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How can people kill harmful bacteria that might live in some human foods?
Five ways: Pickling, Salting, Drying, Cooking or Radiation --------------------------------------------------------------------- If you want to DESTROY the bacteria rather then just prevent them form multiplying then there are just 3 of the above that will do it. Pickling, Cooking and Radiation. Salting and Drying (and to some extent smoking) do not kill the bacteria, they preserve food by creating an environment that prevents the bacteria from multiplying.
How do you destroy bacteria in food?
Five ways: Pickling, Salting, Drying, Cooking or Radiation --------------------------------------------------------------------- If you want to DESTROY the bacteria rather then just prevent them form multiplying then there are just 3 of the above that will do it. Pickling, Cooking and Radiation. Salting and Drying (and to some extent smoking) do not kill the bacteria, they preserve food by creating an environment that prevents the bacteria from multiplying.
How bacteria growth can be controlled?
It dependes on where the bacteria are growing. You can use antibiotics if they are in your body. If they are on food the refrigeration, salting and pickling. You could also limit the food source avalible.
How does pickling slow down decay?
Cooking food kills any bacteria already on the food (assuming it is heated sufficiently). If there is no bacteria on the food it takes longer to decay. If you do not finish the food you must refridgerate it to continue to stop spoiling because the cold also slows down the process.
What are the method of preserving food?
Drying, Salting, Pickling, Fermenting, Smoking, Freezing, Cooling, Sugaring... Most methods involve taking water out of the food or inducing a concentration gradient to kill bacteria (by sucking water out of it). Others involve coating the food with some chemical that kills bacteria but is (relatively) safe for humans to consume.
How do you kill bacteria in food?
Boil it.
How does tinning food kill bacteria?
Tinning food involves sealing it in a can and then heating it to a high temperature to kill bacteria. The heat destroys the bacteria by denaturing proteins and damaging cell structures, preventing them from growing and spoiling the food. Additionally, the sealed can prevents new bacteria from entering and contaminating the food.
Does pickling food either kill microbes or stop them from growing?
It does both, but not completely.During fermentation of pickled vegetables, the bacteria (especially useful lactic bacteria) convert the sugars into lactic acid (and other organic acids) that kills some other bacteria, and stops others from reproducing. During pickling process usually are added some herbs and spices (such as mustrard seed or garlic) that have antimicrobial properties, and almost always is added salt, that also kills bacteria (very high levels of salt may even sterilize the pickled food, killing all the bacteria).In cool winter months, pickled vegetables last for several months without sterilization (if sterilization is needed, that is usually done by boiling, but ruins the quality of the vegetables).
What is the process of soaking and storing food in brine?
pickling
How does pickling slow the growth of microorganisms in food?
If the food is raw, then it must be kept cold- refrigeration will extend the shelf life from 3 to 5 days, depending on the type of food. Freeze it! this will extend it's edibility by several months. Cook it, refrigerate any unused food promptly. The goal is to cook to kill, or keep it as far below room temperature as possible- the breeding ground is room temp.
What is the difference between fermenting and pickling?
Fermenting is a process where microorganisms like bacteria or yeast break down sugars in food, creating acids and gases. Pickling, on the other hand, involves preserving food in a solution of vinegar or brine to prevent spoilage. Fermenting usually results in a tangy or sour flavor, while pickling gives a more acidic taste.
What are pickle's used for?
Microorganisms are not a good thing when it comes to pickling. Generally you want to kill off microorganisms when pickling.
