9. FOOD PRESERVATIONFood starts to deteriorate or spoil from the time it is harvested or slaughtered.

Preserving food to slow down the spoilage processes, extend the shelf life and to ensure the

safety and quality is one of the essential focuses of the food industry. Although no

preservation methods can completely eliminate dangerous microbes, the aim is to eradicate

potential microbiological risk to the consumer, and to maintain food quality and nutritional

value within limits set by food safety requirements. Many preservation methods have been

known since ancient times and are nowadays considered traditional. However, together with

the development of technologies and new discoveries a steady stream of new preservation

techniques has been appearing.

Each foodstuff has a specific period after which it begins to spoil. This period is called

“shelf life”. “Perishable foods” refers to items that are likely to rot, spoil, deteriorate or go

bad quickly with a shelf life of about 1 or 2 days. Good examples are fruit and vegetables,

fresh meat, fish, milk and other “fresh” food. Non-perishable (shelf-stable) foods normally

do not decay or spoil and do not require refrigeration and include canned fruits and

vegetables, cereals, pulses or spices. It is also possible to convert a perishable foodstuff into

a semi-perishable or non-perishable by some treatment. For instance, if fresh milk is boiled

and refrigerated it can be stored for a few days.

Food preservation methods can be divided into three main groups: physical, chemical

and biological. Physical methods involve techniques of heat treatment, cold processing,

control of water content, irradiation and preservation by controlled modified atmosphere.

Chemical methods comprise salting, curing, smoking and use of preservatives. Biological

methods are mainly represented by fermentation. Commonly more than one method is

employed to achieve a more durable product with better taste, smell, appearance or

nutritional value.

The most efficient technique of killing microbes and inactivating tissue enzymes is

heat treatment. Although viruses and parasites can be destroyed by heat treatment

employed in the food industry, thermophile bacteria and spores are able to survive.

According to the objective, there are several heat treatment techniques such as

thermization, pasteurization, sterilization, blanching, ultra-heat treatment, cooking and

canning. Thermization can be described as a weakened form of pasteurization used for

sterilization of raw milk. Pasteurization is mainly applied to dairy and egg products and

canned food, non-alcoholic and low-alcohol beverages. Although it can destroy most

spoilage organisms and pathogens (e.g. mycobacteria, brucella, salmonella, Campylobacter),

thermoduric bacteria (e.g. Enterococcus and Micrococcus) and spores (e.g. Cl. botulinum)

can survive. Sterilization helps inactivate all forms of microorganisms and the aim is to make

storage of foodstuff long-term without chilling. Frequently sterilized products are milk, fruit

juices or canned foods. The type of heat treatment often used in home preservation is

blanching. The food (usually vegetable or fruit) is plunged into boiling water, removed after a

short time interval and finally chilled in ice water to stop the cooking process. Blanching

stops enzyme actions, rids the surface of dirt and organisms, brightens the colour and helps

retard loss of vitamins. Ultra-heat treatment (UHT) helps destroy microorganisms without

significant change to flavour, relying upon high temperature for a very short time. Canning

includes not only heat treatment but also removing oxygen and hermetic sealing of

containers to prevent post-process contamination.

Cold processing is another food preservation technique using temperature. By chilling

the food is cooled to a temperature approximately between zero degrees and seven degrees

Celsius (depending on type of foodstuff) which retards bacterial growth, biochemical

activities, and thus prevents spoilage and lengthens shelf life. However, this treatment can

never produce sterility and although parasites can be destroyed, typical surviving microbes

are psychrophilic bacteria and psychrotrophs. Commonly refrigerated foods are milk

products, meat products, ready meals, or desserts and all others that say 'keep refrigerated'

on the label. By freezing the food is cooled to a temperature below zero degrees Celsius

which turns residual moisture into ice and thus inhibits the growth of most bacterial species.

This method has been used since early times by fishermen, farmers and trappers who

preserved their game and produce in unheated buildings during the winter.

