Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Bacteria: There are variety of microorganisms present on the earth. They are small in size and has various shapes. Some bacteria are found to be useful like lactobacillus which converts milk to curd.

Protozoa: The single-celled microorganisms that are responsible for food poisoning, etc.

Fungi: They are the organisms that grows on the dead matter and found in the warm places.

Temperature: Too high temperature or too low temperature affects the food and becomes responsible for spoilage of food.

Principle of food preservation includes killing the microorganisms or delaying the action of microorganisms and stopping the action of enzymes [64–67].

 ➢ Inhibit microbial growth is called as “microbistatic”.

 ➢ Irreversibly inactive microorganisms (microbicidal).

 ➢ Mechanically remove microorganisms.

 ➢ Maintain asepsis.

 ➢ Prevent self-decomposition of food.

 ➢ Inactivate food enzymes.

There are different types of preservatives that are best for certain products and are useful and operative against particular chemical specific changes. In things like fruit juice, cheese, bread, and dried fruit, “antimycotics” stops the growth of molds which degrades the quality of those things. Some examples are sodium and calcium propionate and sorbic acid. Another one is “antioxidants” whose butylated hydroxytoluene or (BHT) slows down the occurrence of rancidity created by oxidation in margarine, shortening, and different sets of foods consisting of fats and oils [68]. The growth of harmful bacteria in poultry, seafood, and canned foods is stopped by “antibiotics” like tetracyclines, and to keep these products moisturized, humectants and substances are used. The preservatives may get reactive toward body [70]. It can cause reactions toward in sensitive people like skin allergies including itching and rashes, difficulty in breathing, sneezing, etc.