ABSTRACT
This chapter considers some of the methods used to preserve foodstuffs for long-term storage and transport and the chemical safety issues that arise. In addition, consideration is given to other problems such as the accidental contamination of foodstuffs by chemicals during transport or by deliberate use of chemicals during storage. Transportation control is as important as preservation and storage control for preventing food spoilage and must be rigorously applied to avoid chemical contamination. Freezing preservation, although one of the more technologies, is well established as a method for the long-term preservation of foodstuffs. The foodstuff may become contaminated with fungi during cultivation, harvest, transport, or storage, and growth of the fungi in suitable conditions can result in spoilage or the production of harmful mycotoxins. Preservation techniques prolong the keepability of food products either by preventing microorganisms from growing or by destroying them completely and by inactivating the enzymes that cause decay.