Drying is a method of food preservation in which the water in the food is removed

resulting in bacteria, yeast and mould growth inhibition. It belongs among the oldest

preservation techniques, as food has been dehydrated since ancient times. Water is usually

removed physically by evaporation, hot air drying (sun-drying – fruits and vegetables), spray

drying (vegetables, egg and dairy products) or freeze drying (food is first frozen and then the

water is removed by sublimation – meat and fish). Nonetheless, xerophiles (spore formers,

some moulds, etc.) are more resistant to this method and may form a typical residual flora in

dehydrated products.

Food irradiation is a treatment of food with ionizing radiation belonging to the

newest food preservation techniques. It dates back to the beginning of the 20th century

when scientists received patents to use ionizing radiation to kill bacteria in food. Since 2006

food irradiation has been approved by more than 50 countries either for specific or

unlimited applications and it has been applied for several foods in more than 30 countries

with successes. This method provides energy that destroys cell structures including DNA in

bacteria, parasites, insects and moulds. However some spores and viruses may be highly

resistant to ionizing energy. Food irradiation is sometimes referred to as "cold

pasteurization” because the treatment by ionizing radiation can provide an effect similar to

heat pasteurization without heating the food to high temperatures.

In modified atmosphere packaging the air around the product has a decreased O2

content and increased level of N and CO2, which retards growth of many pathogens; in

vacuum packing the O2 is removed so that aerobic bacteria cannot grow but it does not

prevent anaerobes from thriving.

There are a wide range of chemical additives used for food preservation which

influence the growth of micro-organisms in different ways and their usage is the issue of

specific regulations which control the types and quantity of chemicals approved in the food

industry. Frequently the additives also have other effects, for instance affecting flavour and

colouration. The most common chemical compounds are: salt in salting (meat and meat

products, fish and cheese), salt and nitrates in curing (meat and meat products and fish) and

phenols and acids in smoking (meat and meat products, fish and cheese). Moreover, other

preservatives such as acetic acids and lactic acids, benzoic acids or sorbic acids are employed

for preservation of e.g. cheese, bread or jam.

The typical biological method of food preservation is fermentation, a process in

which a starter culture (typically bacteria and yeast but also mould or enzyme) causes an

organic substance to break down into simpler substances; especially, the anaerobic

breakdown of sugar into alcohol that prevents the growth of undesirable microorganisms.

The process is used to produce alcoholic beverages such as wine, beer, and cider but it can

be also used in the leavening of bread, and for preservation techniques to create lactic acid

in sour foods such as sauerkraut, dry sausages, and yogurt, or vinegar (acetic acid) for use in

pickling foods.

Combination of different preservation factors or techniques ('hurdles') in order to

achieve multi-target, mild but reliable preservation effects is called hurdle technology. The

hurdles keep spoilage or pathogenic organisms under control because these microorganisms

cannot overcome all of the hurdles present. Theoretically, there can be application of high

temperature during processing, low temperature during storage, low water activity, acidity

(pH), as well as preservatives in the product.

Task: After reading the text fill in the diagram.

Methods of food preservation

P.................. C................... Methods B.................. Methods

H....

C....

C....of H2O

CMA

I.....

egegeg eg eg

Phrases and expressions

Food spoilage /fuːd ˈspɔɪlɪdʒ/ Kažení potravin

spoil/perish/go off/go bad/deteriorate kazit se, zkazit se

/spɔɪl/ /ˈperɪʃ/ /ɡəʊ ɒf/ /ɡəʊ bæd/ /dɪˈtɪəriəreɪt/

decay/fester/putrefy hnít, rozkládat se

/dɪˈkeɪ/ /ˈfestə(r)/ /ˈpjuːtrɪfaɪ/

curdle (milk) /ˈkɜː(r)d(ə)l/ srazit se (mléko)

