Information Speech Outline

Information Speech Online

[Name of the Writer]

[Name of the Institution]

Information Speech Online

Name: Joseph

Topic: Food Preservation

General Purpose: To give information about the important aspects of food preservation

Specific Purpose: By the end of this speech the audience will be able to know about the importance of food preservation and what are the various techniques of food preservation.

INTRODUCTION

Attention getter: Food preservation is a great way to increase the shelf life of food and there are different methods. Although the methods are safe but if they are not regulated then it can be dangerous to human health.

Purpose: The purpose is to inform the audience about the different methods of food preservation and the possible risk of these methods to humans.

Importance to Audience: By the end of this speech the audience will know about the basics of food preservation and the different methods that are used for food preservation. This way they will be able to choose the right and safe methods of preservation.

Thesis Statement: Food preservation is a very old method but not every method and every preservative added is safe; therefore there must be awareness among the public about the right approaches of food preservation.

Body

First Main Point: There is much science-based knowledge which is applied through a variety of technologies and other methods to prevent food deterioration and decay of various food items and also to extend their shelf life. In the process of food preservation, the customer's safety is also kept in mind, and it is assured that a product free of contamination and microorganisms must be provided ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"7DmaCMmR","properties":{"formattedCitation":"(\\uc0\\u8220{}Food Preservation - an overview | ScienceDirect Topics,\\uc0\\u8221{} n.d.)","plainCitation":"(“Food Preservation - an overview | ScienceDirect Topics,” n.d.)","noteIndex":0},"citationItems":[{"id":947,"uris":["http://zotero.org/users/local/4C6u8dIT/items/2IJKCSPZ"],"uri":["http://zotero.org/users/local/4C6u8dIT/items/2IJKCSPZ"],"itemData":{"id":947,"type":"webpage","title":"Food Preservation - an overview | ScienceDirect Topics","URL":"https://www.sciencedirect.com/topics/food-science/food-preservation","accessed":{"date-parts":[["2019",3,19]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (“Food Preservation - an overview | ScienceDirect Topics,” n.d.).

Various methods are used for food preservation. Dehydration or removing moisture is one technique which is commonly used nowadays. It is one of the oldest methods that is still in use.

In this method, the shelf-life of the food is increased by reducing moisture levels in the food.

This is done by providing hot air, or some other gas may be required to do the job.

But the disadvantage of dehydrated foods is that they can be rich in preservatives which goes against the thoughts of those who prefer to eat dehydrated food because of its natural taste and chemical-free nature. They can also be nutrient-deficient in the process of moisture removal ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"BTX0seK5","properties":{"formattedCitation":"(\\uc0\\u8220{}Food Dehydration - an overview | ScienceDirect Topics,\\uc0\\u8221{} n.d.)","plainCitation":"(“Food Dehydration - an overview | ScienceDirect Topics,” n.d.)","noteIndex":0},"citationItems":[{"id":945,"uris":["http://zotero.org/users/local/4C6u8dIT/items/D26U45PG"],"uri":["http://zotero.org/users/local/4C6u8dIT/items/D26U45PG"],"itemData":{"id":945,"type":"webpage","title":"Food Dehydration - an overview | ScienceDirect Topics","URL":"https://www.sciencedirect.com/topics/food-science/food-dehydration","accessed":{"date-parts":[["2019",3,19]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (“Food Dehydration - an overview | ScienceDirect Topics,” n.d.).

Second Main Point: To keep the food safe, temperature control is another option.

Hazardous foods must be stored and transported at safe temperatures.

Safe temperatures are 5°C or colder and 60°C or even hotter.

Various raw meat, cooked meat and other dairy products are preserved by using this method.

These hazardous food products are kept at these temperatures to prevent the growth of any harmful bacteria which can cause disease in humans.

Third Main Point: Strong concentration is also a form of food preservation which is used for some foods.

All foods which are dehydrated are first concentrated because in this method moisture is removed efficiently than dehydration equipment.

Concentration also helps in increasing the viscosity which is required to prevent liquids from running off the drying surfaces.

