Food preservation

Food preservation prevents the growth of microorganisms, or other microorganisms, as well as slowing
the oxidation of fats that cause rancidity. 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.

Home Food Preservation – 10 Ways to Preserve Food at Home

Drying/Dehydrating. ...

Canning – Water Bath Canning and Pressure Canning. ...

Freezing. ...

Freeze Drying. ...

Lacto-fermentation. ...

Preserving in Salt and Sugar. ...

Immersion in alcohol.

1. Filtration:

Microorganisms can be removed from the water, wine, beer, juices, soft drinks and other liquids by
filtration. Several major brands of beers are filtered rather than pasteurised to preserve the flavour and
aroma of the original product.

2. Dehydration and freeze-drying:

Dehydration, such as Lyophilisation to produce freezing dried foods, is a common method of eliminating
microbial growth. It is especially effective for vegetables and pasta.

3. Refrigeration:

Refrigeration temperatures (typically -2°c to 16°c) slows microbial growth but can’t eliminate microbes
completely. Thus, it is only used to preserve food for shorter periods and generally used for household
purposes.

4. Vacuum Packing:

Food can be packed under vacuum or under atmosphere with decreased oxygen or increased carbon
dioxide level. For example, carbon dioxide storage is particularly effective for extending the shelf life of
Apples.

5. Pasteurisation:
Pasteurisation involves heating food to a temperature that kills disease-causing microorganisms and
substantially reduces the levels of spoilage organisms with minimal effect on food value and texture. For
example, milk is commonly pasteurised at 63°c for 30 minutes followed by quick cooling to 4°c.
6. Canning:

Canning is most widespread and effective means of long-term food storage. In canning, food is cooked
under pressure to attain a temperature high enough to destroy endospores (around 121°c). After heat
treatment, the cans are cooled as rapidly as possible, usually with cold water. The main drawback of
canning is that the quality of food is sometimes compromised, particularly that of liable biochemicals
such as vitamins.

7. Microbial Product–Based Inhibition:

Bacteriocins are bactericidal proteins active against closely related bacteria, which bind to specific sites
on the cell, and affect cell membrane integrity and function. The only currently approved product is
Nisin. It is nontoxic to humans and affects mainly gram-positive bacteria, especially Enterococcus
faecalis. Nisin can be used particularly in low-acid foods to improve inactivation of Clostridium
botulinum during the canning process or to inhibit germination of any surviving spores.

8. Irradiation:

Exposure to ionising radiation, known as food irradiation, effectively sterilises many kinds of food for
long-term storage. The main concerns about food irradiation are its potential for unknown effects on
food chemistry and the hazards of irradiation during human involvement in the process.

9. Organic Acids as Preservatives:

Organic acids commonly used to preserve food include benzoic acid, sorbic acid, and propionic acid. The
acids are generally added as salts such as sodium benzoate, potassium sorbate, sodium propionate.
They work best in foods that already have moderate acidities (pH 5-6), such as dried fruits and
processed cheeses.

10. Inorganic Compounds as Preservatives:

Inorganic food preservatives include salts, such as phosphates, nitrites, and sulphites. Nitrites and
sulphites in inhibit aerobic respiration of bacteria, and their effectiveness is enhanced at low pH. Current
concern about nitrite arises from the observation that it can react with amines to form carcinogenic
nitrosamines.

11. Other organic compounds:

Numerous organic compounds, both traditional and synthetic, have antimicrobial properties. For
examples, Cinnamon and Cloves contain the benzene derivative eugenol, a potent antimicrobial agent.
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