Prevention Of Food Spoilage

Refrigeration has come to the aid

- Sakina Maniar

The instant a plant is plucked, an animal slayed or fish hoisted out of water, from then on process of purification commences. Although most food substances do have their own potency to stay fresh for some time, yet to augment their natural powers certain methods can prevent spoilage.

Earlier to keep food safe for a longer period spices were quite beneficial and to curb action of microorganism, drying, smoking, salting and fermentation was adopted. Today, we rely chiefly on refrigeration, deep freezing, canning, ionizing radiation and pasteurising to ensure healthy eating.

Drying is perhaps the oldest form of curing technique. In this loss of nutritive value as compared to other methods is minimum, depending on the manner of processing. Dry fruits are generally sun-dried since large quantities can be handled conveniently at little cost. Besides ultraviolet rays have a sterilising effect that slow down development of microorganisms. Also, roughage in fruits such as figs and prunes that aid digestion get intensified on drying.

However, much time and effort is required in sun-drying and when weather is wet or cloudy then artificial methods like fans and blowers have to be employed.

Along sea coast and in hot arid areas drying conditions are quite favourable. Food is placed on hot sand or buried under it, else is hung on strings to dry. To keep birds, insects and creatures away fires are lit which also speeds the drying process.

Resinous woods like fir and pine leave a tar coat on the food that restricts bacterial growth and deterioration. Fish and meat exposed to smoke acquire a delightful flavour and can be kept for long to be consumed later.