Food preservation

Definition

Food preservation is the process of treating and handling food to stop or slow down spoilage, loss of quality, edibility, or nutritional value. It often involves controlling the growth of microorganisms such as bacteria, fungi, and yeasts.

5 Must Know Facts For Your Next Test

1. High temperatures can denature proteins and kill microorganisms, making methods like pasteurization effective.
2. Low temperatures inhibit microbial growth by slowing down their metabolic processes, which is why refrigeration and freezing are common preservation methods.
3. Drying removes moisture needed for microbial growth, thereby prolonging shelf life.
4. Salting creates a hypertonic environment that dehydrates microbial cells through osmosis.
5. Chemical preservatives such as nitrates and sulfites can inhibit bacterial growth or kill bacteria outright.

Review Questions

• How does pasteurization help in food preservation?
• What role does drying play in controlling microbial growth?
• Why are chemical preservatives used in food preservation?

Related terms

Sterilization: The process of destroying all forms of microbial life including spores.

Disinfection: The elimination of most pathogenic microorganisms (excluding bacterial spores) on inanimate objects.

Aseptic Technique: A set of practices aimed at minimizing contamination by pathogens.