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8 Cards in this Set
- Front
- Back
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Drying/ Dehydrating
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Removing all moisture from the food so they cannot respire.
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Pickling
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Putting vegetables etc into acidic solution such as vinegar. This disrupts the membrane of the microbe so they cannot reproduce anymore.
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Salting
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This disrupts the flow of water in and out of a cell. More salt causes water to be drawn out of a cell. Essentially, drying it up.
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Refrigeration
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Putting food in the fridge is helpful in keeping it for longer as it slows the growth of microbes.
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Vacuum Packing
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Removing any oxygen from the food stops the growth of microbes.
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Freezing
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Stops the growth of microbes and makes them dormant (inactive sleep-like state)
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Irradiation
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Three different irradiation technologies exist- gamma ray, electron beams and x-ray's. When food is irradiated, disease causing germs are reduced or eliminated.
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Pasteurisation
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Where a substance is heated to a very high temperature so that all bacteria can be killed e.g. milk. This means that any pathogenic bacteria can be spoiled so food will not spoil.
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