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Principles of Food Preservation

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Microbial Control and Food Preservation

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

Abstract

Food preservation is an action or method used to maintain foods at certain desirable properties or quality to obtain maximum benefit. A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage without damaging the food. To achieve this, certain basic methods are applied depending on the food types. Food preservation has been an essential activity throughout human history. The cycle of seasons brings periods of shortage and abundance of various foods at different times of the year. Preservation makes it possible to consume some of these foods during off seasons, throughout the year. Food preservation usually involves controlling or preventing growth of microrganisms or minimizing the quality degradation due to microbial spoilage or unwanted chemical changes in foods such as rancidity due to oxidation of fats over time. Preservation of foods is no longer simple and straightforward today; it has evolved to a highly inter-disciplinary field of science. In recent years, many new sophisticated preservation techniques have developed to extend the quality and shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Many of emerging preservation technologies have already reached commercial adoption in specific applications while many others remain promising. Development of suitable equipment, especially for continuous processing for a variety of foods and standardization of the process parameters for easy regulatory approval will pave the way for improved food preservation. The objective of this chapter was to examine the science and technology involved in the manipulation of conventional as well as sophisticated emerging preservation methods.

Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employee.

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Authors and Affiliations

  1. Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, PA, USA

    Sudarsan Mukhopadhyay & Vijay K. Juneja

  2. Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, PA, USA

    Dike O. Ukuku & Modesto Olanya

  3. Food Science and Human Nutrition, School of Food & Agriculture, University of Maine, Orono, ME, USA

    Balunkeswar Nayak

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  1. Sudarsan Mukhopadhyay
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  2. Dike O. Ukuku
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  3. Vijay K. Juneja
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  4. Balunkeswar Nayak
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  5. Modesto Olanya
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Corresponding author

Correspondence to Sudarsan Mukhopadhyay .

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Editors and Affiliations

  1. Residue Chemistry and Predictive, Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Vijay K. Juneja

  2. BioMerieux, Inc., Hazelwood, Missouri, USA

    Hari P. Dwivedi

  3. Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, Colorado, USA

    John N. Sofos

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Mukhopadhyay, S., Ukuku, D.O., Juneja, V.K., Nayak, B., Olanya, M. (2017). Principles of Food Preservation. In: Juneja, V., Dwivedi, H., Sofos, J. (eds) Microbial Control and Food Preservation. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-7556-3_2

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