food processing (FSSAI, STATE FSO, FCI)

BENIFICIAL FOR,

• FCI AGM (Food Corporation of India)

• RPSC FSO
• FSSAI CFSO
• FSSAI Technical Officer
• FSSAI Food Analyst
• J & k FSO
• West Bengal FSO

WhatsApp us for FSSAI & FCI EXam Notes

+91 8601635179
. www.swaeducation.com

ABOUT YOUR EDUCATOR

RADHA BHARDWAJ

➢ Qualified CSIR UGC NET – JRF with AIR 111

➢ Qualified GATE ( IIT Kharagpur) Life Science
➢ Qualified Net Lectureship twice
➢ BSc and MSc Biotechnology (H)

@ Swaeducation_official @swaeducation @swaeducation @swaeducation

 Food processing

“Food processing is the transformation of

agricultural products into food, or one form
of food into other forms.”
What is Food processing?

Food Processing is the process of transforming food items into a form that can be used. It can cover the
processing of raw materials into food via different physical and chemical processes. Various activities covered
in this process are mincing, cooking, canning, liquefaction, pickling, macerating and emulsification.
It takes clean, harvested crops, or butchered and slaughtered animal products to produce attractive,
marketable, and in several cases, life-long food products. However, food processing can also lower the
nutritional value of the food and might include additives that might adversely affect health.

Objectives of Food Processing

Food technology is a very vast domain concerning with the production and processing of food. Food processing
has certain objectives, such as:
• It boosts the shelf life of food products.
• Prevent food-contamination.
• Food storage and Transportation.
• Turns raw food materials into attractive, marketable products.
• Provide employment to a large population.
Food processing Methods
There are certain criteria that have to be compiled for the appropriate processing of food, right from the
possibility of a pest or bacteria to invade and multiply on foods to the biological activity of foods. The following
methods are applied for the proper processing of food:

•Peeling off the outer layers of the raw materials.

•Chopping or slicing
•Mincing
•Liquefaction
•Fermentation
•Emulsification
•Cooking
•Mixing
•Gasification such as the addition of a gas in bread or soft drinks.
•Proofing
•Spray drying
•Pasteurization
•Packaging
Mincing is a food preparation technique in which food
ingredients are finely divided into uniform pieces. Minced
food is in smaller pieces than diced or chopped foods, and
is often prepared with a chef's knife or food processor

• Liquefaction is a process that generates

a liquid from a solid or a gas
Other Methods of Food Processing

• Food preservation is a process involved in food processing employed to prevent the growth of fungi, bacteria, and
many other microorganisms. It involves the process of slowing down the oxidation of fats that would lead to
rancidity. There are several food preservation methods that are designed specifically to preserve food. Some of
the selected few preservation methods are stated below:

• Drying
It is one of the traditional techniques that are employed to decompose food products. Exposure of food particles to
sunlight to dry them is one such method done naturally. This process would result in the evaporation of moisture
content from food, thus preventing microorganisms from invading the food. Moisture from food could also be
removed by using hot air

• Cooling
It is a technique of preserving food by slowing down the growth of microorganisms and action of an enzyme that is
responsible for the rotting of food. Some of the food products such as meat, dairy products, and fish could be stored
in a refrigerator thus increasing the shelf-life of the products.

• Freezing
It is one of the regular processes that has been under use domestically and commercially to preserve a wide range of
foods. Rapid freezing might have an adverse effect on the texture of food.
• Heating

The majority of microorganisms and spores could be destroyed by applying sufficient heat to food items. One of
the known examples includes boiling of milk.

• Pickling

It is a process of preserving food in an edible and antimicrobial liquid. Pickling could be categorized into two
types, namely fermentation and thermal pickling.
In fermentation pickling, bacteria present in a liquid produces organic agents which would act as preservation
agents.

In chemical pickling, the food is preserved in an edible liquid that destroys microorganisms and bacteria.
Benefits of Food processing
The important benefits of food processing include:
1.Food processing reduces the number of harmful bacteria in food that can cause diseases. For eg., drying,
pickling dehydrates the food product and alters the pH that prevents the growth of harmful microorganisms.
2.It also improves the shelf-life of food products.
3.It reduces health inequalities and major health concerns.

Drawbacks of Food Processing

The important drawbacks of food processing include:

•Processed food contains artificial ingredients.
•A large number of resources are spent in making the food pleasant to the brain that leads to overconsumption.
•Processed foods are the biggest source of added sugar that is very unhealthy.

WhatsApp us for FSSAI & FCI EXam Notes

+91 8601635179
 FSSAI CBT 2
CFSO & Technical Officer Post

Food preservation
RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
 FOOD PRESERVATION
Food preservation can define as the process through which one can store the food products for longer period of
time by employing different ways of food preserving techniques like, drying, salting, sugaring, freezing, canning etc.
Food preservation is a branch of science, which targets food edibility and quality by preventing food decay.
Besides, it also focuses on the shelf-life of food products so that the food can be preserved in a fit condition for
future use and along with that also ensures food safety by either restricting or destroying the microbial growth.

Principle of Food Preservation:

The principle of food preservation includes prevention against microbial decomposition, prevention of self-
decomposing foods, and prevention against the various chemical, physical and mechanical damage of the food.
Prevents or delay of microbial decomposition: It either involves inhibition of microbial growth (micro biostatic)
or killing of microorganisms (microbicidal). Food preservation maintains asepsis, which means “keeping out
microbes” by eliminating or filtrating microbes. It restricts microbial growth by various methods like chilling,
freezing, smoking etc. and destroys microorganisms by methods like pasteurization, irradiation etc.

Prevents self-decomposition of food items: It either involves inactivation of food enzymes by methods like
pickling, salting, sugaring etc. or elimination of pro-oxidants by using antioxidants.

Prevents damage caused by physical, chemical and mechanical damage by the factors like rancidity, flavor
encapsulation, bruising etc.

Common Methods of Food Preservation

Food preservation technique can be categorized into two classes, namely physical and chemical means of
preserving food.
Physical Methods
Food can be preserved by physical methods like:

• Drying
It is also called dehydration method, which removes the moisture content of the food naturally by the
sunlight. Drying method was popular from the ancient times, where people used to dry various spices,
vegetables and fruits etc. through the effective solar light.
We must have heard about the sundried tomato that has been originated from Southern Italy, which is known
for its deliciously sweet taste.
• Freezing

It is an advance method over chilling. Freezing method makes the use of freezing temperature to preserve various food
items, which can increase the longevity for up to a few weeks to a month. Microorganisms rarely grow at a freezing
temperature. Like chilling, freezing also uses certain measures to increase the shelf life of food items such as food storage,
freezing temperature and defrosting.

Food stored in airtight containers, freezing temperature between -18 to -20 degrees Celsius and regular
defrosting are the factors, which can increase the shelf life for at least 1 month.

• Canning
It is also called bottling, in which different kinds of canner are used to sterilize the jars and the food material
kept in it. Water bath canners are generally used to store high acid foods, and pressure canners are used for
low acid foods. In the process of canning, different food items like vegetables, fruits, fish, meat etc. are first
processed then stored inside a sterilized jar or can.
Pasteurization
It is known after the name of a scientist “Louis Pasteur” who introduced that the food can be spoiled when
exposed to the air. Air contains numerous microbes, which can deteriorate the physiochemical properties of
the food. The process of pasteurization makes the use of high heat to destroy or deactivate the pathogenic
microorganisms.
Commonly, there are three pasteurization methods known, namely VAT, HTST and UHT.
The VAT or LTLT also known as batch or low-temperature long time pasteurization,
whereas HTST and UHT methods come under the category of flash pasteurization or high temperature , short
time pasteurization.
VAT pasteurizes the food items comparatively at a lower temperature for a long time. Oppositely, HTST and
UHT method pasteurize the food items at relatively high temperature for a short time.
HTST or high-temperature short time works under 161 degrees F for 16 seconds, while UHT or ultra-high
temperature works under 280-302 degrees F for up to 1-2 seconds. Pasteurized products like milk, cheese,
butter, juices etc. have a long shelf life, but once the package is opened, then it must be kept inside
the refrigerator.
In India, also drying method has been used for food products like apple, mango, chilies, herbs, different spices
etc. Drying method involves exposure of food items to the direct sunlight on the clean, dry place for up to two
weeks or more. Nowadays, an electric dehydrating machine is also used as an artificial method of drying.

