Food preservation practices of selected homemakers in East Tennessee

Rural people have the indigenous knowledge of processing and preserving food to ensure household food security during times of food scarcity. Although indigenous knowledge plays an important role in ensuring household food security for many rural households, it is often overlooked as a solution to address food and nutrition insecurity. The main objective of the study was to identify and document indigenous food preservation and processing techniques used by rural women to ensure household food security. Qualitative data were collected from small-scale farming households in seven villages through focus group discussions, individual interviews, and observations. The researchers adhered to ethical considerations (approvals, permissions with the relevant authorities, consent from participants, their privacy, anonymity, and confidentiality) throughout the research process. Data were analysed using thematic content analysis. The results indicate that sun-drying and fermentation were the most commonly used methods for food preservation, while the most prevalent methods used for processing vegetables (merogo) involved cooking, mashing, pelleting and sun-drying. Crops, such as mung beans, bambara groundnuts and sorghum are threshed and winnowed to remove all impurities. The seeds, which are to be used in the next planting season, are treated with aloe ash to prevent pest infestation. Indigenous fruits are gathered from the wild and eaten as snacks. Indigenous dried vegetables (merogo) and fermented marula beer were sold to generate income that is used to buy other basic food items. The paper concludes by highlighting the existing indigenous knowledge that rural households demonstrate in terms of food processing and preservation. Given the existing knowledge and the commonly used methods for preserving and processing food, it is crucial to create awareness regarding ways of retaining nutrients during food preservation and processing to ensure availability and proper utilisation of indigenous foods for household food security purposes. The study recommends that these methods, including ways of retaining nutrients, be documented and made easily accessible for rural households to use now and in the future for ensuring household food and nutrition security. Therefore, there is a need for agricultural and food security policies to embrace, adopt, promote and adapt indigenous knowledge and technologies to address food security. Key words: indigenous knowledge, food preservation, food processing, food security, indigenous food preservation

Climate change is a global issue, which impacts the different geographical zones in different levels. It is also linked to numerous human health issues, which are a concern to human health. The impact of climate change on traditional methods of food preservation in Nigeria and the consequences for food security and health are examined in this research. Information from the Nigerian Meteorological Agency (NIMET) and the National Emergency Management Agency (NEMA) show that average temperatures are increasing and rainfall is decreasing, which are effects of climate change that affect agriculture, water resources, and traditional food preservation methods that are detrimental to public health.Traditional food preservation methods are critical for understanding the link between climate change and food security.This paper uses a case study of Nigeria to examine the effects of climate change on traditional food preservation practices and public health. The research focuses on the shifts in the conventional preservation techniques, the impact of these shifts on nutrition, and policy interventions for enhancing sustainable preservation of food. Climate change indicators such as temperature and rainfall were used as surrogates for climate change, food insecurity such as undernourishment rates were used for food security and nutritional health outcomes such as child stunting and micronutrient malnutrition. The study shows that climate change has a negative effect on food security since it reduces crop yields and enhances post-harvest losses. Sun-drying and smoking are the common preservation techniques that are now less efficient because of high humidity and unpredictable weather. As such, people are experiencing increased incidences of food wastage, nutritional imbalance, and food borne diseases especially with those people in rural regions. Furthermore, the study confirms the relationship between climate change and food insecurity, which has a negative impact on the health of pregnant women and children, especially under five years, and high under-five mortality despite a decrease in child mortality in the last decade.The results provide important regional information relevant to the entire Sub-Saharan Africa and useful to the international community in matters of climate change, food security and health. This study calls for the use of innovation that combines the conventional and contemporary methods of food preservation in order to mitigate the impacts of climate change on food security systems. Furthermore, it underlines the need for the policy interventions that may prevent food borne illness and other diseases. These insights are in line with the United Nations Sustainable Development Goals (UN-SDGs) 2, 3, and 13, namely; Zero Hunger, Good Health and Well-being, and Climate Action, respectively.This research addresses a significant gap in the literature by linking climate change effects with food preservation practices and offering recommendations for improving food system vulnerability to climate change. It provides a clear picture of the prospects and constraints of mitigating climate change impacts on food insecurity and enhancing food security and health in the world.

