Preservation

• Preservatives are chemicals that prevent or retard the growth of bacteria, yeasts, molds, fungi, etc., on foods
• Food preservation is the process of preventing food spoilage, decay or deterioration by inhibiting microbial growth.
• Dehydration: removing moisture from food so that food spoiling microorganisims and enzymes cannot survive
• Pasteurisation: heating food at high temperatures to kill off any pathogens without changing its texture or taste
• Freezing: freezing food slows down chemical reactions and prevents microbial activity
• Canning: sealing food in an air tight container to stop oxygen getting into it which stops microbes growing