• Chilling
It is also called the refrigeration method, which is most commonly used in this modern generation. Chilling is a
simple method, which makes the use of cold temperature (1-4 degrees Celsius) to store the food for a few days
to a few weeks depending upon the food content, food type etc. The cold temperature holds back the microbial
growth, and so minimizes the food spoilage.

Things like food storage, food containers, fridge temperature etc. are the factors which we
must keep in mind before refrigeration. The use of sterilized containers, storage of food
items on particular shelves, discarding of decayed food and the temperature between 1 to 4
degrees Celsius can increase the food longevity.
Chemical Methods
Food can also be preserved by chemical methods like:
• Sugaring
It is a common method of preserving food items by the addition of sugary substances to reduce the moisture
content. Sugaring is mostly used for the preservation of fruits like cranberries, mango, apricots etc. commonly
called jam. The addition of sugar into the fruits increases sugar concentration, which causes the food item to
release its water content and prevents against microbial attack.
All the sugary substances like sugar syrup, sugar granules, honey, jaggery etc. can be used in this method.
Besides fruits, vegetables like ginger and carrots can also be preserved by sugaring and further can be used as
condiments.

• Salting
Salting is one of the food preservation methods, which principle is very much similar to the method of
sugaring. The addition of salt results into the release of water content from the desired food and so prevents
against the harmful microorganisms that can make the food unappetizing. Salting can be done in two ways,
namely dry and wet curing. In dry curing, the dry salt is added into the food items like fish, meat, chicken etc.
to draw water out of it.
• Pickling
It is one of the ancient time food preservation methods, which can be of two types (fermentation and
chemical pickling). The pickling method makes the use of natural preservatives like salt, edible oil, sugar, and
spices etc. and chemical preservatives like EDTA. Vegetables like garlic, onion, cucumber, carrot, ginger etc. can
be fermented by adding them into a brine solution or vinegar.

Importance
Food preservation techniques hold huge importance to keep the food for longer duration without altering the
food texture, odour and the nutrient content.

Prevents pathogenic growth: Food preservation technique prevents the microbial growth of E.
coli, Salmonella species, Aspergillus species, Mucor species etc. to minimize the chances of food spoilage and
food infection. Microbes utilize the food moisture and the nutritive content of the food material to multiply its
growth.
Maintains food quality: Over a period of time, the food products generally degrade by many factors such as a
microbial attack, chemical and mechanical damage. It mainly alters food quality by changing the food colour,
texture, odour etc. By properly following the safe guides, we can employ various food preservation techniques
to retain the food quality along with the intact nutrient content.

Inexpensive method: The traditional methods of food preservation are inexpensive for the setup. Methods like
sun drying, pickling, salting, sugaring etc. do not require high capital costs, as the process is natural. It does
not need any artificial additives and machinery to increase food longevity.
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post

Food preservation part 2

RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
 Use of low Temperatures
The metabolism of a living tissue is a function of the temperature of the environment. Low temperature is
applied to retard chemical and enzymatic reactions in food. In addition, reducing temperature retards or stops
growth and activity of microorganisms in the food. Lower the temperature, the slower will be the rate of
above natural activities. Cooling thus slows down or stops the spoilage of foods.
freezing and refrigeration are among the oldest methods of preservation. Mechanical ammonia refrigeration
systems invented during 1875 allowed development of commercial refrigerated warehousing and freezing.
Low temperatures employed can be:
•
cellar storage temperature (15°C)
It is usually used for the storage of surplus foods like root crops, potatoes, onions, apples, etc. for limited
periods.
• Refrigeration/ chilling temperature (0 to 5°C) Foods kept at this temperature slow down the microbial
activities and chemical changes resulting in spoilage. Mechanical refrigerator or cold storage is used for this
purpose. Examples of this include meats, poultry, eggs, fish, fresh milk and milk products, fruits, vegetables,
etc. which can be preserved for 2-7 days by refrigeration.
•
 Irradiation
Food irradiation is low temperature sterilizing technique as in this case, sterilization can be effected at room
temperature. Foods are exposed to high-energy rays called gamma rays or by fast-moving electrons, which
kill bacteria, fungi and insects. In some cases, irradiation delays fruit ripening. A major advantage of irradiation
is that it can be done after the food is packaged and sealed. It has been used in pasteurizing or sterilizing
perishable foods such as meat, fish and fruits and extending their storage lives for long periods. It is also used
for sprouting inhibition in onions, potatoes etc. Cobalt-60 or Cesium-137 or electrons producing machines are
the principal sources of ionizing radiations used for food irradiation.

Important: Radiation Dose: (fssai cfso 2019)

Radiation dose is defined as the quantity of radiation energy absorbed by the food when it passes through the
radiation field during processing

( fssai cfso 2019)

The unit of measurement of radiation is expressed in gray and Rad
1Gray is equal to 100 rad
 Use of High Temperatures
The process of heating was used centuries ago before its action was understood. Food is heated up or
cooked. Heat is used to inactivate organisms or enzymes of spoilage significance in the foods.
Microorganisms are killed by heat because the application of heat coagulates the food proteins and
inactivates the microbial enzymes and thus results in death of microorganisms. The examples include all
forms of cooked food, pasteurization, milk sterilized by UHT (ultra high temperature), canning etc. One of
the most important modern applications of the heat preservation is the pasteurization of milk.
Heat treatment of food may be given in different ways: pasteurization (temperature below 100°C)
pasteurization is a heat treatment involving temperatures below 100°C that kills a part but not all the
microorganisms present in food. Milk, for example, is usually heated to 63°C for 30 min or 71°C for 15
seconds or in UHT 138°C for 2-4 seconds. Examples include milk, wine, beer, fruit juices and aerated waters
which are routinely pasteurized. The mode of heating can be steam, hot water, dry heat or electric currents.
The products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other
methods to prolong shelf-life.
Different Types of Thermal Processing Methods

Initially, the target organism was the bacterium that caused tuberculosis (Mycobacterium bovis or M. tuberculosis). In the
1950’s, the minimum pasteurization temperature was increased to destroy a slightly more heat-resistant organism that was
associated with raw milk, Coxiella burnetti, which causes Q-fever.
•Thermization: Heat the milk to between 57°C to 68°C and hold for 15 minutes. Thermization targets pathogenic bacteria while
leaving the good bacteria in the product. The low temperatures do not alter the structure and taste of the milk.

•Batch pasteurization: Also known as low-temperature long time (LTLT) pasteurization. Heat the milk to 63°C for 30 minutes.
The extended holding time causes the alteration in the milk protein structure and taste.

•Flash pasteurization: Also known as high-temperature short time (HTST) pasteurization. Heat the milk to between 72°C to
74°C for 15 to 20 seconds.

•Ultra-high temperature (UHT) pasteurization: Heat the milk to between 135°C to 140°C for 2 to 4 seconds. The extreme heat
targets Coxiella burnetii, which causes Q-fever. The heat kills all the vegetative forms of bacteria and the milk can survive for 9
months.

•Canned sterilization: This is a wet treatment of canned milk products in an autoclave/specialized treatment chamber. Heat to
between 115°C to 121°C for 10 to 20 minutes.
Canning ( temperature above 100)
Canning is the process in which the foods are heated in hermetically sealed (airtight) jars or cans to a temperature
that destroys microorganisms and inactivates enzymes that could be a health hazard or cause the food to spoil. The
vacuum seal formed after heating and cooling in the process ensures that no microorganism can get into the product.
The degree of heat and the length of time of heating vary with the type of food and the kinds of microorganisms that
are likely to occur in it. High-acid foods such as fruits and tomatoes can be processed or "canned" in boiling water,
while low-acid vegetables and meats must be processed in a pressure canner at 121°C (15 psi pressure). Tin-coated
steel cans are most commonly used followed by glass containers. Nowadays, containers made of aluminum and
plastics in the form of pouches or rigid containers are also increasingly used. Examples of food preserved
by canning are- all kinds of tinned foods, such as soup, meat, beans, cereal grains, legumes, nuts, and other various
dried food products such as fruit, coffee, milk, soups, fish, meat and vegetables.

