Food Processing

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cally control most of these microorganisms. But when the plants and animals are killed, the organisms yeast, mold, and bacteria begin to multiply, causing the food to lose flavor and change in color and texture. (Groiler Encyclopedia) Just as important, food loses the nutrients that are necessary to build and replenish human bodies. All these changes in the food are what people refer to as food spoilage. To keep the food from spoiling, usually in only a few days, it is preserved. Many kinds of agents are potentially destructive to the healthful characteristics of fresh foods. Microorganisms, such as bacteria and fungi, rapidly spoil food. Enzymes, which are present in all raw food, promote degradation and chemical changes affecting especially texture and flavor. Atmospheric oxygen may react with food constituents, causing rancidity or color changes. (Grolier Encyclopedia) Equally as harmful are infestations by insects and rodents, which account for tremendous losses in food stocks. There is no single method of food preservation that provides protection against all hazards for an unlimited period of time. Canned food stored in Antarctica near the South Pole, for example, remained edible after 50 years of storage, but such long-term preservation cannot be duplicated in the hot climate of the Tropics. (Harris & Von Lesecke, 27)
Raw fruits, vegetables and uncooked meats are preserved by cold storage or refrigeration. The cold temperature inside the cold-storage compartment or refrigerator slows down the microorganisms and delays deterioration. Cold storage and refrigeration will preserve raw foods for a few weeks at most. If foods are to be preserved for longer periods, they must undergo special treatments such as freezing or heating. The science of preserving foods for this period of time is called food processing.
Human beings have always taken some measures to preserve food. Ancient people learned to leave meat and fruits and vegetable...