Throughout
history, man has endeavoured to find ways of making fresh food last longer by
preventing it from becoming inedible or rancid. Whilst doing so they have inadvertently
developed mechanisms that keep it safe too. Many of the methods used today were
discovered accidentally many years ago, but with the advent of knowledge and
technology food preservation has become a science in itself.
In
today’s world we use various combinations of historical and modern technology to
ensure that food is safe to eat. Before discussing the most common techniques
there are a few facts about bacteria that you need to know:-
Most
Bacteria Like
- A warm
environment between
- A certain
degree of available moisture known as water activity
- A food
source that is rich in nutrients, for example meat, fish, eggs, milk or
starchy foods such as rice and pasta
- Plenty of
time.
If
all or some of the above are available then bacteria can multiply at an
alarming rate. The number present can double in as little as 10 to 30 minutes,
consequently it only take a few hours for one bacteria to multiply to more than
one million.
Generally
speaking, most modern day methods for keeping food safe rely upon taking
bacteria out of their comfort zone by removing one or more of the environmental
factors that they thrive on or by adding things that slow down their growth.
It
must be noted that some of the controlling factors described below are not
usually used in isolation, as this would result in foods that are unpleasant to
eat at the levels described. They are purely mentioned to demonstrate the
extremes of the controls required if they are to be used in isolation.More information on Artisan Food Safety can be sourced here http://www.amazon.co.uk/kindle/dp/B00K34H650/ref=rdr_kindle_ext_eos_detail … … … … …
And the easy to use HACCP document Our Kitchen Rules is available to purchase by emailing
artisanfood.angel@gmail.com http://http://www.ebay.co.uk/itm/OUR-KITCHEN-RULES-EASY-ALTERNATIVE-TO-SAFER-FOOD-BETTER-BUSINESS-SFBB-HACCP-/161937202759?hash=item25b4359e47:g:LmUAAOSwDNdVz19
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