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NUTRITION
What is Nutrition?
The
entire process by which organism obtain energy from food for growth, maintenance and repair of damaged tissues Nutrient the substances that are required for the nourishment of an organism
1. Autotrophic
A
process in which organisms synthesise organic substances from inorganic substances Autotroph = Auto self, trophos feed (organism which can make their own food) The source of energy for synthesising food can be either light energy or chemical energy.
The
synthesis of food using light energy photosynthesis (photo light) Photoautotroph organisms which produce organic molecules from carbon dioxide and water using sunlight as a source of energy Example: green plants
The
synthesis of food using chemical energy chemosynthesis (chemo chemical) Chemoautotroph organisms which synthesise organic compound by oxidising inorganic compound (hydrogen sulphide and ammonia) Example: certain bacteria (Nitrosomonas sp. and Nitrobacter sp.)
2. Heterotrophic
A
type of nutrition in which organism obtain energy through the intake and digestion of organic substances. Heterotroph =Hetero other, trophos feed (organism that cannot synthesis their own nutrients but obtain the nutrients from other organisms)
They
a) Holozoic nutrition
- holo like, zoon animal - The organism feeds by ingesting solid organic matter which is subsequently digested and absorbed into their bodies - Examples: humans, herbivores, carnivores and some carnivorous pitcher plants and Venus fly-traps
b) Saprophytism
- The organism called saprophytes - Feed on dead and decaying organic matter - Digest their food externally before absorbing the nutrients into their bodies - Examples: bacteria, fungi
c) Parasitism
- The organism called parasite - Obtain nutrient from living on (ectoparasites) or in (endoparasites) the body of another living organism (host) - They absorbs readily digested food from its host - Examples: fleas (ectoparasites), lice, worms (endoparasites), Rafflesia plant
Test Yourself
Differentiate between autotrophic and heterotrophic nutrition. A: Autotrophic nutrition A process in which organisms synthesise organic substances from inorganic substances
1.
Heterotrophic nutrition - A type of nutrition in which organism obtain energy through the intake and digestion of organic substances.
Test Yourself
Name two types of autotrophic nutrition. A: Photosynthesis and chemosynthesis
1.
Test Yourself
Name three types of heterotrophic nutrition. A: Holozoic nutrition, saprophytism and parasitism
1.
Test Yourself
1.
Name the nutritional habits of the following organisms; a) Pitcher plants A: holozoic nutrition b) Green algae A: photosynthesis d) Tapeworm A: parasitism
Diet
fats-sweets group
protein-rich group
vegetables group
fruits group
Diet
Food Group
Grain products Fruits and vegetables
Nutrients
Mostly carbohydrates and fibres, Vitamin B, iron and protein. Most carbohydrates and fibre. Various vitamins and minerals
Poultry, eggs, fish, red Rich in proteins, Vitamin B and meat, organ meat such as minerals such as magnesium kidneys and liver. Legumes, and zinc. nuts and seeds. Milk and milk products such Protein, Vitamins A, B and B2. as yoghurt and cheese. Main source of calcium. Candy, pastries, salad dressing, coffee and cooking oil. Supplies fats and sugar. Low in nutrient value.
Balanced Diet
Diet
A balanced diet is a diet which supplies all the essential nutrients in the correct proportions. A balanced diet must contain enough:
Protein to provide all the essential amino acids for growth and repair for the body Energy-food to meet the energy requirements of the individual Minerals and vitamins to maintain good health Roughage or dietary fibre to stimulate peristalsis Water to aid the chemical reactions in the body
Basal
metabolic rate and physical activity determine energy needs. Basal metabolic rate varies with sex, age and state of health of a person.
Diet
2.body size
3.age
4.gender
~men normally have higher heat production than woman of the same size and age,because men usually have less fatty tissue in their body. ~fat healps to conserve heat,and thus,men with less fat would lose heat a a quicker rate than women. ~the result in men having a higher basal metabolic rate than women.
5.health
~the function of the thyroid galand is to control the metabolic rate by secreting a hormone known as thyroxin. ~an underactive thyroid gland would result in insufficient number of the hormone being created,thereby causing a lower metabolic rate in the person. ~an overactive thyroid,however,may produced too many of these hormones,thereby speeding up the metabolic rate. 6.occupation ~a person who is very active and does heavy labour is only moderately active.
