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EXTENDING THE SHELF LIFE

Commercially produced food has a shelf life. This
is the amount of time it is save to eat or in its
best condition. When crisps or biscuits pass their
sell by dates they are not unsafe to eat but may
not be in the best condition overall. A variety of
methods are used to try to make the food last as
long as possible. Some methods may alter the
nutritional value while others mat affect the
sensory qualities.
MODIFIED ATMOSPHERIC PACKAGING
MAP

This is when the food
is sealed in a packet.
Then the air is
replaced by another
gas, which prevents
bacterial growth.MAP
is used for bacon,
smoked fish and fruit
and vegetables carried
by aeroplane.
VACUUM PACKING

This is when the air is
removed from a sealed
packet. This helps the
food to keep its
flavour like coffee.
IRRADIATION

Irradiation has to be
declared on the label.
It delays fruit and
vegetables ripening.
ADDITIVES

These are chemicals
that are added to food.
APPLYING HEAT

Micro-organisms are
destroyed by high
temperatures.
DEHYDRATION

Removing the
moisture from food
stops any microorganisms surviving .
REDUCING THE TEMPERATURE

Low temperature
slows down the
growth of bacteria.