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Principles of food preservation
There are two major goals in preserving and storing foods. They are to maintain high quality and to prevent the growth of organisms which can cause illness.
Food must be of high quality to start with if the first goal is to be achieved. No method of food preservation improves the quality of food. In fact, there is usually some loss of quality.
The nature of the food, the storage period, and the storage conditions must be considered when choosing a preservation method.
Enzymes, yeasts, molds, and bacteria are responsible for changes in foods. Yeasts and enzymes cause changes in food quality but rarely affect the safety of a food.
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