This document summarizes various food preservation methods including inhibition of microbial growth through reduced temperature, moisture, and oxygen storage and exposure to preservatives, as well as inactivation of microbes through processes like thermal processing, irradiation, high pressure processing, and non-thermal methods. It also discusses avoiding recontamination through packaging and hygienic processing and storage. Specific preservation techniques covered include chilling, freezing, drying, fermentation, use of preservatives like organic acids, nitrites, sulfur compounds, and antioxidants, controlled and modified atmosphere packaging, and hurdle technology which combines preservation methods.

1. FOOD PRESERVATION

44. all hurdles at the same intensity all hurdles at different intensity low initial microbial load good hygienic practice high initial microbial load low initial microbial load more nutrients substerilizing treatment damaged cells