Food preservation has been a vital part of human survival for
centuries. Men have preserved their foods through various methods, including
drying, parching, fermenting, salting, and smoking, to keep the results of
harvesting for winter months, resale, storage, and transportation. Parching is
the most natural method, but over time, others have also been used to preserve
food.
It was not until recently that the causes of food spoilage were understood,
which includes the reactions of bacteria, molds, yeasts, and microorganisms.
However, the real breakthrough in preservation against the causes of rottenness
came when it was learned how to deal with the microorganisms present in all
foods and drinks.
There are three basic methods of preserving food. The first method is through
cooling or freezing to a very low temperature, which is commonly used today in
cold storage and refrigeration. The second method involves heat processes, which
destroy all the bacteria present in food and drink. This process is used before
canning foods in hermetically-sealed containers. The third method is to preserve
by the addition of chemicals, which control or destroy bacteria.
Modern consumers are seeking more than just food preservation. Quality, economy,
and convenience are important factors. Processes are becoming more and more
sophisticated to meet the demands of modern consumers. In Western or
"Westernized" communities, goods do not sell easily if they lack color, natural
flavor, the right texture, a good appearance, and are free from defects.
Overall, food preservation techniques have come a long way from nature's methods
to high-tech processes. From simple drying to ionizing radiation, technology has
revolutionized food preservation and has made it possible for consumers to enjoy
fresh-tasting and high-quality food throughout the year. |