It is necessary to create unfavorable conditions for the development of microbes. It is not necessary to create such conditions “in all directions.” It is enough to show them the undesirable activity for us. Food processing based on this.
1. Cooling and freezing
Cooling and freezingProducts remain because of low temperaturesIn the past, microbial activity ceases, although they remain viable.
2. Pickling and pickling (vegetables), urinating (fruits)
At the milkacidic microbes that secrete a lot of lactic acid. When acidity rises significantly, adverse effects are created.microbes, and for the lactic acid themselves. Damage becomes impossible, but become acidic.
The salt has been added.chenii.
3. Marinating
This method, like pickling, is based onincreased acidity, but not due to the formation of lactic acidadded acetic acid. At the same time, microorganisms do not participate in the increase of acidity.
4. Drying
When the products are removed, they are not suitable for microbes. Microbes are sucked through a small container.concentration of nutrients. When dried in some products (12-14% in vegetables, 18-20% in fruits). In such an amount of water solublesubstances that are very high, can not absorb the cells such a concentrated solution. Germs stay alivecapable of dried foods
5. Cooking fruits with sugar
When cooking with sugar, it is obtained. Microbes cant use sugar for food.
6. Salting (meat, fish)
With a very high concentration ofIt is a boiled salt (10–15%).
A source
6 main ways of preserving food
