Factors that May Hinder Preservation

Back to: Pre Vocational Studies Primary 6

Welcome to class!

Hello my observant student! I’m happy to have you back for another important lesson. Today, we’re going to talk about “factors that may hinder preservation.” This means things that can stop our food preservation methods from working properly, causing food to spoil even when we try to preserve it. It’s like trying to keep your toys in a box but the box has holes in it – they might still get lost! Let’s begin!

Factors that May Hinder Preservation

We’ve learned about different ways to preserve food, like drying, smoking, salting, and freezing. However, sometimes these methods don’t work as well as we’d like, and food can still spoil. This can happen because of several factors:

1. Moisture:

• Too much moisture: If food is not dried properly or if it is stored in a humid environment, it can reabsorb moisture from the air. This can create conditions that allow bacteria, mold, and yeast to grow, causing spoilage. This is especially important for drying, salting, and smoking methods.
• Example: If you dry tomatoes in the sun but then store them in a damp place, they might become moldy.

2. Temperature:

• Incorrect temperature: Different preservation methods require different temperatures. If the temperature is not correct, the preservation method may not be effective. For example, if a refrigerator is not cold enough, food will spoil more quickly.
• Temperature fluctuations: Changes in temperature can also affect preservation. For example, repeatedly freezing and thawing food can damage its texture and quality.
• Example: If you try to freeze meat but the freezer is not cold enough, the meat will not freeze properly and will spoil.

3. Oxygen:

• Exposure to air: Oxygen in the air can cause some foods to spoil, especially fatty foods, which can become rancid (develop an unpleasant smell or taste). This is important for canning and some types of drying and storage.
• Example: If you don’t seal a can of fruit properly, air can get in and cause the fruit to spoil.

4. Light:

• Exposure to light: Light can cause some foods to lose their color, flavor, and nutrients. This is especially true for foods that are stored in clear containers.
• Example: If you store dried herbs in a clear jar in a sunny place, they might lose their color and flavor.

5. Microorganisms:

• Existing microorganisms: If food is already contaminated with microorganisms before it is preserved, the preservation method may not be able to kill all of them, and the food may still spoil.
• Example: If you try to can fruits that are already starting to mold, the canning process may not be able to stop the mold from growing.

6. Pests:

• Infestation by insects or rodents: Even after food is preserved, it can be infested by insects or rodents if it is not stored properly.
• Example: If you store dried grains in a container that is not sealed properly, weevils can get in and eat the grains.

7. Improper Packaging/Storage:

• Damaged packaging: If packaging is damaged, it can allow air, moisture, or pests to enter and spoil the food.
• Incorrect storage conditions: If food is not stored in the correct conditions (e.g., in a cool, dry place), it can spoil more quickly.
• Example: If you store dried fish in a plastic bag that has a hole in it, the fish can become moldy.

Let’s use some examples. If you are drying pepper in the sun, and it rains, the pepper will reabsorb moisture and might spoil. If you are canning tomatoes, and the jar is not sealed properly, bacteria can get in and spoil the tomatoes.

So, to summarize, several factors can hinder preservation, including moisture, temperature, oxygen, light, existing microorganisms, pests, and improper packaging or storage. It’s important to be aware of these factors and take steps to avoid them to ensure that food is preserved effectively.

Evaluation 

1. Can you name three factors that can hinder preservation? 
2. How can moisture hinder preservation?
3.  How can improper packaging hinder preservation? 

Excellent! You’re doing a fantastic job! I’m so proud of your learning. Remember, understanding these factors helps us to preserve food effectively and prevent food waste. Keep up the amazing work!

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