ABSTRACT
The history of food preservation is as old as the mankind itself. A majority of foods are prone to spoilage by the contaminating microbes as they are a rich source of nutrients. Under favorable growth conditions (temperature, pH, and moisture availability), the spoilage and pathogenic microorganisms can easily grow in foods, thus rendering them unt for use. Therefore, foods need to be preserved for future use and for transportation to distant places. The earliest methods of preservation included drying, salting, freezing (in cold regions), and fermentation of foods. With the advancement in knowledge, various novel food preservation methods emerged, which include canning, pasteurization, irradiation, and the use of chemical preservatives.
