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id="toc-Traditional_techniques-sublist" class="vector-toc-list"> <li id="toc-Boiling" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Boiling"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1</span> <span>Boiling</span> </div> </a> <ul id="toc-Boiling-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Burial" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Burial"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.2</span> <span>Burial</span> </div> </a> <ul id="toc-Burial-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Canning" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Canning"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.3</span> <span>Canning</span> </div> </a> <ul id="toc-Canning-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Confit" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Confit"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.4</span> <span>Confit</span> </div> </a> <ul id="toc-Confit-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cooling" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cooling"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.5</span> <span>Cooling</span> </div> </a> <ul id="toc-Cooling-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Aging_of_wine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Aging_of_wine"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.6</span> <span>Aging of wine</span> </div> </a> <ul id="toc-Aging_of_wine-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Curing" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Curing"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.7</span> <span>Curing</span> </div> </a> <ul id="toc-Curing-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Fermentation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Fermentation"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.8</span> <span>Fermentation</span> </div> </a> <ul id="toc-Fermentation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Freezing" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Freezing"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.9</span> <span>Freezing</span> </div> </a> <ul id="toc-Freezing-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Heating" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Heating"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.10</span> <span>Heating</span> </div> </a> <ul id="toc-Heating-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Jellying" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Jellying"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.11</span> <span>Jellying</span> </div> </a> <ul id="toc-Jellying-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Kangina" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Kangina"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.12</span> <span><i>Kangina</i></span> </div> </a> <ul id="toc-Kangina-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Jugging" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Jugging"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.13</span> <span>Jugging</span> </div> </a> <ul id="toc-Jugging-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Lye" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Lye"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.14</span> <span>Lye</span> </div> </a> <ul id="toc-Lye-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pickling" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pickling"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.15</span> <span>Pickling</span> </div> </a> <ul id="toc-Pickling-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sugaring" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sugaring"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.16</span> <span>Sugaring</span> </div> </a> <ul id="toc-Sugaring-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Modern_industrial_techniques" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Modern_industrial_techniques"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Modern industrial techniques</span> </div> </a> <button aria-controls="toc-Modern_industrial_techniques-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Modern industrial techniques subsection</span> </button> <ul id="toc-Modern_industrial_techniques-sublist" class="vector-toc-list"> <li id="toc-Aseptic_processing" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Aseptic_processing"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Aseptic processing</span> </div> </a> <ul id="toc-Aseptic_processing-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pasteurization" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pasteurization"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Pasteurization</span> </div> </a> <ul id="toc-Pasteurization-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vacuum_packing" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vacuum_packing"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>Vacuum packing</span> </div> </a> <ul id="toc-Vacuum_packing-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Freeze_drying" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Freeze_drying"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.4</span> <span>Freeze drying</span> </div> </a> <ul id="toc-Freeze_drying-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Preservatives" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Preservatives"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.5</span> <span>Preservatives</span> </div> </a> <ul id="toc-Preservatives-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Irradiation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Irradiation"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.6</span> <span>Irradiation</span> </div> </a> <ul id="toc-Irradiation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pulsed_electric_field_electroporation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pulsed_electric_field_electroporation"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.7</span> <span>Pulsed electric field electroporation</span> </div> </a> <ul id="toc-Pulsed_electric_field_electroporation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Modified_atmosphere" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Modified_atmosphere"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.8</span> <span>Modified atmosphere</span> </div> </a> <ul id="toc-Modified_atmosphere-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Nonthermal_plasma" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Nonthermal_plasma"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.9</span> <span>Nonthermal plasma</span> </div> </a> <ul id="toc-Nonthermal_plasma-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-High-pressure_food_preservation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#High-pressure_food_preservation"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.10</span> <span>High-pressure food preservation</span> </div> </a> <ul id="toc-High-pressure_food_preservation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Biopreservation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Biopreservation"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.11</span> <span>Biopreservation</span> </div> </a> <ul id="toc-Biopreservation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hurdle_technology" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hurdle_technology"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.12</span> <span>Hurdle technology</span> </div> </a> <ul id="toc-Hurdle_technology-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Notes</span> </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Sources</span> </div> </a> <ul id="toc-Sources-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Food preservation</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 57 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-57" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">57 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%AD%D9%81%D8%B8_%D8%A7%D9%84%D8%A3%D8%BA%D8%B0%D9%8A%D8%A9" title="حفظ الأغذية – Arabic" lang="ar" hreflang="ar" data-title="حفظ الأغذية" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Konservl%C9%99%C5%9Fdirm%C9%99" title="Konservləşdirmə – Azerbaijani" lang="az" hreflang="az" data-title="Konservləşdirmə" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%96%E0%A6%BE%E0%A6%A6%E0%A7%8D%E0%A6%AF_%E0%A6%B8%E0%A6%82%E0%A6%B0%E0%A6%95%E0%A7%8D%E0%A6%B7%E0%A6%A3" title="খাদ্য সংরক্ষণ – Bangla" lang="bn" hreflang="bn" data-title="খাদ্য সংরক্ষণ" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9A%D0%B0%D0%BD%D1%81%D0%B5%D1%80%D0%B2%D0%B0%D0%B2%D0%B0%D0%BD%D0%BD%D0%B5" title="Кансерваванне – Belarusian" lang="be" hreflang="be" data-title="Кансерваванне" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Konzervace_potravin" title="Konzervace potravin – Czech" lang="cs" hreflang="cs" data-title="Konzervace potravin" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Konservering_(madvarer)" title="Konservering (madvarer) – Danish" lang="da" hreflang="da" data-title="Konservering (madvarer)" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Lebensmittelkonservierung" title="Lebensmittelkonservierung – German" lang="de" hreflang="de" data-title="Lebensmittelkonservierung" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Toiduainete_konserveerimine" title="Toiduainete konserveerimine – Estonian" lang="et" hreflang="et" data-title="Toiduainete konserveerimine" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A3%CF%85%CE%BD%CF%84%CE%AE%CF%81%CE%B7%CF%83%CE%B7_%CF%84%CF%81%CE%BF%CF%86%CE%AF%CE%BC%CF%89%CE%BD" title="Συντήρηση τροφίμων – Greek" lang="el" hreflang="el" data-title="Συντήρηση τροφίμων" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Conservaci%C3%B3n_de_los_alimentos" title="Conservación de los alimentos – Spanish" lang="es" hreflang="es" data-title="Conservación de los alimentos" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Nutra%C4%B5-konservado" title="Nutraĵ-konservado – Esperanto" lang="eo" hreflang="eo" data-title="Nutraĵ-konservado" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Elikagaien_kontserbazio" title="Elikagaien kontserbazio – Basque" lang="eu" hreflang="eu" data-title="Elikagaien kontserbazio" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%86%DA%AF%D9%87%D8%AF%D8%A7%D8%B1%DB%8C_%D8%BA%D8%B0%D8%A7" title="نگهداری غذا – Persian" lang="fa" hreflang="fa" data-title="نگهداری غذا" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Conservation_des_aliments" title="Conservation des aliments – French" lang="fr" hreflang="fr" data-title="Conservation des aliments" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Caomhn%C3%BA_bia" title="Caomhnú bia – Irish" lang="ga" hreflang="ga" data-title="Caomhnú bia" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Conservaci%C3%B3n_de_alimentos" title="Conservación de alimentos – Galician" lang="gl" hreflang="gl" data-title="Conservación de alimentos" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-gu mw-list-item"><a href="https://gu.wikipedia.org/wiki/%E0%AA%96%E0%AA%BE%E0%AA%A6%E0%AB%8D%E0%AA%AF_%E0%AA%AA%E0%AA%A6%E0%AA%BE%E0%AA%B0%E0%AB%8D%E0%AA%A5%E0%AA%A8%E0%AB%80_%E0%AA%B8%E0%AA%BE%E0%AA%9A%E0%AA%B5%E0%AA%A3%E0%AB%80" title="ખાદ્ય પદાર્થની સાચવણી – Gujarati" lang="gu" hreflang="gu" data-title="ખાદ્ય પદાર્થની સાચવણી" data-language-autonym="ગુજરાતી" data-language-local-name="Gujarati" class="interlanguage-link-target"><span>ગુજરાતી</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%8B%9D%ED%92%88_%EC%A0%80%EC%9E%A5" title="식품 