Malnutrition
Kwashiorkor Marasmus Cardiovascular
diseases Rickets
KWASHIORKOR
Do you know what Kwashiorkor is??? Kwashiorkor is a form of
malnutrition caused by inadequate protein intake in the presence of fair to good energy (total calories) intake.
KWASHIORKOR
What are the symptoms? failure of linear growth Failure to gain weight and
Irritability Lethargy or apathy Decreased muscle mass Swelling (edema) Large belly that stick out (protrudes) Diarrhea Dermatitis Hair changes -- hair colour may change, often lightening or becoming reddish, thin, or brittle increased and more severe infections due to damaged immune system Shock (late stage) Coma (late stage)
Marasmus
Marasmus is
a form of severe protein-energy malnutrition characterised by energy deficiency A child with marasmus looks emaciated and the body weight may reduce to less than 80% of the normal weight for that height.
Marasmus occurrence increases prior to age 1 whereas Kwashiorkor occurrence increases after
18 months.
Symptoms??
dry
skin, loose skin folds hanging over the glutei, axillae, etc Drastic loss of adipose tissue from normal areas of fat deposits like buttocks and thighs pigmented and depigmented hair flaky paint appearance of skin due to peeling.
Cardiovascular Diseases
What Are They?? A collection of diseases and
conditions affecting : The heart (cardio) Blood vessels (vascular) arteries, veins, and capillaries
Cardiovascular Diseases
Coronary
Artery Disease a disease of the arteries that supply the heart muscles with blood attack a sudden heart failure
Heart
Stroke
the sudden death of brain cells when blood supply to the blood cells is cut off. blood pressure the excessive force of blood pumping through the blood
High
Rickets
Apa itu Rickets (What is Rickets)? Rickets is a softening of the bones in
children potentially leading to fractures and deformity. Rickets is among the most frequent childhood diseases in many developing countries. The predominant cause is a vitamin D deficiency, but lack of adequate calcium in the diet may also lead to rickets.
Symptoms of
Rickets
Bone pain or tenderness dental problems muscle weakness ( rickety myopathy or "floppy baby syndrome") increased tendency for fractures (easily broken bones), Skeletal deformity Growth disturbance Hypocalcaemia (low level of calcium in the blood), and Tetany (uncontrolled muscle spasms all over the body). Craniotabes (soft skull)
Consists of the alimentary canal and the glands and organs associated with it. The alimentary canal is like a tube that extends from the mouth to the anus. Most of its length is coiled in the abdominal cavity.
mouth teeth
oesophagus
Teeth: chewing action (mastication) breaks down mout h large pieces of food into smaller pieces. This increases surface area to volume ratio of the food for enzyme action. teeth Salivary glands: secrete saliva into the mouth via ducts. Tongue: helps to mix food with saliva. Taste buds Processone nutrition?? help of to identify and
salivary gland
The epiglottis is above the larynx, and it prevents food from going the wrong way. During swallowing, the larynx moves up and the epiglottis moves downwards so epiglottis that the epiglottis glottis larynx covers the larynx. (voice-box) If food or water enters trachea (windpipe) the trachea, it induces coughing to force the food/water particles out and prevent
oesophagus
muscles
circular muscles
These muscles are antagonistic muscles when one contracts, longitudin the other relaxes al muscles
longitudin al muscles
mouth teeth
salivary gland
oesophagus
PERISTALSIS
When circular muscles contract, longitudinal muscles relax. The gut wall constricts (becomes narrower and longer). Food is squeezed or pushed forward. When longitudinal muscles contract, circular muscles relax. The gut wallwall dilates to dilates (becomes wider and shorter). This widens the lumen for allow food to circular muscle food to enter. enter
longitudinal muscles food mass
PERISTALSIS
When circular muscles contract, longitudinal muscles relax. The gut wall constricts (becomes narrower and longer). Food is squeezed or pushed forward. When longitudinal muscles contract, circular muscles relax. The gut wall dilates (becomes wider and shorter). This widens the lumen for food to enter.
Process of nutrition??
pits
of 3 parts:
sively more coiled
glands which secrete intestinal juice. It contains digestive enzymes. Wall is adapted to absorb digested food products and water. Process of nutrition??
large intestine
Consists
Colon Rectum
of 2 parts:
colon rectum small intestine
undigested food enters the colon. It absorbs water and mineral salts from the food. No digestion occurs colon in the colon.
rectum temporarily stores faeces. When it contracts, faeces is expelled through the anus.
rectum
caecum
Process of nutrition??
appendix
mouth teeth
oesophagus
liver
Properties of bile:
Alkaline Greenish-yellow Contains bile salts and bile pigments Produced in the liver, stored in the gall bladder
gall bladder
bile duct
Functions of bile:
Neutralize acid in chyme Activate intestinal enzymes Speed up fat digestion Gives faeces its colour
liver
Process of nutrition??
