Chapter 16.5, Problem 2TQ

Summary Introduction

To review:

The possibility of complete elimination of microbes from food using physical or chemical preservation methods.

Introduction:

Food preservation is a method to prevent food spoilage. Spoilage of food refers to changes in texture and color, loss of nutrition value, and quality. This spoilage occurs by various microorganisms such as bacteria, fungi, yeast, and algae. The preservation of food is of two types: physical and chemical preservation.