Microorganism
Controlling
by
Preservation
Methods -
A
number
of
physical
methods
are
used
for
controlling
microorganisms
in
foods.
Thus
food
spoilage
is
checked.
These
are
as
follows:
(i) Drying -
It
is
used
for
preservation
of
meat,
cereal,
fish
and
other
foods.
(ii) Salting -
It
is
based
on
principle
of
osmotic
concentration
and
presence
of
salt,
water
comes
out
of
cells
due
to
exosmosis,
causing
ultimate
death.
This
method
is
used
in
preservation
of
syrups,
jams,
jellies,
etc.
from
bacterial
contamination.
(iii) Low
temperature.
In
the
refrigerator
and
freezer,
low
temperatures retard
spoilage
by
reducing
the
metabolic
rates
of
microorganisms
