2016- Food preservation & biodeterioration 2nd ed Wiley.pdf

Bio-deterioration is defined as the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This book discusses how the agents of food bio-deterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. Food preservation is aimed at extending the shelf life of foods. It originated with traditional methods such as curing, salting and sugaring, all of which are still important commercial methods. Major advances in preservation technology were the introduction of canning and freezing processes for extending the usable life of fruits and vegetables. These methods still form a substantial part of the food preservation business. In most cases, it is the growth of either spoilage or disease‐causing microorganisms that limits the length of time that a food can be kept, and most preservation techniques are primarily based on reducing or preventing this growth. However, there are other factors that limit shelf life, such as the action of naturally occurring enzymes within the food or natural chemical reactions between the constituents of the food. Both microbiological and chemical pathways have to be taken into consideration when preserving food materials. This second version of the book contains updated information on preservation methods but has also re-organized several chapters so that consistency between chapters is enhanced.