WHAT IS FOOD SPOILAGE ANY CHANGE IN FOOD

WHAT IS FOOD SPOILAGE? ANY CHANGE IN FOOD THAT MAKES IT LESS DESIRABLE AND EDIBLE.

WHAT CAUSE FOOD SPOILAGE? • MICROORGANISM • MOULDS • YEAST • BACTERIA • CHEMICALS

WHAT ARE THE SIGNS OF FOOD SPOILAGE? CHANGES IN THE • SMELL • APPEARANCE • TEXTURE and • FLAVOUR OF FOOD

WHAT ARE THE CONDITIONS WHICH PROMOTE FOOD SPOILAGE? • CONDITIONS THAT HELP MICROORGANISMS TO MULTIPLY- • WARMTH • MOISTURE • DARKNESS • LESS OR NO AIR

WHAT HAPPENS WHEN WE EAT FOODS THAT HAVE SPOILT? • STOMACH UPSET • FOOD POISONING • DEATH

WHAT SHOULD WE DO TO PRESERVE FOODS? CONTROL THE CONDITIONS AND MAKE IT UNFAVOURABLE FOR MICROORGANISMS TO MULTIPLY

WHAT ARE THE WAYS OF PRESERVING FOODS? LONG TERM SHORT TERM METHODS FREEZING COOLING DRYING REFRIGERATION SALTING BOILING CANNING HEATING OILING PASTEURISATION SWEETENING STORING IN DRY and ADDING PRESERVATIVES AIR TIGHT CONTAINERS

SOME PRESERVED FOODS INDIANCOUNTRIES PRESERVES OTHER PAPAD JELLIES PICKLE NOODLES JAMS MORABBA PASTA CHUTNEY POWDERS SAUCES COPRA MILK POWDER CANDIED FRUIT DRY FRUIT SMOKED MEAT PANEER FISH PRESERVES GHEE HONEY/SYRUP PRESERVES

WHY SHOULD FOOD BE PRESERVED? • AVOIDS WASTAGE OF FOODS • PRESERVES SEASONAL FOODS FOR YEARS • HELPS IN FOOD AVAILABILITY DURING NATURAL CALAMITIES • FOOD AVAILABILITY IN REMOTE UNINHABITED REGIONS-DESERTS, HIGH MOUNTAINS • TRAVELLERS ON LONG JOURNEYS • ADDS TASTES TO DAILY FOODS

SOME DO’s AND DON’Ts DO NOT WASTE FOOD • • ALWAYS EAT FRESHLY • DO NOT EAT FOODS WITH COOKED, WHOLESOME MANY PRESERVATIVES FOOD • DO NOT USE WET • PRESERVE SEASONAL SPOONS, HAND FOODSTO SERVE • STORE PRESERVES WELL • DO NOT PRESERVES EAT ‘READY TO • EAT’ FOODS LIKE SPARINGLY NOODLES, SAVOURIES, PASTA, JUNK