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VOL. 8, ISSUE 2 (2023)
Preserving food safety is more science than art
Authors
Dr. D Padmavathi, Dr. Praveen
Abstract
When the availability of food is more than the
present use it is preserved for future consumption. Preservation helps the food
to be available in off-season and in any place. Delay in the use of fresh food
alters its freshness, it palatability and its nutritive value hence such food
is preserved and use for long time. Many foods cannot be preserved as such and
need some type of treatment. Food preservation has been part of just about
every culture throughout history. Prior to today’s technology, ancient
societies froze meat and seafood in icy climates or dried foods in
tropical ones. Regardless of the century, all harvested or butchered food
begins to spoil immediately. Food preservation methods are employed to slow down
these spoilage processes and in some cases, stop them from taking place
altogether. Let’s take a look at the different methods used for preserving food
today.
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Pages:25-29
How to cite this article:
Dr. D Padmavathi, Dr. Praveen "Preserving food safety is more science than art". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 25-29
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