sour (milk) /ˈsaʊə(r)/ zkysnout

Food additives / fuːd ˈædətɪvz/ Potravinářské přísady

acids /ˈæsɪds/ kyseliny

acidity regulators /əˈsɪdəti ˈreɡjʊˌleɪtə(r)z/ regulátory kyselosti

anticaking agents /ˈæntikeɪkɪŋ ˈeɪdʒ(ə)nts/ protispékavé látky

antifoaming agents /ˈæntifəʊmɪŋ ˈeɪdʒ(ə)nts/ činidla proti pěnění

antioxidants /ˌæntiˈɒksɪd(ə)nts/ antioxidanty

bulking agents /bʌlkɪŋ ˈeɪdʒ(ə)nts/ plnidla

food colouring /fuːd ˈkʌlərɪŋ/ potravinářské barvivo

colour retention agents /ˈkʌlə(r) rɪˈtenʃ(ə)n.../ látky zachovávající barvu

emulsifiers /ɪˈmʌlsɪˌfaɪə(r)z/ emulgátory

flavours /ˈfleɪvə(r)z/ aromata

flavour enhancers /ˈfleɪvə(r) ɪnˈhɑːnsə(r)z/ látky zvýrazňující chuť

glazing agents /ˈɡleɪzɪŋ ˈeɪdʒ(ə)nts/ lešticí látky

humectants /hjuːˈmektənts/ zvlhčovadla

preservatives /prɪˈzɜː(r)vətɪvz/ konzervační látky

stabilizers /ˈsteɪbəlaɪzə(r)z/ stabilizátory

sweeteners /ˈswiːt(ə)nə(r)z/ sladidla

thickeners /ˈθɪk(ə)nə(r)/ zahušťovadla

Food preservation methods Metody konzervace potravin

drying /draɪŋ/ sušení

pasteurization /ˌpæstəraɪˈzeɪʃən; -stjə-; stʃə; ˌpɑː-/ pasterizace

refrigeration/cooling /ˌrɪfrɪdʒəˈreɪʃən/ /kuːlɪŋ/ chlazení

freezing /ˈfriːzɪŋ/ mražení

pickling /ˈpɪk(ə)lɪŋ/ nakládání do láku

canning /kænɪŋ/ konzervace v plechovkách

thermization /ˌθɜːməʊˈseɪʃ(ə)n/ termizace

blanching /blɑːntʃɪŋ/ blanšírování

sterilization /ˌsterɪlaɪˈzeɪʃən/ sterilace

UHT (ultra-heat treatment) /ˌʌltrəˈ hiːt ˈtriːtmənt/ vysokoteplotní úprava

vacuum packing /ˈvækjʊəm ˈpækɪŋ/ vakuové balení

salting /sɔːltɪŋ/ nasolování

freeze drying /friːz draɪŋ/ sublimační sušení

spray drying /spreɪ draɪŋ/ sprejové sušení

hot air drying /hɒt eə(r) draɪŋ / horkovzdušené sušení

fermentation /ˌfɜː(r)menˈteɪʃ(ə)n/ fermentace, kvašení

hurdle technology /ˈhɜː(r)d(ə)l tekˈnɒlədʒi/ technologie překážek

curing /kjʊə(r)ɪŋ/ nakládání (masa, zeleniny)

irradiation /ɪˌreɪdiˈeɪʃ(ə)n/ ozařování

modified atmosphere packaging balení v modifikované atmosféře

/ˈmɒdɪfaɪd ˈætməsˌfɪə(r) ˈpækɪdʒɪŋ/

smoking /ˈsməʊkɪŋ/ uzení

Common food borne pathogens Běžné choroboplodné bakterie v potravinách

/ˈkɒmən fuːd bɔː(r)n ˈpæθədʒən/

(Enteric) viruses /enˈterɪk ˈvaɪrəsɪz/ (střevní) viry

Protozoan parasites /ˌprəʊtəˈzəʊən ˈpærəsaɪts/ parazitičtí prvoci

mycotoxins /ˌmaɪkəˈtɒksɪns/ mykotoxiny

bacteria /bækˈtɪərɪə/ bakterie

enterotoxins /ˌentə(r)əʊˈtɒksɪns/ enterotoxiny

parasites /ˈpærəsaɪts/ paraziti

perishable foods /ˈperɪʃəb(ə)l fuːdz/ potraviny podléhající rychlé zkáze

non-perishable foods /ˈnɒnperɪʃəb(ə)l fuːdz/ trvanlivé potraviny

Vocabulary practice1. Answer the following questions.