When the gall bladder contracts, bile is secreted into the duodenum via the bile duct.
gall bladder
bile duct
Process of nutrition??
What is Digestion?
Definition of Digestion
Digestion is the process by which the body breaks down carbohydrates, fats and proteins into simpler substances that cells can absorb and use.
Chemical digestion The breaking down of large molecules in food into small, soluble molecules which can be absorbed.
What is Digestion?
Physical digestion breaks down food into smaller particles. Purpose: to increase surface area to volume ratio of the food to aid enzyme action. Food substances are not chemically changed during physical digestion. chewing / mastication Where does physical digestion occur?
Physical Digestion
In the mouth peristalsis Along the alimentary canal Physical digestion of fats in the small intestine emulsification
What is Digestion?
EMULSIFICATION
Physical Digestion
Fats do not dissolve in water they tend to clump together. This reduces the surface area for enzymes to work, slowing down fat digestion. Bile molecules place themselves in between the fat and water half the molecule is hydrophilic, half is hydrophobic. This prevents the fat from clumping together. Surface area of fat molecules
What is Digestion?
Breaking down of large molecules in food (starch, protein, fats) into small soluble molecules which can be absorbed. Hydrolytic reactions catalysed by ENZYMES
Chemical Digestion
What is Digestion?
In the mouth... Food in the mouth stimulates the salivary glands to secrete saliva. Saliva is mixed with food. Mucin in saliva softens the food. Salivary amylase is found in saliva:
Digests starch to maltose The pH of saliva is neutral.
Chemical Digestion
The optimum pH of salivary amylase is pH 7. The tongue rolls the food into small, slippery, round masses called boli (singular: bolus). The boli are swallowed and passed down into the oesophagus.
What is Digestion?
In the stomach... The presence of food in the stomach stimulates the gastric glands to secrete gastric juice into the stomach. Gastric juice contains 3 substances:
Hydrochloric acid Pepsinogen Prorennin
Chemical Digestion
What is Digestion?
In the stomach... Action of Pepsin Pepsinogen is activated to pepsin by hydrochloric acid. Pepsin then digests protein to polypeptides.
hydrochloric pepsinog pepsi acid
Chemical Digestion
en
protein s
pepsin
polypeptid es
What is Digestion?
In the stomach... Action of Rennin Prorennin is activated to rennin by hydrochloric acid. Rennin curdles milk proteins by converting soluble protein caseinogen into insoluble casein.
Chemical Digestion
caseinog en casein
Soluble caseinogen would pass through the stomach as easily as water and not be hydrochloric prorenni renni digested. acid Insoluble casein can remain in the stomach to n n rennin be digested.
casei n
pepsin
polypeptid es
What is Digestion?
Chemical Digestion
Activates pepsinogen and prorennin to form and respectively Provides acidic medium for the action of pepsin and rennin Kills harmful microorganisms in food
What is Digestion?
In the small intestine... When chyme enters the small intestine, it stimulates 3 glands: Intestinal glands secrete intestinal juice, which contains enzymes sucrase, maltase, intestinal lipase, lactase, enterokinase, SMILEE! and erepsin. Pancreas secretes pancreatic juice, which ALT contains pancreatic amylase, pancreatic lipase, and trypsinogen. Gall bladder releases bile. It does not contain enzyme
Chemical Digestion
What is Digestion?
Chemical Digestion
Neutralize acidic chyme Provide suitable pH for the action of pancreatic and intestinal enzymes
What is Digestion?
Chemical Digestion
gluco se glucose + galactose glucose + fructose
maltase
lactase sucrase
What is Digestion?
Chemical Digestion
en
proteins polypeptid es
trypsin erepsin
What is Digestion?
Chemical Digestion
What is Digestion?
Digestive Enzymes
maltose
Carbohydrate digestion
mouth
star ch salivary amylase
small intestine
sucros sucrase e
What is Digestion?