저장 – Korean" lang="ko" hreflang="ko" data-title="식품 저장" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%96%E0%A4%BE%E0%A4%A6%E0%A5%8D%E0%A4%AF_%E0%A4%AA%E0%A4%B0%E0%A4%BF%E0%A4%B0%E0%A4%95%E0%A5%8D%E0%A4%B7%E0%A4%A3" title="खाद्य परिरक्षण – Hindi" lang="hi" hreflang="hi" data-title="खाद्य परिरक्षण" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Pengawetan_makanan" title="Pengawetan makanan – Indonesian" lang="id" hreflang="id" data-title="Pengawetan makanan" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Geymsla_matv%C3%A6la" title="Geymsla matvæla – Icelandic" lang="is" hreflang="is" data-title="Geymsla matvæla" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Conservazione_degli_alimenti" title="Conservazione degli alimenti – Italian" lang="it" hreflang="it" data-title="Conservazione degli alimenti" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A9%D7%99%D7%9E%D7%95%D7%A8_%D7%9E%D7%96%D7%95%D7%9F" title="שימור מזון – Hebrew" lang="he" hreflang="he" data-title="שימור מזון" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Pangawetan_panganan" title="Pangawetan panganan – Javanese" lang="jv" hreflang="jv" data-title="Pangawetan panganan" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%86%E0%B2%B9%E0%B2%BE%E0%B2%B0_%E0%B2%B8%E0%B2%82%E0%B2%B0%E0%B2%95%E0%B3%8D%E0%B2%B7%E0%B2%A3%E0%B3%86" title="ಆಹಾರ ಸಂರಕ್ಷಣೆ – Kannada" lang="kn" hreflang="kn" data-title="ಆಹಾರ ಸಂರಕ್ಷಣೆ" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BD%D1%81%D0%B5%D1%80%D0%B2%D1%96%D0%BB%D0%B5%D1%83" title="Консервілеу – Kazakh" lang="kk" hreflang="kk" data-title="Консервілеу" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-ky mw-list-item"><a href="https://ky.wikipedia.org/wiki/%D2%AE%D0%B9_%D1%88%D0%B0%D1%80%D1%82%D1%8B%D0%BD%D0%B4%D0%B0_%D0%BA%D0%BE%D0%BD%D1%81%D0%B5%D1%80%D0%B2%D0%B0%D0%BB%D0%BE%D0%BE" title="Үй шартында консервалоо – Kyrgyz" lang="ky" hreflang="ky" data-title="Үй шартында консервалоо" data-language-autonym="Кыргызча" data-language-local-name="Kyrgyz" class="interlanguage-link-target"><span>Кыргызча</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Konserv%C4%93%C5%A1ana" title="Konservēšana – Latvian" lang="lv" hreflang="lv" data-title="Konservēšana" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/%C3%89lelmiszer-tart%C3%B3s%C3%ADt%C3%A1s" title="Élelmiszer-tartósítás – Hungarian" lang="hu" hreflang="hu" data-title="Élelmiszer-tartósítás" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%86%E0%B4%B9%E0%B4%BE%E0%B4%B0%E0%B4%AA%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B4%BE%E0%B4%B2%E0%B4%A8_%E0%B4%B0%E0%B5%80%E0%B4%A4%E0%B4%BF%E0%B4%95%E0%B5%BE" title="ആഹാരപരിപാലന രീതികൾ – Malayalam" lang="ml" hreflang="ml" data-title="ആഹാരപരിപാലന രീതികൾ" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Pengawetan_makanan" title="Pengawetan makanan – Malay" lang="ms" hreflang="ms" data-title="Pengawetan makanan" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Conserveren_(voedsel)" title="Conserveren (voedsel) – Dutch" lang="nl" hreflang="nl" data-title="Conserveren (voedsel)" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ne mw-list-item"><a href="https://ne.wikipedia.org/wiki/%E0%A4%96%E0%A4%BE%E0%A4%A6%E0%A5%8D%E0%A4%AF_%E0%A4%B8%E0%A4%82%E0%A4%B0%E0%A4%95%E0%A5%8D%E0%A4%B7%E0%A4%A3" title="खाद्य संरक्षण – Nepali" lang="ne" hreflang="ne" data-title="खाद्य संरक्षण" data-language-autonym="नेपाली" data-language-local-name="Nepali" class="interlanguage-link-target"><span>नेपाली</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E9%A3%9F%E6%96%99%E4%BF%9D%E5%AD%98" title="食料保存 – Japanese" lang="ja" hreflang="ja" data-title="食料保存" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Matkonservering" title="Matkonservering – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Matkonservering" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Konservering" title="Konservering – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Konservering" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pa mw-list-item"><a href="https://pa.wikipedia.org/wiki/%E0%A8%96%E0%A8%BE%E0%A8%A3%E0%A8%9C%E0%A9%8B%E0%A8%97_%E0%A8%B8%E0%A8%AE%E0%A8%BE%E0%A8%A8_%E0%A8%A6%E0%A9%80_%E0%A8%B9%E0%A8%BF%E0%A8%AB%E0%A8%BE%E0%A8%9C%E0%A8%BC%E0%A8%A4" title="ਖਾਣਜੋਗ ਸਮਾਨ ਦੀ ਹਿਫਾਜ਼ਤ – Punjabi" lang="pa" hreflang="pa" data-title="ਖਾਣਜੋਗ ਸਮਾਨ ਦੀ ਹਿਫਾਜ਼ਤ" data-language-autonym="ਪੰਜਾਬੀ" data-language-local-name="Punjabi" class="interlanguage-link-target"><span>ਪੰਜਾਬੀ</span></a></li><li class="interlanguage-link interwiki-ps mw-list-item"><a href="https://ps.wikipedia.org/wiki/%D8%AE%D9%88%D8%A7%DA%93%D9%87_%D8%B3%D8%A7%D8%AA%D9%86%D9%87" title="خواړه ساتنه – Pashto" lang="ps" hreflang="ps" data-title="خواړه ساتنه" data-language-autonym="پښتو" data-language-local-name="Pashto" class="interlanguage-link-target"><span>پښتو</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Konserwacja_%C5%BCywno%C5%9Bci" title="Konserwacja żywności – Polish" lang="pl" hreflang="pl" data-title="Konserwacja żywności" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Conserva%C3%A7%C3%A3o_de_alimentos" title="Conservação de alimentos – Portuguese" lang="pt" hreflang="pt" data-title="Conservação de alimentos" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Conservarea_alimentelor" title="Conservarea alimentelor – Romanian" lang="ro" hreflang="ro" data-title="Conservarea alimentelor" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BD%D1%81%D0%B5%D1%80%D0%B2%D0%B8%D1%80%D0%BE%D0%B2%D0%B0%D0%BD%D0%B8%D0%B5" title="Консервирование – Russian" lang="ru" hreflang="ru" data-title="Консервирование" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-si mw-list-item"><a href="https://si.wikipedia.org/wiki/%E0%B6%86%E0%B7%84%E0%B7%8F%E0%B6%BB_%E0%B6%B4%E0%B6%BB%E0%B7%92%E0%B6%BB%E0%B6%9A%E0%B7%8A%E0%B7%82%E0%B6%AB%E0%B6%BA" title="ආහාර පරිරක්ෂණය – Sinhala" lang="si" hreflang="si" data-title="ආහාර පරිරක්ෂණය" data-language-autonym="සිංහල" data-language-local-name="Sinhala" class="interlanguage-link-target"><span>සිංහල</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Food_preservation" title="Food preservation – Simple English" lang="en-simple" hreflang="en-simple" data-title="Food preservation" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Konzervovanie_(potraviny)" title="Konzervovanie (potraviny) – Slovak" lang="sk" hreflang="sk" data-title="Konzervovanie (potraviny)" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Konzerviranje_%C5%BEivil" title="Konzerviranje živil – Slovenian" lang="sl" hreflang="sl" data-title="Konzerviranje živil" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BD%D0%B7%D0%B5%D1%80%D0%B2%D0%B8%D1%81%D0%B0%D1%9A%D0%B5" title="Конзервисање – Serbian" lang="sr" hreflang="sr" data-title="Конзервисање" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/S%C3%A4il%C3%B6nt%C3%A4" title="Säilöntä – Finnish" lang="fi" hreflang="fi" data-title="Säilöntä" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Konservering" title="Konservering – Swedish" lang="sv" hreflang="sv" data-title="Konservering" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Pag-iimbak_ng_pagkain" title="Pag-iimbak ng pagkain – Tagalog" lang="tl" hreflang="tl" data-title="Pag-iimbak ng pagkain" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%89%E0%AE%A3%E0%AE%B5%E0%AF%81_%E0%AE%AA%E0%AE%A4%E0%AE%AA%E0%AF%8D%E0%AE%AA%E0%AE%9F%E0%AF%81%E0%AE%A4%E0%AF%8D%E0%AE%A4%E0%AE%B2%E0%AF%8D" title="உணவு பதப்படுத்தல் – Tamil" lang="ta" hreflang="ta" data-title="உணவு பதப்படுத்தல்" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%81%E0%B8%B2%E0%B8%A3%E0%B8%96%E0%B8%99%E0%B8%AD%E0%B8%A1%E0%B8%AD%E0%B8%B2%E0%B8%AB%E0%B8%B2%E0%B8%A3" title="การถนอมอาหาร – Thai" lang="th" hreflang="th" data-title="การถนอมอาหาร" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BD%D1%81%D0%B5%D1%80%D0%B2%D1%83%D0%B2%D0%B0%D0%BD%D0%BD%D1%8F" title="Консервування – Ukrainian" lang="uk" hreflang="uk" data-title="Консервування" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vec badge-Q70893996 mw-list-item" title=""><a href="https://vec.wikipedia.org/wiki/Conservasion_dei_a%C5%82imenti" title="Conservasion dei ałimenti – Venetian" lang="vec" hreflang="vec" data-title="Conservasion dei ałimenti" data-language-autonym="Vèneto" data-language-local-name="Venetian" class="interlanguage-link-target"><span>Vèneto</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/B%E1%BA%A3o_qu%E1%BA%A3n_th%E1%BB%B1c_ph%E1%BA%A9m" title="Bảo quản thực phẩm – Vietnamese" lang="vi" hreflang="vi" data-title="Bảo quản thực phẩm" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%A3%9F%E7%89%A9%E4%BF%9D%E5%AD%98" title="食物保存 – Cantonese" lang="yue" hreflang="yue" data-title="食物保存" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E9%A3%9F%E5%93%81%E4%BF%9D%E5%AD%98" title="食品保存 – Chinese" lang="zh" hreflang="zh" data-title="食品保存" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q173514#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> </div> </header> <div class="vector-page-toolbar"> <div class="vector-page-toolbar-container"> <div id="left-navigation"> <nav aria-label="Namespaces"> <div id="p-associated-pages" class="vector-menu vector-menu-tabs mw-portlet mw-portlet-associated-pages" > <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li id="ca-nstab-main" class="selected vector-tab-noicon mw-list-item"><a href="/wiki/Food_preservation" title="View the 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class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/1/1b/Semi-protection-shackle.svg/30px-Semi-protection-shackle.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/1/1b/Semi-protection-shackle.svg/40px-Semi-protection-shackle.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span></div></div> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Inhibition of microbial growth in food</div> <p class="mw-empty-elt"> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg" class="mw-file-description"><img alt="Man holding a small pastry inside plastic wrappings" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg/330px-Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg" decoding="async" width="330" height="248" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg/495px-Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/49/Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg/660px-Food_lab_scientist_packages_food_for_spaceflight_at_Space_Food_Lab.jpg 2x" data-file-width="7216" data-file-height="5412" /></a><figcaption>A <a href="/wiki/Food_scientist" class="mw-redirect" title="Food scientist">food scientist</a> is preparing a meal for <a href="/wiki/Astronaut" title="Astronaut">astronauts</a> in space.</figcaption></figure> <p><b>Food preservation</b> includes processes that make <a href="/wiki/Food" title="Food">food</a> more resistant to <a href="/wiki/Microorganism" title="Microorganism">microorganism</a> growth and slow the <a href="/wiki/Redox" title="Redox">oxidation</a> of <a href="/wiki/Fat" title="Fat">fats</a>. This slows down the <a href="/wiki/Decomposition" title="Decomposition">decomposition</a> and <a href="/wiki/Rancidification" title="Rancidification">rancidification</a> process. Food preservation may also include processes that inhibit visual deterioration, such as the <a href="/wiki/Enzymatic_browning" class="mw-redirect" title="Enzymatic browning">enzymatic browning</a> reaction in apples after they are cut during food preparation. By preserving <a href="/wiki/Food" title="Food">food</a>, <a href="/wiki/Food_waste" class="mw-redirect" title="Food waste">food waste</a> can be reduced, which is an important way to decrease production costs and increase the efficiency of <a href="/wiki/Food_system" title="Food system">food systems</a>, improve <a href="/wiki/Food_security" title="Food security">food security</a> and <a href="/wiki/Nutrition" title="Nutrition">nutrition</a> and contribute towards <a href="/wiki/Environmental_sustainability" class="mw-redirect" title="Environmental sustainability">environmental sustainability</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> For instance, it can reduce the <a href="/wiki/Environmental_impact_of_agriculture" title="Environmental impact of agriculture">environmental impact of food production</a>.