1. Why is food preservation important?

___________________________________________________________________________

2. What food preservation methods are among the oldest and the newest ones?

___________________________________________________________________________

3. What food preservation techniques are commonly applied at home?

___________________________________________________________________________

4. What types of food drying do you know?

___________________________________________________________________________

5. What is the difference between hot pasteurization and cold pasteurization?

___________________________________________________________________________

6. What food borne pathogens do you know?

___________________________________________________________________________

7. How can we classify foods according to perishability?

___________________________________________________________________________

8. What preservation methods connected to packaging do you know?

___________________________________________________________________________

2. Discussion. Decide whether the following foods are perishable, semi-perishable or non-

perishable and what is the common applied food preservation method.

Food P/SP/NP Food preservation methods

eggs

seafood

spices

pasta

dried plums

potatoes

sour cream

rice

pork liver

almonds

canned fruits

3. Translate the following phrases into English.

různé formy tepelné úpravy syrového mléka …………………………………………………….

doba, po které dojde ke kažení …………………………………………………….

potraviny, které nepotřebují skladovat v chladu …………………………………………………….

krátké ponoření do horké vody a zchlazení …………………………………………………….

spory přežívající v extrémních podmínkách …………………………………………………….

zlepšení chuti, vůně a vzhledu výrobku …………………………………………………….

zpomalit růst bakterií a zastavit jejich množení …………………………………………………….

trvanlivé a rychle se kazící potraviny …………………………………………………….

prodloužit skladovací lhůtu …………………………………………………….

velká řada chemických přísad …………………………………………………….

schválené a doporučené konzervanty …………………………………………………….

4. Explain the following term in English.

thermophile …………………………………………………………………………………………………………………………

thermoduric …………………………………………………………………………………………………………………………

psychrophilic …………………………………………………………………………………………………………………………

fermentation …………………………………………………………………………………………………………………………

moisture …………………………………………………………………………………………………………………………

sublimation …………………………………………………………………………………………………………………………

undesirable …………………………………………………………………………………………………………………………

hurdle …………………………………………………………………………………………………………………………

5. Fill in the gaps with the words from the table.

consumed sun salted shelf-life sterilized hot fermentation fresh growth

The hind legs are washed in ………………………….. water and wiped dry and prepared for drying.

With technological improvements, hot air drying is gradually taking over from the traditional

process of ………………………….. drying.

Food additives are substances that are not normally ………………………….. as food.

The testing is not compulsory for ………………………….. milk and milk-based products.

The meat is ………………………….. in meat salting tubs or on salting racks.

The producer should also specify the expected ………………………….. of the product.

Spoilage in transit must be avoided, e.g. ………………………….. samples should be kept cool and

frozen samples must remain frozen.

If bacterial ………………………….. inhibitors are detected, the Salmonella infection shall be

considered as confirmed.

The temperature during ………………………….. must be carefully monitored.

