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Drying(Dried fish)

-The water is removed which will kill the microorganisms.

-Can be carried out in hot air or under the sunlight

-Prevents food from spoiling

Cooking(Fried Chicken)

-involves in high temperature that can kill bacteria

-prevent food from going bad

Salting(Chicken)

-the water molecules will diffuse out of the food by osmosis when placing salt which are hypertonic to the cells in the food

-it loses water,microorganisms cannot grow and become inactive.

-the food will last longer

Fermentation process(Tempoyak[Fermented Durian])

-yeast is used to act on the food

-the products is ethanol and carbon dioxide.Ethanol which is alcohol will destroy microorganisms  which may spoil the food.

-The food can last longer

Pasteurisation(Fresh Milk)

-process where food is heated to a certain temperature for a certain time and is then followed by rapid cooling

-enable food to last longer without affecting the nutrients in the food

Canning(Sardines)

-tins and bottles are sterilized at high temperature under high pressure in order to kill microorganisms.

-The temperature for sterilization is above 120degree celcius.

-the air in the container will be removed and the container is sealed.

-to prevent bacteria from growing

Frozen food(French Fries)

- Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.

-food can last longer

Pickling(Pickled Mango)

-involves treatment of vinegar,also reduces the pH level

-prevents bacteria from growing

Waxing(Apples)
- the process of covering fruits (and in some cases vegetables) with artificial waxing material.

-to prevent water loss (making up for the removal in washing of the natural waxes in fruits that have them, particularly citrus but also, for example, apples) and thus prevent shrinkage and spoilage, and to improve appearance.

Vacuum-packed(Prego Sauce)

-The air in the container is removed

-The container sealed so that food is packed in airtight container

-to prevent bacteria from growing

~ Rabiatul XD

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Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. Microorganisms cannot live when the concentration of sugar is too high as the microorganisms are hypertonic to the sugar. Therefore microorganisms will die.

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Fermented products are preserved by the action of microorganisms. Microorganisms such as yeast are added to produce alcohol and carbon dioxide.

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Pasteurisation is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.

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Vacuum packing helps to preserve food by removing air from the bag it is stored in. Microorganisms cannot survive when there is no air.

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Food is heated at high temperatures before filling them into sterilised cans then sealing them free from microorganisms.

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Fruits such as oranges are stored in refrigerators to slow down the growth of bacteria and fungi.

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The vacuum created within the cans prevent the growth of microorganisms

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Raisins are dried in the sun to absorb moisture. Microorganisms cannot grow on dry surfaces.

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Vacuum packing helps to preserve food  by removing air from the bag it is stored in. Microorganisms cannot survive
when there is no air.

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Butter is stored in refrigerators to prevent growth of microorganisms as microorganisms cannot live in cold environments.

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Drying removes watee and this prevents microorganisms from growing on the food

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Drying removes water and this prevents microorganisms from growing on the food

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Food is heated at high temperatures before filling them into sterilised cans then sealing them free from microorganisms

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Food is stored at temperature below 0 degree celcius to maintain its freshness for a long period of time

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Food is put under the hot sun to remove water. Microorganisms cannot grow and live without the presence of water.

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Microorganisms lose water through osmosis in hypertonic solution. Microorganisms cannot live without water.

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Microorganisms lose water through osmosis in hypertonic solution. Microorganisms cannot live without water.

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Drying removes water from food and this prevents microorganisms from growing on the food

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Food is put under the hot sun to remove water and this prevents microorganisms from growing in the food.

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Food is soaked in an acidic solution because most organisms cannot live in low pH conditions.

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Yeast is added to wine. Fermentation produces ethanol which stops the activity of bacteria that cause food spoilage.

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Food is stored under low temperatures. This method is used to prevent the growth of microorganisms or germination of spores.

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Food is soaked in a concentrated salt solution. Microorganisms lose water through osmosis in a hypertonic solution.

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Drying under the hot sun or in the oven. Drying removes water from the tea leaves, preventing microorganisms from growing.

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Milk is being heated to 72°C for 15 seconds and rapidly cooled. Pasteurisation destroys microorganisms while maintaining nutrient such as vitamin B and natural flavour of milk.

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Food is stored below 0°C. Extreme low temperature prevents growth of microorganisms because enzymatic reactions stop at low temperature.