Digestive Enzymes
casei n polypeptid es
Protein digestion
stomac h
hydrochloric prorenni renni acid n n rennin pepsin
caseinog en casein
small intestine
proteins
polypeptid es
erepsin
Absorption
Absorption
How does absorption take place in the small intestine? Glucose and amino acids: diffusio
Absorbed by n into blood active capillaries of transport the villi. Absorbed by when there is lower concentration of digested food substances in the small intestine than in the diffusio blood capillaries. n Fatty acids and glycerol: Absorbed by small into the epithelium colon Combine to form fat globules which enter the intestine lacteals
Adaptations of the Small Intestine for Absorption The rate of absorption of digested food substances depends on 3 factors: 1. Surface area 2. The thickness of cell membranes 4. Concentration gradient
1. Surface Area The surface area of the small intestine is increased for absorption in 4 ways: 1. Inner walls have folds 2. The surface of the folds are lined with numerous villi (singular: villus), which are minute finger-like projections. 3. The epithelial cells of the villi have numerous microvilli. 4. The small intestine is long, providing large surface area and ample time for absorption.
2. Thickness of Cell Membranes The villi have very thin membranes: the epithelium is only one-cell thick. 3. Concentration Gradient In each villus is a lacteal (lymphatic capillary) surrounded by blood capillaries. The lacteal continually transports fats away sugars from the villus, while the blood capillaries amino transports and away. acids This maintains the concentration gradient needed for the absorption of food substances.
Egestion
Some food substances cannot be digested and remain unabsorbed in the large intestine. These are stored temporarily in the rectum. When the anus rectum is full, they are discharged as faeces through the . This process is known as egestion or defecation.
Transport of Simple Sugars After absorption, the blood in the villi is rich in sugars. Blood capillaries unite to form the hepatic portal vein. The hepatic portal vein transports sugars to the liver.
Assimilation of Simple Sugars In the liver, most sugars are converted to glycogen and stored. Glucose leaves the liver and is distributed around the body by the bloodstream.
Used during respiration to provide energy for cells.
Transport and Assimilation of Amino Acids Amino acids pass through the liver before they are transported to the rest of the body. How are amino acids used?
Converted to protoplasm by cells, used for growth and repair of body parts Used to form enzymes and hormones
The Liver has 7 Functions 2.Regulation of blood glucose concentration 3.Production of bile 4.Protein synthesis 5.Iron storage 6.Deamination of amino acids 7.Detoxification 8.Heat production
1. Regulation of Blood Glucose Concentration Blood normally contains about 70-90 mg of glucose per 100 cm3 of blood. After a meal:
Amount of glucose in the blood rises Stimulates Islets of Langerhans in the pancreas to secrete insulin into the bloodstream Insulin is transported to the liver. Insulin stimulates liver to convert excess glucose to glycogen for storage. What about Blood leaving the liver contains a constant
1. Regulation of Blood Glucose Concentration If we have not eaten for a long time:
Glucose level in the blood drops below average. Blood that is low in glucose reaches the hypothalamus in the brain. Brain sends signals to the stomach. This causes strong contractions and we feel hunger pangs. After eating, the blood glucose level rises. The hypothalamus signals to the stomach to stop contracting.
concentration
2. Production of Bile gall The liver produces bile which is stored in the before use. bladd emulsifica of fats. Bileer used in the is
tion
3. Protein Synthesis Blood plasma contains amino acids from the diet. The liver synthesizes these amino acids to form proteins, e.g.:
Albumins, globulins, fibrinogen (for blood clotting)
4. Iron Storage Red blood cells contain a iron, which is involved in the transportation of oxygen around the body. These cells become worn out after some time. They are destroyed in the spleen, a gland near the liver. Haemoglobin from red blood cells is brought to the liver. Haemoglobin is broken down, forming iron and bile.
5. Deamination of Amino Acids Excess amino acids are transported to the liver. The amino groups are removed and converted to urea. Urea leaves the body in urine. The remains of the amino glycogen acid are converted into glucose. Excess glucose is converted to .
6. Detoxification This is the process of converting harmful substances into harmless ones. Breaks down alcohol to acetaldehyde by the action of alcohol dehydrogenase Acetaldehyde can be broken down to compounds which can be used in respiration. Excessive alcohol consumption stimulates acid secretion in the stomach, increasing the risk of gastric ulcers.
7. Heat Production There are many chemical reactions taking place in the liver. Heat is produced from these reactions. The heat is distributed by the blood to other parts other body. Helps to maintain body temperature.
Constipation
Bowel
movements are difficult and do not occur often enough. It is caused by a lack of exercise, emotional distress or misuse of laxatives, and/or a diet low in dietary fibres. Due to constipation, abdominal pressure causes blood vessels in the rectum to enlarge, producing haemorrhoids.
