Food Preservation

2. life The length of time a food product remains safe to eat.
4. Substances added to food to enhance flavour, appearance, or preservation.
5. A measure of acidity or alkalinity that affects food preservation.
6. The process of fat oxidation leading to unpleasant odours and flavours.
8. The deterioration of food making it unsuitable for consumption.
11. A brief heating process used before freezing to deactivate enzymes.
13. Bacteria, yeasts, and moulds that contribute to food spoilage.
19. The process of extending the shelf life of food products.
20. A chemical reaction that causes food spoilage, particularly in fats and oils.
21. The presence of this accelerates microbial growth and food deterioration.
22. A traditional preservation method that draws moisture out of food.
24. Natural substances in food that cause ripening and deterioration.

1. Additives that inhibit microbial growth to extend shelf life.
3. A preservation method that uses acid, such as vinegar, to inhibit microbial growth.
5. A mild heat treatment process used to kill bacteria in milk and juices.
7. A microorganism used in fermentation but can also cause food spoilage.
9. A type of packaging that removes air to extend shelf life.
10. Microorganisms that can cause food poisoning and spoilage.
12. A process that removes moisture from food to prevent microbial activity.
14. A type of fungus that grows on food and causes spoilage.
15. A low-temperature storage method that slows microbial growth.
16. A preservation process that uses microorganisms to convert sugars into acids or alcohol.
17. A key factor in controlling food preservation and spoilage.
18. A heat treatment preservation method that seals food in airtight containers.
23. A preservation process that slows microbial growth by lowering temperature below 0°C.