<sup id="cite_ref-Sust_2-0" class="reference"><a href="#cite_note-Sust-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). </p><p>Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower <a href="/wiki/Waste_hierarchy" title="Waste hierarchy">energy input</a> and <a href="/wiki/Carbon_footprint" title="Carbon footprint">carbon footprint</a> compared to modern methods.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Sust_2-1" class="reference"><a href="#cite_note-Sust-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Some methods of food preservation are also known to create <a href="/wiki/Carcinogen" title="Carcinogen">carcinogens</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Traditional_techniques">Traditional techniques</h2></div> <p>Some techniques of food preservation pre-date the <a href="/wiki/Neolithic_Revolution" title="Neolithic Revolution">dawn of agriculture</a>. Others were discovered more recently. </p> <div class="mw-heading mw-heading3"><h3 id="Boiling">Boiling</h3></div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Boiling" title="Boiling">Boiling</a></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Pasteurisation" class="mw-redirect" title="Pasteurisation">Pasteurisation</a></div> <p>Boiling liquids can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them. </p> <div class="mw-heading mw-heading3"><h3 id="Burial">Burial</h3></div> <p>Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or <a href="/wiki/Desiccant" title="Desiccant">desiccants</a> in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such as sand, or soil that is frozen. </p><p>Many <a href="/wiki/Root_vegetables" class="mw-redirect" title="Root vegetables">root vegetables</a> are very resistant to spoilage and require no other preservation than storage in cool dark conditions, for example by burial in the ground, such as in a <a href="/wiki/Storage_clamp" title="Storage clamp">storage clamp</a> (not to be confused with a <a href="/wiki/Root_cellar" title="Root cellar">root cellar</a>). Cabbage was traditionally buried during autumn in northern US farms for preservation. Some methods keep it crispy while other methods produce <a href="/wiki/Sauerkraut" title="Sauerkraut">sauerkraut</a>. A similar process is used in the traditional production of <a href="/wiki/Kimchi" title="Kimchi">kimchi</a>. </p><p>Sometimes meat is buried under conditions that cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator, or, in areas of <a href="/wiki/Permafrost" title="Permafrost">permafrost</a>, a freezer. </p><p>In <a href="/wiki/Odisha,_India" class="mw-redirect" title="Odisha, India">Odisha, India</a>, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season. </p><p>Butter and similar substances have been preserved as <a href="/wiki/Bog_butter" title="Bog butter">bog butter</a> in Irish <a href="/wiki/Peat_bogs" class="mw-redirect" title="Peat bogs">peat bogs</a> for centuries. <a href="/wiki/Century_egg" title="Century egg">Century eggs</a> are traditionally created by placing eggs in alkaline mud (or other alkaline substance), resulting in their "inorganic" fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler, more flavorful ones. </p> <div class="mw-heading mw-heading3"><h3 id="Canning">Canning</h3></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:PreservedFood1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7e/PreservedFood1.jpg/220px-PreservedFood1.jpg" decoding="async" width="220" height="296" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7e/PreservedFood1.jpg/330px-PreservedFood1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7e/PreservedFood1.jpg/440px-PreservedFood1.jpg 2x" data-file-width="5238" data-file-height="7051" /></a><figcaption>Preserved food</figcaption></figure> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Canning" title="Canning">Canning</a></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Home_canning" title="Home canning">Home canning</a></div> <p><a href="/wiki/Canning" title="Canning">Canning</a> involves cooking food, sealing it in sterilized cans or jars, and <a href="/wiki/Boiling" title="Boiling">boiling</a> the containers to kill or weaken any remaining bacteria as a form of <a href="/wiki/Sterilization_(microbiology)" title="Sterilization (microbiology)">sterilization</a>. It was invented by the French confectioner <a href="/wiki/Nicolas_Appert" title="Nicolas Appert">Nicolas Appert</a>.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of preservation, it was not understood until 1864 when <a href="/wiki/Louis_Pasteur" title="Louis Pasteur">Louis Pasteur</a> found the relationship between microorganisms, food spoilage, and illness.<sup id="cite_ref-nchfp.uga.edu_5-0" class="reference"><a href="#cite_note-nchfp.uga.edu-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>Foods have varying degrees of natural protection against spoilage and may require that the final step occurs in a <a href="/wiki/Pressure_cooker" title="Pressure cooker">pressure cooker</a>. High-acid fruits like <a href="/wiki/Strawberry" title="Strawberry">strawberries</a> require no preservatives to can and only a short boiling cycle, whereas marginal vegetables such as <a href="/wiki/Carrot" title="Carrot">carrots</a> require longer boiling and the addition of other acidic elements. Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. </p><p>Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can cause gas production and the can will swell or burst. However, there have been examples of poor manufacture (underprocessing) and poor <a href="/wiki/Hygiene" title="Hygiene">hygiene</a> allowing contamination of canned food by the obligate <a href="/wiki/Anaerobic_organism" title="Anaerobic organism">anaerobe</a> <i><a href="/wiki/Clostridium_botulinum" title="Clostridium botulinum">Clostridium botulinum</a></i>, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, however. Cooked <a href="/wiki/Mushroom" title="Mushroom">mushrooms</a>, when handled poorly and then canned, can support the growth of <i><a href="/wiki/Staphylococcus_aureus" title="Staphylococcus aureus">Staphylococcus aureus</a></i>, which produces a toxin that is not destroyed by canning or subsequent reheating. </p> <div class="mw-heading mw-heading3"><h3 id="Confit">Confit</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Confit" title="Confit">Confit</a></div> <p>Meat can be preserved by salting it, cooking it at or near 100 °C (212 °F) in some kind of fat (such as <a href="/wiki/Lard" title="Lard">lard</a> or <a href="/wiki/Tallow" title="Tallow">tallow</a>), and then storing it immersed in the fat. These preparations were popular in Europe before refrigerators became ubiquitous. They are still popular in France, where the term originates.<sup id="cite_ref-aidells_6-0" class="reference"><a href="#cite_note-aidells-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-jung_7-0" class="reference"><a href="#cite_note-jung-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The preparation will keep longer if stored in a cold cellar or buried in cold ground. </p> <div class="mw-heading mw-heading3"><h3 id="Cooling">Cooling</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Refrigeration" title="Refrigeration">Refrigeration</a></div> <p><a href="/wiki/Refrigeration" title="Refrigeration">Cooling</a> preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. The introduction of commercial and domestic refrigerators drastically improved the diets of many in the <a href="/wiki/Western_world" title="Western world">Western world</a> by allowing food such as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during warm weather. </p><p>Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of <a href="/wiki/Root_cellar" title="Root cellar">root cellars</a> and <a href="/wiki/Icebox" title="Icebox">iceboxes</a>. Rural people often did their own <a href="/wiki/Ice_cutting" title="Ice cutting">ice cutting</a>, whereas town and city dwellers often relied on the <a href="/wiki/Ice_trade" title="Ice trade">ice trade</a>. Today, root cellaring remains popular among people who value various goals, including <a href="/wiki/Local_food" title="Local food">local food</a>, <a href="/wiki/Heirloom_plant" title="Heirloom plant">heirloom crops</a>, traditional home <a href="/wiki/List_of_cooking_techniques" title="List of cooking techniques">cooking techniques</a>, <a href="/wiki/Family_farm" title="Family farm">family farming</a>, <a href="/wiki/Frugality" title="Frugality">frugality</a>, <a href="/wiki/Self-sufficiency" class="mw-redirect" title="Self-sufficiency">self-sufficiency</a>, <a href="/wiki/Organic_farming" title="Organic farming">organic farming</a>, and others. </p> <div class="mw-heading mw-heading3"><h3 id="Aging_of_wine">Aging of wine</h3></div> <p>In the recent years such PEF techniques are utilised in the artificial aging of red wines, i.e. by utising wood chips.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Curing">Curing</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Prague_powder_No_1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Prague_powder_No_1.jpg/220px-Prague_powder_No_1.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Prague_powder_No_1.jpg/330px-Prague_powder_No_1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Prague_powder_No_1.jpg/440px-Prague_powder_No_1.jpg 2x" data-file-width="916" data-file-height="517" /></a><figcaption>Bag of Prague powder#1, also known as "<a href="/wiki/Curing_salt" title="Curing salt">curing salt</a>" or "pink salt". It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.</figcaption></figure> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing (food preservation)</a></div> <p>The earliest form of curing was dehydration or <a href="/wiki/Food_drying" title="Food drying">drying</a>, used as early as 12,000<span class="nowrap"> </span>BC. <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a> and <a href="/wiki/Salting_(food)" title="Salting (food)">salting</a> techniques improve on the drying process and add antimicrobial agents that aid in preservation. Smoke deposits a number of pyrolysis products onto the food, including the <a href="/wiki/Phenol" title="Phenol">phenols</a> <a href="/wiki/Syringol" title="Syringol">syringol</a>, <a href="/wiki/Guaiacol" title="Guaiacol">guaiacol</a> and <a href="/wiki/Catechol" title="Catechol">catechol</a>.<sup id="cite_ref-Msagati,_T._2012_9-0" class="reference"><a href="#cite_note-Msagati,_T._2012-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Salt accelerates the drying process using <a href="/wiki/Osmosis" title="Osmosis">osmosis</a> and also inhibits the growth of several common strains of bacteria. More recently <a href="/wiki/Nitrite" title="Nitrite">nitrites</a> have been used to cure meat, contributing a characteristic pink colour.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>In 2015, the <a href="/wiki/International_Agency_for_Research_on_Cancer" title="International Agency for Research on Cancer">International Agency for Research on Cancer</a> of the <a href="/wiki/World_Health_Organization" title="World Health Organization">World Health Organization</a> classified <a href="/wiki/Processed_meat" title="Processed meat">processed meat</a>—i.e., meat that has undergone salting, curing, and smoking—as "carcinogenic to humans".