Principles of Food Preservation

Basic principles of food preservation. 

1. Prevention or Delay of Microbial Decomposition of Food

• Asepsis: Keeping microorganisms out of the food through hygienic practices.
• Filtration: Removing microorganisms from liquids through filtration.
• Inhibiting Microbial Growth:
  • Low Temperature: Refrigeration or freezing to slow microbial growth.
  • Drying: Removing moisture to prevent microbial activity.
  • Anaerobic Conditions: Using packaging techniques like vacuum sealing to limit oxygen availability.
  • Chemical Preservatives: Adding salt, sugar, vinegar, or other chemicals to inhibit microbial growth.
• Killing Microorganisms:
  • Heat: Methods like pasteurization, sterilization, or boiling.
  • Irradiation: Using radiation to kill microbes.

2. Prevention or Delay of Self-Decomposition of Food

• Enzyme Inactivation: Destroying or inactivating enzymes that naturally cause spoilage.
  • Methods: Blanching or boiling to inactivate enzymes.
• Prevention of Chemical Reactions:
  • Antioxidants: Using antioxidants to prevent oxidation and spoilage, particularly in fats and oils.

3. Prevention of Damage by Insects, Animals, or Mechanical Causes

• Fumigants: Using chemicals to eliminate pests.
• Cushioning and Packaging: Protecting food from mechanical damage during handling, transport, and storage.

These principles help maintain food quality, safety, and shelf life by targeting the main causes of food spoilage and deterioration.