Boiling (temperature at 100 degree C)

Cooking of rice, vegetables, meat, fish etc. at home is usually done by boiling the food with water and involves a
temperature around 100°C.
 Food preservation questions
• Question1: organic acid used in food preservation includes:
a) Sorbic acid
b) Boric acid
c) Hydrochloric acid
d) Sulphuric acid
• Answer – sorbic acid
Explanation: sorbic acid retards or slows down the growth of yeast and molds. Thus, sorbic acid is
widely used to inhibit the growth of yeast and molds in fruit juices, wine, processed cheese.
The major organic acids used as food preservatives include:
• Sorbic acid
• Benzoic acid
• Acetic acid
• Propionic acid
• Formic acid
• Lactic acid
 FSSAI CFSO 2019
• Question 2: Asepsis is a process of
a) Keeping microorganism out
b) Removal of microorganism
c) Maintenance of anaerobic conditions
d) Adding chemicals
ANSWER : A
 FSSAI CFSO 2019
Question : Sulphur dioxide is widely used to preserve:
a) Papads
b) Nectar
c) Cheese
d) Milk
ANSWER: NECTAR
SULPHUR DIOXIDE is a class 2 chemical preservative used in preserving
nectars, fruits and vegetable, wines, fruit juices.
 FSSAI CFSO 2019
• Question: chemical preservative is defined as a chemical compound
that:
a) Retard alterations caused by microorganism
b) Increase the nutritional value of fruit
c) ripening
d) Speeds up alterations caused by microorganisms in food
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post

Food pACKAGING
RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus CBT 2
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
 Food Packaging
“Food packaging is defined as enclosing food to protect it from tampering or contamination from
physical, chemical, and biological sources, with active packaging being the most common
packaging system used for preserving food products.”

The technical purposes of packaging are:

.To contain foods (to hold the contents and keep them clean and secure without leakage or
breakage until they are used).

To protect foods against a range of hazards during distribution and storage (to provide a barrier
to dirt, micro-organisms and other contaminants, and protection against damage caused by
insects, birds and rodents, heat, oxidation, and moisture pickup or loss).

To give convenient handling throughout the production, storage and distribution system,
including easy opening, dispensing and re-sealing, and being suitable for easy disposal, recycling
or re-use.

To enable the consumer to identify the food, and give instructions so that the food is stored
and used correctly.
Packaging materials can be grouped into two main types:

1. Shipping containers, which contain and protect the contents during transport and distribution but have
no marketing function. Examples include sacks, corrugated fiber board (cardboard) cartons, shrink-
wrapped or stretch-wrapped containers, crates, barrels or drums.
2. Retail containers, which protect and advertise the food for retail sale and home storage. Examples
include metal cans, glass or plastic bottles and jars, plastic tubs, pots and trays, collapsible tubes,
paperboard cartons and flexible plastic or paper bags, sachets and overwraps.
Types of packaging materials –

1. traditional materials These materials have been used since the earliest times for domestic storage and
local sales of foods. They are also unsuited to the needs of commercial production processes and are
considered by many customers to be less attractive than the newer ‘industrial’ materials described below.
A summary of the main types of traditional materials and possible current uses are as follows:
Wood
Wooden containers protect foods against crushing, have good stacking characteristics and a good weight-to-
strength ratio. Wooden boxes, trays and crates have traditionally been used as shipping containers for a wide
variety of solid foods including fruits, vegetables and bakery products. However, in most applications, plastic
containers have a lower cost, are more easily cleaned for reuse, do not risk contaminating foods with splinters,
and they have largely replaced wooden containers in most applications. Small wooden boxes are used to pack
tea or spices for tourist markets in some countries. Wooden barrels have been traditionally used as shipping
containers for a wide range of liquid foods, including cooking oils, wine, beer and juices. They continue to be
used for some wines and spirits because flavour compounds from the wood improve the quality of the
products, but in other applications have been replaced by aluminium, coated steel or plastic barrels.
Leather
Leather containers made from camel, pig or kid goat hides have traditionally been used as flexible, lightweight,
non-breakable containers for water, milk and wine. Manioc flour and solidified sugar were also packed in
leather cases and pouches, but the use of leather has now ceased for most commercial food applications.

Leaves, vegetable fibres and textiles Leaves are cheap and readily available, and are used as wrappers for
products such as cooked foods that are quickly consumed. Banana leaves are used for wrapping traditional
cheese and fruit such as guava cheese. Maize leaves are used to wrap corn paste and 'Pan' leaves are used for
wrapping spices in India. small banana leaf bags are used to contain coffee beans that are a traditional gift in
some parts of Africa.
Other examples of textile containers are woven jute sacks, which are used to transport a wide variety of bulk
foods including grain, flour, sugar and salt.
Plant fibre sacks are flexible, lightweight and resistant to tearing, have good durability. they are bio-degradable.
Most textile sacks can be re-used several times after washing and they are easily marked to indicate the
contents. They are still widely used to transport fresh or dried crops, but they are being replaced as shipping
containers by woven polypropylene or multi-walled paper sacks.
cc
2. Types of packaging materials - industrial materials
These materials have been developed over the last 200-300 years and are the main types of packaging used
by small-scale food processors. The availability of glass, metal or plastic containers varies considerably in
different countries, and this, together with the relative cost of different materials, determines their uptake
by local processing industries. Where these materials have to be imported, large minimum order sizes can be
a significant constraint on the development of a processing sector.
Glass: Glass bottles and jars have some of the advantages of metal cans: they are impervious to
microorganisms, pests, moisture, oxygen and odors; they do not react foods or have chemicals that migrate
into foods; they can be heat processed; they are recyclable, and (with new lids) they are Packaging materials
for Foods Practical Action 4 re-useable; they are rigid, to allow stacking without damage; and unlike metal
cans, they are transparent to display the contents. GREASEPROOF,DENSE WITH GLOSSY FINISH
Paper and cardboard Paper and boards are made from wood pulp and additives are mixed into the pulp to
give particular properties to the packaging, including:
Fillers such as china clay, to increase the brightness of paper and improve surface smoothness and
printability.
Binders, including starches, vegetable gums, and synthetic resins to improve the strength.
Resin or wax sizing agents to reduce penetration by water or printing inks.
Pigments to colour the paper and other chemicals to assist in the manufacturing process.
many kinds of food packaging materials are available, including:

ASEPTIC PACKAGING
Filling of sterile containers with commercially sterile product is known as aseptic packaging. The sealing in
aseptic packaging is known as hermetic sealing.
It’s used for foods that need to stay sterile, such as:
• Milk
• Drinkable products containing milk
• Liquid eggs
• Processed foods that require long periods of preservation time

BAGS
Bags are made of a thin and usually plastic material to prevent the food from coming into contact with the
air and environment. A number of food types can be bagged, including:
Snacks, like chips and pretzels, Fruit and vegetables, like apples and potatoes

BOXES
Boxes are one of the most common types of food packaging. They can be made with wood, corrugated
fiberboard or metal, making them more resistant to damage. They’re commonly used for foods like:
Cereal, Frozen pizza, Snack crackers
CARTONS
Cartons are made from corrugated cardboard and can be coated with plastic or paraffin for durability against
moisture. They’re available in many food packaging styles, including:
Egg cartons: These containers have egg-shaped molds that keep the egg protected during transport.
Aseptic cartons: This variety has the carton material designed for aseptic properties. It’s used for drinks like
juice and milk.
Folding cartons: Folding cartons are made as flat cardboard pieces to be assembled by the food manufacturer.
Gable-top cartons: This carton style has gables at the top that can be pinched and pulled to open. The design
is popular for drinks like juice and milk.