The use of salt (NaCl) as a food preservative dates from pre-historic times and, together with fermentation and dehydration (air/sun), is one of the classical methods of food preservation. So useful and widespread was the use of salt as a food preservative in Classical and Medieval times that it was a major item of trade and was used as a form of currency in exchange for goods and labour. It is perhaps a little surprising that Man discovered the application of salt in food preservation so early in civilization since, in contrast to fermentation and dehydration, salting is not a ‘natural event’ in foods but requires a conscious act. It is interesting that the three classical methods of food preservation, i.e. fermentation, dehydration and salting, are all exploited in cheese manufacture and in fact are interdependent. The fourth common method of food preservation, i.e. use of high and/or low temperatures, was less widespread than the others because the exploitation of low temperatures was confined to relatively few areas until the development of mechanical refrigeration about 1870 and, although heating was probably used to extend the shelf-life of foods throughout civilization, its controlled use dates from the work of Nicolas Appert (1794) and Louis Pasteur (c.1840). In modern cheese technology, temperature control complements the other three methods of food preservation.

9 - Nanostructurated materials for prolonged and safe food preservation

Food storage is not only linked with safety and quality but also plays a significant role in the effective balancing of family income and maintaining the utilization of available resources in the country. The process of food storage should immediately start with the harvesting, manufacturing, and slaughtering of the animal or plants because the process of chemical composition begins soon after it. These changes worsen the condition of food and may cause it to deviate from its appearance, taste, and composition that termed spoilage. As we all know, food is a basic necessity of life and is irreplaceable for the healthy existence of mankind. Utmost of our food is comprised of plant and animal products, which are generally seasonal and spoil quickly. The harvested, caught, slaughtered, or manufactured products from those progressively goes deteriorates or spoiled until and unless it is preserved within the time. This deterioration is either caused by the production of toxic substances by microbes or the loss of nutritional value. The main aim of food storage is to guarantee safe and high-quality food. The proper storage of food increases the shelf life of the food, which basically depends on the type, packaging, and storage conditions such as humidity and temperature. The main aim of the chapter is to make aware of the term food spoilage, and food preservation, and to understand food based on perishability, and the different methods of food preservation (conventional and modern methods). The book chapter also included the recent advances used in food preservation elaborately.

Interest in home food preservation has continued through the COVID-19 pandemic. This study assessed home food preservation practices among individuals attending workshops delivered primarily through distance technology. Two hundred eighty (280) participants completed a survey that assessed methods of food preservation and sources of information and recipes that had been utilized within the previous 12 months. Of those participating, 148 had recently canned food, and 90 of those individuals reported using one or more unsafe methods of food preservation, such as processing vegetables with a boiling water bath canner, open kettle, or oven canning. The internet was the most popular source for food preservation information and recipes, followed by family and friends. One out of four participants who had canned within the previous year reported adapting the recipes. Results suggest a continued and strong need for promoting research-based information and recipes to help those interested in home food preservation gain the skills and knowledge necessary to do it safely.

Currently, public attention to food safety continues to rise, and the demand for high-quality and delicious food is growing. Especially in long-distance transportation scenarios, how to maintain food taste and texture through preservation methods becomes a key issue. This paper focuses on food preservation methods as the core research topic, with a systematic analysis centered around various existing preservation technologies, particularly focusing on the application characteristics of three typical preservation methods: dehydration, refrigeration, and ozone. The study finds that when traditional preservation methods are combined with advanced materials, their preservation efficiency can be significantly optimized. At the same time, many improved preservation technologies are gradually developing towards convenience, promising to quickly integrate into daily life. However, it is also clear that each method has inherent limitations - they are prone to failure under specific conditions, leading to deterioration in food taste and texture, and even posing health risks. The significance of this research lies in comprehensively reviewing the advantages and disadvantages of multiple preservation technologies, providing a scientific basis for judging the adaptability of preservation methods in different application scenarios. Its core contribution is to help relevant practitioners and researchers more accurately choose reasonable food preservation strategies, effectively address food preservation challenges in scenarios such as long-distance transportation, and promote the development of the food preservation field towards efficiency and safety.