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Food is packed in cans and steamed at high temperatures and pressure to drive out all the air. Airtight container prevent the growth of microorganisms.

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Food is soaked in vinegar solution. Most microorganisms cannot survive in acidic conditions.

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Drying under the hot sun. Drying removes water from food. Ultraviolet rays from the sun kill bacteria and harmful microorganisms.

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Milk is being heated to 72°C for 15 seconds and rapidly cooled. Pasteurisation destroys microorganisms while maintaining nutrient such as vitamin B and natural flavour of milk.

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Drying removes water from food. This prevents microorganisms  from growing web microorganisms cannot live without water.

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Food is stored at below 0 degrees Celsius to prevent microbial action.

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Milk is heated to 63 degrees celcius for 30 minutes. Milk is preserved by pasteurisation to destroy disease-causing bacteria.

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Food is soaked in an acidic solution such as vinegar. Most organisms cannot survive in a low pH.

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The air tight containers or the vacuum created within the can prevents the growth of microorganisms.

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Food is stored at below 0 degrees Celsius to prevent microbial action.

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Drying removes water from food. This prevents microorganisms  from growing web microorganisms cannot live without water.

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Prevents microbial activity as water in the fruit diffuses out by simple diffusion.

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Fermentation produces ethanol which at high concentrations stops the activity of bacteria that causes food spoilage.

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Expanding the lifespan of food by immersing in vinegar.

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Food is stored at below 0 degrees Celsius to prevent microbial action.

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Prevent microbial spoilage.

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Prevent microbial spoilage.

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When the food is completely dry, bacterial growth is delayed.

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When the food is completely dry ,bacterial growth is delayed

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When the food is completely dry, bacterial growth is delayed.

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Milk is treated at. 63 degree Celsius for 30 minutes followed by rapid cooling. This retains the natural taste of the food.

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Stored at the temperature below 0 degree Celsius to prevent the growth of bacterias.

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Food is packed and frozen rapidly at -15C and kept at low temperatures.

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Food is packed and frozen rapidly at -15C and kept at low temperatures.

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Cheese is chilled at temperatures typically between -2 - 8 degree Celsius. Microorganisms are not killed but made inactive by low temperatures.

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Heating wine at 63 degree Celsius for 30 mins or 72 degree celsius for 15 seconds and then rapidly cooled to below 10C. Kills microorganisms without destroying nutrient content.

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Reduces water content in food. Prevents growth of microorganisms by bringing about the dehydrated condition.

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Food is chilled at temperatures typically between -2 - 8 degree Celsius. Microorganisms are not killed but made inactive by low temperatures.

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Food is sterilised at 100 degree Celsius under high pressure and then sealed in tins/ bottles. Kills bacteria and keeps out other bacteria.

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Food is sterilised at 100 degree Celsius under high pressure and then sealed in tins/ bottles. Kills bacteria and keeps out other bacteria.

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Method- UHT (Ultra high temperature.
Heating milk to 132 degree Celsius for 1 second and then cooled immediately. Kills microorganisms without destroying nutrient content.

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Method- refrigeration
Food is chilled at temperatures typically between -2 - 8 degree Celsius. Microorganisms are not killed but made inactive by low temperatures.

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The milk is heated to 63*C  for 30 minutes and then cooled immediately. The temperature is enough to kill the microorganisms but not their spores. Maintains the flavour of food and can be further prolonged under refrigeration.

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The milk is heated to 63*C for 30 minutes and then cooled immediately. The temperature is enough to kill the microorganisms but not their spores.

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temporary storage of food. The low temperature keeps the food fresh

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temporary storage of food. The low temperature keeps the food fresh

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high temperature kills microorganisms

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dehydration which is not suitable for growth of microorgansims

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Method- Preservatives, adding vinegar (acetic acid)

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Method- Preservatives, adding vinegar (acetic acid)

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creates an acidic medium which is not suitable for microorganisms to grow

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Food packed in sterilized cans under high temperature and pressure and sealed under vacuum to prevent the growth of microorganisms.

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Food packed in sterilized cans under high temperature and pressure and sealed under vacuum to prevent the growth of microorganisms.

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Food packed in sterilized cans under high temperature and pressure and sealed under vacuum to prevent the growth of microorganisms.