FLEXIBLE PACKAGING
Flexible packaging is a non-rigid package that can take on any shape. Like bags, it protects the contents from
the environment and extends their shelf life. An example of flexible packaging is bagged salad varieties.

PALLETS
Pallets are used to transport large quantities of food containers. The products are usually shrink wrapped for
extra security.
TRAYS
Trays are a flat, thick paperboard material with raised edges to keep the product in the container. They work well for foods
like:
• Drinks
• Meat
• Plant seeds

WRAPPERS
Wrappers are thin plastic packaging that protects the food from the environment. They’re used for individual items, such
as:
• Candy
• Granola bars

CANS
Cans are steel or thin metal containers coated with tin to prevent corrosion. They’re best at preserving food and protecting
it from the light since the container is opaque. Cans are used for many foods, such as:
Vegetables
• Fruit
• Soup
• Meats
• Gravy
 food processing questions
• 1. Filling of sterile containers with commercially sterile product is
known as __________
a) passive packaging
b) active packaging
c) intelligent packaging
d) aseptic packaging
EXPLANATION

Filling of sterile containers with commercially sterile product is known as

aseptic packaging. ‘Asepsis’ means exclusion or absence of any unwanted
microorganism. Aseptic packaging is done-
i. to take advantage of HTST sterilization process. HTST stands for High Temperature
Short Time. HTST process includes heating the product at high temperature for a short time
(HTST – 72° C, 15 minutes).
ii. to enable containers to be used that are unsuitable for in-package sterilization
iii. to extend the shelf life of product at normal temperature by packaging them
aseptically.
 food processing questions
• The sealing in aseptic packaging is known as __________
a) vacuum sealing
b) hermetic sealing
c) closed sealing
d) thermo sealing
 food processing questions
• Aseptic Packaging is also known as in-package sterilization.
a) True
b) False
Explanation:

The given statement is false. In-package sterilization is the process in which the package
is sterilized after filling. Whereas, in aseptic packaging sterilized product is filled in
sterilized container in a controlled environment.
 food processing questions
• Which of the following can be used instead of Expiry-date on
packages?
a) Best-before date
b) Use-by date
c) Marketable-by date
d) Marketable-before date

• Answer: b
Explanation: Expiry date is also known as Use-by date. This signifies the last day
after which the product should not be consumed owing to deteriorating safety of
the product.
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post
Basics of Food Chemistry

RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07) CBT 2
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
Definition and Importance of Food Chemistry
Food chemistry is a division of food science that evaluates how foods are processed, prepared and distributed. This science is
closely related to biochemistry in that, its principles are based on knowledge of the main components of life such as water,
carbohydrates, lipids (fats), proteins, minerals and vitamins. Food chemistry is the study of chemical processes and
interactions of all biological and non-biological components of foods. The biological substances include items such as meat,
poultry, milk, vegetables, and fruits etc. Food is made up of non-biological chemicals that include primarily water, proteins,
lipids, carbohydrates, vitamins and minerals. It is similar to biochemistry in its main components such as carbohydrates,
lipids, protein, water, vitamins, minerals, enzymes, but it also includes areas such as food additives, flavors, and colors. This
discipline also encompasses how food materials change under certain food processing techniques and describes the ways
either to enhance or to prevent these changes. An example of enhancing a process would be to encourage fermentation of
dairy products with microorganisms that convert lactose to lactic acid. An example of preventing a process would be stopping
the browning reaction on the surface of freshly cut red delicious apples using lemon juice or other acidulated water.

The chemical nature of foods is important in two ways in respect to food processing:
a) Food chemicals are altered by processing and these changes result in changes in the characteristics of the food and
consumer acceptance of the product.
(b) Because of the lability of some food chemicals, the parameters used in food processing such as temperature and shear,
are limited to achieve minimal changes in the characteristics of the food and to maximize consumer acceptance. Minimal
processing of the food results in least changes in the chemical composition and interactions of the food constituents and
provides the food with good nutritional quality. However, this type of processing results in a food product with a very short
shelf life.
As processing is performed to extend the shelf life of the product by subjecting the food to processes such as drying and
canning, more chemical changes may occur resulting in changes in nutritional quality of products. Food chemistry focuses
on the chemistry of foods, their deterioration and the principles underlying the improvement of foods for consumers. It
applies chemistry to developing, processing, packaging, preserving, storing and distributing foods and beverages to obtain
safe, economical and aesthetically pleasing food supplies.

Chemistry and Nutrition of Food Constituents

The major food constituents are water, carbohydrates, proteins, lipids, and vitamins.
1 Water
A major component of food is water, which can encompass anywhere from10% in grains to 50% in meat products to around
70-80% in fruit and vegetable products. It is also an excellent place for bacterial growth and food spoilage, if it is not
properly processed. It influences textural properties and the extent to which the food may be subjected to microbial
spoilage. One way by which this is measured in food is by water activity which is very important in the shelf life of many
foods during processing. One important aspect of food preservation is to reduce the amount of water or alter the water's
characteristics to enhance shelf life. Such methods include dehydration, freezing, refrigeration etc.
Removing water through concentration, drying or freezing reduces the "free" water and prevents microbial growth. Water
activity is a measure of free (unbound) water available for chemical and biological activity. bacteria usually require
water activity values of at least 0.91 and fungi at least 0.6. Every microorganism has a limit of water activity
below which it will not grow.(RPSC 2019)
Materials that are water soluble are called hydrophilic and those that are not water soluble are called hydrophobic. Food
chemistry can manipulate a factor as seemingly insignificant as water to design and develop food products.
Carbohydrates
The carbohydrates in foods are mixtures of carbon, hydrogen and oxygen and can be classified as simple and complex
carbohydrates. Carbohydrate, as it relates to food chemistry, is a general term used for a group of chemical compounds
present in both plants and animals that are essentially carbon and water molecular combinations. Simple carbohydrates are
sugars and complex carbohydrates are starches and fibers.

Simple carbohydrates:
These are classified as monosaccharides, disaccharides, trisaccharides etc. Monosaccharides generally may have 3-6 carbons
and are called as trioses, tetroses, pentoses and hexoses depending on the number of carbon atoms. Glucose (sometimes
called dextrose), fructose and galactose are three common hexoses. Ribose and deoxyribose are two common pentoses. Two
monosaccharides may be linked together to form a disaccharide by a glycosidic linkage. There are two general types of
carbohydrates: (a) reducing and (b) non-reducing sugars. Examples of these are glucose (reducing) and sucrose
(nonreducing). Reducing sugars contain a reactive aldehyde (CHO) or keto (C=O) group that is absent in non-reducing sugars.
Thermal processing can cause reactions between reducing sugars and the amino group of proteins, causing browning and
altering color and flavor of the products. This reaction is termed as the Maillard reaction. Heat processing at high
temperatures in a low water environment can cause caramelization . (polymerization) of sugars and can result in browning
reaction. Browning in fruits and vegetables is caused mainly by the enzyme PPO, which in the presence of oxygen catalyzes
the oxidation of o-diphenols to o-quinones. Sucrose is the most common disaccharide and is made of one molecule each of
glucose and fructose. Sucrose is commonly referred to as sugar. Lactose is the major sugar in milk and is made up of one
molecule of glucose and one of galactose. Maltose is a disaccharide made from two molecules of glucose.
Complex carbohydrates:
These carbohydrates have a number of monosaccharide units linked by glycosidic linkages. Starch, cellulose,
hemicellulose, pectin etc are examples of these complex carbohydrates. Starch is made up of a number of glucose units
linked by α-1-4 and α-1-6 glycosidic linkages that can be digested by humans. In plants, starch is an energy reserve.

. Proteins are essential to the nutritional well being of the human. There are twenty amino acids that are found in
proteins out of which 10 are called as essential amino acids because the body cannot produce these amino acids and
they have to be provided through the diet. Food chemistry explains how proteins can change their structure through
many methods of food processing. Proteins in foods add texture to foods, contribute to odor and taste, form gels,
stabilize foams and emulsions etc. The food sources of proteins are grains and animal foods. However, the quality of
protein is superior from animal foods compared to plant foods because of amino acid composition.