Eating Disorders
Both anorexics and bulimics have a constant fear of being fat and fear rejection
Anorexia nervosa is characterised by constant dieting, rapid weight loss and feeling too fat in spite of the weight loss. Bulimia is characterised by eating too much food through vomiting or the use of laxatives; tend to gain weight easily and live in constant fear of becoming obese. Bulimics often have mouth and throat problems due to repeating vomiting.
Photosynthesis
Photosynthesis
The
synthesis of organic compounds From the splitting of water (photolysis) in the light dependent reaction And from the reduction of carbon dioxide in the light independent reaction
Photosynthesis
LIGHT ATP
H2O
Oxygen
Leaf structure
The
leaf is the main site for photosynthesis in plants It has several special features which help it carry out this role;
Flattened
area Thin so that gases can diffuse quickly A vascular system to supply water & take away the products Stomata To allow gas exchange Chloroplast containing cells to
Leaf structure
Cuticle Upper epidermis Palisade
Vascular tissue Spongy mesophyll Lower epidermis Air space Stoma Guard cell
Chloroplast structure
Chloroplast structure
Oil droplet Thylakoid membranes Ribosomes
Granum
Intergranal membrane
Temperature
Water Supply
LIGHT INTENSITY
Light is essential during the light reaction of photosynthesis. When the concentration of carbon dioxide and temperature are controlled at constant level, the rate of photosynthesis is directly proportional to light intensity up to a certain point.
Light intensity
Rate of photosynthesis
Light intensity
Carbon dioxide is needed in the dark reaction as a raw material used in the synthesis of glucose if there is no other factors limiting photosynthesis and increase in the concentration of carbon dioxide results in an increase in the rate of photosynthesis.
At
a very high light intensity, the rate of photosynthesis slows down because the pigment chlorophyll is damaged by ultraviolet rays.
1% CO2
0.035% CO2
Light intensity
WATER SUPPLY
Water is needed for photosynthesis, however water is rarely the limiting factor in photosynthesis because the amount of water required is small. If water is not supplied, wilting occurs and the stomata is closed.This prevents the diffusion of carbon dioxide into the leaves.As a result the rate of photosynthesis decreases as the lower concentration of carbon dioxide becomes the limiting factor.
Temperature
The dark reaction of photosynthesis is catalysed by the photosynthetic enzyme and therefore changes in temperature will affect the rate of photosynthesis. Generally, an increase of 10 degree Celsius in the surrounding temperature will doubled the rate of photosynthesis. The optimum temperature for most of the plants are between 25-30 degree celcius. However, when the temperature is too high the photosynthetic enzyme are destroyed and photosynthesis stops altogether.
Temperature
Rate of photosynthesis
Temperature
Green plans produce and generates the supply of oxygen that all living things need.
f) g) h)
Air quality
Plants influence the quality of the air that we breathe. Plants stop the movement of dust and pollutants. Plants reduce the greenhouse effect caused by burning of fossil fuels by absorbing and removing large amounts of carbon dioxide from the atmoshere.
j) k)
Climate
The type of plant cover influences regional climates. The destruction of forest causes drought and turns fertile land into desert.
Water
b)
quality
c)
Forests are important in maintaining healthy watercatchment areas. Forest hold sil in place,and filtering sediments from water flowing into streams,rivers and lakes.
Control
e)
of erosion
f)
Plants and trees help to protect the soil from erosion caused by heavy rains. Uncontrolled felling of trees and clearing of plants and clearing of plants can cause landslides.
Fish
h)
Plants provide the necessary habitats for wildlife and fish populations.
Ecosystem
b)
c)
Humans,plants and animals all live together supporting each other. Each species serves an important role in the ecosystem. Humans use about 3000 species of plants as food. Plants have been providing humans with medicines thoughout human history. About 80% of all medicinal drugsoriginate from wild plants and there are many important drugs yet to be discovered from plants.
Food
e)
Medicine
g)
h)
Industrial
b) c) d)
products
We use fibres from plants to provide clothing. We build our houses and furniture using wood from plants. We produce fuel products are made from plants,palm oil bodies,soy diesel and ethanol made from corn. Our forests provide many recreational activities like hiking,fishing,hunting,nature observation and ecotourism. We use plants to enchance the beauty of our homes,gardens and roads which are important for us to seek peace,rest and beauty from nature.
