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Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
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Brining – Food processing by treating with brine or salt; Ceviche – Dish of marinated raw seafood; Charcuterie – Branch of cooking of prepared meat products, primarily from pork; Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
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Molds can also grow on stored food for animals and humans, making the food unpalatable or toxic and are thus a major source of food losses and illness. [11] Many strategies for food preservation (salting, pickling, jams, bottling, freezing, drying) are to prevent or slow mold growth as well as the growth of other microbes.