Timeline for Is there any way to kill bacteria in food without using heat?
Current License: CC BY-SA 3.0
11 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Nov 25, 2015 at 21:05 | comment | added | Ching Chong | @nlambert Yes, drying without additives also falls under the category "removal of water". The product preserved by pure drying must have a lower water content than products with salt and sugar. | |
| Nov 19, 2015 at 15:43 | vote | accept | nlambert | ||
| Nov 19, 2015 at 15:15 | comment | added | nlambert | Your answer helps a lot @ChingChong. Sugar and salt and the removal of water made me think: would drying food somehow be in the same category (i.e.: removal of water)? | |
| Nov 19, 2015 at 0:21 | comment | added | rumtscho♦ | Thanks for editing, I removed the dv. It's a somewhat blurry case. Usually, giving more relevant information is great, especially when it seems that the OP does not know it. But many people don't even realize that killing bacteria and preventing new growth are two different concerns, and I felt that the old version of your post promoted this misunderstanding. It will be even better if we make a different question listing all preservation methods, where your "side notes" can go, and keep this one about the actual reduction of existing bacterial load. | |
| Nov 18, 2015 at 23:11 | comment | added | Ching Chong | The last three paragraph were actually meant as side notes. | |
| Nov 18, 2015 at 23:11 | history | edited | Ching Chong | CC BY-SA 3.0 |
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| Nov 18, 2015 at 23:04 | comment | added | Ching Chong | @rumtscho: Regarding the acid I rather had balsamic vinegar in mind. I'll edit the "preserving food" out since pure vinegar itself doesn't really count as food. Does drying food only inhibit growth of bacteria but not killing these? | |
| Nov 18, 2015 at 22:35 | comment | added | rumtscho♦ | While everything you say is true, most of it is an answer to a different question. This was about killing bacteria, and you are talking about preventing them from multiplying long-term. Culturing and FAT TOM are not really applicable, and I am not sure that pH counts - if it does, it will be at a different range than the range typically used for preservation. | |
| Nov 18, 2015 at 21:36 | history | edited | Ching Chong | CC BY-SA 3.0 |
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| Nov 18, 2015 at 21:28 | history | answered | Ching Chong | CC BY-SA 3.0 |