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Food spoilage refers to undesirable changes occurring in food due to the influence of air, heat, light, moisture, which foster the growth of microorganisms. Foods take different period of time to lose their natural form though spoilage. In context to food preservation foods are classified as perishable, (meat, fish, milk fruits and some vegetable), semi perishable (eggs, onions, potatoes, carrot, beans) and non-perishable (cereals, pulse nuts). Foods are spoilt by the action of: (1) Micro-organisms (2) Enzymes and (3) Insects. 1. Micro-organisms: The micro-organisms responsible for food spoilage are moulds, yeast and bacteria. Moulds: Moulds are in the form of threads developed on perishable foods and are easily visible to the eye. They contain spores which can spread through the air and start new mould plants. When these moulds find a favorable environment, they germinate and produce a fluffy growth, often white or grey but sometimes bluish-green, red, orange or some other colour, depending upon the variety of the mould. Most moulds are not harmful. A relatively small proportion of the moulds, found on foods are capable of producing toxic materials known as mycotoxins of which aflatoxins is an example. Yeasts:
Yeasts are tiny organisms which are not visible to the naked eye, but which can be seen through the microscope. They multiply very fast and cause fermentation by acting on certain components of the perishable foods like fruit juices, syrups etc. During yeast fermentation, the sugars present in the food are broken up to form alcohol and carbon dioxide. Foods liable to be spoiled by yeasts are fruit juices, syrups, molasses, honey, jams and jellies. Bacteria: Bacteria are unicellular organism and are much smaller in size than either yeasts or moulds. They occur in different sizes and shapes and are classified as coccus (spheroidal), bacilli (cylindrical) or spirillae (spirillar) on the basis of their shape as seen under the microscope. They also vary in their requirement for food, moisture, acidity, temperature and oxygen. Bacteria can grow and develop rapidly between 20C and 53C. Bacteria are classified according to the temperature ranges that they need for growth: 1. A higher temperature than 45C are known as thermopile, (e.g. in canning industry and milk processing plants). 2. Temperatures between 20-25C are called Mesophiles. 3. Temperature less than 20C are called psychrophites (e.g. in Refrigerator and in cold storages). 2. Spoilage by Enzymes: Enzymes are organic catalyst present in living cells. The life of every living cell depends upon the chemical reactions activated by these enzymes. Hence, they cause food spoilage due to the chemical reactions as in cutting apples; it becomes brown while tomato cause develops a black scum. Enzymes are sensitive to heat and are easily destroyed by heat. They can act from 0C to 60C; their optimum temperature of reaction is usually 37C. All enzymes are inactivated by temperatures above 80C. Therefore, enzyme activity can be prevented by heating foods to temperature which inactivate the enzymes. It can also be prevented by cooling (as in freezing and refrigeration) by elimination of air, by protection from light and by addition of anti-oxidants. 3. Spoilage by insects: Worms, bugs, weevils, fruit flies, moths cause extensive damage to food and reduce its nutritional value and make it unfit for human consumption.
Signs
Signs of food spoilage may include an appearance different from the food in its fresh form, such as a change in color, a change in texture, an unpleasant odor, or an undesirable taste. The item may become softer than normal. If mold occurs, it is often visible externally on the item.
Consequences
Some spoiled foods are harmless to eat, and may simply be diminished in quality. But foods exhibiting certain types of spoilage may be harmful to consume. Uncooked or under-cooked animal flesh that spoils is typically quite toxic, and consumption can result in serious illness or death. The toxic effects from consuming spoiled food are known colloquially as "food poisoning", and more properly as "foodborne illness".[4]
Prevention
A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage. Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time. Refrigeration can increase the shelf life of certain foods and beverages, though with most items, it does not indefinitely expand it. Freezing can preserve food even longer, though even freezing has limitations. A high-quality vacuum flask (thermos) will keep coffee, soup, and other boiling-hot foods above the danger zone (140F/58C) for over 24 hours. Canning of food can preserve food for a particularly long period of time, whether canned at home or commercially. Canned food is vacuum packed in order to keep oxygen out of the can that is needed to allow bacteria to break it down. Canning does have limitations, and does not preserve the food indefinitely.[5] Dried foods can last a long time, sometimes nearly indefinitely.
