Principal Method of Food Preservation
1. Prevention or delay of microbial decomposition.
(a) By keeping microbes out (asepsis).
(b) By removal of microbes (e.g. filtration).
(c) By reducing the rate of microbial growth (e.g. by low temperature, drying, anaerobic conditions and chemical inhibitors),
(d) By killing microbes (e.g. by heat or radiation).
2. Prevention or delay of self-decomposition of food
(a) By inactivation of food enzymes (e.g. blanching).
(b) By prevention of chemical reactions (e.g. by using antitoxidants).