6. Match a word in A with its definition in B.

leavening the process of doing something

structure the air inside a room or other place

control in a lower place or position

action to prevent something harmful from spreading or becoming more dangerous

treatment a unit for measuring temperature

below a substance such as yeast that is added to a bread mixture so that it will

contain air and will be bigger and lighter

degree a living thing such as a person, animal, or plant, especially an extremely

small living thing

seal to fall quickly from a high position

plunge a series of things that happen and have a particular result

residual a high standard

technique remaining after the rest of something has gone or ended

process to close a container or space by covering it with something so that air or

other substances cannot get in or out

organism the way in which the parts of something are organized or arranged into a

whole

quality a method of doing something using a special skill that you have developed

atmosphere the particular way in which you deal with someone or something

Grammar Practice - Countable and Uncountable Nouns

Key points:

Countable nouns

have a singular and a plural form (we can count them). We can use a singular or

plural verb with them. We can use numbers with them.

Uncountable nouns

have only one form (we cannot count them). The plural number doesn’t exist. We

can only use a singular verb with them. We cannot use numbers with them.

However, we can count an uncountable noun indirectly by using a phrase like a piece

of, a bit of.

typical uncountable nouns are substances: (water, air, coffee, plastic, iron, paper),

abstract ideas (life, fun, freedom, health, time, progress), activities (work, travel,

sleep, football, help, research), human feelings (happiness, anger, honesty, hope,

respect, courage) or groups of items (furniture, luggage).

some uncountable nouns can be used in a countable way when they describe a

category: e.g. All the food (jídlo) is cooked and served immediately.

Many foods (potraviny) are very spicy.

some words have different meanings in countable and uncountable forms, e.g. :

U - paper (papír obecně) C- a paper (noviny, esej)

U - hair (vlasy) C - a hair (jeden vlas, jeden chlup)

U - chocolate (čokoláda) C- a chocolate (čokoládový bonbon)

U - beer (pivo - obecně nápoj) C - a beer („jedno“ pivo v hospodě)

U - coffee (káva - obecně nápoj) C - a coffee (“jeden” šálek v kavárně)

U - room (prostor) C - a room (místnost, pokoj)

U - experience (zkušenosti) C - an experience (jeden zážitek)

U - chicken (kuřecí maso) C - a chicken (kuře - zvíře)

U - cake (koláč, dort) C - a cake (jeden celý koláč či dort)

U - pepper (pepř) C - a pepper (paprika)

U – meat (maso) C – a meat (maso – konkrétní druh)

U – sugar (cukr) C – a sugar (cukr – konkrétní množství)

If in doubt you should always check in a dictionary to see if a noun is countable (C) or

uncountable (U). The meaning of a noun may change depending on whether it is used in a

countable or uncountable sense.

You can make most uncountable nouns countable by putting a countable expression

in front of the noun (e.g. a piece of information, an item of news)

General grammatical aspects of countable and uncountable nouns

Plural: C – have a plural (2 eggs)

U – do not have a plural (flour, knowledge)

Articles: C – definite or indefinite article should be always used in singular

U – indefinite article cannot be used, some substitutes the indefinite article

Quantity: C – a lot of (positive statements), many (negative statements and questions),

few/a few

U – a lot of (positive statements), much (negative statements and questions),

little/a little

A few (pár, několik) and a little (trochu) both mean ‘some’. They have a positive

meaning.

Few (málo, nedostatek) and little (málo, nedostatek) both mean ‘almost none’. They

have a negative meaning.

Some nouns ending in -s take a singular verb.

e.g. No news is good news.

Žádné zprávy, dobré zprávy.

Some nouns only have a plural form.

e.g. The police are investigating the new case.

Policie teď vyšetřuje nový případ.

There are many words uncountable in English but countable in the Czech language.

e.g. information, advice, news, knowledge, homework

Some names of animals spell their singular and plural exactly alike.

e.g. deer, moose, sheep, bison, salmon, pike, trout, fish, swine

Singular and Plural Forms of Medical and Anatomical Terms

The plurals of medical, anatomical, and other scientific terms, having derived from Greek or

Latin roots, do not follow the usual familiar rules of English.

