Abstract
Of the various means of preserving foods, the use of heat finds very wide application. The simple acts of cooking, frying, broiling, or otherwise heating foods prior to consumption are forms of food preservation. In addition to making foods more tender and palatable, cooking destroys a large proportion of the microorganisms and natural enzymes in foods; thus, cooked foods generally can be held longer than uncooked foods. However, cooking generally does not sterilize a product, so even if it is protected from recontamination, food will spoil in a comparatively short period of time. This time is prolonged if the cooked foods are refrigerated. These are common household practices.
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Potter, N.N., Hotchkiss, J.H. (1995). Heat Preservation and Processing. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_8
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_8
Publisher Name: Springer, Boston, MA
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