Prevention of food spoilage

Answer 1

Some ways to help prevent spoilage of food are:

1) don't keep onions and potatoes together

2) keep food in a dry and cool place so that micro organisms take longer to grow on them

3) don't take too much food onto your plate, only take as much as you can eat

Answer 2

There are several different types of chemicals used in food to retard spoilage. The choice of chemical depends on factors such as how much moisture is contained in the food and how the food tastes. Some of the most common additives are salt (used in large quantities it reduces free moisture), propionic acid or sodium propionate, sorbic acid or potassium sorbate, and glycerin (sweet liquid that reduces free moisture).

Answer 3

Chemicals that are used to prevent foods from spoiling are additives, antioxidants, oxidation and fermentation. Ancient methods used were salting and pickling to inhibit bacterial growth and preserve fish.

Answer 4

Several kinds of chemicals can be used for food preservation, including propionic acid, sorbic acid, benzoic acid, and sulfur dioxide. These acids are acceptable because they can be metabolized by the human body. Some antibiotics can also be used, depending upon local laws and ordinances. Tetracycline, for example, is often used to preserve meats. Storage and cooking normally eliminates the last remnants of antibiotic.

In many foods, the natural acids act as preservatives. In sauerkraut, for example, lactic acid and acetic acid prevent contamination, while in fermented milks (yogurt, sour cream), acids perform the same function. For centuries, foods were prepared in this manner as a way of preventing microbial spoilage.

Answer 5

Chemicals that are used to delay food spoilage are called "preservatives".

Answer 6

Refrigerate, Keep cold and you will be fine

Answer 7

Preservatives