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food preservation (methods (addition of chemical preservatives…

- - - - eggs, meat, fish, vegetables, fruit
      - food usually lasts around 1 week
      - water soluble vitamins B and C lost as food dries out in the fridge
      - prevents enzymatic bacteria causing decay
    - - berries, ice cream, fish, chicken
      - no significant change in nutritional value
      - food can last between 1-3 months
  - - - cheese, sausages, meat, bacon
      - prevents decay and also adds natural flavor
      - MO cannot grow
    - - citric acid, tartaric acid, lactic acid
      - vinegar used for pickling
      - where heat treatment is involved, vitamin B1 and C are lost
    - - oil, dried fruit
      - prevent browning of foods
      - prevent fat rancidity
      - prevent destruction of vitamin A and C
    - - jam making
      - concentration of sugar
      - vitamin C is also lost when making jam
  - - - milk, low acid canned food
      - 113C x 15-40 min
      - affects flavor and color, many nutrients are lost. loss of vitamin C & B
    - - vegetables, fruit, milk
      - heated to sterilize contents after sealing
    - - milk
      - 132C x 1 second
      - little effect on flavor, color or nutrients. can remain packed for several months
    - - milk, cream, dried eggs, wine
      - 72C x 15 seconds
      - harmful bacteria are killed and little lost in nutrients