Food preservation

• Reducing the temperature such as putting food in the fridge or freezer will slow down the rate of enzyme activity
• Reducing water concentration / moisture by dehydrating your food or salting it will reduce the water content allowing it to be stored for longer
• The removal of oxygen by storing food in nitrates or oils, vacuuming it or using correct packaging will reduce the risk of spoilage
• Irradiation by gamma rays is used to sterilise food