ABSTRACT
Preservation is usually dened as a method used to maintain an existing condition or to prevent damage likely to be brought about by chemical (oxidation), physical (temperature, light), or biological (microorganism) factors. The main function of food preservation is to delay the spoiling of foodstuffs and to prevent any alterations in their taste or, in some cases, their appearance. This can be done in different ways, through processing methods including canning, dehydration (drying), smoking and freezing, the use of packaging, and the use of food additives.