<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Fermentation">Fermentation</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">Fermentation (food)</a></div> <p>Some foods, such as many <a href="/wiki/Cheese" title="Cheese">cheeses</a>, <a href="/wiki/Wine" title="Wine">wines</a>, and <a href="/wiki/Beer" title="Beer">beers</a>, are prepared by fermentation. This involves cultivating specific <a href="/wiki/Microorganism" title="Microorganism">microorganisms</a> to combat spoilage from other, less benign organisms. These microorganisms keep pathogens in check by producing acid or alcohol, which eventually creates an environment toxic for themselves and other microorganisms. </p><p>Methods of fermentation include, but are not limited to, starter microorganisms, salt, hops, controlled (usually cool) temperatures and controlled (usually low) levels of oxygen. These methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption. Fermentation is the microbial conversion of starch and sugars into alcohol. Not only can fermentation produce alcohol, but it can also be a valuable preservation technique. Fermentation can also make foods more nutritious and palatable. </p><p>Water was also turned into alcoholic beverages through fermentation. When water is used to make beer, the boiling during the brewing process may kill bacteria that could make people sick. The barley and other ingredients also infuse the drink with nutrients, and the microorganisms can also produce vitamins as they ferment.<sup id="cite_ref-nchfp.uga.edu_5-1" class="reference"><a href="#cite_note-nchfp.uga.edu-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> However, the common belief that premodern people avoided drinking ordinary water is a myth. While people avoided drinking dirty or polluted water, they also avoided using it for the production of beer and wine. Water was visually inspected, smelled, tasted, filtered, and boiled if necessary. It was used for drinking as well as for diluting wine, cooking, and many other processes.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Freezing">Freezing</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Frozen_food" title="Frozen food">Frozen food</a></div> <p><a href="/wiki/Freezing" title="Freezing">Freezing</a> is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of foods, including prepared foods that would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries. </p> <div class="mw-heading mw-heading3"><h3 id="Heating">Heating</h3></div> <p>Heating to temperatures which are sufficient to kill microorganisms inside the food is a method used with <a href="/wiki/Perpetual_stew" title="Perpetual stew">perpetual stews</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Jellying">Jellying</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Aspic" title="Aspic">Aspic</a></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Fruit_preserves" title="Fruit preserves">Fruit preserves</a> and <a href="/wiki/Confit" title="Confit">Confit</a></div> <p>Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include <a href="/wiki/Gelatin" title="Gelatin">gelatin</a>, <a href="/wiki/Agar" title="Agar">agar</a>, <a href="/wiki/Maize" title="Maize">maize</a> flour, and <a href="/wiki/Arrowroot" title="Arrowroot">arrowroot</a> flour. </p><p>Some animal flesh forms a protein gel when cooked. <a href="/wiki/Eel" title="Eel">Eels and elvers</a>, and <a href="/wiki/Sipuncula" title="Sipuncula">sipunculid</a> worms, are a delicacy in <a href="/wiki/Xiamen" title="Xiamen">Xiamen</a>, China, as are <a href="/wiki/Jellied_eel" class="mw-redirect" title="Jellied eel">jellied eels</a> in the <a href="/wiki/East_End_of_London" title="East End of London">East End of London</a>, where they are eaten with mashed potatoes. <a href="/wiki/British_cuisine" title="British cuisine">British cuisine</a> has a rich tradition of <a href="/wiki/Potted_meat" title="Potted meat">potted meats</a>. Meat off-cuts were, until the 1950s, preserved in <a href="/wiki/Aspic" title="Aspic">aspic</a>, a gel made from gelatin and clarified meat broth. Another form of preservation is setting the cooked food in a container and covering it with a layer of fat. Potted chicken liver can be prepared in this way, and so can <a href="/wiki/Potted_shrimps" title="Potted shrimps">potted shrimps</a>, to be served on toast. <a href="/wiki/Calf%27s_foot_jelly" class="mw-redirect" title="Calf's foot jelly">Calf's foot jelly</a> used to be prepared for invalids. </p><p>Jellying is one of the steps in producing traditional <a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">pâtés</a>. Many <a href="/wiki/Jugging" title="Jugging">jugged meats</a> (see below) are also jellied. </p><p>Another type of jellying is <a href="/wiki/Fruit_preserves" title="Fruit preserves">fruit preserves</a>, which are preparations of cooked fruits, vegetables and sugar, often stored in glass jam jars and <a href="/wiki/Mason_jar" title="Mason jar">Mason jars</a>. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; <a href="/wiki/Jam" class="mw-redirect" title="Jam">jams</a>, <a href="/wiki/Jelly_(fruit_preserves)" class="mw-redirect" title="Jelly (fruit preserves)">jellies</a>, and <a href="/wiki/Marmalade" title="Marmalade">marmalades</a> are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word <i>preserves</i>, in plural form, is used to describe all types of jams and jellies. </p> <div class="mw-heading mw-heading3"><h3 id="Kangina"><i>Kangina</i></h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Kangina" title="Kangina">Kangina</a></div> <p>In rural <a href="/wiki/Afghanistan" title="Afghanistan">Afghanistan</a>, grapes are preserved in disc-shaped vessels made of mud and straw, called <i><a href="/wiki/Kangina" title="Kangina">kangina</a></i>. The vessels, which can preserve fresh grapes for up to 6 months, passively control their internal environments to restrict gas exchange and water loss, prolonging the lives of late-harvested grapes stored within them.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Jugging">Jugging</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Jugging" title="Jugging">Jugging</a></div> <p>Meat can be preserved by jugging. Jugging is the process of <a href="/wiki/Stewing" class="mw-redirect" title="Stewing">stewing</a> the meat (commonly <a href="/wiki/Game_(food)" class="mw-redirect" title="Game (food)">game</a> or <a href="/wiki/Fish" title="Fish">fish</a>) in a covered <a href="/wiki/Earthenware" title="Earthenware">earthenware</a> jug or <a href="/wiki/Casserole" title="Casserole">casserole</a>. The animal to be jugged is usually cut into pieces, placed into a tightly sealed jug with brine or <a href="/wiki/Gravy" title="Gravy">gravy</a>, and stewed. <a href="/wiki/Red_wine" title="Red wine">Red wine</a> and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century. </p> <div class="mw-heading mw-heading3"><h3 id="Lye">Lye</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Sodium_hydroxide#Food_preparation" title="Sodium hydroxide">Sodium hydroxide § Food preparation</a></div> <p><a href="/wiki/Sodium_hydroxide" title="Sodium hydroxide">Sodium hydroxide</a> (<a href="/wiki/Lye" title="Lye">lye</a>) makes food too <a href="/wiki/Alkaline" class="mw-redirect" title="Alkaline">alkaline</a> for bacterial growth. Lye will <a href="/wiki/Saponification" title="Saponification">saponify</a> fats in the food, which will change its flavor and texture. <a href="/wiki/Lutefisk" title="Lutefisk">Lutefisk</a> uses lye in its preparation, as do some olive recipes. Modern recipes for <a href="/wiki/Century_egg" title="Century egg">century eggs</a> also call for lye. </p> <div class="mw-heading mw-heading3"><h3 id="Pickling">Pickling</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Pickling" title="Pickling">Pickling</a></div> <p>Pickling is a method of preserving food in an edible, antimicrobial liquid. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling. </p><p>In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include <a href="/wiki/Brine" title="Brine">brine</a> (high in salt), <a href="/wiki/Vinegar" title="Vinegar">vinegar</a>, <a href="/wiki/Ethanol" title="Ethanol">alcohol</a>, and <a href="/wiki/Vegetable_oil" title="Vegetable oil">vegetable oil</a>. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include <a href="/wiki/Pickled_cucumber" title="Pickled cucumber">cucumbers</a>, <a href="/wiki/Capsicum" title="Capsicum">peppers</a>, <a href="/wiki/Corned_beef" title="Corned beef">corned beef</a>, <a href="/wiki/Herring" title="Herring">herring</a>, and <a href="/wiki/Pickled_egg" title="Pickled egg">eggs</a>, as well as mixed vegetables such as <a href="/wiki/Piccalilli" title="Piccalilli">piccalilli</a>. </p><p>In fermentation pickling, bacteria in the liquid produce <a href="/wiki/Organic_acid" title="Organic acid">organic acids</a> as preservation agents, typically by a process that produces <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a> through the presence of <a href="/wiki/Lactobacillales" class="mw-redirect" title="Lactobacillales">lactobacillales</a>. Fermented pickles include <a href="/wiki/Sauerkraut" title="Sauerkraut">sauerkraut</a>, <a href="/wiki/Nukazuke" title="Nukazuke">nukazuke</a>, <a href="/wiki/Kimchi" title="Kimchi">kimchi</a>, and <a href="/wiki/Surstr%C3%B6mming" title="Surströmming">surströmming</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Sugaring">Sugaring</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Sugaring" title="Sugaring">Sugaring</a></div> <p>The earliest cultures have used <a href="/wiki/Sugar" title="Sugar">sugar</a> as a preservative, and it was commonplace to store fruit in honey. Similar to pickled foods, <a href="/wiki/Sugar_cane" class="mw-redirect" title="Sugar cane">sugar cane</a> was brought to Europe through the trade routes.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2021)">citation needed</span></a></i>]</sup> In northern climates without sufficient sun to dry foods, <a href="/wiki/Preserves" class="mw-redirect" title="Preserves">preserves</a> are made by heating the fruit with sugar.<sup id="cite_ref-nchfp.uga.edu_5-2" class="reference"><a href="#cite_note-nchfp.uga.edu-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> "Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage."