The Many Methods of Preserving Food

For the treatment of food preservation and food handling to prevent it from reaching a state where it would be unfit for human consumption can be defined as the process. Preserving food way back in human history from prehistoric times, is. This is because despite their abundant source of food - was always in scarce supply, especially when hunting and gathering were the primary method of food acquisition.

Mostly, the purpose of food preservation to stop accumulating bacteria and fungi that are harmful and often fatal to humans, and in the entire history of food preservation have been developed with all mankind.

The earliest time that are still being practiced some of the easiest methods are nowadays, refrigeration, drying and pickling brine.

Drying, the oldest method of food preservation which involves putting food out dry in the sun, the wringing out of moisture in order to delay or in some cases, prevent bacterial growth.

Even under refrigeration to very low temperatures where bacteria will not develop this kind of food by subjecting works by slowing fungal and bacterial growth. Although refrigeration of food is one of the oldest forms of protection, a technology that most people especially those living in hot weather could not. The start of commercial refrigeration that law was made available to anyone, anywhere, to make one of refrigeration was not the most common method of food preservation in the world is not.

Salted out by moisture from the meat through osmosis works. Also commonly known as saline treatment, although it also Chinese, or even a combination of salt and sugar as other reagents other than salt can join.

Pickling, are also preserved foods but instead of hinder bacterial growth, in fact it encourages fermentation. Some microorganisms are really spicy food and the food situation is a liquid solution that prevents it from growing, the bad bacteria-ridden food to encourage helpful bacteria are friendly. Kimchi, cabbage, beer and yogurt so good bacteria can help the more common examples.

However, typical pickling processes, including outright hinder bacterial growth and often salty water (salinity content high) water, wine, vinegar and vegetable oil and some oils such as olive oil as such agents include. Such examples eggs, cucumbers, peppers, and includes corned beef.

Although the methods commonly include bacterial and fungal growth stunting, there are some that really like pasteurization and fermentation are encouraging their development. Pasteurization, specifically, not generally in liquid diet to include controlled heating to eliminate bad bacteria, but those bad germs out that prove harmful for human consumption and "good" bacteria will leave behind filter . Dairy products are what usually comes to mind when people think of pasteurization, and so does beer and wine.

Food preservation is of course, with civilization and technology and commercialize next race, the various methods of food preservation and improvement of growth as well as improvement.

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