-US /-əs/ -I /-aɪ/

Singular Plural

annulus /ˈænjʊləs/ annuli /ˈænjʊlaɪ/

bacillus /bəˈsɪləs/ bacilli /bəˈsɪlaɪ/

bronchus /ˈbrɒŋkəs/ bronchi /ˈbrɒŋkaɪ/

embolus /ˈembələs/ emboli /ˈembəlaɪ/

fundus /ˈfʌndəs/ fundi /ˈfʌndaɪ/

Exceptions: Certain words that end in -us are pluralized by changing the -us to -era (e.g.

viscus becomes viscera1). Other words have the -us change to -ora (e.g corpus to corpora).

The plural of virus is viruses and the plural of sinus is sinuses.

-A /-ə/ -AE /-iː/

Singular Plural

scapula /ˈskæpjʊlə/ scapulae /ˈskæpjʊliː/

papilla /pəˈpɪlə/ papillae /pəˈpɪliː/

sclera /ˈsklɪərə/ sclerae /ˈsklɪəriː/

larva /ˈlɑːvə/ larvae /ˈlɑːviː/

petechia /pɪˈtiːkɪə/ petechiae /pɪˈtiːkɪiː/

1 The singular form of viscera is hardly ever used.

If there is a Latin modifier with the -a word, it must agree as well. So vena cava

becomes venae cavae.

-UM /-əm/ -UM +A /-ə/

Singular Plural

acetabulum /ˌæsɪˈtæbjʊləm/ acetabula /ˌæsɪˈtæbjʊlə/

bacterium /bækˈtɪərɪəm/ bacteria /bækˈtɪərɪə/

capitulum /kəˈpɪtjʊləm/ capituli /kəˈpɪtjʊlə/

septum /ˈseptəm/ septi /ˈseptə/

diverticulum /ˌdaɪvəˈtɪkjʊləm/ diverticuli /ˌdaɪvəˈtɪkjʊlə/

- OMA -OMA + -TA /-əʊmətə/ or -S /-s/

Singular Plural

adenoma /ˌædɪˈnəʊmə/ adenomata /ˌædɪˈnəʊmətə/ or adenomas /ˌædɪˈnəʊməs/

carcinoma /ˌkɑːsɪ

ˈnəʊmə/

carcinomata /ˌkɑːsɪˈnəʊmətə/ or carcinomas /ˌkɑːsɪ

ˈnəʊməs/

condyloma /ˌkɒndɪ

ˈləʊmə/

condylomata /ˌkɒndɪˈləʊmətə/ or condylomas /ˌkɒndɪ

ˈləʊməs/

fibroma /faɪˈbrəʊmə/ fibromata /faɪˈbrəʊmətə/ or fibromas /faɪˈbrəʊməs/

- IS /-ɪs/ -ES /-iːz/

Singular Plural

diagnosis /ˌdaɪəɡˈnəʊsɪs/ diagnoses /ˌdaɪəɡˈnəʊsiːz /

neurosis /njʊˈrəʊsɪs/ neuroses /njʊˈrəʊsiːz/

prosthesis /ˈprɒsθɪsɪs/ or /prɒsˈθiːsɪs/ prostheses /ˈprɒsθɪsiːz/ or /prɒsˈθiːsiːz/

Exceptions: e.g. the word epidydimis becomes epidydimides when plural.

