Food preservation is the “process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent food-borne illness while maintaining nutritional value, texture and flavor.” (Source: en.wikipedia.org/wiki/Food_preservation)

Because food is so important to survival, food preservation is one of the oldest technologies used by human being.

 

What does food preservation do?
Basically food preservation involves slowing down or preventing the growth of bacteria, fungi and other microorganisms, as well as slowing the oxidation of fat or rancidity. Also included is the process of slowing the aging and discoloration that occurs.

 

What are the types of preservation?
The preservation processes include:

• Heating (boiling to kill microorganisms) — Heat inactivates microorganisms.

• Smoking (or using carbon dioxide, vinegar or alcohol) — Carbon dioxide slows the growth of some microorganisms.

• Dehydration (drying) — Drying reduces water activity and delays or prevents growth of microorganisms.

• Low temperatures (freezing) — Low temperatures retard growth and reduce water activity.

• Vacuum sealing — Low oxygen inhibits the growth of microorganisms.

• Food Irradiation — Food products are exposed to a controlled amount of radiant energy. Not common in the United States.

• Combinations of all listed above.

 

Web Resources

Canning 101
http://www.homesteadharvest.com/
canning101a.html

Canning Techniques
http://www.canningpantry.com/
canning-technique.html

Food Irradiation
http://hgic.clemson.edu/factsheets/
HGIC3866.htm

Food Preservation
http://en.wikipedia.org/wiki/
Food_preservation

How Food Preservation Works
http://howstuffworks.com/
food-preservation.htm

Drying Preserves Food
http://www.canningpantry.com/
how-drying-preserves.html

Preserving Food Safety
http://web1.msue.msu.edu/msue/
imp/mod01/master01.html

Where Fungi Live and Grow
http://www.herbarium.usu.edu/fungi/
funfacts/Live_Grow.htm