Back to: Food and Nutrition SS 2
What is Food Preservation?
Food preservation is the procedure by which food is treated and handled to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.
Preservation usually involves preventing bacteria, fungi (such as yeasts), and other microorganisms from developing, as well as retarding the oxidation of rancid-causing fats.
Importance of Food Preservation
Food preservation stops the growth of microorganisms (such as yeasts) or other microorganisms (although some methods work by presenting benign bacteria or fungi into the food), and slows the oxidation of rancid-causing fats.
- Food preservation gives the food more variety. For example, if fresh peas are unavailable during the hot summer months, canned or dehydrated peas might be substituted.
- Food preservation extends food’s shelf-life. Pineapples, cherries, and other fruits and vegetables can be preserved for lengthy periods of time using various ways.
- Food preservation expands the supply of food.
- Food preservation cuts down on food waste. Excess foods that would have been wasted otherwise are processed and preserved, adding to existing supply and reducing food waste.
- Food preservation helps to reduce dietary deficiencies. Preserved foods help to add variety to the diet. For example, due to arid soil conditions in several Middle Eastern nations, no vegetables are grown. This shortfall is compensated for by importing fresh and preserved fruits and vegetables.
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