Top Methods of Home Food Preservation
As fuel and grocery prices soar, more people are growing their own food and following the top methods of home food preservation to stretch their food dollars. Storing vegetables and fruits properly extends your food supply for several months or longer. If you're a beginner or it's been a long time, organizations such as the National Center for Home Food Preservation offer seasonal tips and practical advice. .. 1. Canning Canning is one of the top methods of home food preservation. It requires heating food to a specific temperature to kill food-spoiling bacteria. Heat forces air from the canning jar, and as it cools the jar seals. Bacteria can't seep into the jar and food keeps for several years.
2. Freezing
The USDA recommends freezing. It's easier than canning, but foods can't be stored for as long. This is because freezing renders bacteria inactive but doesn't kill them. While the food is frozen the bacteria doesn't grow, but when it thaws it becomes active. Frozen foods lose their firmness because ice crystals damage cells. Freezing requires freezer containers or bags manufactured for use in the freezer. One drawback to freezing is that in the event of a power failure, if your freezer stops, and you don't have a backup generator, your food will spoil.
3. Sun Drying
[Link] recommends this ancient skill to preserve your foods. To sun dry fruit outdoors, breezy days that are hot and dry (around 85 degrees or hotter) are best. It takes several days to dry foods outside. The downside is that weather is unpredictable. Rain can destroy an entire supply of drying raisins. Drying fruits should also be covered or brought in for the night because cooler night air can slow the drying process.
4. Curing and Smoking
This is one of the top methods of home food preservation for meats. The USDA says it can even be done on a covered grill. To use a grill, just place a pan of water under the meat.
5. Pickling
Pickling is a traditional food preservation method, originally used in the days before refrigeration. Depending on the size of the product being pickled and its acidity, the procedures and time required to process the food vary. For example, okra is smaller than many pickling cucumbers and the processing time would need to be adjusted accordingly. It's important to follow recipes exactly because pickled foods are subject to spoilage from microorganisms.
6. Dehydrating
Dehydrating removes moisture from food and prevents spoilage. Dehydrated food doesn't lose its nutrients and is easy to store in an airtight container. Using a dehydrator is the easiest method, but it can also be accomplished using a shallow pan in your oven at very low temperatures. The University of Missouri Extension offers practical, comprehensive information regarding dehydration for food preservation.
7. Jams and Jellies
The standard method for making jams and jellies works best when using fruits that are high in pectin. A second method uses commercially-manufactured pectin which comes in liquid or powered form. This speeds up the process. For consistent quality and uniformity in your product it is important to follow instructions for individual commercial pectin products.
Recipe of Samosa Chaat
Ingredient Name butter channa masala chat masala coriander leaves coriander powder CUMIN POWDER curd green chutney onion chopped red chilli powder salt samosa sweet chutney tomatos water White Peas Unit Quantity tbsp 1 0 as needed 0 as needed bunch 1 0 as needed 0 as needed 0 as needed 0 as needed 0 as needed 0 as needed 0 as needed number 2 0 as needed number 1 0 as needed cup 1 Directions | How to make Samosa Chaat
Boil White peas and keep a side. Take a pan add butter, peas,onions, tomatoes chopped cook till both are soft then add salt,red chilli, cumin,coriander, chat masala, channa masala, if required water mix well. Now add somosas mash little bit cook for 3 min then add green chutney, green chutney mix well. Trasfer into a plate and top it of with onions, tomatoes, sweet chutney,green chutney, curd, coriander leaves.
Recipe of banana chaat
Ingredient Name cardamom chillipowder mango powder pepper Ripe banana salt sour lime
Unit
Quantity 1 1 1 1 6 2
tsp tsp tsp tsp number to taste number Directions | How to make Banana Chaat
[Link] and slice bananas. 2. mix with the powdered spice moistened with lime juice. 3. add salt to taste.
