Food preservation methods: Learn how it is done

Nowadays, food preservation methods are incredibly diverse. You can preserve food by freezing, dehydrating, using preservatives, among others. In all cases, the goal is to keep food safe and edible for long periods of time. If you’d like to learn more about these techniques for food preservation, we invite you to read our post.

Advantages of Food Preservation

All foods have a shelf life, which varies depending on several factors. Likewise, all food preservation techniques come with their own benefits. Among the most notable are:

• Reduces losses in the food industry.
• Prevents damage caused by microorganisms.
• Safe for human health.
• Extends the shelf life of food.
• Maintains characteristics and nutritional values.
• Reduces overall food costs.

Finally, food preservation methods can also be applied at home. There are commercial methods of food preservation, and homemade ones like drying, refrigeration, and canning.

Food Preservation Methods

Nowadays, this ability to keep food in optimal conditions for consumption over long periods has made a huge difference. It has helped cities focus on developing trade without worrying about food shortages. Below are the most commonly used methods of food preservation:

Refrigeration and Freezing

These are food preservation methods that involve low temperatures. This technique is carried out using refrigerators and consists of lowering the temperature to between 0–5°C. This slows down bacterial growth and enzyme activity.

You can keep your food fresh for a few days to several weeks. Alongside low temperatures, controlling humidity and avoiding light prevents oxidation and ensures a controlled atmosphere.

Dehydration or Drying

This food preservation technique works by altering the amount of water in the food. Water removal can be partial or total, and is achieved by applying heat. This process inhibits the growth of microorganisms and enzyme activity.

Preserves and Canning

Another of the most used food preservation techniques involves the use of additives. Like other techniques, it helps preserve food—this time thanks to the sealing process, which kills any bacteria or enzymes present. This ensures that microorganisms cannot thrive inside the can.

Fermentation

This process uses the food’s natural microorganisms to enhance its organoleptic properties and improve its nutritional quality. It’s commonly applied to dairy products, wine, or beer, where fermentation alters taste and texture.

Salting and Smoking

Salting and smoking are food preservation methods based on chemical changes. These are typically dry methods. Salting involves dehydrating food by adding common salt—either by immersing the product in a saline solution or rubbing salt directly on its surface.

Smoking, on the other hand, involves applying smoke directly to the food. This gives it a distinct aroma and an excellent texture. Commonly smoked foods include beef, fish, and pork.

Use of Natural Additives

The most common natural techniques for food preservation involve salt and sugar. Both have proven highly effective in combating bacterial growth. Salt is typically used for meat, while sugar is common in preserving fruits and vegetables.

In addition, natural ingredients like onion, vinegar, and rosemary can also be used. All of these are everyday kitchen staples and natural preservatives.

High-Pressure and Irradiation Technologies

High-pressure processing is one of the more advanced food preservation methods. Food is treated with hydrostatic pressure (HHP), which affects cell membranes and protein structures. This destroys microorganisms without compromising product quality.

Irradiation is another food preservation technique, in which the product is exposed to controlled radiation to prevent microbial growth. It is widely used in the food industry.

Safety and Hygiene Considerations

The use of preservatives is subject to authorisation before they are marketed and must undergo safety evaluations. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) oversees this process.

Evaluations are based on the toxicological data available. From this data, authorities determine the maximum amount of an additive that can be used in food without producing harmful effects.

Use the Best Food Preservation Method for You

As you’ve seen, food preservation methods play a key role in our everyday lives. They extend the shelf life of food and offer a wide range of benefits. Whichever method you choose, make sure it suits your needs.

Finally, at Monouso we invite you to read our article on “How to Preserve Cooked Food”—don’t miss it!