[Physical preservation of food]

Physical preservation procedures are mostly aimed at prolonging the durability of foods by slowing down or repressing the spoilage mechanisms by the alteration of relevant parameters. Of these mechanisms of microbiological, enzymatic, chemical and mechanical type, especially the first-named are dealt with. Growth and multiplication of micro-organisms can be influenced by temperature, water activity and high-energy radiation. Depending on the susceptibility to deterioration of the products and the intensity of the processes based on these parameters, different degrees of durability are obtained. Micro-organisms are killed by the application of high temperatures in conjunction with the treatment times required in a given case. Relatively mild treatments affect only the vegetative forms (pasteurization), whereas more aggressive treatments are required to kill spores as well (sterilization). Recontamination of the products which were subjected to the two procedures must be avoided. Pasteurized foods require additional cold storage to prevent the spores from sprouting. Low temperatures reduce and repress the growth of micro-organisms (refrigeration) or prevent any activity of the micro-organisms (deep-freezing). The latter deprives the micro-organisms of the water they need for their growth. The same principle applies to another method of preservation where so much water is extracted from the product that the residual humidity no longer allows the micro-organisms to be active (drying). Ionising radiation can be used to reduce a potential risk to hygiene, to influence physiological processes, to control insects and to lengthen the durability of fresh food in the short term. Finally optimum product quality can be maintained by combining various procedures. If such methods cope with controlling the microbiological situation, attention must nevertheless be given to the other spoilage mechanisms as well, as they may prove to be limiting factors with respect to product quality.