The term lipid comprises a diverse range of molecules such as waterinsoluble or non polar compounds of biological
origin, including triglycerides, fatty acids, phospholipids, sphingolipids, glycolipids terpenoids, waxes, retinoids and
steroids.
Vitamins

Vitamins are nutrients required in small amounts for essential metabolic reactions in the body. Fourteen different
vitamins have been shown to be essential for normal growth and health in humans. The vitamins as a class have no
particular chemical structure in common, but they can be divided into the fat soluble and water soluble vitamins.
Vitamins are required in the diet because the body is either unable to synthesize them or unable to produce adequate
amounts of them. By themselves vitamins do not provide chemical energy, although they may participate as coenzymes
in chemical reactions which release energy from other molecules. Increasing the amount of vitamins in the diet does
not necessarily increase the activity of those enzymes for which the vitamins function as coenzymes. However, lack of
vitamins in the diet causes ill effects, since they are essential for the activity of many enzymes. Vitamins are classified as
water soluble or fat soluble vitamins. Water soluble vitamins include B complex vitamins, vitamin C, Pantothenic acid
etc. Vitamin A, D, E and K are examples of fat soluble vitamins. Biotin, also called vitamin B₇, is one of the B
vitamins. prolonged consumption of raw eggs may cause biotin deficiency because raw egg white contains an
antimicrobial protein known as avidin that tightly binds biotin and prevents its absorption. As the amount of water
soluble vitamins in the diet is increased so is the amount excreted in the urine, with the result that accumulation of
these vitamins in the body is limited. On the other hand, in the case of the fat soluble vitamins, the intake of very large
quantities is known to produce toxic effects that damage various tissues. These effects are related to the fact that very
large quantities of these fat soluble vitamins can accumulate in the body because they dissolve readily in the fat stores
in adipose tissue.
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post
Macro and Micro nutrients

RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
 What are macronutrients and micronutrients
There’s no denying the impact food has on health. Eating high quality foods is essential in nourishing the
body and protecting it from inflammation and oxidative stress.
An inadequate intake of nutrients in your diet can lead to anything from low energy levels to chronic
disease and serious health conditions.
 Macro and micronutrients
The nutrients your body needs to promote growth and development and regulate bodily processes can be
divided into two groups: macronutrients and micronutrients. Macronutrients are the nutrients your body needs
in larger amounts, namely carbohydrates, protein, and fat. These provide your body with energy, or calories.
Micronutrients are the nutrients your body needs in smaller amounts, which are commonly referred to as
vitamins and minerals.
(i) Macronutrients: They are generally required in plant tissues in large amounts i.e. excess of 10 m mole kg – 1 of dry
matter. They are nine in number e.g.. carbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur, potassium, calcium
and magnesium. Out of these carbon, hydrogen and oxygen are mainly obtained from CO2 and H2O, while the
others are absorbed from the soil as mineral nutrition.

(ii) Micronutrients or trace elements: They are needed in very small amounts i.e. less than 10m mole Kg – 1 of dry
matter. They are eight in number. These include iron, manganese, copper, molybdenum, zinc, boron, chlorine and
nickel. Fe is required in large amounts in comparison to other micronutrients, while Mo is required in minimum
quantity.
 Macronutrients
Macronutrients are the elements in food that you need to grow and function normally. All macronutrients
are obtained through the diet as the body can’t produce them on its own. Carbohydrates, protein, and fat
are the three main suppliers of nutrition in your diet. While all macros provide valuable energy to your body,
they each fulfil different functions.

Carbohydrates are the sugars, starches and fibers found in fruits, grains, and vegetables. They’re the most
important source of quick energy in your diet because they’re easily broken down into glucose, which the
muscles and brain use to function. While carbs are found in healthy foods like vegetables, they’re also found
in unhealthy foods like cakes and doughnuts, which has given them a bad reputation in various diets. The
important distinction to make in this instance is between simple and complex carbohydrates. The difference
between the two is the chemical structure which affects how quickly the sugar is absorbed by the body.
Simple carbs, or ‘bad’ carbs, generally release sugar faster because they are made with processed and
refined sugar and don’t contain any vitamins, minerals, or fibers. Complex, or ‘good carbs’, are processed
more slowly and are filled with various nutrients.
Proteins are made up of amino acids and function as hormones, enzymes, and an antibody in the immune system. They
make up parts of bodily structures like connective tissues, skin, hair, and muscle fibres. Unlike carbs, proteins don’t serve as
a direct source of energy, but work like building blocks for other structures in the body. The nutritional value of a protein is
measured by the quantity of essential amino acids that it contains, which varies depending on the food source.
Animal products, such as meat and fish, contain all of the essential amino acids. Soy products, quinoa, and the seeds of a
leafy green called Amaranth also contain all of the essential amino acids. Plant proteins usually lack at least one amino acid,
so eating a combination of different plant proteins throughout the day is important for vegetarians and vegans.
The recommended daily intake of protein is between 0.75 grams and 1 gram per kilogram of your body weight.
saturated and unsaturated fats::. Unsaturated fats regulate metabolism, maintain the elasticity of cell membranes,
improve blood flow, and promote cell growth and regeneration. Fats are also important in delivering fat-soluble vitamins
A, D, E and K into the body.
While your body doesn’t necessarily need saturated fats, they do provide your body with cholesterol, which plays an
important role in hormone production. Your body does produce its own cholesterol, but a small amount introduced
through your diet can help build cell membranes, produce hormones like estrogen and testosterone, help your
metabolism work, produce vitamin D, and produce bile acids which help digest fat and absorb nutrients. However, a diet
rich in cholesterol can increase the risk of heart disease.
Fats should make up between 30–35 per cent of your daily caloric intake, with a maximum of 10 per cent of that being
saturated fats.
Initially in the process of degradation, fatty acids are stored in fat cells (adipocytes). The
breakdown of this fat is known as lipolysis. The products of lipolysis, free fatty acids,
are released into the bloodstream and circulate throughout the body.

Fatty acids are broken down to acetyl-CoA by means of beta oxidation inside the
mitochondria, whereas fatty acids are synthesized from acetyl-CoA outside the mitochondria, in
the cytosol
Like macronutrients, your body doesn’t produce micronutrients in the quantities that it needs, so eating a diet rich in
vitamins and minerals is essential for a healthy body.31 Vitamins are organic and can be broken down by elements such as
heat, air, or acid – which means they can denature when cooked or exposed to air, making it slightly more difficult to
ensure you’re getting them in your diet.32 Minerals on the other hand are inorganic and aren’t broken down in this way.
This means that your body absorbs the minerals in the soil and water your food has come from.33
Each vitamin and mineral has a specific role in your body, and the best way to ensure you’re meeting all your bodily
needs is by eating a healthy, varied diet. Not only are micronutrients crucial for nearly every process in your body, they
can also act as antioxidants.34 In the right quantity, they protect your body against disease and deficiencies. Eating a
balanced diet promotes this and improves your chances of getting a variety of minerals and vitamins through your food
into your bloodstream. While they work together, vitamins and minerals have different tasks in the body.
VITAMINS:

One of the main functions of vitamins is to help release the energy found in the food that you eat
•Vitamins help build protein and help your cells multiply
•They make collagen, which helps heal wounds, support blood vessel walls, and promote healthy bones and teeth
•Vitamins keep your eyes, skin, lungs, digestive tract and nervous system in good condition
•They build your bones, protect your vision, and interact with each other to help your body absorb the vitamins it needs
to
•They protect you against diseases

•MINERALS

•Minerals maintain the correct balance of water in your body

•They promote healthy bones and stabilize the protein structures that you get from the protein you eat, including those
that make up your hair, skin, and nails
•They get the oxygen moving around your body
•Minerals assist in your ability to taste and smell
MCQ on Micronutrients / MCQ on Micronutrients :

1. The carbohydrates, proteins, fats are the nutrients which are

needed by the body in large amount and this is called as__________
(1) Micronutrients
(2) Macronutrients
(3) Artificial nutrients
(4) None of them
Answer: 2
Which of the following set contains macro nutrients?
(1) P, N, K and Mg
(2) K, Mn, Fe and Co
(3) P, Fe, Mn and K.
(4) Fe, Co, Si and N
Answer: 1

Which of the following set represents micronutrients?

