How Food is Preserved

Since ancient times, food has been preserved by techniques such as curing, smoking, storing in salt or brine, and freezing: methods that ensure supplies will not run out when adverse conditions limit the availability of fresh products. The commercial food of producers of today use a variety of methods to prolong the life of their products, including canning, pasteurization, and irradiation, in addition to more traditional methods. Preserving food not only helps maintain plenty of choices for the consumer throughout the year, but also saves time and energy, since fewer shopping trips are needed to stock up on the ingredients for daily meals.

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Freezing, which is one of the most common methods of preserving food, protects the flavor, color, moisture content, and nutritive value of food. Frozen vegetables, in particular, are often of excellent quality, since they are processed and packaged very quickly after harvesting, with the result that few of the nutrients are lost. Canned foods are an excellent pantry standby, because they have a long shelf-life. Fruits, vegetables, soups, sauces, and basic meals are all available in this form, providing the basis for a quick meal at any time. All such products carry a food label listing ingredients and a detailed nutritional analysis of the contents.

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To make milk and milk products safe for consumption, they usually undergo pasteurization, a process involving heating to a temperature high enough to eliminate bacteria. This process also extends the shelf-life of the product without affecting taste or nutritional value. A variety of other preservation methods are used with milk products, including evaporation, condensation, and UHT (Ultra High Temperature process). One of the oldest forms of food preservation, smoking involves exposing foods such as fish, meat, or poultry to the smoke of burning aromatic woods. The process also imparts extra flavor to the food. Traditionally, fish and meats were salted before being smoked, giving a particularly strong taste.