Food Preservation
Food Preservation
Food preservation is one of the oldest technologies used by human beings. The perishable food
materials like fruits, vegetables, milk, meat, fish and others deteriorate or decay easily, so quite a lot
of such commodities are wasted in various stages of the food supply chain unless special methods
are used for their preservation. The goal of food preservation is to prevent the growth of bacteria,
fungi, or other microorganisms and retarding the oxidation of fats that cause rancidity, thus
promoting longer shelf life and reducing hazards from eating the food thus increasing the safety of
food products. If the safety of the food is compromised, it can result in contamination and cause
widespread illness.
Therefore, the process in which perishable food materials are given a suitable physical or
chemical treatment or handling technique to stop or prevent their wastage, spoilage (loss of quality,
edibility or nutritive value) caused or accelerated by microorganisms and to retain their overall
value for long periods, is called food preservation. It also includes processes to inhibit natural
ageing and discolouration that can occur during food preparation, such as the enzymatic browning
reaction in apples after they are cut. Food preservation can be ensured by the application of food
preservatives, which prevent spoilage and extend the shelf life. A food preservative is defined as
any chemical compound and/or process, when applied to food, retard alterations caused by the
growth of microorganisms or enable the physical properties, chemical composition and nutritive
value to remain unaffected by microbial growth.
4. Fermentation
Uses beneficial bacteria or yeast to convert sugars into acids or alcohol, enhancing flavour
and preservation (e.g., yogurt, sauerkraut).
5. Pickling
Involves soaking food in vinegar or brine, which creates an acidic environment that prevents
spoilage.
6. Smoking
Exposes food to smoke from burning wood, which adds flavour and creates a barrier against
spoilage.
7. Salting
Reduces moisture content and creates an environment that is inhospitable to bacteria (e.g.,
cured meats).
8. Sugar Preservation
Involves using high concentrations of sugar to create jams, jellies, and preserves, which
inhibit microbial growth.
9. Vacuum Packing
Removes air from packaging to slow down oxidation and spoilage.
11. edible coatings
10. Chemical Preservatives
Involves adding substances like sodium benzoate or potassium sorbate to inhibit microbial
growth
14) Combination of the two or more of the above methods.