Give 2 reasons why fish should be picked rawest. Recommend one method of preserving milk. How it increases shelf life? Choose one to prevent meat by smootening rather than boiling. Give one advantage of smoking over boiling.

Here are the answers to the questions:

5)
Two reasons why fish should be processed after harvest are:

1. To prevent spoilage: Fish are highly perishable, and processing methods like gutting, cleaning, and chilling immediately after harvest slow down bacterial growth and enzymatic degradation, which cause spoilage.
2. To extend shelf life: Processing techniques such as freezing, salting, smoking, or canning significantly increase the period during which fish can be safely stored and consumed.

i)
One method of preserving milk is pasteurization.
How it increases shelf life: Pasteurization involves heating milk to a specific temperature for a set period (e.g., $72^{\circ}\text{C}$ for $15$ seconds). This process kills most pathogenic bacteria and a significant number of spoilage microorganisms, thereby reducing the microbial load and slowing down the rate of spoilage, which extends the milk's shelf life.

d)
One advantage of smoking meat over boiling for preservation is:
Smoking introduces antimicrobial compounds from the smoke (such as phenols and formaldehyde) into the meat, which inhibit the growth of spoilage bacteria and molds. Additionally, smoking often involves a drying process that reduces the meat's moisture content, further hindering microbial activity. Boiling, while cooking the meat and killing some microbes, does not add these preservative compounds or significantly reduce moisture for long-term preservation.