-NX /-ŋks/ -X + -GES/-dʒiːz/

Singular Plural

larynx /ˈlærɪŋks/ larynges /ləˈrɪndʒiːz/

phalanx /ˈfælæŋks, ˈfeɪ-/ phalanges /fəˈlændʒiːz/

-EX, -IX, -YX /-ɪks/ or /-eks/ -ICES /-əsiːz/

Singular Plural

appendix /əˈpendɪks/ appendices /əˈpendəsiːz/

apex /ˈeɪpeks/ apices /ˈeɪpəsiːz /

calix /ˈkeɪlɪks, ˈkæ-/ calices /ˈkeɪləsiːz, ˈkæ-/

cervix /ˈsɜː(r)vɪks/ cervices /ˈsɜː(r)vəsiːz / or /sɜː(r)ˈvaɪsiːz/

index /ˈɪndeks/ indices /ˈɪndəsiːz /

varix /ˈveərɪks/ varices /ˈveərəsiːz/

-ON /-ən/ -ON + -A /-ə/ or -ON + -S /-əns/

Singular Plural

ganglion /ˈɡæŋɡlɪən/ ganglia/ˈɡæŋɡlɪə/ or ganglions /ˈɡæŋɡlɪəns/

criterion /kraɪˈtɪərɪən/ criteria /kraɪˈtɪərɪə/ or criterions (rare) /kraɪˈtɪərɪəns/

These guidelines represent what is usually the rule; as with any grammar rules, they

are not valid in all instances.

1. Underline the most suitable word in each sentence.

a) Massive efforts in food/foods and drug/drugs safety are continuing.

b) Many valuable substances can be obtained from fresh fruit/fruits,

vegetable/vegetables and herb/herbs.

c) The government doesn’t/don’t want to support our veterinary science project.

d) We will need more animal brush-making bristle/bristles or hair/hairs.

e) The pet owner was interested in the interaction/interactions with other

medicament/medicaments and undesirable effects/effects.

f) Did you see the new President of the British Veterinary Association on the new/news

last night?

g) Still, there is no decrease in price for fresh fish/fishes for end consumer/consumers.

h) We need more information/informations regarding antihistamines for dogs.

i) We are here to give people advice/advices about plant/plants poisonous to cats.

j) After using this shampoo the dog hair/hairs is/are thicker and glossier.

k) All this item/these items can be eaten without heat treatment/treatments before

consumption.

2. Fill in the gaps with the proper quantifier (a lot of, many, much, few, a few, little, a

little).

1) Bottle-feeding a young pup is truly heart-warming, although you might have a hard

time figuring out exactly how …………………… milk he needs.

2) Too …………………… unintelligible information will lead to consumers ignoring the

essential information and paying attention to information which has no real value.

3) Are there …………………… over-the-counter bovine laxatives in stock at the moment?

4) If the suppositories are too soft to use, they should be cooled for only ……………………

minutes.

5) This method requires …………………… time and material and is particularly suitable for

non-specialist laboratories.

6) If necessary, moisten the swab before collecting the sample with ……………………

water.

7) …………………… remaining antibiotics at the end of treatment should be discarded.

8) …………………… ointments are made in the same way as herbal oils.

