NURSING ANM AND GNM

Detailed explanation-1: -Drying is a process used for food preservation. Different drying methods and dryers are used by the food industry to remove water from foods. Removal of water reduces aw, which has a negative effect on the growth and survival of different microorganisms in foods, retarding the deterioration of foods.

Detailed explanation-2: -Solutes: Water activity is decreased by adding solutes such as salt or sugar (Ex: jams, cured meats). Freezing: Water activity is decreased by freezing (Ex: water is removed in the form of ice).

Detailed explanation-3: -Drying: Drying is the process of preservation of food by removal of water/moisture content in the food.

Detailed explanation-4: -Freezing. Freezing slows down the physiochemical and biochemical reactions by forming ice from water below freezing temperature and thus inhibits the growth of deteriorative and pathogenic microorganisms in foods [82, 83]. It reduces the amount of liquid water in the food items and diminishes water activity [84].

Detailed explanation-5: -Pasteurization is a mild heat treatment given to foods, with the purpose of destroying selected vegetative microbial species (especially the pathogens) or inactivating the enzymes.