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Food preservation

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.[1] For instance, it can reduce the environmental impact of food production.[2]

Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).


Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods.[3][2] Some methods of food preservation are also known to create carcinogens.

Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen (O2) concentration and increasing the (CO2) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life.[28] High humidity is also used to reduce water loss.[29]

carbon dioxide

Red meat, which needs high O2 to reduce oxidation of and maintain an attractive bright red color of the meat.[30]

myoglobin

Other meat and fish, which uses higher CO2 to reduce oxidation and slow down some microbes.

[31]

 This article incorporates text from a free content work. Licensed under CC BY-SA 3.0 (license statement/permission). Text taken from The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction, In brief​, 24, FAO, FAO.

Marx de Salcedo, Anastacia (2015). Combat-ready Kitchen: How the U.S. military shapes the way you eat. New York: Current/Penguin.  9781101601648.

ISBN

A c. 1894 Gustav Hammer & Co. commercial cooking machinery catalogue.

Preserving foods ~ from the Clemson Extension Home and Garden Information Center

National Center for Home Food Preservation

US army food... just add urine

BBC News Online


An e-book collection of over 1,000 classic books on home economics spanning 1850 to 1950, created by Cornell University's Mann Library.

Home Economics Archive: Tradition, Research, History (HEARTH)

Pobojewski, Sally (8 May 1995). . The University Record. University of Michigan. Archived from the original on 26 February 2019. Retrieved 28 September 2018.

"Underwater storage techniques preserved meat for early hunters"