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Food Safety On Storing and Transporting Foods

This document discusses factors that affect food spoilage and proper food packaging and storage. It defines food packaging as preparing goods for transport and sale to reach consumers in good condition at lowest cost. Food is packed based on quality, shelf life, microbial conditions and portion size. Factors that can cause spoilage include pH, moisture content, fat content, enzyme systems, and initial microbial load. Proper packaging and storage methods like home canning, freezing, chilling, and canned or foil packaging can prevent spoilage during transport.

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Richard Hernandez
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354 views7 pages

Food Safety On Storing and Transporting Foods

This document discusses factors that affect food spoilage and proper food packaging and storage. It defines food packaging as preparing goods for transport and sale to reach consumers in good condition at lowest cost. Food is packed based on quality, shelf life, microbial conditions and portion size. Factors that can cause spoilage include pH, moisture content, fat content, enzyme systems, and initial microbial load. Proper packaging and storage methods like home canning, freezing, chilling, and canned or foil packaging can prevent spoilage during transport.

Uploaded by

Richard Hernandez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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FOOD S A F E T Y ON

ST O R I NG A N D
TRA NS P O RTDIN G FO O D S
FOOD PACKAGING HAS BEEN DEFINED BY PAINE (1962) AS THE “ART SCIENCE AND TECHNOLOGY OF PREPARING
GOODS FOR TRANSPORT AND SALE”. MORE SPECIFICALLY, IT IS A WAY OF MAKING SURE THAT A PRODUCT
REACHES THE END USER IN GOOD CONDITION AT LEAST COST TO THE PRODUCER.

FOOD IS PACKED IN TERMS OF QUALITY, SHELF LIFE, MICROBIAL CONDITION AND PORTION CONTROL .SPOILAGE
OF FOOD IS CAUSED BY POOR PACKAGING OF FOOD. BELOW ARE SOME OTHER FACTORS IN SPOILAGE OF FOOD:

PH OF FOOD –THIS SIMPLY INDICATES THE INVERSE AMOUNT OF HYDROGEN ION AVAILABLE IN THE FOOD
SYSTEM. THUS, FOODS WITH HIGH AMOUNTS OF HYDROGEN ION HAVE LOW PH AND THIS IS CONSIDERED TO
HAVE AN ACIDIC TASTE.
MOISTURE CONTENT-THIS IS RELATED TO THE PHYSICAL STATE OF FOOD ITSELF. PRODUCTS WITH VERY HIGH
MOISTURE COULD BE THOSE IN LIQUID FORM, WHILE THOSE WITH VERY LOW FREE MOISTURE COULD BE DRIED FROZEN.

AMOUNT AND NATURE OF FAT CONTENT-THE CHEMICAL PROCESSES ALSO ACCELERATE BREAKDOWN OF FATS ON
FOOD. THUS, PRODUCTS WITH HIGH FAT CONTENT LIKE OILS, BUTTER, SOFT CHEESE, FRIED FOODS AND THE LIKE TO
TEND TO SPOIL FAST WHEN INADEQUATELY PACKAGED.

ENZYME SYSTEM-IT IS A CHEMICAL PROCESS LIKE FERMENTATION AND HYDROLYSIS WHICH OCCURS IN HIGH
MOISTURE FOOD, ESPECIALLY IN THE PRESENCE OF OXYGEN OF AMBIENT TROPICAL TEMPERATURE.

INITIAL MICROBIAL LOAD-THIS IS THE NUMBER OF MICROORGANISM ALREADY PRESENT IN FOOD PRIOR PACKAGING.
HOME CANNED FOODS
FREEZING AND CHILLING FOOD
CANNED FOODS
FOIL PACKAGING

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