Microorganisms Friend and Foe Class 8 Science - Food Preservation and Food Poison

Microorganisms Friend and Foe Class 8 Science - Food Preservation and Food Poison
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Often food items are attacked by microorganisms. These microorganisms grow on food item and many times produces toxic substances making the food not suitable to eat. Such food is poisonous.
Different methods of food preservation:
Chemical Method: Salts and edible oil are the common chemicals to prevent growth of microorganisms in food. These are called preservatives.
In general, salt or acid preservatives prevent attack of microbes in pickles. Sodium benzoate and sodium metabisulphite are common preservatives used in the jams and squashes to check their spoilage.
Preservation by Common Salt: With the help of common salt, meat and fish can be preserved.
Preservation by Sugar: Sugar have ability to absorb water. So, it reduces the moisture content from food thereby preventing growth of the microorganisms.
Preservation by Oil and Vinegar: Oil and vinegar does not allow bacteria to grow.
Heat and Cold Treatments: Microorganisms cannot grow in hot and cold surroundings, therefore boiling of food kills the microorganisms and keeping the food in low temperature environment such as refrigerator prevent their growth.
Pasteurization: Milk is heated at about 70°C for 15 to 30 seconds and suddenly chilled and stored. By doing so, milk becomes free from harmful microbes. Since this method is discovered by Louis Pasteur, therefore the method of preservation is called pasteurization.
Storage and Packing: To prevent the growth of microorganisms, dry fruits and vegetables are sold in sealed airtight packets.

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There is a mistake that milk is heated to about 70° c not for 700 degree celsius in pasteurization.

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