ABSTRACT
Preservation is a process by which chemical agents or physical treatments prevent biologic deterioration of a substance. Microbial growth in foods is one of the leading causes of food spoilage, with the subsequent development of undesirable sensory characteristics. The pathogenicity of certain microorganisms is a major safety concern in the processing of foods. A wide range of physical treatments and chemical agents are employed to preserve foods with a high level of quality and safety. Based on the mode of action, major food preservation techniques can be categorized as: (a) inhibiting chemical deterioration and microbial growth, (b) directly inactivating bacteria, yeasts, molds, or enzymes, and (c) avoiding recontamination before and after processing. Methods of slowing down (inhibiting) microbial growth include refrigeration and freezing, reduction of water activity, acidification, adding preservatives, and adding or removing gases (oxygen or carbon dioxide). Direct inactivation can be performed during blanching, cooking, frying, pasteurization, and sterilization. Packaging, hygienic processing, and storage are the common approaches to avoid recontamination.
