Journal of Food Science and Technology
Food Preservation Techniques
Food preservation techniques are methods used to prevent spoilage, extend shelf life, and maintain the nutritional quality and safety of food. These techniques slow down or stop the growth of microorganisms, enzymatic activity, and chemical changes that cause food to deteriorate. Common traditional methods include drying, salting, smoking, and fermentation. Modern preservation techniques include refrigeration, freezing, pasteurization, canning, vacuum packaging, and the use of preservatives and irradiation. Each method is selected based on the type of food, desired shelf life, and safety requirements. Advances in preservation also focus on natural preservatives, minimal processing, and smart packaging to meet consumer demand for fresher, safer products. Effective food preservation ensures food availability, reduces waste, and plays a vital role in global food security and public health.