Methods of Food Preservation

Methods of food preservation generally used industrially and at home may be classified in terms of the major controlling treatment:

1) Use of high temperatures
· To destroy both microorganisms and enzymes
· Examples include pasteurization of milk and fruit juices and canning

2) Use of low temperatures
· To control growth of microorganisms
· Examples include root storage of fresh vegetables, refrigeration, and freezing

3) Removal or tying up of moisture
· To control microbial growth
· Examples include drying, freeze drying, adding large amounts of sugar as in jelly making

4) Addition of chemical preservatives
· To inhibit microbial growth
· Examples include development of acid in fermenting pickles, addition of antioxidants to lard and other fats, addition of propionates to bread as anti-molding agents

5) Keeping microorganisms out
· Keeping microorganisms out
· Examples include sterilized foods and packaging foods

6) Use of ionizing radiations
· To destroy microorganisms and control enzyme activity
· Examples include the experimental use of pasteurizing radiation dosages for fresh strawberries and radiation of fresh potatoes to inhibit sprouting.

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