<sup id="cite_ref-Msagati,_T._2012_9-1" class="reference"><a href="#cite_note-Msagati,_T._2012-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Sugar is used to preserve fruits, either in an <a href="/wiki/Antimicrobial" title="Antimicrobial">antimicrobial</a> syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. This method is used for the skins of <a href="/wiki/Citrus" title="Citrus">citrus</a> fruit (candied peel), <a href="/wiki/Angelica" title="Angelica">angelica</a>, and <a href="/wiki/Ginger" title="Ginger">ginger</a>. Sugaring can be used in the production of <a href="/wiki/Jam" class="mw-redirect" title="Jam">jam</a> and <a href="/wiki/Jelly_(fruit_preserves)" class="mw-redirect" title="Jelly (fruit preserves)">jelly</a>. </p> <div class="mw-heading mw-heading2"><h2 id="Modern_industrial_techniques">Modern industrial techniques</h2></div> <p>Techniques of food preservation were developed in research laboratories for commercial applications. </p> <div class="mw-heading mw-heading3"><h3 id="Aseptic_processing">Aseptic processing</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Aseptic_processing" title="Aseptic processing">Aseptic processing</a></div> <p>Aseptic processing works by placing sterilized food (typically by heat, see <a href="/wiki/Ultra-high_temperature_processing" class="mw-redirect" title="Ultra-high temperature processing">ultra-high temperature processing</a>) into sterlized packaging material under sterile conditions. The result is a sealed, sterile food product similar to canned food, but depending on the technique used, damage to food quality is typically reduced compared to canned food. A greater variety of packaging materials can be used as well. </p><p>Besides UHT, aseptic processing may be used in conjunction with any of the microbe-reduction technologies listed below. With pasteurization and "high pressure pasteurization", the food may not be completely sterilized (instead achieving a specified <a href="/wiki/Log_reduction" title="Log reduction">log reduction</a>), but the use of sterile packaging and environments is retained. </p> <div class="mw-heading mw-heading3"><h3 id="Pasteurization">Pasteurization</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Pasteurization" title="Pasteurization">Pasteurization</a></div> <p>Pasteurization is a process for preservation of liquid food. It was originally applied to combat the souring of young local wines. Today, the process is mainly applied to dairy products. In this method, milk is heated at about 70 °C (158 °F) for 15–30 seconds to kill the bacteria present in it and cooling it quickly to 10 °C (50 °F) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by <a href="/wiki/Louis_Pasteur" title="Louis Pasteur">Louis Pasteur</a>, a <a href="/wiki/French_people" title="French people">French</a> chemist, in 1862. </p> <div class="mw-heading mw-heading3"><h3 id="Vacuum_packing">Vacuum packing</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Vacuum_packing" title="Vacuum packing">Vacuum packing</a></div> <p>Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The <a href="/wiki/Vacuum" title="Vacuum">vacuum</a> environment strips bacteria of oxygen needed for survival. Vacuum-packing is commonly used for storing <a href="/wiki/Nut_(fruit)" title="Nut (fruit)">nuts</a> to reduce loss of flavor from oxidization. A major drawback to vacuum packaging, at the consumer level, is that vacuum sealing can deform contents and rob certain foods, such as cheese, of its flavor. </p> <div class="mw-heading mw-heading3"><h3 id="Freeze_drying">Freeze drying</h3></div> <div class="excerpt-block"><style data-mw-deduplicate="TemplateStyles:r1066933788">.mw-parser-output .excerpt-hat .mw-editsection-like{font-style:normal}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable dablink excerpt-hat selfref">These paragraphs are an excerpt from <a href="/wiki/Freeze_drying" title="Freeze drying">Freeze drying</a>.<span class="mw-editsection-like plainlinks"><span class="mw-editsection-bracket">[</span><a class="external text" href="https://en.wikipedia.org/w/index.php?title=Freeze_drying&action=edit">edit</a><span class="mw-editsection-bracket">]</span></span></div><div class="excerpt"> <p><a href="/wiki/Freeze_drying" title="Freeze drying">Freeze drying</a>, also known as lyophilization or cryodesiccation, is a low temperature <a href="/wiki/Food_drying" title="Food drying">dehydration</a> process<sup id="cite_ref-Freeze_drying_Ratti-2008_16-0" class="reference"><a href="#cite_note-Freeze_drying_Ratti-2008-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> that involves freezing the product and lowering pressure, thereby removing the ice by <a href="/wiki/Sublimation_(phase_transition)" title="Sublimation (phase transition)">sublimation</a>.<sup id="cite_ref-Freeze_drying_Fellows-2017_17-0" class="reference"><a href="#cite_note-Freeze_drying_Fellows-2017-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> This is in contrast to dehydration by most conventional methods that evaporate water using heat.<sup id="cite_ref-Freeze_drying_Prosapio-2017_18-0" class="reference"><a href="#cite_note-Freeze_drying_Prosapio-2017-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p> Because of the low temperature used in processing,<sup id="cite_ref-Freeze_drying_Ratti-2008_16-1" class="reference"><a href="#cite_note-Freeze_drying_Ratti-2008-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> the rehydrated product retains many of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained.<sup id="cite_ref-Freeze_drying_Ratti-2001_19-0" class="reference"><a href="#cite_note-Freeze_drying_Ratti-2001-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> If the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of the final product are optimized by the combination of <a href="/wiki/Excipient" title="Excipient">excipients</a> (i.e., inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee), and preservation.<sup id="cite_ref-Freeze_drying_Ratti-2008_16-2" class="reference"><a href="#cite_note-Freeze_drying_Ratti-2008-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup></div></div> <div class="mw-heading mw-heading3"><h3 id="Preservatives">Preservatives</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main articles: <a href="/wiki/Preservatives" class="mw-redirect" title="Preservatives">Preservatives</a> and <a href="/wiki/Sulfite_food_and_beverage_additives" title="Sulfite food and beverage additives">Sulfite food and beverage additives</a></div> <p>Preservative <a href="/wiki/Food_additives" class="mw-redirect" title="Food additives">food additives</a> can be <i><a href="/wiki/Antimicrobial" title="Antimicrobial">antimicrobial</a></i> – which inhibit the growth of <a href="/wiki/Bacterium" class="mw-redirect" title="Bacterium">bacteria</a> or <a href="/wiki/Fungus" title="Fungus">fungi</a>, including <a href="/wiki/Mold_(fungus)" class="mw-redirect" title="Mold (fungus)">mold</a> – or <i><a href="/wiki/Antioxidant" title="Antioxidant">antioxidant</a></i>, such as <a href="/wiki/Oxygen_absorber" class="mw-redirect" title="Oxygen absorber">oxygen absorbers</a>, which inhibit the <a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">oxidation</a> of food constituents. Common antimicrobial preservatives include <a href="/wiki/Nisin" title="Nisin">nisin</a>, <a href="/wiki/Sorbate" class="mw-redirect" title="Sorbate">sorbates</a>, <a href="/wiki/Calcium_propionate" class="mw-redirect" title="Calcium propionate">calcium propionate</a>, <a href="/wiki/Sodium_nitrate" title="Sodium nitrate">sodium nitrate</a>/<a href="/wiki/Sodium_nitrite" title="Sodium nitrite">nitrite</a>, <a href="/wiki/Sulfite" title="Sulfite">sulfites</a> (<a href="/wiki/Sulfur_dioxide" title="Sulfur dioxide">sulfur dioxide</a>, <a href="/wiki/Sodium_bisulfite" title="Sodium bisulfite">sodium bisulfite</a>, <a href="/wiki/Potassium_hydrogen_sulfite" class="mw-redirect" title="Potassium hydrogen sulfite">potassium hydrogen sulfite</a>, etc.), <a href="/wiki/EDTA" class="mw-redirect" title="EDTA">EDTA</a>, <a href="/wiki/Hinokitiol" title="Hinokitiol">hinokitiol</a>, and <a href="/wiki/Polylysine" title="Polylysine">ε-polylysine</a>. <a href="/wiki/Antioxidant" title="Antioxidant">Antioxidants</a> include <a href="/wiki/Tocopherol" title="Tocopherol">tocopherols</a> (Vitamin E), <a href="/wiki/Butylated_hydroxyanisole" title="Butylated hydroxyanisole">butylated hydroxyanisole</a> (BHA) and <a href="/wiki/Butylated_hydroxytoluene" title="Butylated hydroxytoluene">butylated hydroxytoluene</a> (BHT). Other preservatives include <a href="/wiki/Ethanol" title="Ethanol">ethanol</a>. </p><p>There is also another approach of impregnating packaging materials (plastic films or other) with antioxidants and antimicrobials.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Book_21-0" class="reference"><a href="#cite_note-Book-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Irradiation">Irradiation</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Food_irradiation" title="Food irradiation">Food irradiation</a></div> <p>Irradiation of food<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> is the exposure of food to <a href="/wiki/Ionizing_radiation" title="Ionizing radiation">ionizing radiation</a>. Multiple types of ionizing radiation can be used, including <a href="/wiki/Beta_particle" title="Beta particle">beta particles</a> (high-energy <a href="/wiki/Electron" title="Electron">electrons</a>) and <a href="/wiki/Gamma_ray" title="Gamma ray">gamma rays</a> (emitted from radioactive sources such as <a href="/wiki/Cobalt-60" title="Cobalt-60">cobalt-60</a> or <a href="/wiki/Cesium-137" class="mw-redirect" title="Cesium-137">cesium-137</a>). Irradiation can kill bacteria, molds, and insect pests, reduce the ripening and spoiling of fruits, and at higher doses induce sterility. The technology may be compared to <a href="/wiki/Pasteurization" title="Pasteurization">pasteurization</a>; it is sometimes called "cold pasteurization", as the product is not heated. Irradiation may allow lower-quality or contaminated foods to be rendered marketable. </p><p>National and international expert bodies have declared food irradiation as "wholesome"; organizations of the <a href="/wiki/United_Nations" title="United Nations">United Nations</a>, such as the <a href="/wiki/World_Health_Organization" title="World Health Organization">World Health Organization</a> and <a href="/wiki/Food_and_Agriculture_Organization" title="Food and Agriculture Organization">Food and Agriculture Organization</a>, endorse food irradiation.<sup id="cite_ref-JECFI_23-0" class="reference"><a href="#cite_note-JECFI-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-JSGHDI_24-0" class="reference"><a href="#cite_note-JSGHDI-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> Consumers may have a negative view of irradiated food based on the misconception that such food is radioactive;<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> in fact, irradiated food does not and cannot become radioactive. Activists have also opposed food irradiation for other reasons, for example, arguing that irradiation can be used to sterilize contaminated food without resolving the underlying cause of the contamination.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> International legislation on whether food may be irradiated or not varies worldwide from no regulation to a full ban.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p><p>Approximately 500,000 tons of food items are irradiated per year worldwide in over 40 countries. These are mainly <a href="/wiki/Spice" title="Spice">spices</a> and <a href="/wiki/Condiment" title="Condiment">condiments</a>, with an increasing segment of fresh fruit irradiated for fruit fly quarantine.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Pulsed_electric_field_electroporation">Pulsed electric field electroporation</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Electroporation" title="Electroporation">Electroporation</a></div> <p>Pulsed electric field (PEF) electroporation is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low-temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is applied. The electric field enlarges the pores of the cell membranes, which kills the cells and releases their contents. PEF for food processing is a developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices. To date, several PEF treated juices are available on the market in Europe. Furthermore, for several years a juice pasteurization application in the US has used PEF. For cell disintegration purposes especially potato processors show great interest in PEF technology as an efficient alternative for their preheaters. Potato applications are already operational in the US and Canada. There are also commercial PEF potato applications in various countries in Europe, as well as in Australia, India, and China. </p> <div class="mw-heading mw-heading3"><h3 id="Modified_atmosphere">Modified atmosphere</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Modified_atmosphere" title="Modified atmosphere">Modified atmosphere</a></div> <p>Modifying atmosphere is a way to preserve food by operating on the atmosphere around it. It is often used to package: </p> <ul><li>Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen (<style data-mw-deduplicate="TemplateStyles:r1123817410">.mw-parser-output .template-chem2-su{display:inline-block;font-size:80%;line-height:1;vertical-align:-0.35em}.mw-parser-output .template-chem2-su>span{display:block;text-align:left}.mw-parser-output sub.template-chem2-sub{font-size:80%;vertical-align:-0.35em}.mw-parser-output sup.template-chem2-sup{font-size:80%;vertical-align:0.65em}</style><span class="chemf nowrap">O<sub class="template-chem2-sub">2</sub></span>) concentration and increasing the <a href="/wiki/Carbon_dioxide" title="Carbon dioxide">carbon dioxide</a> (CO<sub style="font-size: 80%;vertical-align: -0.35em">2</sub>) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life.