Food preservation involves treating and handling food to prevent spoiling and decay while maintaining quality and safety. Food preservation preserves food for subsequent consumption.

Food preservation


The history of food preservation can be traced back to ancient times, when people began to find ways to preserve food for times of scarcity and to make it more durable for long journeys.

History of food preservation
  1. Ancient civilizations: The ancient Egyptians, Greeks and Romans used methods such as drying, salting, smoking and fermentation to preserve food. They also stored grains in sealed containers to protect them from pests and bacteria.
  2. Middle Ages: Salting and drying were the most common preservation methods during this time, particularly for preserving meat and fish. Preserve meat and fish by using smoking.
  3. The Industrial Revolution: Canned food and refrigeration increased food preservation. Canning, invented in the early 1800s, enclosed food in airtight vessels to kill bacteria and microbes and avoid contamination.
  4. Modern era: Today, there are a wide variety of preservation methods available, such as freezing, pasteurization, vacuum-sealing, and the use of chemical preservatives. Food preservation has become more sophisticated and efficient, allowing people to enjoy a wide variety of foods all year round.

Food preservation has been important for human survival and growth throughout history. It lets people store food for times when there isn’t enough and makes it last longer on long trips. It also lets people send food over long distances and during different seasons.

Food preserving methods


There are several methods of food preservation, including:

  1. Canning: Heated and sealed food in airtight containers, which kills any bacteria or microorganisms that may be present and prevents further contamination. A wide variety of foods, including fruits, vegetables, meats, and soups can use this method.
  2. Freezing: Slow down the activity of enzymes and microorganisms and prevent spoilage by cooling food to very low temperatures. A wide variety of foods, including fruits, vegetables, meats, and baked goods can use this method.
  3. Dehydration: Slows down the growth of bacteria and microorganisms and preserves the food by drying it to remove moisture. Fruits, vegetables, meats, and grains can use this.
  4. Fermentation: Food stays fresh because beneficial bacteria produce lactic acid and other substances that inhibit bad germs. This can use to make yogurt, cheese, and pickled vegetables. And also to make beer and wine.
  5. Pickling: Food is preserved by immersing it in an acidic solution, such as vinegar or lemon juice, which creates an environment that is inhospitable to microorganisms. This method mainly uses for fruits and vegetables, such as cucumbers and onions.
  6. Smoking: Exposing food to smoke, which helps to kill bacteria and microorganisms as well as add a smoky flavor to the food. This is for meats, fish, and cheese.
  7. Addition of preservatives: Sodium benzoate, potassium sorbate, and sodium nitrite, along with vinegar and citric acid, preserve food.
  8. Modified atmosphere packaging: This approach extends food shelf life by creating a microorganism-free environment with carbon dioxide and nitrogen.

Each approach has pros and cons, and some are better for certain foods or preservation purposes.

Why food preservation is more important?

Food preservation is important in food technology for several reasons:

  1. Food safety: Food poisoning is prevented by preventing hazardous germs from growing. In current times, when food is carried long distances and digested slowly, this is crucial.
  2. Extended shelf life: Preservation methods help to extend the shelf life of food and make it available for consumption at a later time. This is particularly important for food producers and distributors as it reduces food waste and increases the efficiency of the food supply chain.
  3. Nutritional value: Preservation methods can help to retain the nutritional value of food, for example by freezing, which slows down the activity of enzymes that can cause nutrient loss, or by using antioxidants to prevent the oxidation of fats and oils.
  4. Variety: Preservation methods allow for the production and distribution of a wider variety of foods, including those that are not locally available or in-season, making it more convenient for consumers to find and purchase desired products.
  5. Cost-effective: Preservation methods can help to reduce food waste by allowing food to be stored for longer periods of time, which can save money for both producers and consumers.
  6. Convenience: Preservation methods allow people to have access to food all year round, regardless of the season or location, making it more convenient for people to find and purchase desired products.

Food preservation is an important aspect of food technology, it allows for the safe and efficient distribution of food, as well as the convenience of having a variety of food options available all year round.


01.Preservation of food – an overview | ScienceDirect Topics

02.Definition and Food Preservation methods (

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