Recipe of Fruit chaat
Ingredient Name Unit Quantity All-Purpose Flour (Maida) number 1 Apple number 1 Lemon Juice or Orange Juice drops Black Pepper Powder (Pisi Kaali tsp 1/2 Mirch) Cumin Powder (Pisa Zeera) tsp 1 Guavas number 2 handful of Grapes to taste Peach number 1 Pear number 1 Pomegranate number 1 Salt pinch Sugar tsp 3-4 Tangerine or Orange number 1 Directions | How to make Fruit Chaat In a large bowl, chop all fruit in small pieces. Add sugar, cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well
BANANA BENIFITS
fruit loved by all Banana is very much a staple fruit of India. One of the great things about bananas is that it is not only delicious but is also cheap and available throughout the year unlike the other fruits. Banana is a fruit which is still very casually consumed for its taste, texture and a feeling of fullness unlike other fruits which are eaten due to their much known health benefits. The masses definitely prefer it due to its low cost. With whatever feeling it might be consumed, banana is nutritious and a wholesome fruit. This is a much lesser recognized fact. Except for its limitations for weight loss and diabetes, like other fruits this one too deserves high regards.
Given below is the nutrition content of banana.
APPLE BENEFITS Here is one more reason to believe that an apple a day can indeed keep the doctor away! Apples can reduce the risk of cancers and heart disease and can improve lung function The unhealthy diet that is a part of the modern urban lifestyle is one of the contributing factors to the development of heart disease and cancer. In fact, it has been found that a healthy diet could reduce cancers by around 30%. Researchers have found that a diet rich in fruits and vegetables can reduce the incidence of breast cancer, heart disease and other ailments like cataract, diabetes, Alzheimer's disease and asthma. The beneficial effects of fruits and vegetables have been attributed to phytochemicals. These are non-nutrient components of food and include carotenoids, flavonoids, isoflavonoids, and phenolic acids. Phytochemicals provide a number of health benefits. These include inhibition of proliferation of cancer cells, reduction of inflammation and prevention of oxidation and subsequent damage to DNA, lipids and protein components of cells. The National Research Council recommends consuming five or more servings of fruits and vegetables a day. Apples are rich in phytochemicals like flavonoids and phenolic compounds. Among the fruits consumed in the United States, apples have the second highest level of antioxidant activity. They also have the highest amount of free phenolic compounds compared to other fruits, which are easy to absorb from the digestive tract.
SPINACH BENEFITS
Researchers at the Karolinska Institute in Stockholm said Monday they had conducted a study showing how nitrate, found naturally in spinach and several other vegetables, tones up muscles. For the study, which will be published in the Journal of Physiology, the research team had placed nitrate directly in the drinking water of a group of mice for one week and then dissected them and compared their muscle functions to that of a control group. "The mice that had been on consistent nitrate had much stronger muscles," they said in a statement. The nitrate used "was equivalent to a human's consumption of about 200 to 250 grammes of spinach a day, so it's a very easily obtained amount," one of the researchers at the Department of Physiology and Pharmacology, Andres Hernandez, told AFP. "Well, it is if you eat spinach. For people who don't eat their vegetables it will be more tricky," he added. While no effect could be seen in the so-called slow-twitch muscles used for moderate exercise and endurance, the scientists saw a clear change could be seen in the fast-twitch muscles used for strength and more high-intensity exercises, Hernandez said. The tricky question, he said, was determining why this happened. The researchers discovered that the nitrates had prompted an increase in two proteins, found naturally in the muscles, that are used for storing and releasing calcium, which is vital to making
muscles contract. The protein increase in turn led to higher quantities of calcium released in the muscles, Hernandez said, pointing out that "if you have more calcium released, you have a stronger contraction."
CARROTS BENEFITS
Carrots, a rich source of vitamin-A, offers innumerable health benefits, according to researchers. The story that carrots are good for eyesight was put about as propaganda to keep secret the role of radar in shooting down German bombers.