(1) B, Ni, Mo, Mn, Fe
(2) B, N, Mo, Mn, P
(3) S, Ca, B, Mo, Fe
(4) N, Mo, Mn, K, Mg
Answer: 1
Which of the following are the micronutrients?
(1) Vitamins and Minerals
(2) Proteins and Vitamins
(3) Carbohydrates and Fats
(4) Proteins and Minerals
Answer : 1
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post
Structure and function of
macro and micronutrients

RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
 Carbohydrate: Structure, Functions and Types

• Carbohydrates (also called carbs) are a type of macronutrient found in certain foods and
drinks. Sugars, starches and fiber are carbohydrates
• Carbohydrates are most abundant biomolecules in the nature.
• They can hydrolyze Polyhydroxy aldehyde, ketones, or compounds.
• Carbon, hydrogen, and oxygen are the primary component of carbohydrates.
• They are also known as hydrates of carbon because in most of the carbohydrates H and O are
present in the same ratio as in water.
Functions
Carbohydrates are involved in various functions:
✓ They also act as precursor for many organic compounds.
✓ it also involved in structural components of many organisms.
✓ It also involves in immediate source of energy demands of the body by serving as the storage form of
energy (glycogen).
✓ They also involved in the structural and cellular functions of cell such as- fertilization, cell growth and
adhesion.
Carbohydrates are commonly referred to as a saccharides (greek: sakcharon means sugar).
Carbohydrates are classified into three major groups depending upon whether these undergo hydrolysis and if
so on then the number of products formed by them.
Monosaccharides
Oligosaccharides
Polysaccharides

Monosaccharides
•Greek: mono means one.
•It consists of single polyhydroxy aldehyde or ketone unit.
•They are the simplest sugar and generally, referred as simple sugars.
•General formula is cnh2no
•They are colorless, crystalline solids that are soluble in water but insoluble in nonpolar solvents.
•They cannot further hydrolyzed to form simpler molecules.
•It is divided into two categories on the basis of functional groups:
• Aldoses: monosaccharides with aldehyde groups e.g. glyceraldehyde, glucose.
• Ketoses: monosaccharides with ketone groups e.g. dihydroxyacetone, fructose.
•D-glucose is the most abundant monosaccharides on the earth.

Oligosaccharides
✓ Greek: oligo means few.
✓ It contains 2-10 monosaccharides molecules which are liberated on hydrolysis.
✓ It can be further divided into several groups depending upon the number of
monosaccharides units present in them.
Disaccharides
Disaccharides are the most common, among oligosaccharides.
It consists of two monosaccharides units which is held together by glycosidic bond.
It is crystalline, soluble in water and sweet in taste.
Polysaccharides
•Greek: poly means many.
•They are generally polymers of monosaccharide units with high molecular weight.
•They are tasteless and most often form colloids with water.
•It is linear as well as branched polymer.
•It is of two types:
1. Homopolysaccharides: it yields only a single type of monosaccharide on
hydrolysis.
2. Heteropolysaccharides: it yields a mixture of a few monosaccharides or their
derivatives on hydrolysis.

Starch, glycogen, cellulose and chitin are homopolysaccharides.

Glycosaminoglycan, peptidoglycan are heteropolysaccharides.
Protein Structure and Function
Primary protein structure
Proteins are made up of a long chain of amino acids. Even with a limited number of amino acid monomers – there are
only 20 amino acids commonly seen in the human body – they can be arranged in a vast number of ways to alter the
three-dimensional structure and function of the protein. The simple sequencing of the protein is known as its primary
structure.

Secondary protein structure

The secondary protein structure depends on the local interactions between parts of a protein chain, which can affect
the folding and three-dimensional shape of the protein. There are two main things that can alter the secondary
structure:
α-helix: N-H groups in the backbone form a hydrogen bond with the C=O group of the amino acid 4 residues earlier in
the helix.
β-pleated sheet: N-H groups in the backbone of one strand form hydrogen bonds with C=O groups in the backbone of
a fully extended strand next to it.
There can also be a several functional groups such as alcohols, carboxamines, carboxylic acids, thioesters, thiols, and
other basic groups linked to each protein. These functional groups also affect the folding of the proteins and, hence,
its function in the body.
Tertiary structure
The tertiary structure of proteins refers to the overall three-dimensional shape, after the secondary interactions. These
include the influence of polar, nonpolar, acidic, and basic R groups that exist on the protein.
Quaternary protein
The quaternary protein structure refers to the orientation and arrangement of subunits in proteins with multi-subunits.
This is only relevant for proteins with multiple polypeptide chains.
Proteins fold up into specific shapes according to the sequence of amino acids in the polymer, and the protein function is
directly related to the resulting 3D structure.
Proteins may also interact with each other or other macromolecules in the body to create complex assemblies. In these
assemblies, proteins can develop functions that were not possible in the standalone protein, such as carrying out DNA
replication and the transmission of cell signals.
Protein functions
Proteins play an important role in many crucial biological processes and functions. They are very versatile and have many
different functions in the body, as listed below:
Act as catalysts
Transport other molecules
Store other molecules
Provide mechanical support
Provide immune protection
Generate movement
Transmit nerve impulses
Control cell growth and differentiation
 Practice question
Question1: Primary structure of protein is/are:
a) Open chain
b) Cyclic
c) Branched
d) All of the above

Question 2: In cyclic primary structure of protein :

a) There is no terminal COOH gp;
b) There is one terminal COOH gp
c) Any of the above
What is the unit of water activity?
a)Gram
b) gram?/litre
c)It is unit less
d)None of above
Deficiency of which vitamin causes neural tube defect?
Ans 1. Nicotinic acid
2. Folic acid
3. Ascorbic acid
4. Fatty acid
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post

Food additives
RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
Key facts
✓ Food additives are substances added to food to maintain or improve its
safety, freshness, taste, texture, or appearance.
• Food additives need to be checked for potential harmful effects on human
health before they can be used.
✓ The Joint FAO/WHO Expert Committee on Food Additives (JECFA), is the
international body responsible for evaluating the safety of food additives.
✓ The General Standard for Food Additives (GSFA) should be the single authoritative
reference point for food additives. Codex commodity committees have the
responsibility and expertise to appraise and justify the technological need for the use
of additives in foods subject to a commodity standard.
✓ Food and Agriculture Organization (FAO) and World Health Organization
(WHO) jointly established Codex Alimentarius Commission
✓ Corporate Services, Human Resources and Finance Department
department of Food and Agriculture Organization (FAO) provides support
to the entire FAO organization
 What are food additives?
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of
food are known as food additives. Some food additives have been in use for centuries for preservation – such as
salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).

Many different food additives have been developed over time to meet the needs of food production, as making
food on a large scale is very different from making them on a small scale at home. Additives are needed to ensure
processed food remains safe and in good condition throughout its journey from factories or industrial kitchens,
during transportation to warehouses and shops, and finally to consumers.

The use of food additives is only justified when their use has a technological need, does not mislead consumers,
and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance
the stability of the food.

Food additives can be derived from plants, animals, or minerals, or they can be synthetic. They are added
intentionally to food to perform certain technological purposes which consumers often take for granted. There are
several thousand food additives used, all of which are designed to do a specific job in making food safer or more
appealing. WHO, together with FAO, groups food additives into 3 broad categories based on their function.
Flavoring agents
Flavoring agents – which are added to food to improve aroma or taste – make up the greatest number of additives used in
foods. There are hundreds of varieties of flavorings used in a wide variety of foods, from confectionery and soft drinks to
cereal, cake, and yoghurt. Natural flavoring agents include nut, fruit and spice blends, as well as those derived from
vegetables and wine. In addition, there are flavorings that imitate natural flavors.

