M- All microorganisms require moisture to grow. Articles about food preservation examples provide plenty of reasons to store extra: To preserve your harvest. According to the Clemson Cooperative Extension, food preservation works because the preserving agents prevent bacteria, mold and other potentially harmful organisms from growing on the food. So you can eat healthier. Some methods of preservation are: Root crops such as potatoes, carrots, rutabagas, turnips, parsnips and then cabbages, kale, spinach, and some leaf lettuces can all stay in the ground with proper protection. How does freezing preserve food and keep it safe? Canning. It goes off, becomes rotten, or deteriorates in some way. Putting foods in packages, cans or jars limits air. Financial Economic Meltdown ), The Secret Science of Solving Crossword Puzzles, Racist Phrases to Remove From Your Mental Lexicon. 3. Human skin, hair and intestines carry many bacteria that can contaminate food and cause spoilage or foodborne illness. Vegetables must be blanched in boiling water first to destroy enzymes and microorganisms, while herbs can be mixed with oil and fruit should be sprinkled with sugar to limit enzyme activity while frozen. Increasing the self-life of foods thus increasing the supply. Ages-old food preservation techniques include drying, salting, smoking, fermenting, pickling, cooling, and freezing. This interferes with microbe growth. To protect it against spoilage by oxidation, bacteria and fungi. However, other types of salt also work to preserve food, including other chlorides, nitrates, and phosphates. Heating food -  blanching, canning or cooking - drives out air. In preserving foods, we often take advantage of combinations of these factors. These foods, like traditional canned products, do not necessitate preparation. Salt and sugar draw liquid out of the food. Good air circulation assists in evenly drying the food. Below are some of the most common methods of food processing and preserving: Freezing. Food preservation has the following advantages: 1. Some microorganisms – bacteria and viruses - can cause foodborne illness or death. The traditional method of food preservation is usually dry, pickled, smoked, cellar storage, wine stains and so on. Smoking is one of the oldest of food preservation methods, probably having arisen shortly after the development of cooking with fire. 10 Compelling Reasons To Preserve Food 1) Capitalize on Seasonal Flavor. Ed. The beauty of canning is that … Prices go up as the uncertainties of war pressure the markets. Drying is the oldest method known for preserving food. Concern for BPA in many commercial canned foods such as tomatoes is on the rise, and a huge incentive for home cooks and concerned parents to can their own. The best food preservation methods will protect against multiple causes. Preserving foods creates health benefits as well, since using proper canning techniques eliminates the need for added chemicals and artificial preservatives. Food preservation increases the safe storage period of foodstuffs. In general, molds require less moisture than yeasts and yeasts require less moisture than bacteria. Selecting locally grown products creates environmental benefits, since consumers reduce the demand for shipping and transportation associated with transporting produce and fresh items. Most food spoilage types grow well at temperatures between 40°F and 140°F and quite well at body temperature. Oxidation of fats and oils can also cause rancidity on foods. So here are Five of the Reasons that I Preserve Food, but you may think of more: 1. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth. Their shelf stability makes preserved goods ideal for use in emergencies and safe for consumption during power outages, since preserved foods can last more than 12 months without spoiling. No method is perfect though, so methods are often combined together. As a matter of fact, it is great to get back into the kitchen and make healthy food without additives or preservatives. The purpose of food preservation is to stop or slow down the spoilage. With the advent of technology, modern methods of food preservation were developed. Salting is one of the oldest known methods of food preservation. It involves processes of fermentation – you can save the food up to months with this process. Spoilage also comes in the form of discoloration upon exposure to air, just like what happens to apples when left cut open on the table. Spoilage and illness-causing bacteria grow best in foods with a more neutral pH (pH between 4.6 and 7); these are called low acid foods. It is an ideal way to preserve vegetables and fruits in jars and enjoy them whenever you want. In this ar… Because air is more soluble in liquids at refrigeration and freezing temperatures, air impermeable packaging is particularly important for foods in cold or freezer storage. It seems as though everyone is getting back into preserving food and with good reasons! For more information on sources of bacteria and methods to preserve foods, see the following: James M. Jay. Will 5G Impact Our Cell Phone Plans (or Our Health?! It causes fats to oxidize or become rancid, turns food colors brown and adversely affects nutrients including vitamins. The traditional method of food preservation is usually dry, pickled, smoked, cellar storage, wine stains and so on. You know that food prices will not go down. About freezing food. Variety in diet is brought about with the help of preserved foods. Under optimal conditions for growth, a few bacteria can rapidly grow to become millions. Common ways of preserving food are: Heating the food or baking it (a hard corn-flour biscuit stays edible much longer than a bowl of fresh corn) Pasteurization: Louis Pasteur found that simply heating food kills most microorganisms and makes it last longer. Unless special methods are used to preserve them, the majority of foods available to us are quick to decompose or rot — a result of the action of micro-organisms and enzymes. We’d starve if we didn’t, that’s why. Salt may be used to regulate and aid this process.