Food Preservation

2. preservation: Methods used to keep food from spoiling so it lasts longer and stays safe to eat.
3. value: The amount of nutrients (vitamins, minerals, proteins, etc.) in food.
6. preservative: A man-made substance added to food to prevent spoilage.
7. Substances that lower pH and prevent the growth of bacteria in food.
10. Sealing food in airtight containers and heating it to kill microorganisms.
13. Heating food (usually liquids like milk) to kill harmful bacteria without changing the food much.
14. acid: An acid found in vinegar used to preserve foods like pickles.
16. of temperature: Cooling food to slow down bacterial growth (e.g., refrigeration).
17. The taste and smell of food.
18. Using high heat to kill all microorganisms in food.

1. Preserving food by sealing it in sterilized bottles or jars.
4. Using radiation to kill bacteria and insects in food and delay spoilage.
5. Using heat to destroy microorganisms in food.
8. Lowering the temperature of food to stop the growth of microorganisms.
9. Substances that prevent food from reacting with oxygen and going bad.
11. Removing water from food to stop bacteria and fungi from growing.
12. A substance added to food to prevent spoilage and extend shelf life.
15. chloride: Common salt used to preserve food by removing water from microorganisms.