Enzyme preparations
Enzyme preparations are a type of additive that may or may not end up in the final food product. Enzymes are naturally-
occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks.
They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used
as alternatives to chemical-based technology. They are mainly used in baking (to improve the dough), for manufacturing
fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing
(to improve curd formation).

Other additives
Other food additives are used for a variety of reasons, such as preservation, coloring, and sweetening. They are added when
food is prepared, packaged, transported, or stored, and they eventually become a component of the food.
Preservatives can slow decomposition caused by mold, air, bacteria, or yeast. In addition to maintaining the quality of the
food, preservatives help control contamination that can cause foodborne illness, including life-threatening botulism.
Coloring is added to food to replace colors lost during preparation, or to make food look more attractive.
Non-sugar sweeteners are often used as an alternative to sugar because they contribute fewer or no calories when added to
food.
WHO response
Evaluating the health risk of food additives
WHO, in cooperation with the Food and Agriculture Organization of the United Nations (FAO), is responsible for
assessing the risks to human health from food additives. Risk assessment of food additives are conducted by
an independent, international expert scientific group – the Joint FAO/WHO Expert Committee on Food Additives
(JECFA). Corporate Services, Human Resources and Finance Department department of Food and Agriculture
Organization (FAO) provides support to the entire FAO organization
Only food additives that have undergone a JECFA safety assessment, and are found not to present an
appreciable health risk to consumers, can be used. This applies whether food additives come from a natural
source or they are synthetic. National authorities, either based on the JECFA assessment or a national
assessment, can then authorize the use of food additives at specified levels for specific foods.
JECFA evaluations are based on scientific reviews of all available biochemical, toxicological, and other relevant
data on a given additive – mandatory tests in animals, research studies and observations in humans are
considered. The toxicological tests required by JECFA include acute, short-term, and long-term studies that
determine how the food additive is absorbed, distributed, and excreted, and possible harmful effects of the
additive or its by-products at certain exposure levels.
The starting point for determining whether a food additive can be used without having harmful effects is to
establish the acceptable daily intake (ADI). The ADI is an estimate of the amount of an additive in food or
drinking water that can be safely consumed daily over a lifetime without adverse health effects.
International standards for the safe use of food additives

The safety assessments completed by JECFA are used by the joint intergovernmental food standard-
setting body of FAO and WHO, the Codex Alimentarius Commission, to establish levels for maximum use
of additives in food and drinks. Codex standards are the reference for national standards for consumer
protection, and for the international trade in food, so that consumers everywhere can be confident that the
food they eat meets the agreed standards for safety and quality, no matter where it was produced.

Once a food additive has been found to be safe for use by JECFA and maximum use levels have been
established in the Codex General Standard for Food Additives, national food regulations need to be
implemented permitting the actual use of a food additive.
How do I know which additives are in my food?
The Codex Alimentarius Commission also establishes standards and guidelines on food labelling. Food and
Agriculture Organization (FAO) and World Health Organization (WHO) jointly established Codex Alimentarius
Commission
These standards are implemented in most countries, and food manufacturers are obliged to indicate which
additives are in their products. In the European Union, for example, there is legislation governing labelling of
food additives according to a set of pre-defined “E-numbers”. People who have allergies or sensitivities to certain
food additives should check labels carefully.

WHO encourages national authorities to monitor and ensure that food additives in food and drinks produced in
their countries comply with permitted uses, conditions and legislation. National authorities should oversee the
food business, which carries the primary responsibility for ensuring that the use of a food additive is safe and
complies with legislation.
Q.8 Which department of Food and Agriculture Organization (FAO) provides support to the
entire FAO organization?
1. Technical Cooperation Department
2. Economic and Social Development Department
3. Corporate Services, Human Resources and Finance Department
4. Agriculture and Consumer Protection Department
Q.7 Which International food standard body jointly established Codex
Alimentarius Commission?
Ans 1. Food and Agriculture organization (FAO) and World Trade Organization
(WTO)
2. International Organization for Standardization (ISO) and World Health Organization
(WHO)
3. Food and Agriculture Organization (FAO) and World Health Organization (WHO)
4. World Trade Organization (WTO) and World Health Organization (WHO)
Question ID : 7773935622
Status : Answered
Chosen Option : 3
What is the full form of GSFA?
1. General Standard for Food Antibiotics
2. General Standard for Food Additives
3. General Standard for Food Aflatoxins
4. General Standard for Food Adulteration
Question ID : 7773935646
Status : Answered
Chosen Option : 2
Q.7 What is the full form of GSFA?
1. General Standard for Food Antibiotics
2. General Standard for Food Additives
3. General Standard for Food Aflatoxins
4. General Standard for Food Adulteration
THANKS FOR WATCHING

Please Llke Share & Subscribe

 FSSAI CBT 2
CFSO & Technical Officer Post

Anti-nutritional factors

RADHA BHARDWAJ
TARGET AUDIENCE

✓ FSSAI Exam ▪ CSIR UGC NET – AIR 111

✓ Central Food Safety Officer ▪ Qualified GATE ( IIT Kharagpur) Life Science
✓ Technical Officer ▪ Qualified Net Lectureship twice
✓ Food Analyst Exam
▪ BSc and MSc Biotechnology (H)
 CENTRAL FOOD SAFETY OFFICER (PAY LEVEL-07)
Subject and Syllabus
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality
of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
Antinutritional Factors (ANFs):

• Defined as those substances present in the diet which by themselves or their metabolic products arising in the system
interfere with the feed utilization, reduce production or affects the health of the animal.
• These anti-nutritive substances are often referred to as “toxic factors” because of the deleterious effects they produce when
eaten by animals.
Toxic substances of natural origin can be classified based on their chemical properties and on the basis of their effect on
utilization of nutrients.
Definition- Natural or artificial compounds that interfere with the absorption of nutrients

‘OR’
What are Antinutrients?

Antinutrients are plant compounds that reduce the body’s ability to absorb essential nutrients.
They are not a major concern for most people, but may become a problem during periods of malnutrition, or among people
who base their diets almost solely on grains and legumes.
However, antinutrients aren’t always “bad.” Under some circumstances, antinutrients like phytate and tannins may have some
beneficial health effects as well
The most widely studied antinutrients include:
most important antinutrients are phytate, tannins, protease inhibitors, calcium oxalate and lectins.

✓ Phytate (phytic acid): Mainly found in seeds, grains and legumes, phytate reduces the absorption of minerals from
a meal. These include iron, zinc, magnesium and calcium
✓ Tannins: A class of antioxidant polyphenols that may impair the digestion of various nutrients
✓ Lectins: Found in all food plants, especially in seeds, legumes and grains. Some lectins may be harmful in high
amounts, and interfere with the absorption of nutrients
✓ Protease inhibitors: Widely distributed among plants, especially in seeds, grains and legumes. They interfere
with protein digestion by inhibiting digestive enzymes.
✓ Calcium oxalate: The primary form of calcium in many vegetables, such as spinach. The calcium bound to oxalate is
poorly absorbed
How to overcome???
Soaking
Beans and other legumes are often soaked in water overnight to improve their nutritional value
Most of the antinutrients in these foods are found in the skin. Since many antinutrients are water-soluble, they
simply dissolve when foods are soaked.In legumes, soaking has been found to decrease phytate, protease
inhibitors, lectins, tannins and calcium oxalate.

For example, a 12-hour soak reduced the phytate content of peas by up to 9%

Another study found that soaking pigeon peas for 6-18 hours decreased lectins by 38-50%, tannins by 13-25%
and protease inhibitors by 28-30%

However, the reduction of antinutrients may depend on the type of legume. In kidney beans, soybeans and faba
beans, soaking reduces protease inhibitors only very slightly
Not only is soaking useful for legumes, leafy vegetables can also be soaked to reduce some of their calcium
oxalate
Soaking is typically used in combination with other methods, such as sprouting, fermenting and cooking.

