Module 2 – Indigenous food preservation techniques

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The foods I like are not much.
1. Rice and vegetables
2. Plantain and vegetables or palm oil
3. Beans and fried plantain
4. Yam and egg
5. Bread and sausage
6. Stir-fries
7. Shawarma
8. Potato pudding or potatoes as fries and ketchup
9. Tortilla veggies wrap

Although most of the major foods are available 20 to 10 years ago, I appreciate the preservative methods use in preserving sausages and ketchup.

Provocative Question

Effects of chemical preservation on human health are usually toxic when consumed in larger amounts.

Assignment Module 2

5 Chemical additives used for food preservation, mode of action and examples of food they can be used to preserve are:

1. Benzoic acid and benzoates, which are commonly found in acidic foods such as jams, salad dressings, juices, pickles, carbonated beverages, and soy sauce.

2. Sorbic acid and sorbates are preservatives found in a variety of foods, including cheese, wine, and baked goods.

3. To prevent botulinum toxin, nitrates and nitrites are employed as preservatives in meat.

4. Fruits and wine contain sulphur dioxide and sulphites.

5. Propionic acid and propionates, for example, are employed as preservatives in baked goods.



Assignment 2:

1) Sugar.

Example of food: fruits and vegetables.

Mode of Action: Fresh fruits such as berries and apples can be preserved in sugar syrup or made into jams.

2) Vinegar.

Example of food: Fish.

Mode of Action: Preserving fish in wine. Wine becomes vinegar when fermenting organisms like yeast till it reaches a saturation point of breaking down the sugar content in the mixture.

3) Benzoates.

Example of food: Seafood.

Mode of action: used as food preservative because of its ability to inhibit bacterial and fungal growth. A solution of sodium benzoate is acidic, which makes it effective at killing microorganisms, which are unable to survive in acidic environments.

4) Salts.

Example of food: Meat.

Mode of action:  The main principle behind food preservation using salt is dessicarion through osmotic pressure, where the water inside the cellsof food like meat is absorbed by the salt.

5) Sulphites.

Examples of food: Potatoes, dried fruits.

Mode of action: Applied to fruits such as apricots, fresh oranges and grapes to maintain their appearance. They alo extend the shelf life of fresh food by killing bacterial and fungi and help in slowing down the natural breakdown of vitamin C and A.

Provocative Question:

Effects of chemical preservatives can lead to long term severe health issues like diabetes, cancer, obesity etc

Module 2
Food preservation, both the traditional and modern methods are well essential for food sustainability.These methods of preserving food products made the supply chain sustainable.Either traditional or Morden method makes seasonal food available in all year round, by applying the various types of preserving food (cooking, salting, smoking, freezing, etc) it’s avoid spoilage and retained the texture of the food.Although food curing reduced/changes the taste and texture of the food, but it prolonged and preservate the food storage processing.
In addition the enzymes and microbes are dehydrated, therefore prolonged the food span.

Chemical preservation of food is very good in enhancing our vitamins and minerals in the food we take as diet, also build our bodies growth and healthiness through the chemical substances added to our food for preserving either in the texture or in the flavour of the food for example (sulphuric acid is diluted to certain level in vegetable oil for the life span of the vegetable oil)
However, the excessiveness of these substances is oxidation (toxic),in the case of bromates substance in bread is dangerous to health and should be avoided despite the taste and texture of present in our bread.
All these substances are chemical preservation that are added in our food as food supplements and adequate hygiene and care are put into measure to ensure our food safety.

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