Some of the chemicals that are used for concentration are a risk to health like formaldehyde ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"VwUn6Y4s","properties":{"formattedCitation":"(Nowshad, Islam, & Khan, 2018)","plainCitation":"(Nowshad, Islam, & Khan, 2018)","noteIndex":0},"citationItems":[{"id":951,"uris":["http://zotero.org/users/local/4C6u8dIT/items/S6FE6AEL"],"uri":["http://zotero.org/users/local/4C6u8dIT/items/S6FE6AEL"],"itemData":{"id":951,"type":"article-journal","title":"Concentration and formation behavior of naturally occurring formaldehyde in foods","container-title":"Agriculture & Food Security","page":"17","volume":"7","issue":"1","source":"Springer Link","abstract":"BackgroundIn recent years, formaldehyde is reported to be widely used as a food preservative to increase the shelf life of fruits and fishes in tropical countries. Formaldehyde is detrimental to human health. Hence, use of formaldehyde as a food preservative is legally prohibited in most of the countries. To regulate formaldehyde application in foods, the regulatory bodies often conduct on-the-spot analytical tests to detect artificially added formaldehyde in food items. However, formaldehyde is ubiquitous in the environment and is present in many animal and plant species as a product of their normal metabolism. This naturally occurring formaldehyde may interfere in the detection of artificially added formaldehyde in foods. It is, therefore, important to study the concentration and formation mechanism of naturally occurring formaldehyde in food items.ResultsIn this study, the formaldehyde contents of food samples were determined using spectrophotometric technique. The naturally occurring formaldehyde contents of a wide range of fruit, vegetable, milk, poultry, mutton and meat samples were determined. In addition, formaldehyde contents of processed food items, such as: cooked beef and poultry, beverages, and commercially available UHT milk and powdered milk samples, were also assessed and analyzed. The naturally occurring formaldehyde contents of fruit, vegetable, milk, poultry, mutton and meat samples were found up to 58.3, 40.6, 5.2, 8.2, 15.2 and 8.5 ppm, respectively. Formaldehyde contents of commercially available UHT milk, powdered milk, beverages, cooked beef and poultry were found up to 187.7, 194.1, 21.7, 4.3 and 4.0 ppm, respectively. This study also analyzed the time dynamic behavior of the formation of endogenous formaldehyde content of banana (AAB genome of Musa spp.), mandarin and beef.ConclusionsThe experimental results provide a baseline data of natural occurring formaldehyde content of the analyzed food items. The formation behavior of formaldehyde may vary according to food types, storage temperature, storing time, and aging pattern of the food items. The findings of this study will be useful for the consumers, researchers, legal authorities and other stakeholders working on food safety and preservation.","DOI":"10.1186/s40066-018-0166-4","ISSN":"2048-7010","journalAbbreviation":"Agric & Food Secur","language":"en","author":[{"family":"Nowshad","given":"Farrhin"},{"family":"Islam","given":"Md. Nazibul"},{"family":"Khan","given":"Mohidus Samad"}],"issued":{"date-parts":[["2018",6,11]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Nowshad, Islam, & Khan, 2018).

Conclusion

Summary Statement: Although there are various methods of food preservation, all of them have their disadvantages and hazardous effects on human health if they are not regulated and not properly monitored. The temperature control or addition of chemicals need to be regulated; otherwise, it is the difference of few ml of the particular chemical or slight fluctuation in the temperature that makes all the difference it can either be safe, or it can kill the consumer ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"QDRbt0Up","properties":{"formattedCitation":"(\\uc0\\u8220{}What are the different methods of Food Preservation?,\\uc0\\u8221{} 2015)","plainCitation":"(“What are the different methods of Food Preservation?,” 2015)","noteIndex":0},"citationItems":[{"id":949,"uris":["http://zotero.org/users/local/4C6u8dIT/items/7RNC7JRN"],"uri":["http://zotero.org/users/local/4C6u8dIT/items/7RNC7JRN"],"itemData":{"id":949,"type":"post-weblog","title":"What are the different methods of Food Preservation?","container-title":"Food Safety Helpline","abstract":"There are different methods of Food preservation. Preservation ensures that the quality, edibility and the nutritive value of the food remains intact","URL":"https://foodsafetyhelpline.com/2015/04/what-are-the-different-methods-of-food-preservation/","language":"en-US","issued":{"date-parts":[["2015",4,8]]},"accessed":{"date-parts":[["2019",3,19]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} ("What are the different methods of Food Preservation?" 2015).

Concluding Remarks: By reading briefly about all these food preservation methods, I can say that all the methods are great ways to increase the shelf life of food; therefore, they are a great way to store food for longer periods. But if these methods are not regulated properly, then they can cause serious problems for human health.

References

ADDIN ZOTERO_BIBL {"uncited":[],"omitted":[],"custom":[]} CSL_BIBLIOGRAPHY Food Dehydration - an overview | ScienceDirect Topics. (n.d.). Retrieved March 19, 2019, from https://www.sciencedirect.com/topics/food-science/food-dehydration

Food Preservation - an overview | ScienceDirect Topics. (n.d.). Retrieved March 19, 2019, from https://www.sciencedirect.com/topics/food-science/food-preservation

Nowshad, F., Islam, M. N., & Khan, M. S. (2018). Concentration and formation behaviour of naturally occurring formaldehyde in foods. Agriculture & Food Security, 7(1), 17. https://doi.org/10.1186/s40066-018-0166-4

What are the different methods of Food Preservation? (2015, April 8). Retrieved March 19, 2019, from https://foodsafetyhelpline.com/2015/04/what-are-the-different-methods-of-food-preservation/