➢ Soaking legumes in water overnight may reduce phytate, protease inhibitors, lectins and tannins. However, the effect
depends on the type of legume. Soaking may also decrease oxalates in leafy vegetables.
Sprouting reduces phytate in grains and legumes, and may slightly degrade lectins and protease
inhibitors.
Fermentation of grains and legumes leads to a significant reduction in phytate and lectins.
Boiling is effective at reducing various antinutrients, including lectins, tannins, protease inhibitors and calcium
oxalate.
The most effective way to reduce antinutrients in plant foods is to combine several different elimination strategies.
Combining methods may even degrade some of the antinutrients completely.

Overview
Below is an overview of the main antinutrients and effective ways to eliminate them.
Phytate (phytic acid): Soaking, sprouting, fermentation.
Lectins: Soaking, boiling, heating, fermentation.
Tannins: Soaking, boiling.
Protease inhibitors: Soaking, sprouting, boiling.
Calcium oxalate: Soaking, boiling.
Antinutrients can significantly reduce the nutritional value of many plant foods.
Luckily, they can be degraded with a few simple methods such as heating, boiling, soaking,
sprouting and fermenting.
By combining different methods, many antinutrients can be degraded almost completely.

WhatsApp us for FSSAI & FCI EXam Notes

+91 8601635179
THANKS FOR WATCHING

Please Llke Share & Subscribe

 food poisoning(FSSAI, STATE FSO, FCI)

BENIFICIAL FOR,

• FCI AGM (Food Corporation of India)

• RPSC FSO
• FSSAI CFSO
• FSSAI Technical Officer
• FSSAI Food Analyst
• J & k FSO
• West Bengal FSO
. www.swaeducation.com

ABOUT YOUR EDUCATOR

RADHA BHARDWAJ

➢ Qualified CSIR UGC NET – JRF with AIR 111

➢ Qualified GATE ( IIT Kharagpur) Life Science
➢ Qualified Net Lectureship twice
➢ BSc and MSc Biotechnology (H)

@ Swaeducation_official @swaeducation @swaeducation @swaeducation

 Food poisoning

Food poisoning, also called foodborne illness, is

illness caused by eating contaminated food.
Infectious organisms — including bacteria,
viruses and parasites — or their toxins are the
most common causes of food poisoning.

Infectious organisms or their toxins can

contaminate food at any point of processing or
production. Contamination can also occur at
home if food is incorrectly handled or cooked.
 Who is more likely to get food poisoning?
Although anyone can get food poisoning, some people are more likely to get food poisoning than others,
including

•infants and children

•pregnant women and their fetuses
•older adults
•people with weak immune systems
People in these groups are also more likely to have severe symptoms or complications of food poisoning.
Food safety is especially important for people in these groups.

What are the complications of food poisoning?

In some cases, food poisoning can lead to dehydration, hemolytic uremic syndrome, or other complications.
However, serious complications are uncommon. In most cases, food poisoning lasts only a short time, and most
people recover without developing complications.

• Dehydration
Dehydration is the most common complication of food poisoning. When food poisoning causes you to vomit or
have diarrhea, your body loses fluids and electrolytes. If you don’t replace those fluids and electrolytes, you may
become dehydrated. When you are dehydrated, your body doesn’t have enough fluid and electrolytes to work
properly.
• Hemolytic uremic syndrome

Hemolytic uremic syndrome (HUS) is a kidney condition that happens when red blood cells are
destroyed and block the kidneys’ filtering system. If your kidneys stop working, you have acute kidney
injury—the sudden and temporary loss of kidney function.
The most common cause of HUS is infection with a strain of Escherichia coli (E. coli) bacterium called E.
coli O157:H7, although other bacteria and viruses may also cause this condition. HUS is most common in
children younger than age 5.

Causes
Contamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping
or preparing. Cross-contamination — the transfer of harmful organisms from one surface to another — is often
the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because
these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.
Many bacterial, viral or parasitic agents cause food poisoning. The following table shows some of the possible
contaminants, when you might start to feel symptoms and common ways the organism is spread.
Risk factors
Whether you become ill after eating contaminated food depends on the organism, the amount of exposure, your
age and your health. High-risk groups include:
•Older adults. As you get older, your immune system may not respond as quickly and as effectively to infectious
organisms as when you were younger.
•Pregnant women. During pregnancy, changes in metabolism and circulation may increase the risk of food
poisoning. Your reaction may be more severe during pregnancy. Rarely, your baby may get sick, too.
•Infants and young children. Their immune systems haven't fully developed.

Complications
The most common serious complication of food poisoning is dehydration — a severe loss of water and essential
salts and minerals. If you're a healthy adult and drink enough to replace fluids you lose from vomiting and
diarrhea, dehydration shouldn't be a problem.
Infants, older adults and people with suppressed immune systems or chronic illnesses may become severely
dehydrated when they lose more fluids than they can replace. In that case, they may need to be hospitalized and
receive intravenous fluids. In extreme cases, dehydration can be fatal.
Some types of food poisoning have potentially serious complications for certain people. These include:
•Listeria infection. Complications of a listeria food poisoning may be most severe for an unborn baby. Early in
pregnancy, a listeria infection may lead to miscarriage. Later in pregnancy, a listeria infection may lead to stillbirth,
premature birth or a potentially fatal infection in the baby after birth — even if the mother was only mildly ill. Infants
who survive a listeria infection may experience long-term neurological damage and delayed development.

•Escherichia coli (E. coli). Certain E. coli strains can cause a serious complication called hemolytic uremic
syndrome. This syndrome damages the lining of the tiny blood vessels in the kidneys, sometimes leading to kidney
failure. Older adults, children younger than 5 and people with weakened immune systems have a higher risk of
developing this complication. If you're in one of these risk categories, see your doctor at the first sign of profuse or
bloody diarrhea.

Prevention
To prevent food poisoning at home:
• Wash your hands, utensils and food surfaces often. Wash your hands well with warm, soapy water before
and after handling or preparing food. Use hot, soapy water to wash utensils, cutting boards and other surfaces
you use.
• Keep raw foods separate from ready-to-eat foods. When shopping, preparing food or storing food, keep raw
meat, poultry, fish and shellfish away from other foods. This prevents cross-contamination.
•Cook foods to a safe temperature. The best way to tell if foods are cooked to a safe temperature is to use a food
thermometer. You can kill harmful organisms in most foods by cooking them to the right temperature.

•Cook ground beef to 160 F (71.1 C); steaks, roasts and chops, such as lamb, pork and veal, to at least 145 F (62.8
C). Cook chicken and turkey to 165 F (73.9 C). Make sure fish and shellfish are cooked thoroughly.

•Refrigerate or freeze perishable foods promptly — within two hours of purchasing or preparing them. If the
room temperature is above 90 F (32.2 C), refrigerate perishable foods within one hour.

•Defrost food safely. Don't thaw food at room temperature. The safest way to thaw food is to defrost it in the
refrigerator. If you microwave frozen food using the "defrost" or "50% power" setting, be sure to cook it immediately.

•Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it.
Food left at room temperature too long may contain bacteria or toxins that can't be destroyed by cooking. Don't
taste food that you're unsure about — just throw it out. Even if it looks and smells fine, it may not be safe to eat.
Medication

For the majority of cases of food poisoning, medications are not necessary.

• Antibiotics are generally reserved for severe infections, such as shigellosis (Shigella infection).
Another type of medication, called an antiparasitic, is used to treat food poisoning caused by
parasites.

• Anti-diarrheal agents, like Imodium (loperamide), are generally advised only for adults (not
children) who have mild symptoms, no fever, and non-bloody diarrhea.

In some instances, your healthcare provider may recommend an anti-emetic such as Zofran
(ondansetron) to suppress vomiting and prevent dehydration. The antacid Pepto-Bismol (bismuth
subsalicylate) may also be recommended to ease uncomplicated diarrhea.
In severe cases of dehydration and/or in cases of food poisoning in high-risk individuals, such as the
elderly, hospitalization for IV fluid delivery may be required.