Microorganism 2x Can Cause Food Spoiled Food Preservation 2x Make

Microorganism 2x Can cause food spoiled Food preservation 2x make food last longer Drying and smoking 2x Heating remove water Cooling and freezing 2x Kept at low temperature Vacuum packing2x By airtight bag and plastic Storing dry foods2x No air and water

salting and pickling 2x Soaking using solutions Sugar or salt 2x Also vinegar Cannning and bottling 2x By cans or bottles Pasteurising 2x Retains natural flavour Waxing vegetables 2x Slow down the drying Boiling the food 2x Killed bacteria and fungi

1

Affected

Dijangkiti

19

Food residue

Sisa makanan

2

By-products

Keluaran sampingan

20

Haphazard

Sembarangan

3

Frothy

Berbuih

21

Instill

Menanam

4

Pathogens

Pathogen

22

Leakage

Kebocoran

5

Stickiness

Melekit

23

Solvent

Pelarut

6

Taints

Busuk, cacat

24

Combustible

Mudah terbakar

7

Texture

Tekstur

25

Consume

Makan

8

Concentration

Kepekatan

26

Fuel

Bahan api

9

Contaminating

Dicemari

27

Hazardous

Berbahaya

10

Gutted

Keluarkan organ dalaman

28

Leaching

Melarut resap

29

Local authority

Pihak berkuasa tempatan

30

Municipal council Majlis perbandaran

31

Practices

Amalan

32

Aquatic animal

Haiwan akuatik

11

Inactive

Tidak aktif

12

Moisture

Kelembapan

13

Nutritional

Berzat

14

Perishable

Tidak tahan lama/cepat rosak

15

Pounded

Tumbuk

33

Compost

Kompos

16

Reconstituted

Dibentuk semula

34

Decay

Reput

17

Sealing

Penutupan

35

Decomposing

Mengurai

18

Sterile

steril/ nyah kuman

36

Incorporate

Memasukkan

b) Good smell.

a) Good taste.

c) Colour not changed .

e) Fresh food/ look clean.

c) Nutrient / food sources.

FOOD SPOILAGE.

a) Unpleasant taste.

b) Unpleasant smell.

FOOD THAT IS UNSAFE TO EAT.

e) Mouldy./ fungi /type of microororganism

d) Texture not changed /food surface/shapes.

FOOD THAT IS SAFE TO EAT.

d) Changed texture. /stickiness

c) Changed colour. /darkening

b) Air/ good airflow.

CONDITIONS FOR MICROORGANISMS TO GROW

a) Water/ wet conditions.

e) Suitable acidity/ medium hight / not too high and not too low

d) Suitable temperature/ medium hight / not too high and not too low

THE CONCEPT OF FOOD PRESERVATION EXAMPLES OF FOOD PRESERVATION

WAYS TO PRESERVE FOOD DRYING • Drying under the sun

BOILING • Cooked or heated food

• • •

Dried chilies Dried fish Dried prawn

• • •

Microorganisms need water to stay alive and grow. Water evaporated from the food. Most bacteria die or become inactive under the dry condition or very limited water.

• •

Boiling water Cooking curry

•

Microorganisms need suitable temperature to stay alive and grow. Kill most bacteria Those not affected by heat will grow when the conditions are suitable. Example; when the temperature is suitable for bacteria.

•

•

Fruits (oranges, apples, pineapples etc.) Vegetables (tomatoes, cucumber, chilies etc.)

•

Microorganisms need suitable temperature to stay alive and grow. Slow down the action of microorganisms

• • • •

Tuna slices Nuts Snacks Pickled fruits

• •

Microorganisms need air to stay alive. Prevent from spoiling because there is no air

Onions Soya beans Chilies fruits

•

Concentrated sugar solution used to draw water from the fruit Difficult for microorganisms to live

COOLING • Cooling the food in the freezer •

VACUUM PACKING • Sucking air out from its packaging

REASONS OF FOOD PRESERVATION

PICKLING • Pickling food in vinegar, other • • acid or sugar • •

• •

•

•Fish •Meat •Chicken •Prawn •Cuttlefish BOTTLING/CANNING •By heating and then sealing it in an •Soy sauce •Vinegar airtight container •Canned fruit (pineapples, lychees, rambutans etc) PASTEURISING •Fresh milk •Heating food to a certain temperature for sometime followed •Yogurt (Yakult, Vitagen etc.) by rapid cooling

•At freezing temperature, microorganism becomes inactive.

•Boiled to kill microorganisms and then sealed to prevent other microorganisms from getting in.

•Heating at such high enough temperature kill most bacteria but not affect the taste and nutritional value of the food

SALTING •The salt draws out moisture and prevent microorganisms from •Food such as fresh fish are gutted, •Salted eggs •Salted fish growing washed and coarse salt is rubbed •Salted vegetable (Carrots, olive into it. etc.) SMOKING •Drying food with smoke for a long •Smoked banana •Fish period of time •Meat •Cuttlefish WAXING •Dipped into liquid wax

•The drying effect of smoke and chemical produced from the smoke help to preserve the food

•Fruit (apples, oranges, eggplant •Liquid wax to prevent growth of fungi and loss of moisture. and tomatoes)

ALLOW

Air pollution

Sickness & diseases

Flash-flood

Metal Chemical Glass

Acid rain Water pollution Recycle

HARMFUL EFFECTS

Plastic TYPES

PROPER WAYS

Undergo treatment

Organic

WASTE MANAGEMENT House SOURCES

Open burning

IMPROPER WAYS Hospital

HOW WASTE DISPOSED Without proper treatment

Throw in the river

Vehicle

Factory

Classified waste in different group

Use the Microorganisms

Food Stall

What you understand by “ waste ” ? Things that we throw away. Things we do not want. Empty bottles or glasses. Empty boxes. Leftover food.

Waste Management Waste that can decay

Waste that does not decay

Wood

Glass

Left over food

Plastic

Vegetable

Tin cans

Meat Paper

Metal objects

Microorganisms that cause waste to decay Microorganisms feed on dead plants, animals and waste materials. These are called decomposers. They break down waste substances into simple substances. These returned to the environment.

What are the Types and Sources of Waste ?

Waste from factories

Glass Plasti c Metal

Chemical waste

Open burning

Smok e

Improper ways of disposing of Waste

• Littering • Open burning • Release waste into river • Release smoke into the air

Sicness and diseases Environment dirty unpleasant smell Poisonous gases Harmful germs Typhoid

Acid rain Kill plant Kill fish iron rust easily erod and destroy buildings

• Flash Floods Block the rivers Water overflow destroy property

Proper ways to dispose of Waste • Waste water from factories must be treated • Waste water must be treated in sewage treatment plant

• Keep our homes clean • Keep the environment clean • Reuse or recycle rubbish or waste • Number of cars in road should be reduced • Build housing area far away from factory area • Factories must be fitted with long chimneys • The waste buried in a sanitary landfill