"We do not need extra vitamin A because we already get enough of it in our diet in developed countries," the Daily Express quoted Dr Dolores Conroy, director of research at charity Fight For Sight, as saying. "It does not matter how many carrots you eat, your eyesight is not going to get better. "But it is a real problem in developing countries. About half a million children go blind every year because of vitamin A deficiency. If you do not have enough vitamin A the receptors in the eye which catch light in low light will not work properly and a vitamin A deficiency leads first of all to night blindness," she said. Conroy also commented on the wartime eyesight. "It is one of those myths like eating an apple a day keeping the doctor away and spinach giving you muscles like Popeye," she added.
What is deficiency diseases?
Diseases that are caused by the lack of some particular nutrient in a person's diet are called deficiency diseases. 1. Night-blindness: A child having this disease is unable to see properly in the dark. His eyes become dull and listless and the skin becomes dry. If not treated in time, the child may become blind. Cause: This disease is caused due to the deficiency of vitamin A in the diet. Treatment: A child suffering from night-blindness should take a diet rich in vitamin A. Carrots, fish, fruits, milk, butter, etc., are all good sources of vitamin A. 2. Beri-beri: This is basically a disorder of the nerves. It affects the health of eyes % and skin, growth of the body, formation of muscles and blood. There may also to be stomach and intestinal disturbances. Cause: This disease is caused due to the deficiency of vitamin-B. Treatment:
The affected child must eat the foods rich in vitamin B like milk, fish, meat, cereals, egg, etc., and also seek medical advice from a doctor. 3. Scurvy: People suffering from scurvy have swollen and bleeding gums. They lose weight and become weak. Their teeth start shaking and become loose. Cause: This disease is caused due to the deficiency of vitamin-C. Treatment: Oranges, citrus fruits, cabbage, amla, etc., should be included in the diet of the patient. 4. Rickets: In this disease, the bones of the legs become thin, deformed and curved (bow-legged). The bones of the child become weak and soft. Cause: This disease is caused due to the deficiency of vitamin D. Treatment: The affected child must eat the foods rich in vitamin D like milk, fish, meat, butter, egg, etc., and take the advice of a doctor. 5. Anaemia: In this disease, the level of the haemoglobin becomes low gets tired very easily and feels weak. The skin becomes pale. The lips and nails become dull and colourless. Cause: This disease is caused due to the deficiency of iron. Treatment: The person should have plenty of green, leafy vegetables like spinach and cabbage. Meat, apples, beans, dry fruits, etc., should be included in the diet. A doctor must also be consulted immediately.
6. Goitre: In this disease, there is swelling around the neck region of a person. Cause: This disease is caused due to the deficiency of iodine. Treatment: The affected person needs to add iodised salt to his or her food. Malnutrition A child in this condition becomes weak and thin. He shows poor growth compared to other children. He gets tired easily. There may be swelling on the feet and hands. The hair becomes very thin and skin of the child gets dark and starts peeling. Such a child is said to be suffering from malnutrition. Cause: Deficiency of proteins and carbohydrates causes this disease. Treatment: Patients of this deficiency should eat food rich in proteins and carbohydrates. Milk, cereals, starch and sugars, meat and eggs should be a part of their diet.
Ten Benefits of Soybean
Soybean is known as "the king of beans". A lot of nutritionists advise people to eat some soybean and bean products, or drink a glass of soybean milk every day, which is very beneficial to human health. Soybean contains a large number of nutrients and health-care effects. As a result, in this article, we will mainly talks about ten health-care effects of soybean. 1. Enhance immune function: soybean contains a lot of plant protein, so it has been regarded as "the plant meat". If the human body lacks of protein, it will lead to loss of immunity, fatigue and other symptoms. Eating soybean can not only supplement protein, but can also avoid the rising of cholesterol caused by eating meat. 2. Improve intelligence: soybean contains a large number of soybean lecithin, which is one of the important components of the brain. Eating more soybeans can help prevent Alzheimer's Disease. In addition, the phytosterols contained in soybean lecithin can also increase the function and vigor of nerve cells.