<sup id="cite_ref-Brody,_A.L.,_Zhuang,_H.-2011_30-0" class="reference"><a href="#cite_note-Brody,_A.L.,_Zhuang,_H.-2011-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> High humidity is also used to reduce water loss.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup></li> <li>Red meat, which needs high <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1123817410"><span class="chemf nowrap">O<sub class="template-chem2-sub">2</sub></span> to reduce oxidation of <a href="/wiki/Myoglobin" title="Myoglobin">myoglobin</a> and maintain an attractive bright red color of the meat.<sup id="cite_ref-Djenane,_D.-2018_32-0" class="reference"><a href="#cite_note-Djenane,_D.-2018-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></li> <li>Other meat and fish, which uses higher <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1123817410"><span class="chemf nowrap">CO<sub class="template-chem2-sub">2</sub></span> to reduce oxidation and slow down some microbes.<sup id="cite_ref-Fellows,_P.J-2017_33-0" class="reference"><a href="#cite_note-Fellows,_P.J-2017-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading3"><h3 id="Nonthermal_plasma">Nonthermal plasma</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Nonthermal_plasma" title="Nonthermal plasma">Nonthermal plasma</a></div> <p>This process subjects the surface of food to a "flame" of ionized gas molecules, such as helium or nitrogen. This causes micro-organisms to die off on the surface.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="High-pressure_food_preservation">High-pressure food preservation</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Pascalization" title="Pascalization">Pascalization</a></div> <p><a href="/wiki/High_pressure" title="High pressure">High pressure</a> can be used to disable harmful microorganisms and spoilage enzymes while retaining the food's fresh appearance, flavor, texture and nutrients. By 2005, the process was being used for products ranging from <a href="/wiki/Orange_juice" title="Orange juice">orange juice</a> to <a href="/wiki/Guacamole" title="Guacamole">guacamole</a> to <a href="/wiki/Deli_meat" class="mw-redirect" title="Deli meat">deli meats</a> and widely sold.<sup id="cite_ref-military_35-0" class="reference"><a href="#cite_note-military-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> Depending on temperature and pressure settings, HP processing can achieve either pasteurization-equivalent <a href="/wiki/Log_reduction" title="Log reduction">log reduction</a> or go all the way to achieve sterilization of all microbes.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Biopreservation">Biopreservation</h3></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Nisin_1WCO.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Nisin_1WCO.png/220px-Nisin_1WCO.png" decoding="async" width="220" height="100" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Nisin_1WCO.png/330px-Nisin_1WCO.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Nisin_1WCO.png/440px-Nisin_1WCO.png 2x" data-file-width="2970" data-file-height="1352" /></a><figcaption>3D stick model of <a href="/wiki/Nisin" title="Nisin">nisin</a>. Some <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a> manufacture nisin. It is a particularly effective preservative.</figcaption></figure> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Biopreservation" title="Biopreservation">Biopreservation</a></div> <p><a href="/wiki/Biopreservation" title="Biopreservation">Biopreservation</a> is the use of natural or controlled <a href="/wiki/Microflora" class="mw-redirect" title="Microflora">microbiota</a> or <a href="/wiki/Antimicrobial" title="Antimicrobial">antimicrobials</a> as a way of preserving food and extending its <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a>.<sup id="cite_ref-Ananou1_et_al_37-0" class="reference"><a href="#cite_note-Ananou1_et_al-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> Beneficial bacteria or the <a href="/wiki/Fermentation_(biochemistry)" class="mw-redirect" title="Fermentation (biochemistry)">fermentation</a> products produced by these bacteria are used in biopreservation to control spoilage and render <a href="/wiki/Pathogen" title="Pathogen">pathogens</a> inactive in food.<sup id="cite_ref-Yousef&Carlstrom_38-0" class="reference"><a href="#cite_note-Yousef&Carlstrom-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> It is a benign ecological approach which is gaining increasing attention.<sup id="cite_ref-Ananou1_et_al_37-1" class="reference"><a href="#cite_note-Ananou1_et_al-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">Lactic acid bacteria</a> (LAB) have antagonistic properties that make them particularly useful as biopreservatives. When LABs compete for nutrients, their <a href="/wiki/Metabolite" title="Metabolite">metabolites</a> often include active antimicrobials such as lactic acid, acetic acid, hydrogen peroxide, and <a href="/wiki/Peptide" title="Peptide">peptide</a> <a href="/wiki/Bacteriocin" title="Bacteriocin">bacteriocins</a>. Some LABs produce the antimicrobial <a href="/wiki/Nisin" title="Nisin">nisin</a>, which is a particularly effective preservative.<sup id="cite_ref-FAO_preservation_39-0" class="reference"><a href="#cite_note-FAO_preservation-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> </p><p>LAB bacteriocins are used in the present day as an integral part of <a href="/wiki/Hurdle_technology" title="Hurdle technology">hurdle technology</a>. Using them in combination with other preservative techniques can effectively control spoilage bacteria and other pathogens, and can inhibit the activities of a wide spectrum of organisms, including inherently resistant <a href="/wiki/Gram-negative_bacteria" title="Gram-negative bacteria">Gram-negative bacteria</a>.<sup id="cite_ref-Ananou1_et_al_37-2" class="reference"><a href="#cite_note-Ananou1_et_al-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Hurdle_technology">Hurdle technology</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Hurdle_technology" title="Hurdle technology">Hurdle technology</a></div> <p><a href="/wiki/Hurdle_technology" title="Hurdle technology">Hurdle technology</a> is a method of ensuring that <a href="/wiki/Pathogen" title="Pathogen">pathogens</a> in <a href="/wiki/Food_product" class="mw-redirect" title="Food product">food products</a> can be eliminated or controlled by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.<sup id="cite_ref-Alasalvar_41-0" class="reference"><a href="#cite_note-Alasalvar-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </p><p>Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles that secures the <a href="/wiki/Microbial" class="mw-redirect" title="Microbial">microbial</a> safety and stability as well as the <a href="/wiki/Organoleptic" title="Organoleptic">organoleptic</a> and nutritional quality and the economic viability of <a href="/wiki/Food_product" class="mw-redirect" title="Food product">food products</a>.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell, and texture. </p><p>Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the <a href="/wiki/Acidity" class="mw-redirect" title="Acidity">acidity</a>, lowering the <a href="/wiki/Water_activity" title="Water activity">water activity</a> or <a href="/wiki/Redox_potential" class="mw-redirect" title="Redox potential">redox potential</a>, and the presence of <a href="/wiki/Preservative" title="Preservative">preservatives</a> or <a href="/wiki/Biopreservative" class="mw-redirect" title="Biopreservative">biopreservatives</a>. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without sacrificing the safety of the product.<sup id="cite_ref-Alasalvar_41-1" class="reference"><a href="#cite_note-Alasalvar-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </p> <table class="wikitable"> <caption>Principal hurdles used for food preservation (after Leistner, 1995)<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Lee_44-0" class="reference"><a href="#cite_note-Lee-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> </caption> <tbody><tr> <th>Parameter </th> <th>Symbol </th> <th>Application </th></tr> <tr> <td>High temperature </td> <td style="text-align:center;">F </td> <td>Heating </td></tr> <tr> <td>Low temperature </td> <td style="text-align:center;">T </td> <td><a href="/wiki/Refrigeration" title="Refrigeration">Chilling</a>, <a href="/wiki/Frozen_food" title="Frozen food">freezing</a> </td></tr> <tr> <td>Reduced <a href="/wiki/Water_activity" title="Water activity">water activity</a> </td> <td style="text-align:center;">a<sub>w</sub> </td> <td><a href="/wiki/Drying" title="Drying">Drying</a>, <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">curing</a>, <a href="/wiki/Conserve_(condiment)" class="mw-redirect" title="Conserve (condiment)">conserving</a> </td></tr> <tr> <td>Increased <a href="/wiki/Acidity" class="mw-redirect" title="Acidity">acidity</a> </td> <td style="text-align:center;"><a href="/wiki/PH" title="PH">pH</a> </td> <td>Acid addition or formation </td></tr> <tr> <td>Reduced <a href="/wiki/Redox_potential" class="mw-redirect" title="Redox potential">redox potential</a> </td> <td style="text-align:center;">E<sub>h</sub> </td> <td>Removal of oxygen or addition of <a href="/wiki/Ascorbate" class="mw-redirect" title="Ascorbate">ascorbate</a> </td></tr> <tr> <td><a href="/wiki/Biopreservative" class="mw-redirect" title="Biopreservative">Biopreservatives</a> </td> <td> </td> <td>Competitive <a href="/wiki/Flora" title="Flora">flora</a> such as <a href="/wiki/Microbial" class="mw-redirect" title="Microbial">microbial</a> <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermentation</a> </td></tr> <tr> <td>Other <a href="/wiki/Preservative" title="Preservative">preservatives</a> </td> <td> </td> <td><a href="/wiki/Sorbate" class="mw-redirect" title="Sorbate">Sorbates</a>, <a href="/wiki/Sulfite" title="Sulfite">sulfites</a>, <a href="/wiki/Nitrite" title="Nitrite">nitrites</a> </td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 25em;"> <ul><li><a href="/wiki/Blast_chilling" title="Blast chilling">Blast chilling</a></li> <li><a href="/wiki/Food_engineering" title="Food engineering">Food engineering</a></li> <li><a href="/wiki/Food_microbiology" title="Food microbiology">Food microbiology</a></li> <li><a href="/wiki/Food_packaging" title="Food packaging">Food packaging</a></li> <li><a href="/wiki/Food_rheology" title="Food rheology">Food rheology</a></li> <li><a href="/wiki/Food_science" title="Food science">Food science</a></li> <li><a href="/wiki/Food_spoilage" title="Food spoilage">Food spoilage</a></li> <li><a href="/wiki/Freeze-drying" class="mw-redirect" title="Freeze-drying">Freeze-drying</a></li> <li><a href="/wiki/Fresherized" class="mw-redirect" title="Fresherized">Fresherized</a></li> <li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li> <li><a href="/wiki/List_of_pickled_foods" title="List of pickled foods">List of pickled foods</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/Shelf_life" title="Shelf life">Shelf life</a></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation book cs1"><a rel="nofollow" class="external text" href="http://www.fao.org/documents/card/en/c/ca6122en"><i>The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction, In brief</i></a>. Rome: FAO. 2021. p. 8. