ESSENTIALS OF FOOD STORAGE AND PRESERVATION

PART 2

Purchasing quality food is the first step to eating right. Storing them properly until they are needed is the second.

Proper storage of food helps to preserve the nutrients, flavours, texture and appearance. Spoilt food wastes money and can also cause illness.

There are certain Enzymes and micro-organisms that cause food spoilage. Enzymes are chemicals which are present in all food, they speed up chemical changes that result in loss of loss of flavour, colour and texture.

Micro-organisms can also spoil our foods. These include bacteria, yeast and moulds.
Not all are harmful though, some of them are even beneficial and needed for food production.

Yeast, for example, is the rising agent in bread dough production.
Moulds determines the flavour and texture of certain cheeses. Bacteria are used in the production of most dairy products such as buttermilk, cheese and yoghurt.