Other Ways of Controlling Bacterial Growth

Other Ways of Controlling Bacterial Growth

We have concentrated on use of correct temperatures for controlling bacteria up to now. There are other things we can do as well.

We can use disinfection as a way of reducing bacteria to a safe level (See Cleaning section)

Food Preservation

We can process food using different methods in order to slow down, or stop food poisoning issues and also to reduce food spoilage. These are called preservation methods, and will help food to last longer.

We have already covered Cooking, Chilling and Freezing, other methods include:

Drying – This takes away the moisture that micro-organisms need to grow. This process will stop bacteria and moulds from growing, hence making foods last longer. Our peas are dried in this way.

Canning – This process includes processing foods at temperatures in excess of 121°C, hence destroying all micro-organisms, spores and toxins. The can also prevents any contamination of the food, until it is opened. Examples of this in our shop include pineapple, beans & cod roe.

Pickling – bacteria like to grow in neutral conditions; they do not like acidic conditions so vinegar will prevent bacterial growth.

Vacuum Pack – Some bacteria need oxygen, these bacteria will be controlled by removing the oxygen. Some bacteria do not need oxygen so will not be controlled by vacuum packing. Oily/fatty foods will go off by becoming rancid, this is caused by the fat reacting to air, so vacuum packing helps slow down fat going rancid. Bacon & saveloys are typical sorts of food we find vacuum packed.

Modified Atmosphere Packaging – This is where we take out oxygen from product and replace it with another gas mix, typically Nitrogen and Carbon Dioxide. These gases inhibit bacterial growth and will make food last much longer. This method is often used on meat, both raw and cooked.

Salting – Salt inhibits most bacterial growth by reducing the availability of water needed for bacteria to grow.

Smoking – This can be quite a complicated process, typically using salt in the process to inhibit growth. The smoke from burning wood also contains chemicals that act as chemical preservatives.