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.4060%2Fca9825fr">10.4060/ca9825fr</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-92-5-134306-7" title="Special:BookSources/978-92-5-134306-7"><bdi>978-92-5-134306-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+State+of+Food+and+Agriculture+2019.+Moving+forward+on+food+loss+and+waste+reduction%2C+In+brief&rft.place=Rome&rft.pages=8&rft.pub=FAO&rft.date=2021&rft_id=info%3Adoi%2F10.4060%2Fca9825fr&rft.isbn=978-92-5-134306-7&rft_id=http%3A%2F%2Fwww.fao.org%2Fdocuments%2Fcard%2Fen%2Fc%2Fca6122en&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFood+preservation" class="Z3988"></span></span> </li> <li id="cite_note-Sust-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-Sust_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Sust_2-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.sdgfund.org/good-food-better-future">"Good food for a better future"</a>. <i>Sustainable Development Goals Fund</i>. 11 March 2016<span class="reference-accessdate">. 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(2002). "Historical Origins of Food Preservation" <a rel="nofollow" class="external free" href="http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html">http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180103113032/http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html">Archived</a> 3 January 2018 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. (Accessed on 5 May 2014)</span> </li> <li id="cite_note-aidells-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-aidells_6-0">^</a></b></span> <span class="reference-text">Bruce Aidells (2012): <i><a rel="nofollow" class="external text" href="https://books.google.com/books?id=YN4t61JFQe4C&pg=PA429">The Great Meat Cookbook</a></i>, page 429. 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F.; Johne, Reimar; Schlüter, Oliver; Schwarzenbolz, Uwe; Jäger, Henry; Holzhauser, Thomas; Bergmair, Johannes; Roth, Angelika; Sevenich, Robert; Bandick, Niels; Kulling, Sabine E.; Knorr, Dietrich; Engel, Karl-Heinz; Heinz, Volker (July 2021). <a rel="nofollow" class="external text" href="https://mediatum.ub.tum.de/1624516">"Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety"</a>. <i>Comprehensive Reviews in Food Science and Food Safety</i>. <b>20</b> (4): <span class="nowrap">3225–</span>3266. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2F1541-4337.12763">10.1111/1541-4337.12763</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/34056857">34056857</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:235256047">235256047</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Comprehensive+Reviews+in+Food+Science+and+Food+Safety&rft.atitle=Aspects+of+high+hydrostatic+pressure+food+processing%3A+Perspectives+on+technology+and+food+safety&rft.volume=20&rft.issue=4&rft.pages=%3Cspan+class%3D%22nowrap%22%3E3225-%3C%2Fspan%3E3266&rft.date=2021-07&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A235256047%23id-name%3DS2CID&rft_id=info%3Apmid%2F34056857&rft_id=info%3Adoi%2F10.1111%2F1541-4337.12763&rft.aulast=Aganovic&rft.aufirst=Kemal&rft.au=Hertel%2C+Christian&rft.au=Vogel%2C+Rudi.+F.&rft.au=Johne%2C+Reimar&rft.au=Schl%C3%BCter%2C+Oliver&rft.au=Schwarzenbolz%2C+Uwe&rft.au=J%C3%A4ger%2C+Henry&rft.au=Holzhauser%2C+Thomas&rft.au=Bergmair%2C+Johannes&rft.au=Roth%2C+Angelika&rft.au=Sevenich%2C+Robert&rft.au=Bandick%2C+Niels&rft.au=Kulling%2C+Sabine+E.&rft.au=Knorr%2C+Dietrich&rft.au=Engel%2C+Karl-Heinz&rft.au=Heinz%2C+Volker&rft_id=https%3A%2F%2Fmediatum.ub.tum.de%2F1624516&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFood+preservation" class="Z3988"></span></span> </li> <li id="cite_note-Ananou1_et_al-37"><span class="mw-cite-backlink">^ <a href="#cite_ref-Ananou1_et_al_37-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Ananou1_et_al_37-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Ananou1_et_al_37-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Ananou S, Maqueda M, Martínez-Bueno M and Valdivia E (2007) <a rel="nofollow" class="external text" href="http://www.formatex.org/microbio/pdf/Pages475-486.pdf">"Biopreservation, an ecological approach to improve the safety and shelf-life of foods"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110726061822/http://www.formatex.org/microbio/pdf/Pages475-486.pdf">Archived</a> 26 July 2011 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> In: A. Méndez-Vilas (Ed.) <i>Communicating Current Research and Educational Topics and Trends in Applied Microbiology</i>, Formatex. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-84-611-9423-0" title="Special:BookSources/978-84-611-9423-0">978-84-611-9423-0</a>.</span> </li> <li id="cite_note-Yousef&Carlstrom-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-Yousef&Carlstrom_38-0">^</a></b></span> <span class="reference-text">Yousef AE and Carolyn Carlstrom C (2003) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=aYORXplZq0wC&dq=biopreservation&pg=PA226"><i>Food microbiology: a laboratory manual</i></a> Wiley, Page 226. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-471-39105-0" title="Special:BookSources/978-0-471-39105-0">978-0-471-39105-0</a>.</span> </li> <li id="cite_note-FAO_preservation-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-FAO_preservation_39-0">^</a></b></span> <span class="reference-text">FAO: <a rel="nofollow" class="external text" href="http://www.fao.org/fishery/topic/12322/en">Preservation techniques</a> Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.</span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text">Alzamora SM, Tapia MS and López-Malo A (2000) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=2gTCY5Dvha4C&dq=biopreservation&pg=PA266"><i>Minimally processed fruits and vegetables: fundamental aspects and applications</i></a> Springer, p. 266. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8342-1672-3" title="Special:BookSources/978-0-8342-1672-3">978-0-8342-1672-3</a>.</span> </li> <li id="cite_note-Alasalvar-41"><span class="mw-cite-backlink">^ <a href="#cite_ref-Alasalvar_41-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Alasalvar_41-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Alasalvar C (2010) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=l-APOWUVp-8C&pg=PT232&dq=%22hurdle+technology%22%7C%22hurdle+technologies%22&hl=en&ei=5GSFTaTGCJCSuAOj66zGCA&sa=X&oi=book_result&ct=result&resnum=3&ved=0CDgQ6AEwAg#v=onepage&q=%22hurdle%20technology%22%7C%22hurdle%20technologies%22&f=false"><i>Seafood Quality, Safety and Health Applications</i></a> John Wiley and Sons, Page 203. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4051-8070-2" title="Special:BookSources/978-1-4051-8070-2">978-1-4051-8070-2</a>.</span> </li> <li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text">Leistner I (2000) <a rel="nofollow" class="external text" href="http://envismadrasuniv.org/Physiology/pdf/Basic%20aspects%20of%20food%20preservation.pdf">"Basic aspects of food preservation by hurdle technology"</a> <i>International Journal of Food Microbiology</i>, <b>55</b>:181–186.</span> </li> <li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text">Leistner L (1995) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=6a_dbGRoiWIC&q=Principles+and+applications+of+hurdle+technology">"Principles and applications of hurdle technology"</a> In Gould GW (Ed.) <i>New Methods of Food Preservation</i>, Springer, pp. 1–21. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8342-1341-8" title="Special:BookSources/978-0-8342-1341-8">978-0-8342-1341-8</a>.</span> </li> <li id="cite_note-Lee-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-Lee_44-0">^</a></b></span> <span class="reference-text">Lee S (2004) <a rel="nofollow" class="external text" href="http://www.internetjfs.org/articles/ijfsv4-3.pdf">"Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110901001910/http://www.internetjfs.org/articles/ijfsv4-3.pdf">Archived</a> 1 September 2011 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> <i>Internet Journal of Food Safety</i>, <b>4</b>: 21–32.</span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Sources">Sources</h2></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Definition_of_Free_Cultural_Works_logo_notext.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/78/Definition_of_Free_Cultural_Works_logo_notext.svg/12px-Definition_of_Free_Cultural_Works_logo_notext.svg.png" decoding="async" width="12" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/78/Definition_of_Free_Cultural_Works_logo_notext.svg/18px-Definition_of_Free_Cultural_Works_logo_notext.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/78/Definition_of_Free_Cultural_Works_logo_notext.svg/24px-Definition_of_Free_Cultural_Works_logo_notext.svg.png 2x" data-file-width="219" data-file-height="218" /></a></span> This article incorporates text from a <a href="/wiki/Free_content" title="Free content">free content</a> work. Licensed under CC BY-SA 3.0 (<a class="external text" href="https://commons.wikimedia.org/wiki/File:The_State_of_Food_and_Agriculture_2019._Moving_forward_on_food_loss_and_waste_reduction,_In_brief.pdf">license statement/permission</a>). Text taken from <a rel="nofollow" class="external text" href="http://www.fao.org/documents/card/en/c/ca6122en"><i>The State of Food and Agriculture 2019. 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Retrieved <span class="nowrap">22 October</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Engineering&rft.atitle=Thermal+food+processing+optimization%3A+algorithms+and+software&rft.aulast=Abakarov&rft.aufirst=Nunes&rft_id=http%3A%2F%2Ftomakechoice.com%2Fpaper%2FOPTPROx.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFood+preservation" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAbakarov" class="citation news cs1">Abakarov, Sushkov, Mascheroni. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20181221185608/http://tomakechoice.com/paper/MCDM%26OD_IJFS.pdf">"Multi-criteria optimization and decision-making approach for improving of food engineering processes"</a> <span class="cs1-format">(PDF)</span>. <i>International Journal of Food Studies</i>. Archived from <a rel="nofollow" class="external text" href="http://tomakechoice.com/paper/MCDM&OD_IJFS.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 21 December 2018<span class="reference-accessdate">. Retrieved <span class="nowrap">9 June</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Food+Studies&rft.atitle=Multi-criteria+optimization+and+decision-making+approach+for+improving+of+food+engineering+processes&rft.aulast=Abakarov&rft.aufirst=Sushkov%2C+Mascheroni&rft_id=http%3A%2F%2Ftomakechoice.com%2Fpaper%2FMCDM%26OD_IJFS.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFood+preservation" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_news" title="Template:Cite news">cite news</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMarx_de_Salcedo2015" class="citation book cs1">Marx de Salcedo, Anastacia (2015). <i>Combat-ready Kitchen: How the U.S. military shapes the way you eat</i>. New York: Current/Penguin. