What Pasteurization Does to Food - Deepstash

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Pasteurization: What It Means and How It Changes Food

What Pasteurization Does to Food

  • As it reduces the risk of food poisoning and extends shelf life, it, however, affects the texture, flavor, and nutritional value of certain food;
  • It affects several vitamins such as vitamin A concentration increases, while the concentration of vitamin B2 decreases;
  • It may cause softening of tissues on vegetables, nutrient changes - some increasing and some diminishing;
  • It loses some aroma compounds for fruit juices and reduces vitamin C and carotene.

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Fresh food nutrients
Fresh food nutrients

Food is most nutritious at the point of harvest. After that, fresh produce starts degrading.

Once picked, that fruit or veg is using its own nutrients to keep its cells alive. Vitamin C fou...

Refrigerating produce

Refrigeration slows down the process of nutrition degradation. The nutritional loss varies from product to product.

Spinach loses 100% of its vitamin C content in seven days at room temperature and 75% if refrigerated. Carrots lose 27% of their vitamin C content when stored at room temperature for a week.

However, when vegetables are frozen, including spinach, they lose significantly less vitamin C, because freezing pauses the process of oxidization.

Frozen foods nutrients

As soon as produce is harvested, it's a nutritional race against time.

Frozen produce has one problem: before it's frozen, it's blanched - heating food up for a few minutes at high temperatures to inactivate enzymes that degrade texture and color. Blanching also reduces nutrient content.

There is no "best diet"

The “best” diet is a theme: an emphasis on vegetables, fruits, whole grains, beans, lentils, nuts, seeds, and plain water for thirst. 

That can be with or without seafood; with or...

Best foods don’t have labels

Because they are just one ingredient: avocado, lentils, blueberries, broccoli, almonds, etc.

The "Age" of vegetables
The best vegetables are likely to be fresh and locally sourced, but flash frozen is nearly as good (as freezing delays aging). Those “fresh” vegetables that spend a long time in storage or transit are probably the least nutritious.
Understanding how long food lasts
Understanding how long food lasts

Should humanity face a nuclear apocalypse of worldwide war, we need to understand which foods might be safe for survivors to eat, and how long the foods will last.

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Why foods go bad

Most foods spoil because of the growth of microbes. Preserving food is an attempt to limit microbial growth. Food can be preserved by drying, salting, chilling, or storing in air-tight containers.

  • Drying is the most effective because microbial growth is inhibited.
  • Salting is effective because it removes moisture, creating an environment where microbes cannot survive.
  • Sugar coating can prevent bacterial cells from functioning correctly.
  • Storing in air-tight containers is less effective because there are probably a lot of microbes on the food before you put it in the container. Some microbes are anaerobic, meaning they don't need oxygen.
Food preservatives

Preservatives are used in foods to extend their shelf lives. One of McDonald's Big Mac in Iceland is an example of a long-lasting processed food. It has been on display since 2009, in a glass box. Preservatives that has been discontinued by McDonald's are:

  • calcium propionate that prevents mold growth on bread.
  • sorbic acid that also inhibits mold from cheese
  • sodium benzoate, which inhibits the growth of bacteria in the Big Mac special sauce.