Food preservation and postharvest losses — A/L Biology

A. Food Preservation Principles Definition: Food preservation involves applying scientific methods to prevent food spoilage, maintain nutritional value, and extend shelf life by controlling or eliminating factors that cause deterioration. Explanation: Food preservation works by targeting the three main causes of food spoilage: microbial growth, enzymatic activity, and chemical reactions. By understanding these principles, we can select appropriate preservation methods that either kill microorganisms, inhibit their growth, or create unfavorable conditions for spoilage. The three fundamental principles are: 1) Removing or reducing moisture content, 2) Creating unfavorable pH or chemical environments, and 3) Controlling temperature to either kill microbes or slow their metabolic activities. Each method targets specific spoilage mechanisms to ensure food remains safe and nutritious for consumption.