Chapter 13 - Salt in Cheese: Physical, Chemical and Biological Aspects

The paper uses a remote rural settlement, Ha-Makuya in South Africa to demonstrate that renewable energy sources can promote food preservation in areas where modern means of food preservation facilities are unavailable. In 1994 the provincial government in Limpopo province initiated a number of Photovoltaic (PV) pilot projects to provide electricity for the local residents. The aim of the program was to eradicate poverty among rural dwellers in formerly traditional settlement areas. In 1996, the government started a number of solar energy projects in Vhembe District of Limpopo Province, South Africa to promote first and foremost electricity supply in remote rural areas to enable them perform their domestic duties with ease as well as give them the opportunity to engage in solar energy related food preservation. The study therefore, assesses the impact of thePV system on food preservation and extra domestic uses to see if it has made any significance difference in food preservation as well as enhance household duties like food storage, cooking, lighting, access to information and reduction in food perishing from inadequate preservation. A social assessment tool on selected households was used to unpack the method of food preservation in Ha-Makuya. The study focused on traditional means of food preservation such as cooling, drying, to show that elementary means of food preservation are very important in remote rural areas where modern means of food preservation are absent. The study shows that the simplest means of traditional food preservation can ensure food security as compared to those who do not practice such simple methods.

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.Novelty impact statementThis review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS‐CoV‐2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS‐CoV‐2. Probably, heating and UVC are the most effective approach to inactive SARS‐CoV‐2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

Chapter 2 - Emerging Food Processing Technologies

The Bodo community, an indigenous group living in Assam in the northeastern region of India, has developed unique methods to preserve food. These traditional methods of food preservation play a significant role in maintaining the cultural identity of the community. The present paper attempts to explore various food preservation methods practiced by the Bodo community, such as sun-drying, smoking, fermentation, and pickling. The paper also focuses on examining the cultural and nutritional significance of these food preservation practices, and the challenges faced by the Bodo community in maintaining these traditional practices in the face of changing lifestyles and environmental conditions. By acknowledging these challenges, one can work towards finding solutions that allow the Bodo people to continue their age-old food preservation methods while adapting to modern realities.

P2 - Boosting Farmer Sales Through Point of Purchase Home Food Preservation Education

In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, especially affecting vulnerable groups. To ensure food safety, food should take measures to prevent contamination during storage, transport and delivery.The characteristics and types of foods are important in the processes to be applied to foods and in the selection of storage conditions. Food preservation is a behavioural strategy used to store food for future use. Food preservation involves different food processing steps to maintain food quality at the desired level in order to obtain maximum benefits and nutritional values. When deciding on food preservation methods to be applied at different stages of the food chain, the process should be analysed and the correct method should be determined according to the characteristics of the products. It is also necessary to know who will consume the food after storage. While determining the storage methods of foods, attention should be paid to the knowledge and behaviour of consumers. When selecting the method to be used in the storage of foods, care should be taken to ensure that the method has the ability to eliminate the spoilage factors and the method that will least affect the natural elements, flavour, smell, appearance and structure of the food. There are chemical, biological and physical methods for food preservation / storage. In addition to traditional methods such as boiling, pasteurisation, sterilisation, freezing, drying, fermenting, there are new technological methods such as freeze drying, irradiation, high pressure, High Electric Field Drying Method, smart packaging, controlled atmosphere. During storage, no packaged or unpackaged foodstuffs should come into contact with the floor. In food stocks, ""first in, first out principle"" should be followed. Cooked and raw products should not be together during cold storage. During storage, foods should be stored in closed boxes to preserve freshness. Purchased foods should be used first according to the order of purchase. There should be no pests, rodents and pets in the warehouses. Cleaning tools, detergents, etc. chemicals should not take place in these warehouses. Food should be stored in a way to prevent contact with any surface.