Principles of Food Preservation

Food preservation aims to prevent spoilage, maintain nutritional value, and ensure safety. The key principles include:

• Reducing Moisture: Lower moisture levels inhibit microbial growth.
• Temperature Control: Using cold or heat slows down or kills bacteria.
• Acidity Control: High acidity can prevent bacterial growth.

Methods of Food Preservation

1. Refrigeration and Freezing:
   • Slows down spoilage by keeping food at low temperatures.
2. Canning:
   • Sealing food in airtight containers and heating to kill bacteria.
3. Drying:
   • Removing moisture from food (e.g., dried fruits) to prevent mold.
4. Pickling:
   • Preserving food in acidic solutions (e.g., vinegar) to deter spoilage.

These methods help in extending the shelf life and safety of food.