Food Preservation

1. Ancient preservation method. Salt removes moisture, preventing bacterial growth.
4. Foods stay edible for a long time. Started in the 1800s. Foods are first boiled and sealed. This process destroy bacteria, but once opened, refrigeration is required. Boiling may alter taste and texture.
5. Foods are first dried to kill bacteria. Once foods have moisture levels to proper levels can be stored in airtight containers for a long time. Changes in taste and texture, but not necessarily negative.
7. Almost all moisture is removed with minimal taste change. Once frozen foods are then put in a vacuum to turn ice into vapor. Commonly used in instant coffee.
8. Heating to a temperature where bacteria can't survive. Ultra-high-temperature (UHT) pasteurization sterilizes completely (e.g., boxed milk).
9. Uses salt and acid (e.g., vinegar) for preservation. Commonly used for pickled cucumbers.
10. Carbon dioxide dissolves in a liquid under pressure, removing oxygen and bacteria.
11. Stops bacterial action, almost all foods can be refrigerated/frozen without significant taste or texture changes.

2. A preservation method where radiation kills bacteria without significant taste or texture changes. Sealed, irradiated food can be stored without refrigeration. May prevent food poisoning, especially in meats.
3. Yeast produces alcohol, killing bacteria.
6. Slows bacterial action, extends food life to around a week.