5 ways to preserve food
5 Natural Food Preservation Techniques
To make food last longer, there are several powerful ways you can do it. One of them is by preserving food naturally. It is said to be natural because this process does not use chemicals and is dangerous at all.
All you have to do is soak food in salt water, dry it in the sun, or use pasteurization techniques to reduce the microbes in the food.
Salting
One way to preserve natural food is to use salt or the salting process. This process is often used to preserve meat or fish products in order to have a longer shelf life. The salt solution will usually be soaked with food ingredients, the aim is to inhibit the growth or activity of bacteria that cause spoilage so that the food becomes more durable. This process is also known as technique (curing). It is from this habit that we begin to recognize the term salted fish.
Drying
This one preservation technique is generally used to preserve several types of food ingredients that are high in water content. With the drying process, the water contained in the food will be minimized so that food-destroying microorganisms cannot reproduce. As is known, water is needed by fungi and bacteria to survive. When the content is reduced, automatically the bacteria or disease germs cannot develop properly. However, the drying process must be carried out perfectly so that the food remains safe for consumption.
Canning
As the name implies, this preservation technique is done by packing sterilized food ingredients into closed containers such as cans. Usually the food will be heated first to remove the disease germs contained in it. Examples of this preservation process we often find in canned fruit or dairy products.
Radiation
No one thought that exposure to ultraviolet light or gamma rays had the ability to kill or inhibit the growth of microorganisms. This technique is often used by food manufacturers to preserve the food they want to sell. Uniquely, even though it has been exposed to ultraviolet light, food is believed to be safe for consumption and its quality is well maintained.
Pasteurization
Pasteurization is a process of heating food with the aim of killing microorganisms that are harmful to health such as bacteria, protozoa, molds, and yeasts. This process is also believed to slow down the growth of microbes in food if done properly. However, it should be noted that this one preservation technique is not intended to kill all microorganisms in food. Pasteurization aims to reduce the number of organisms, so they cannot cause dangerous diseases. Some products that can be pasteurized include milk, wine, beer, fruit juice, cider, honey, eggs, canned food, and energy drinks
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