Food preservation

preservationpreservedfood preservativepreservepreserved foodpreservingpreservativepreserving foodnonperishablepreservation of food
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.wikipedia
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Food drying

dryingdrieddehydrated
The earliest form of curing was dehydration or drying, used as early as 12,000 BC. Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation.
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).

Smoking (cooking)

smokedsmokingsmoke
The earliest form of curing was dehydration or drying, used as early as 12,000 BC. Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

Salting (food)

saltingsaltedsaltery
The earliest form of curing was dehydration or drying, used as early as 12,000 BC. Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation.
Salting is the preservation of food with dry edible salt.

Preservative

preservativespreservedfood preservatives
The earliest cultures have used sugar as a preservative, and it was commonplace to store fruit in honey.
Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration.

Ice cutting

ice harvestingharvestingcut from lakes or rivers
Rural people often did their own ice cutting, whereas town and city dwellers often relied on the ice trade.
Kept insulated, the ice was preserved for cold food storage during warm weather, either on the farm or for delivery to residential and commercial customers with ice boxes.

Canning

cannerycannedcanned food
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization.
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.

List of cooking techniques

techniquescooking techniquecooking techniques
Today, root cellaring remains popular among people who value various goals, including local food, heirloom crops, traditional home cooking techniques, family farming, frugality, self-sufficiency, organic farming, and others.
Food preservation

Brine

salt watersalt brinebrine water
Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil.
Brining is used to preserve or season the food.

Yeast

yeastsbrewer's yeastbudding yeast
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
This is mainly because these species can grow in the presence of high sucrose, ethanol, acetic acid, sorbic acid, benzoic acid, and sulphur dioxide concentrations, representing some of the commonly used food preservation methods.

Rancidification

rancidrancidityturn rancid
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
Food preservation

Fruit

fruitsseed podfruiting
The earliest cultures have used sugar as a preservative, and it was commonplace to store fruit in honey.
Many hundreds of fruits, including fleshy fruits (like apple, kiwifruit, mango, peach, pear, and watermelon) are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves.

Freezing

solidificationfrozenfreeze
Freezing is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of foods, including prepared foods that would not have required freezing in their unprepared state.
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms.

Ice trade

ice industryice harvestercarrying a cargo of ice
Rural people often did their own ice cutting, whereas town and city dwellers often relied on the ice trade.
The ice trade revolutionised the way that food was preserved and transported.

Organic acid

organic acidsorganicacid
In fermentation pickling, bacteria in the liquid produce organic acids as preservation agents, typically by a process that produces lactic acid through the presence of lactobacillales.
Organic acids are used in food preservation because of their effects on bacteria.

Mold

mouldmoldsfilamentous fungi
Preservative food additives can be antimicrobial—which inhibit the growth of bacteria or fungi, including mold—or antioxidant, such as oxygen absorbers, which inhibit the oxidation of food constituents.
Many strategies for food preservation (salting, pickling, jams, bottling, freezing, drying) are to prevent or slow mold growth as well as growth of other microbes.

Pasteurization

pasteurizedunpasteurizedpasteurised
The technology may be compared to pasteurization; it is sometimes called "cold pasteurization", as the product is not heated.
Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.

Sodium nitrate

saltpeterNaNO 3 saltpetre
Common antimicrobial preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.), and EDTA.
It is a readily available source of the nitrate anion (NO 3 − ), which is useful in several reactions carried out on industrial scales for the production of fertilizers, pyrotechnics and smoke bombs, glass and pottery enamels, food preservatives (esp.

Hermetic seal

hermetically sealedairtighthermetic
However, carbon dioxide has an advantage in this respect, as it kills organisms through hypercarbia and hypoxia (depending on concentration), but it requires concentrations of above 35%, or so. This makes carbon dioxide preferable for fumigation in situations where a hermetic seal cannot be maintained.
The term can describe food preservation practices, such as vacuum packing and canning.

Curing (food preservation)

curedcuringcured meat
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis.

Biopreservation

biopreservative
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.

List of dried foods

List of dried foods
This is a list of notable dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.

Pascalization

High Pressure PasteurizationHigh Pressure Processingfresherized
Fresherized
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.

List of smoked foods

List of smoked spices
List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

Frozen food

frozenfrozen foodsfreezing
Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below -9.5 C, which is sufficient on its own in preventing food spoilage.

Sterilization (microbiology)

sterilizationsterilesterilized
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization.
Food preservation