Microorganism 2x Can Cause Food Spoiled Food Preservation 2x Make
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Transcript of Microorganism 2x Can Cause Food Spoiled Food Preservation 2x Make
salting and pickling 2xsalting and pickling 2xSoaking using solutionsSoaking using solutionsSugar or salt 2xSugar or salt 2xAlso vinegarAlso vinegar
Cannning and bottling 2xCannning and bottling 2xBy cans or bottlesBy cans or bottlesPasteurising 2xPasteurising 2xRetains natural flavourRetains natural flavour
Waxing vegetables 2xWaxing vegetables 2xSlow down the dryingSlow down the dryingBoiling the food 2xBoiling the food 2xKilled bacteria and fungiKilled bacteria and fungi
Microorganism 2x Microorganism 2x Can cause food spoiledCan cause food spoiledFood preservation 2xFood preservation 2xmake food last longermake food last longer
Drying and smoking 2xDrying and smoking 2xHeating remove waterHeating remove waterCooling and freezing 2xCooling and freezing 2xKept at low temperatureKept at low temperature
Vacuum packing2xVacuum packing2xBy airtight bag and plasticBy airtight bag and plasticStoring dry foods2xStoring dry foods2xNo air and waterNo air and water
1 Affected Dijangkiti
2 By-products Keluaran sampingan
3 Frothy Berbuih
4 Pathogens Pathogen
5 Stickiness Melekit
6 Taints Busuk, cacat
7 Texture Tekstur
8 Concentration Kepekatan
9 Contaminating Dicemari
10 Gutted Keluarkan organ dalaman
11 Inactive Tidak aktif
12 Moisture Kelembapan
13 Nutritional Berzat
14 Perishable Tidak tahan lama/cepat rosak
15 Pounded Tumbuk
16 Reconstituted Dibentuk semula
17 Sealing Penutupan
18 Sterile steril/ nyah kuman
19 Food residue Sisa makanan
20 Haphazard Sembarangan
21 Instill Menanam
22 Leakage Kebocoran
23 Solvent Pelarut
24 Combustible Mudah terbakar
25 Consume Makan
26 Fuel Bahan api
27 Hazardous Berbahaya
28 Leaching Melarut resap
29 Local authority Pihak berkuasa tempatan
30 Municipal council
Majlis perbandaran
31 Practices Amalan
32 Aquatic animal Haiwan akuatik
33 Compost Kompos
34 Decay Reput
35 Decomposing Mengurai
36 Incorporate Memasukkan
FOODSPOILAGE.
FOOD THAT IS SAFE TO EAT.
b) Good smell.
a) Good taste.
c) Colour not changed .
d) Texture not changed/food surface/shapes.
e) Fresh food/ look clean.
FOOD THAT IS UNSAFE TO EAT.
b) Unpleasant smell.
a) Unpleasant taste.
c) Changed colour.
/darkening
d) Changed texture.
/stickiness
e) Mouldy./ fungi/type of
microororganism
CONDITIONS FOR MICROORGANISMS
TO GROWb) Air/ good
airflow.
a) Water/ wet conditions.
c) Nutrient / food sources.
d) Suitable temperature/ medium
hight/ not too high and
not too low
e) Suitable acidity/ medium hight / not
too high and not too low
THE CONCEPT OF FOOD PRESERVATION
WAYS TO PRESERVE FOODEXAMPLES OF FOOD
PRESERVATIONREASONS OF FOOD PRESERVATION
DRYING Drying under the sun Dried chilies
Dried fish Dried prawn
Microorganisms need water to stay alive and grow. Water evaporated from the food. Most bacteria die or become inactive under the dry
condition or very limited water.
BOILING Cooked or heated food Boiling water
Cooking curry Microorganisms need suitable temperature to stay alive
and grow. Kill most bacteria Those not affected by heat will grow when the conditions
are suitable. Example; when the temperature is suitable for bacteria.
