The document discusses various methods of food preservation, including preventing microbial contamination and slowing or stopping the natural deterioration of foods. It discusses methods like reducing temperature, increasing temperature, filtration, smoking, canning, drying, and pickling which help control microbial growth and preserve foods without significantly altering their nutritional quality. It also discusses the use of heat, radiation, high pressure processing, and chemicals to kill microbes and enzymes that cause food spoilage. The goal of food preservation is to extend the shelf life of foods and protect health by preventing foodborne illness.
The document discusses various methods of food preservation, including preventing microbial contamination and slowing or stopping the natural deterioration of foods. It discusses methods like reducing temperature, increasing temperature, filtration, smoking, canning, drying, and pickling which help control microbial growth and preserve foods without significantly altering their nutritional quality. It also discusses the use of heat, radiation, high pressure processing, and chemicals to kill microbes and enzymes that cause food spoilage. The goal of food preservation is to extend the shelf life of foods and protect health by preventing foodborne illness.
The document discusses various methods of food preservation, including preventing microbial contamination and slowing or stopping the natural deterioration of foods. It discusses methods like reducing temperature, increasing temperature, filtration, smoking, canning, drying, and pickling which help control microbial growth and preserve foods without significantly altering their nutritional quality. It also discusses the use of heat, radiation, high pressure processing, and chemicals to kill microbes and enzymes that cause food spoilage. The goal of food preservation is to extend the shelf life of foods and protect health by preventing foodborne illness.