Vocabulary

acetic acid (n) /əˌsiːtɪk ˈæsɪd/ kyselina octová

anaerobic (adj) /ˌænəˈrəʊbɪk/ anaerobní

approved (adj) /əˈpruːvd/ schválený

benzoic acid (n) /benˈzəʊɪkˈæsɪd / kyselina benzoová

blanching (n) /blɑːntʃɪŋ/ blanšírování

break down (v) /breɪk daʊn/ rozložit

canned (adj) /kænd/ v plechovce, v konzervě

chill (v) /ˈtʃɪl/ chladit, mrazit

cider (n) /ˈsaɪdə(r)/ jablečné víno, mošt

cool (v) /kuːl/ ochladit, zchladit

cure (v) /kjʊə(r)/ nakládat do láku

decay (v) /dɪˈkeɪ/ hnít, tlít

deteriorate (v) /dɪˈtɪəriəreɪt/ zkazit se

dirt (n) /dɜː(r)t/ špína, nečistota

dry sausage (n) /draɪ ˈsɒsɪdʒ/ trvanlivý slam

durable (adj) /ˈdjʊərəb(ə)l/ trvanlivý, odolný

employ (v) /ˈdjʊərəb(ə)l/ použít, využít

enzyme (n) /ˈenzaɪm/ enzym

eradicate (v) /ɪˈrædɪkeɪt/ vymýtit, vyhubit

fermentation (n) /ˌfɜː(r)menˈteɪʃ(ə)n/ fermentace

flounder (n) /ˈflaʊndə(r)/ platýs, mořský jazyk

food (n) /fuːd/ potravina

foodstuff (n) /ˈfuːdˌstʌf/ potraviny

go bad (phr.) /ɡəʊ bæd/ zkazit se

grouse (n) /ɡraʊs/ tetřev, tetřívek

harvest (v) /ˈhɑː(r)vɪst/ sklízet, sklidit

heat (v) /hiːt/ ohřát

hurdle (n) /ˈhɜː(r)d(ə)l/ překážka

inhibit (v) /ɪnˈhɪbɪt/ zabránit, znemožnit

ionize (v) /ˈaɪənaɪz/ ionizovat

irradiation (n) /ɪˌreɪdiˈeɪʃ(ə)n/ ozáření, ozařování

lactic acid (n) /ˌlæktɪk ˈæsɪd/ kyselina mléčná

leavening (n) /ˈlev(ə)nɪŋ/ kynutí

maintenance (n) /ˈmeɪntənəns/ zachování, udržení

moisture (n) /ˈmɔɪstʃə(r)/ vlhkost

mould (n) /məʊld/ plíseň

nitrite (n) /ˈnaɪtreɪt/ dusičnan, nitrát

nonetheless (adv) /ˌnʌnðəˈles/ nicméně

objective (n) /əbˈdʒektɪv/ záměr

overcome (v) /ˌəʊvə(r)ˈkʌm/ překonat

package (v) /ˈpækɪdʒ/ zabalit, balit

packing (n) /ˈpækɪŋ/ balení

pasteurization (n) /ˌpɑːstʃəraɪˈzeɪʃ(ə)n/ pasterizace

perishability (n) /perɪʃəˈb(ə)ləti/ zkazitelnost

phenol (n) /ˈfiːnɒl/ fenol

pickle (v) /ˈpɪk(ə)l/ naložit, sterilovat (v nálevu)

plunge (n) /plʌndʒ/ ponořit

preservative (n) /prɪˈzɜː(r)vətɪv/ konzervant

produce (n) /ˈprɒdjuːs/ zemědělská produkce, plodiny

pulses (n, pl.) /ˈpʌlsɪz/ luštěniny

quail (n) /kweɪl/ křepelka

residual (adj) /rɪˈzɪdjuəl/ zbylý, zbytkový

retard (v) /rɪˈtɑː(r)d/ zpomalit

rid of (v) /rɪd əv/ zbavit se

rot (v) /rɒt/ zkazit se, shnít

salt (v) /sɔːlt/ nasolit, solit

sauerkraut (n) /ˈsaʊə(r)ˌkraʊt/ kyselé zelí

seal (v) /siːl/ neprodyšně uzavřít, utěsnit

shelf life (n) /ʃelf laɪf/ skladovatelnost

shrimp (n) /ʃrɪmp/ garnát, kreveta

smoke (v) /sməʊk/ udit

sorbic acid (n) /sɔːbɪkˈæsɪd/ kyselina sorbová

stream (n) /striːm/ tok

sublimation (n) /ˌsʌblɪˈmeɪʃ(ə)n/ sublimace

thermization (n) /θɜː(r)miˈzeɪʃ(ə)n/ termizace

thermoduric (adj) /θɜː(r)mʊə ˈdjʊərɪk/ snášející vysoké teploty

thermophile (n) /ˈθɜːməʊˌfaɪl/ termofil, termofilní mikrob

thrive (v) /θraɪv/ prospívat, růst

trapper (n) /ˈtræpə(r)/ lovec kožešin

treatment (n) /ˈtriːtmənt/ ošetření, úprava

vinegar (n) /ˈvɪnɪɡə(r)/ ocet

xerophile (n) /ˈzɪərəfaɪl/ xerofyt, suchomilný mikrob

yeast (n) /jiːst/ kvasinky

yogurt or yoghurt (n) /ˈjɒɡə(r)t/ jogurt