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(i) Application of heat
This is heating foods to a high temperature in order to kill the microorganisms that would otherwise cause food spoilage. Bacteria, yeast, moulds and natural enzymes are destroyed by heat.
(ii) Removal of water
Water in foods is removed or reduced to inhibit or inactivate the enzymes and microorganisms which cause food spoilage. This is done through drying and dehydration.
(iii) Exclusion of oxygen
Air is removed during bottling and canning. Microorganisms need air to grow and therefore with exclusion of air they are destroyed.
(iv) Freezing
Low temperatures inhibit/inactivate the growth of enzymes and microorganisms thus deterring any further spoilage.
(v) Addition of sugar, salt, vinegar or chemical preservatives
A high concentration of sugar, salt, acids and chemical preservatives inhibit the growth of microorganisms that are responsible for food deterioration and help food stay long while fresh.
lemass answered the question on February 10, 2019 at 19:56
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