salting and pickling 2xsalting and pickling 2xSoaking using solutionsSoaking using solutionsSugar or salt 2xSugar or salt 2xAlso vinegarAlso vinegar

Cannning and bottling 2xCannning and bottling 2xBy cans or bottlesBy cans or bottlesPasteurising 2xPasteurising 2xRetains natural flavourRetains natural flavour

Waxing vegetables 2xWaxing vegetables 2xSlow down the dryingSlow down the dryingBoiling the food 2xBoiling the food 2xKilled bacteria and fungiKilled bacteria and fungi

Microorganism 2x Microorganism 2x Can cause food spoiledCan cause food spoiledFood preservation 2xFood preservation 2xmake food last longermake food last longer

Drying and smoking 2xDrying and smoking 2xHeating remove waterHeating remove waterCooling and freezing 2xCooling and freezing 2xKept at low temperatureKept at low temperature

Vacuum packing2xVacuum packing2xBy airtight bag and plasticBy airtight bag and plasticStoring dry foods2xStoring dry foods2xNo air and waterNo air and water

1 Affected Dijangkiti

2 By-products Keluaran sampingan

3 Frothy Berbuih

4 Pathogens Pathogen

5 Stickiness Melekit

6 Taints Busuk, cacat

7 Texture Tekstur

8 Concentration Kepekatan

9 Contaminating Dicemari

10 Gutted Keluarkan organ dalaman

11 Inactive Tidak aktif

12 Moisture Kelembapan

13 Nutritional Berzat

14 Perishable Tidak tahan lama/cepat rosak

15 Pounded Tumbuk

16 Reconstituted Dibentuk semula

17 Sealing Penutupan

18 Sterile steril/ nyah kuman

19 Food residue Sisa makanan

20 Haphazard Sembarangan

21 Instill Menanam

22 Leakage Kebocoran

23 Solvent Pelarut

24 Combustible Mudah terbakar

25 Consume Makan

26 Fuel Bahan api

27 Hazardous Berbahaya

28 Leaching Melarut resap

29 Local authority Pihak berkuasa tempatan

30 Municipal council

Majlis perbandaran

31 Practices Amalan

32 Aquatic animal Haiwan akuatik

33 Compost Kompos

34 Decay Reput

35 Decomposing Mengurai

36 Incorporate Memasukkan

FOODSPOILAGE.

FOOD THAT IS SAFE TO EAT.

b) Good smell.

a) Good taste.

c) Colour not changed .

d) Texture not changed/food surface/shapes.

e) Fresh food/ look clean.

FOOD THAT IS UNSAFE TO EAT.

b) Unpleasant smell.

a) Unpleasant taste.

c) Changed colour.

/darkening

d) Changed texture.

/stickiness

e) Mouldy./ fungi/type of

microororganism

CONDITIONS FOR MICROORGANISMS

TO GROWb) Air/ good

airflow.

a) Water/ wet conditions.

c) Nutrient / food sources.

d) Suitable temperature/ medium

hight/ not too high and

not too low

e) Suitable acidity/ medium hight / not

too high and not too low

THE CONCEPT OF FOOD PRESERVATION

WAYS TO PRESERVE FOODEXAMPLES OF FOOD

PRESERVATIONREASONS OF FOOD PRESERVATION

DRYING Drying under the sun Dried chilies

Dried fish Dried prawn

Microorganisms need water to stay alive and grow. Water evaporated from the food. Most bacteria die or become inactive under the dry

condition or very limited water.

BOILING Cooked or heated food Boiling water

Cooking curry Microorganisms need suitable temperature to stay alive

and grow. Kill most bacteria Those not affected by heat will grow when the conditions

are suitable. Example; when the temperature is suitable for bacteria.

COOLING Cooling the food in the

freezer

Fruits (oranges, apples, pineapples etc.)

Vegetables (tomatoes, cucumber, chilies etc.)

Microorganisms need suitable temperature to stay alive and grow.

Slow down the action of microorganisms

VACUUM PACKING Sucking air out from its

packaging

Tuna slices Nuts Snacks Pickled fruits

Microorganisms need air to stay alive. Prevent from spoiling because there is no air

PICKLING Pickling food in vinegar,

other acid or sugar

Onions Soya beans Chilies fruits

Concentrated sugar solution used to draw water from the fruit

Difficult for microorganisms to live

Fish Meat ChickenPrawnCuttlefish

At freezing temperature, microorganism becomes inactive.

BOTTLING/CANNINGBy heating and then sealing it in an airtight container

Soy sauceVinegarCanned fruit (pineapples, lychees, rambutans etc)

Boiled to kill microorganisms and then sealed to prevent other microorganisms from getting in.

PASTEURISINGHeating food to a certain temperature for sometime followed by rapid cooling

Fresh milk Yogurt (Yakult, Vitagen etc.)

Heating at such high enough temperature kill most bacteria but not affect the taste and nutritional value of the food

SALTINGFood such as fresh fish are gutted, washed and coarse salt is rubbed into it.

Salted eggsSalted fishSalted vegetable (Carrots, olive etc.)

The salt draws out moisture and prevent microorganisms from growing

SMOKINGDrying food with smoke for a long period of time

Smoked bananaFishMeatCuttlefish

The drying effect of smoke and chemical produced from the smoke help to preserve the food

WAXINGDipped into liquid wax Fruit (apples, oranges,

eggplant and tomatoes)Liquid wax to prevent growth of fungi and loss of moisture.

WHAT FOOD PRESERVATION IS?

A PROCESS OF SLOWING

DOWN FOOD FROM

BECOMING BAD

ALLOWS FOOD TO BE EATEN

OUT OF SEASON

MAKING THE FOOD LASTS

LONGER

PREVENT FOOD

WASTAGE

WASTE MANAGEMENT

TYPES

Chemical

Glass

Plastic

Metal

Organic

SOURCES

HARMFUL EFFECTS

PROPERWAYS

IMPROPERWAYS

HOW WASTEDISPOSED

Use the Microorganisms

Factory

Food Stall

Vehicle

Hospital

Classified waste indifferent group

Acid rain

Air pollution

Water pollution

Sickness & diseases

Flash-flood

Undergo treatment

Recycle

Open burning

Throw in the river

Without proper treatment

House

What you understand by “ waste ” ?

Things that we throw away.

Things we do not want.

Empty bottles or glasses.

Empty boxes.

Leftover food.

Waste Management

Waste that can decay Waste that does not decay

Wood

Left over food

Vegetable

Meat

Paper

Glass

Plastic

Tin cans

Metal objects

Microorganisms that cause waste to decay

Microorganisms feed on dead plants, animals and waste materials.

These are called decomposers.

They break down waste substances into simple substances.

These returned to the environment.

What are the

Types and Sources of Waste ?

Open burning Smoke

Waste from factories

Chemical waste

Glass

Plastic

Metal

Improper ways of disposing of Waste

• Littering

• Open burning

• Release waste into river

• Release smoke into the air

Sicness and diseases

Environment dirty

unpleasant smell

Poisonous gases

Harmful germs

TyphoidAcid rain

Kill plant

Kill fish

iron rust easily

erod and destroy buildings

• Flash Floods

Block the rivers

Water overflow

destroy property

Proper ways to dispose of Waste• Waste water from factories must be treated

• Waste water must be treated in sewage treatment plant

• Keep our homes clean

• Keep the environment clean

• Reuse or recycle rubbish or waste

• Number of cars in road should be reduced

• Build housing area far away from factory area

• Factories must be fitted with long chimneys

• The waste buried in a sanitary landfill