Review paper: deterioration factors in food processing and their | 60900
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Review paper: deterioration factors in food processing and their control

5th European Food Science Congress

October 26-27, 2022 | Webinar

Sumbal Mehboob

Institute of Food Science and Technology, Pmas Arid Agriculture University, Rawalpindi, Pakistan

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Headway in global operations and better schooling on smart dieting have prompted an expanded interest for different leafy foods developed from one side of the planet to the other. Processing of fruits and vegetables ensures the safety and hygiene of food products and processing environment. Processed fruits and vegetables have increased shelf life with its nutritional value preserved. This Short Review paper covers the brief description of areas influencing the food deterioration and their control including microbial food safety, antimicrobial systems, Good Manufacturing practice, Food packaging technology and their material in contact with the food Various intrinsic and extrinsic factors lead to deterioration of food. Enzymes, various biochemical reactions, Microorganisms (Bacteria, viruses, yeast, Molds), moisture content, are involved in food deterioration. Deterioration of food also occur during handling, processing and transportation of food product. When food spoils, the original, nutritional value, texture, flavor of the food are changed and eventually food become unappetizing. Enzymatic Browning is one of the chemical reaction that spoils food in which fruits and vegetables become brown quickly. Unlike rotting of fruits browning food can sometimes be safely eaten. Fruits such as avocadoes, potatoes, banana and apple due to enzymatic browning become unappetizing. Acidic pH inhibits the enzymatic activity of polyphenol oxidase. Addition of citric acid, Acetic acid, Vinegar and other such preservatives shift the pH toward acidic. Fruits and Vegetable should be placed in water to reduce air contact with food to avoid oxidation.1 Dried or concentrated food undergo non enzymatic browning. Poor quality packaging material brings undesirable physical change in food for example in food powders. Micro organisms may be beneficial or harmful to food prosuct The protection of packaged food from Microorganisms depends on the resistance of packaged material from microorganisms. Microorganisms such as yeast bacteria cannot penetrate the plastic films or metal foil in the absence of pinhole. Microbiological factors also contributes to food spoilage including insect pests, Rodents etc. Mainly the attacked by such type of pest include stored grain, cereals, dairy product etc. Usually the infestation due to them is detected as a result of their activities such as webbing, clumping of food particles together, sometimes holes in packaging material. The thickness of packaging material usually renders the entrance of microorganisms. Rodents and mice carry disease-producing organisms and also cause food borne infectious diseases in humans. During food processing proper sanitation, Good manufacturing practices is an effective tool to control rodents. So here we abstract a brief synopsis of Food deterioration, factors influencing it and its control.