Recreation
f)
Aesthetics
h)
Food
processing is the process of preparing food to make it more attractive, more palatable and to last longer has to be processed so that it can withstand long periods of transportation and storage
Food
One
of the main purpose of food processing is to preserve food by overcoming the factors that cause food spoilage
Food
spoilage is caused by :
*the action of microorganism in food, especially decomposing bacteria and fungi which act on carbohydrates and proteins in food to produce carbon dioxide, water, ammonia, hydrogen sulphide and other organic substances. The presence of these substances spoil the food and sometimes make it toxic
The
oxidation of food due to the oxygen reacting with enzymes and chemical released by the cells in the food. Oily food can also become rancid, smell and taste different as a result of oxidation. Rancid food is harmful to the body
Food
has to be processed : *to extend their lifespan so that they can be stored for future use *to avoid wastage *to prevent the spread of diseases due to contamination of food, which can cause food poisoning
continuous supply of food for the population *to increase their commercial value *to prevent the bacteria and fungal decay *so that they can withstand long periods of transportation and storage *so that food can be supplied to the local or global market all year round in good condition
To
diversify the uses of food substances. For example , milk has been processed to produce a variety of dairy products such as cheese, yogurt, ice cream, butter and chocolates
RELATING THE FOOD PROCESSING METHODS WITH FACTORS CAUSING FOOD SPOILAGE Microorganisms require nutrients,water,oxygen and a
suitable temperature for optimal growth and reproduction Microorganisms can only survive in condition with optimum pH and solute concentrations as these will not destroy them Hence,food can be preserved by destroying the microorganisms present in the food or by stopping their activities A few methods of processing and preserving food that have been practised since the early days are cooking,fermentation and drying of food
COOKING
Cooking
at high temperatures or boiling for at least five minutes Heating food to high temperatures can kill microorganisms and denature the enzymes that cause the breakdown of food. Certain bacterial spores may also be killed. However toxins produced by bacteria are not
FERMENTATION PROCESS
Yeast is added to fruit juices or other food substances. Fermentation produces ethanol which at high concentrations, stops the activity of bacteria that causes food spoilage. The ethanol produces also has a great commercial value. E.g. Fruit juices and tapai.
DRYING
Drying
under the hot sun, in hot air or in the oven. Drying removes water from food. This prevents microorganisms from growing as microorganisms cannot live without water. The enzymatic activity in food also stops. The ultraviolet rays from the sun also kill bacteria and many other harmful microorganisms.
PICKLING FOOD
Food
is soaked in an acidic solution such as vinegar. Most organisms cannot lives in low pH conditions. E.g. Chillies, ginger, onions and mangoes
is soaked in a concentrated salt solution or boiled with sugar. Microorganisms lose water through osmosis in a hypertonic solution. E.g. Meat, vegetables and ducks eggs
Milk is preserved by pasteurisation to destroy bacteria which cause diseases such as those which cause tuberculosis and typhoid. In this process,milk is heated to a) 63 for 30 minutes b) 72 for 15 seconds and then rapidly cooled to below 10
While maintaining the nutrient content The purpose of pasteurisation is to kill microorganisms and natural flavour of the milk Nutrient like vitamin B are not destroyed. Pasteurisation is unable to kill all types of bacteria.Therefore,pasteurised milk needs to be stored in the refrigerator because of its short shelf life.This is to prevent those microorganism active again. Fruit juices and soup can also preserved using this method.
Canning uses the heat sterilisation method to kill microorganism and their spores. The food is packed in cans and steamed at a high temperature and pressure to drive out all the air. The cans containing food are then sealed while the food is being cooled. The airtight containers all the vacuum created within the cans prevent the growth of microorganisms.
Pathogens and food-spoiling bacteria are destroyed and the enzymes in the food are inactivated. Canning keeps food sterile for long periods hence,the shelf life of canned food is usually longer although the cans may eventually corrode. However,if the food is not thoroughly cooked,there is a danger contamination by spores of Clostridium botulinum.
This bacteria can survive in food which is mildly heated and stored at room temperature.Under these conditions,the bacteria produce a toxin which can kill human at very low concentrations. Consequently,because canned food needs to be thoroughly cooked,it is low in quality.
Refrigeration is a common method used by household to prevent food spoilage. Food stored at temperatures below 0 can remain fresh for a long period of time. Meat,fish and meat products can be preserved this way. The extremly low temperatures prevent growth of microorganisms or germination of spores because enzymatic reactions stop at low temperatures.