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Essay On Refrigeration

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One of the oldest strategies to prolong shelf-life of food especially meat products is to reduce the storage temperature; where the concept of refrigeration came up. A direct linear relationship was strongly established between temperature and bacterial growth, long decades ago, and low temperature has been confirmed to have a bacteriostatic effect (Ratkowsky et al., 1982). It has been shown that spoilage rate of poultry stored at 10 °C and 15 °C is twice and three times that of 5 °C, respectively (Jay, 2005). Anbalagan et al. (2014) have shown that the total vial count in chicken sample stored in freezers at -18 °C has decreased from 156×105 cells/gram to 35×102 cells/gram in five days. However, microorganisms in general and bacteria in particular …show more content…
Use of natural antimicrobial agents
The preservation techniques have evolved throughout the years. Since the existence of mankind, attention was given to food preservation and extension of life-span. Several methods like drying, salting, fermenting, etc. have been used and people are still considering them up till now. Other procedures like canning, refrigerating and freezing, smoking, adding chemicals and preservatives… have later shown efficacy.
People nowadays are becoming more aware about the health risks and side effects of the high intake of chemicals and they are continuously trying to replace as much synthetic products as they can by natural ones. Natural products such plants, animals, and microorganisms were used to improve quality and preserve foods especially meats (Babu et al., 2011) and they were shown to have powerful impacts. Herbs and spices were used as preservatives for a long period of time without any scientific based data that prove their effects. It has been recently demonstrated that these natural products contain active molecules that inhibit microbial growth and multiplication and thus can substitute synthetic preservatives of antimicrobial effects (Babu et al., 2011). Science has further investigated these active compounds in herbs and spices which have also grabbed the attention of food technologists and industrials (Busatta et al.,

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