Reasons for preserving foods, eg safety, acceptability, nutritive value, availability, and economic viability.
“Food preservation is the processing of food to eliminate the conditions that cause spoilage”
- EXCEL FOOD TECHNOLOGY, Kerr & Wilson, 2002.
Food preservation is one of the oldest technologies ever used by human beings, and this is simply because of foods importance in our survival. It involves any number of methods that will slow or stop the spoilage of foods after harvest or slaughter.
Some of the oldest methods of preservation include drying, fermentation and adjusting the physical environment of the food either through refrigeration or freezing.
Food preservation allows us to import and export foods further distances and if done correctly will prevent illness caused by consumption contaminated or rancid foods.
- EXCEL FOOD TECHNOLOGY, Kerr & Wilson, 2002.
Food preservation is one of the oldest technologies ever used by human beings, and this is simply because of foods importance in our survival. It involves any number of methods that will slow or stop the spoilage of foods after harvest or slaughter.
Some of the oldest methods of preservation include drying, fermentation and adjusting the physical environment of the food either through refrigeration or freezing.
Food preservation allows us to import and export foods further distances and if done correctly will prevent illness caused by consumption contaminated or rancid foods.
THERE ARE 5 MAIN REASONS FOR PRESERVING FOOD:
- To keep it safe for human consumption
- To keep it in a state acceptable for consumers and so reduce waste
- To retain the nutritive value
- To make foods that are perishable available all year round, greater diet variety.
- To reduce seasonal fluctuations in availability by achieving economic viability for food producers.
- To keep it in a state acceptable for consumers and so reduce waste
- To retain the nutritive value
- To make foods that are perishable available all year round, greater diet variety.
- To reduce seasonal fluctuations in availability by achieving economic viability for food producers.