Methods for Food Preservation

Abstract

Food reservation methods are important in order to increase shelf life, safety, and quality of food products. They include both traditional methods, like fermentation and salting, and modern industrial processes. Over time, the nature of food preservation has gradually transformed from simple heat and cold applications to complex nonthermal approaches designed to lower the levels of microbial contamination and maintain the nutritional and sensory attributes of the foods. This chapter provides an overview of the conventional and emerging food preservation techniques and their influence on food quality, shelf life, and safety.