3. Strengthen human tissues and organs: soybean lecithin can promote the absorption of fatsoluble vitamins, and strengthen the tissues and organs in human body. In addition, it can also lower the level of cholesterol in the body, improve the metabolism of lipid, as well as prevent and treat coronary atherosclerosis. 4. Improve energy: the protein contained in soybean can increase the excitement and inhibitory function of the cerebral cortex, so as to improve the learning and work efficiency. At the same time, it can also help to alleviate the depressed and gloomy mood. 5. Whiten and care skin: soybean is rich in soy isoflavone. This kind of plant estrogen not only can slow down skin aging, but can also alleviate menopausal syndrome. In addition, Japanese researchers have found out that, soybean contains linoleic acid, which can effectively prevent the synthesis of melanin in skin cells. 6. Prevent cancer: soybean contains protease inhibin. The researchers from New York University have found that, it can inhibit many kinds of cancer, and its effect in the inhibition of breast cancer is especially obvious. 7. Prevent oxidation: the soybean saponins have an antioxidant effect, which can clear away the free radicals in human body. At the same time, it also can inhibit the growth of tumor cells, and strengthen the immune function of the body. 8. Reduce blood fat: the plant sterols contained in soybean have the effect of reducing the cholesterol in blood. It can compete with the cholesterol in the intestines and reduce the absorption of cholesterol. On the one hand, it can lower the level of "bad cholesterol" in the hyperlipidemia patient; on the other hand, it will not affect the "good cholesterol"in the blood. As a result, it is very effective in lowering the level of cholesterol. 9. Prevent deafness: supplementation of iron can expand capillaries, soften red blood cells, and ensure blood supply in the ear, so it can effectively prevent hearing loss. Soybean contains much more iron and zinc than other food. As a result, it plays an important role in the prevention of deafness for elderly people. 10. Bring high blood pressure down: American scientists have found out that, people with high blood pressure tend to take in too much sodium while too little potassium. Eating more food rich in potassium can expel of the excessive sodium salt in the body. As a result, it can help bring the high blood pressure down. Soybean is rich in potassium. Every 100 grams of soybean contain as much as 1503 milligrams of potassium. As a result, patients who suffer from high blood pressure can often eat soybean, which can supplement enough potassium to their body.
What are the health benefits of Ragi (Nachani)?
Ragi contains 12-13 % moisture, negligible fat and about 10% protein with the essential amino acid methionine and lecithin. It is also loaded with they are high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, minerals like iron, calcium and vitamin E. It is an excellent food for toddlers, adolescent girls, expectant mothers and aged people. Additionally, the low glycemic index of nachani makes it ideal for diabetes as it blunts the rise in blood sugar once absorbed.
Protein 7.3 g Fat 1.3 g Carbohydrate 72 g Minerals 2.7 g Calcium 3.44 g Fibre 3.6 g Energy 328 Kcal Benefits Wheat Free, Made with Non-Gluten Ingredients; Whole Grain Flour; Dairy Free; Rich In Thiamin; Good Source of Fiber & Iron; A Sodium Free Food; Low Fat; Vegetarian. Indian consider this food as a Panacea to ward off all ill effects of heat during the summer months. It's favoured as part of prescribed diet for diabetic. Preparation as food In Karnataka, Ragi flour is boiled in water and the resultant preparation, called RagiMudde is eaten with Sambar or mutton curry.
It can be prepared into ada, Dosa and Puttu. In India, finger millet or ragi is mostly grown and consumed in Karnataka and AndhraPradesh. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and flour from the malted grain is consumed after mixing with Milk/Boiled water/ Yoghurt. Ragi flour is usually eaten as Ragimudde (literally, Ragi paste. Also called Ragi balls, for the round shape.). The mudde which is prepared by boiling the Ragi flour in water until the water is condensed. The resulting preparation is then rolled into a spherical form and consumed, after applying Ghee with Sambar.
