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, allowing food to be stored for longer periods.

Scientific / Technical Definition

Food preservation involves a variety of techniques aimed at preventing the growth of bacteria, fungi, and other microorganisms, as well as delaying oxidation of fats, which can cause rancidity. It often includes methods like refrigeration, freezing, canning, dehydration, and the use of chemical preservatives.

Benefits

• Extends shelf life of food products
• Reduces food waste
• Prevents foodborne illnesses
• Maintains nutritional value and food quality for longer
• Enables storage and transport of food over long distances

Examples

• Canning fruits and vegetables
• Freezing meats and seafood
• Drying herbs and spices
• Pickling cucumbers and other produce
• Using sugar or salt as preservatives in jams or cured meats

Additional Information

• importance: Food preservation is important for ensuring food security by reducing spoilage and waste, and allowing for food storage during times of scarcity or in areas with limited access to fresh food.

Related Terms

• Dehydration
• Fermentation

References

• Food Preservation: Historical Perspectives and Current Methods
• Food Preservation Methods: What's Best?