRODUCT: CANNED GOODS, BEVERAGES

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