Prevention of contamination (aseptic technique)

This technique simply means to prevent contamination of the food by spoilage agents or by contact with them. The word ‘aseptic' means free from harmful bacteria, viruses etc.

The technique requires either using an artificial covering for the food, or keeping its natural protective covering if there is one. Examples of natural coverings are the shells of eggs, fat or skins in animals, and/or the skin or peel of fruits. Leaving the natural covering of the food intact, or applying a clean artificial cover, can prevent microorganisms from entering or dropping on to the food.

Last modified: Tuesday, 15 July 2014, 12:16 AM