COOLING Cooling the food in the
freezer
Fruits (oranges, apples, pineapples etc.)
Vegetables (tomatoes, cucumber, chilies etc.)
Microorganisms need suitable temperature to stay alive and grow.
Slow down the action of microorganisms
VACUUM PACKING Sucking air out from its
packaging
Tuna slices Nuts Snacks Pickled fruits
Microorganisms need air to stay alive. Prevent from spoiling because there is no air
PICKLING Pickling food in vinegar,
other acid or sugar
Onions Soya beans Chilies fruits
Concentrated sugar solution used to draw water from the fruit
Difficult for microorganisms to live
Fish Meat ChickenPrawnCuttlefish
At freezing temperature, microorganism becomes inactive.
BOTTLING/CANNINGBy heating and then sealing it in an airtight container
Soy sauceVinegarCanned fruit (pineapples, lychees, rambutans etc)
Boiled to kill microorganisms and then sealed to prevent other microorganisms from getting in.
PASTEURISINGHeating food to a certain temperature for sometime followed by rapid cooling
Fresh milk Yogurt (Yakult, Vitagen etc.)
Heating at such high enough temperature kill most bacteria but not affect the taste and nutritional value of the food
SALTINGFood such as fresh fish are gutted, washed and coarse salt is rubbed into it.
Salted eggsSalted fishSalted vegetable (Carrots, olive etc.)
The salt draws out moisture and prevent microorganisms from growing
SMOKINGDrying food with smoke for a long period of time
Smoked bananaFishMeatCuttlefish
The drying effect of smoke and chemical produced from the smoke help to preserve the food
WAXINGDipped into liquid wax Fruit (apples, oranges,
eggplant and tomatoes)Liquid wax to prevent growth of fungi and loss of moisture.
WHAT FOOD PRESERVATION IS?
A PROCESS OF SLOWING
DOWN FOOD FROM
BECOMING BAD
ALLOWS FOOD TO BE EATEN
OUT OF SEASON
MAKING THE FOOD LASTS
LONGER
PREVENT FOOD
WASTAGE
WASTE MANAGEMENT
TYPES
Chemical
Glass
Plastic
Metal
Organic
SOURCES
HARMFUL EFFECTS
PROPERWAYS
IMPROPERWAYS
HOW WASTEDISPOSED
Use the Microorganisms
Factory
Food Stall
Vehicle
Hospital
Classified waste indifferent group
Acid rain
Air pollution
Water pollution
Sickness & diseases
Flash-flood
Undergo treatment
Recycle
Open burning
Throw in the river
Without proper treatment
House
What you understand by “ waste ” ?
Things that we throw away.
Things we do not want.
Empty bottles or glasses.
Empty boxes.
Leftover food.
Waste Management
Waste that can decay Waste that does not decay
Wood
Left over food
Vegetable
Meat
Paper
Glass
Plastic
Tin cans
Metal objects
Microorganisms that cause waste to decay
Microorganisms feed on dead plants, animals and waste materials.
These are called decomposers.
They break down waste substances into simple substances.
These returned to the environment.
What are the
Types and Sources of Waste ?
Open burning Smoke
Waste from factories
Chemical waste
Glass
Plastic
Metal
Improper ways of disposing of Waste
• Littering
• Open burning
• Release waste into river
• Release smoke into the air
Sicness and diseases
Environment dirty
unpleasant smell
Poisonous gases
Harmful germs
TyphoidAcid rain
Kill plant
Kill fish
iron rust easily
erod and destroy buildings
• Flash Floods
Block the rivers
Water overflow
destroy property
Proper ways to dispose of Waste• Waste water from factories must be treated
• Waste water must be treated in sewage treatment plant
• Keep our homes clean
• Keep the environment clean
• Reuse or recycle rubbish or waste
• Number of cars in road should be reduced
• Build housing area far away from factory area
• Factories must be fitted with long chimneys
• The waste buried in a sanitary landfill