Description
Sustainable food storage and handling practices use temperature control, modified atmospheres, natural antimicrobials, and biodegradable packaging to extend shelf life and reduce waste.
Technical
By lowering temperature to 0–4 °C or –18 °C, microbial metabolism and enzymatic reactions are slowed, preserving nutrients and texture. Reducing oxygen to <1 % or enriching CO₂ suppresses aerobic oxidation and respiration, while natural antimicrobials such as nisin or thymol disrupt bacterial cell membranes, and acidic brines create hostile pH environments. These combined effects maintain food safety and quality with lower energy and plastic footprints.
Science
Primary Reaction
Inhibition of microbial growth and oxidation through temperature, oxygen reduction, and antimicrobial action
Sensory Profile
Aroma ()
Origin & History
Civilization
Global