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781101601648" title="Special:BookSources/9781101601648"><bdi>9781101601648</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Combat-ready+Kitchen%3A+How+the+U.S.+military+shapes+the+way+you+eat&rft.place=New+York&rft.pub=Current%2FPenguin&rft.date=2015&rft.isbn=9781101601648&rft.aulast=Marx+de+Salcedo&rft.aufirst=Anastacia&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFood+preservation" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Food_preservation" class="extiw" title="commons:Category:Food preservation">Food preservation</a></span>.</div></div> </div> <ul><li><a rel="nofollow" class="external text" href="http://home.datacomm.ch/kerguelen/gustav_hammer">A c. 1894 Gustav Hammer & Co. commercial cooking machinery catalogue.</a></li> <li><a rel="nofollow" class="external text" href="http://www.clemson.edu/extension/hgic/food/food_safety/preservation/">Preserving foods ~ from the Clemson Extension Home and Garden Information Center</a></li> <li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20111023191758/http://www.uga.edu/nchfp/">National Center for Home Food Preservation</a></li> <li><a href="/wiki/BBC_News_Online" title="BBC News Online">BBC News Online</a> – <a rel="nofollow" class="external text" href="http://news.bbc.co.uk/1/hi/world/americas/3915659.stm">US army food... just add urine</a></li> <li><a rel="nofollow" class="external text" href="http://hearth.library.cornell.edu/">Home Economics Archive: Tradition, Research, History (HEARTH)</a> <br />An e-book collection of over 1,000 classic books on home economics spanning 1850 to 1950, created by Cornell University's <a rel="nofollow" class="external text" href="http://www.mannlib.cornell.edu/">Mann Library</a>.</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPobojewski1995" class="citation web cs1">Pobojewski, Sally (8 May 1995). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20190226001601/http://www.ur.umich.edu/9495/May08_95/storage.htm">"Underwater storage techniques preserved meat for early hunters"</a>. <i>The University Record</i>. University of Michigan. Archived from <a rel="nofollow" class="external text" href="http://www.ur.umich.edu/9495/May08_95/storage.htm">the original</a> on 26 February 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">28 September</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+University+Record&rft.atitle=Underwater+storage+techniques+preserved+meat+for+early+hunters&rft.date=1995-05-08&rft.aulast=Pobojewski&rft.aufirst=Sally&rft_id=http%3A%2F%2Fwww.ur.umich.edu%2F9495%2FMay08_95%2Fstorage.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFood+preservation" class="Z3988"></span></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl 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title="Confit">Confit</a></li> <li><a href="/wiki/Potjevleesch" title="Potjevleesch">Potjevleesch</a></li></ul></li> <li><a href="/wiki/Rillettes" title="Rillettes">Rillettes</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Sugaring" title="Sugaring">Sugaring</a></li> <li><a href="/wiki/Tyndallization" title="Tyndallization">Tyndallization</a></li> <li><a href="/wiki/Vacuum_packing" title="Vacuum packing">Vacuum packing</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" 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navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a href="/wiki/Searing" title="Searing">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charbroiler" title="Charbroiler">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a href="/wiki/Deep_frying" title="Deep frying">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a class="mw-selflink selflink">Food preservation</a></li> <li><a href="/wiki/Food_safety" title="Food safety">Food safety</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Consumer_food_safety1282" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Consumer_food_safety" title="Template:Consumer food safety"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Consumer_food_safety" title="Template talk:Consumer food safety"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Consumer_food_safety" title="Special:EditPage/Template:Consumer food safety"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Consumer_food_safety1282" style="font-size:114%;margin:0 4em"><a href="/wiki/Food_safety" title="Food safety">Consumer food safety</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Adulterant" title="Adulterant">Adulterants</a>, <a href="/wiki/Food_contaminant" title="Food contaminant">food contaminants</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/3-MCPD" title="3-MCPD">3-MCPD</a></li> <li><a href="/wiki/Aldicarb" title="Aldicarb">Aldicarb</a></li> <li><a href="/wiki/Antibiotic_use_in_livestock" title="Antibiotic use in livestock">Antibiotic use in livestock</a></li> <li><a href="/wiki/Cyanide" title="Cyanide">Cyanide</a></li> <li><a href="/wiki/Formaldehyde" title="Formaldehyde">Formaldehyde</a></li> <li><a href="/wiki/HGH_controversies" title="HGH controversies">HGH controversies</a></li> <li><a href="/wiki/Lead_poisoning" title="Lead poisoning">Lead poisoning</a></li> <li><a href="/wiki/Melamine" title="Melamine">Melamine</a></li> <li><a href="/wiki/Mercury_in_fish" title="Mercury in fish">Mercury in fish</a></li> <li><a href="/wiki/Sudan_I" title="Sudan I">Sudan I</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Food_additive" title="Food additive">Food additives</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Flavoring" title="Flavoring">Flavorings</a></li> <li><a href="/wiki/Monosodium_glutamate" title="Monosodium glutamate">Monosodium glutamate (MSG)</a></li> <li><a href="/wiki/Sodium_chloride" title="Sodium chloride">Salt</a></li> <li><a href="/wiki/Sugar" title="Sugar">Sugar</a> <ul><li><a href="/wiki/High-fructose_corn_syrup" title="High-fructose corn syrup">High-fructose corn syrup</a></li></ul></li> <li><a href="/wiki/Vegetable_oil" title="Vegetable oil">Vegetable oil</a> <ul><li><a href="/wiki/Seed_oil_misinformation" title="Seed oil misinformation">controversy</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Intestinal_parasite_infection" title="Intestinal parasite infection">Intestinal parasites</a>, <a href="/wiki/Parasitic_disease" title="Parasitic disease">parasitic disease</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amoebiasis" title="Amoebiasis">Amoebiasis</a></li> <li><a href="/wiki/Anisakiasis" class="mw-redirect" title="Anisakiasis">Anisakiasis</a></li> <li><a href="/wiki/Cryptosporidiosis" title="Cryptosporidiosis">Cryptosporidiosis</a></li> <li><a href="/wiki/Cyclosporiasis" title="Cyclosporiasis">Cyclosporiasis</a></li> <li><a href="/wiki/Diphyllobothriasis" title="Diphyllobothriasis">Diphyllobothriasis</a></li> <li><a href="/wiki/Pinworm_infection" title="Pinworm infection">Enterobiasis</a></li> <li><a href="/wiki/Fasciolopsiasis" title="Fasciolopsiasis">Fasciolopsiasis</a></li> <li><a href="/wiki/Fasciolosis" title="Fasciolosis">Fasciolosis</a></li> <li><a href="/wiki/Giardiasis" title="Giardiasis">Giardiasis</a></li> <li><a href="/wiki/Gnathostomiasis" title="Gnathostomiasis">Gnathostomiasis</a></li> <li><a href="/wiki/Paragonimiasis" title="Paragonimiasis">Paragonimiasis</a></li> <li><a href="/wiki/Toxocariasis" title="Toxocariasis">Toxocariasis</a></li> <li><a href="/wiki/Toxoplasmosis" title="Toxoplasmosis">Toxoplasmosis</a></li> <li><a href="/wiki/Trichinosis" title="Trichinosis">Trichinosis</a></li> <li><a href="/wiki/Trichuriasis" title="Trichuriasis">Trichuriasis</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Microorganism" title="Microorganism">Microorganisms</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Botulism" title="Botulism">Botulism</a></li> <li><i><a href="/wiki/Campylobacter_jejuni" title="Campylobacter jejuni">Campylobacter jejuni</a></i></li> <li><i><a href="/wiki/Clostridium_perfringens" title="Clostridium perfringens">Clostridium perfringens</a></i></li> <li><i><a href="/wiki/Cronobacter" title="Cronobacter">Cronobacter</a></i></li> <li><i><a href="/wiki/Enterovirus" title="Enterovirus">Enterovirus</a></i></li> <li><a href="/wiki/Escherichia_coli_O104:H4" title="Escherichia coli O104:H4"><i>Escherichia coli</i> O104:H4</a></li> <li><a href="/wiki/Escherichia_coli_O157:H7" title="Escherichia coli O157:H7"><i>Escherichia coli</i> O157:H7</a></li> <li><a href="/wiki/Hepatitis_A" title="Hepatitis A">Hepatitis A</a></li> <li><a href="/wiki/Hepatitis_E" title="Hepatitis E">Hepatitis E</a></li> <li><i><a href="/wiki/Listeria" title="Listeria">Listeria</a></i></li> <li><a href="/wiki/Norovirus" title="Norovirus">Norovirus</a></li> <li><a href="/wiki/Rotavirus" title="Rotavirus">Rotavirus</a></li> <li><i><a href="/wiki/Salmonella" title="Salmonella">Salmonella</a></i></li> <li><a href="/wiki/Shigatoxigenic_and_verotoxigenic_Escherichia_coli" title="Shigatoxigenic and verotoxigenic Escherichia coli">Shigatoxigenic and verotoxigenic <i>E. coli</i></a></li> <li><i><a href="/wiki/Vibrio_cholerae" title="Vibrio cholerae">Vibrio cholerae</a></i></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pesticide" title="Pesticide">Pesticides</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chlorpyrifos" title="Chlorpyrifos">Chlorpyrifos</a></li> <li><a href="/wiki/DDT" title="DDT">DDT</a></li> <li><a href="/wiki/Lindane" title="Lindane">Lindane</a></li> <li><a href="/wiki/Malathion" title="Malathion">Malathion</a></li> <li><a href="/wiki/Methamidophos" title="Methamidophos">Methamidophos</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Preservative" title="Preservative">Preservatives</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Benzoic_acid" title="Benzoic acid">Benzoic acid</a></li> <li><a href="/wiki/Ethylenediaminetetraacetic_acid" title="Ethylenediaminetetraacetic acid">Ethylenediaminetetraacetic acid (EDTA)</a></li> <li><a href="/wiki/Sodium_benzoate" title="Sodium benzoate">Sodium benzoate</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Sugar_substitute" title="Sugar substitute">Sugar substitutes</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acesulfame_potassium" title="Acesulfame potassium">Acesulfame potassium</a></li> <li><a href="/wiki/Aspartame" title="Aspartame">Aspartame</a> <ul><li><a href="/wiki/Aspartame_controversy" title="Aspartame controversy">controversy</a></li></ul></li> <li><a href="/wiki/Saccharin" title="Saccharin">Saccharin</a></li> <li><a href="/wiki/Sodium_cyclamate" class="mw-redirect" title="Sodium cyclamate">Sodium cyclamate</a></li> <li><a href="/wiki/Sorbitol" title="Sorbitol">Sorbitol</a></li> <li><a href="/wiki/Sucralose" title="Sucralose">Sucralose</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Toxin" title="Toxin">Toxins</a>, <a href="/wiki/Poison" title="Poison">poisons</a>, <a href="/wiki/Pollution" title="Pollution">environment pollution</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aflatoxin" title="Aflatoxin">Aflatoxin</a></li> <li><a href="/wiki/Arsenic_contamination_of_groundwater" title="Arsenic contamination of groundwater">Arsenic contamination of groundwater</a></li> <li><a href="/wiki/Benzene_in_soft_drinks" title="Benzene in soft drinks">Benzene in soft drinks</a></li> <li><a href="/wiki/Bisphenol_A" title="Bisphenol A">Bisphenol A</a></li> <li><a href="/wiki/Dieldrin" title="Dieldrin">Dieldrin</a></li> <li><a href="/wiki/Diethylstilbestrol" title="Diethylstilbestrol">Diethylstilbestrol</a></li> <li><a href="/wiki/Dioxin" title="Dioxin">Dioxin</a></li> <li><a href="/wiki/Mycotoxin" title="Mycotoxin">Mycotoxins</a></li> <li><a href="/wiki/Nonylphenol" title="Nonylphenol">Nonylphenol</a></li> <li><a href="/wiki/Shellfish_poisoning" title="Shellfish poisoning">Shellfish poisoning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Food_fraud" class="mw-redirect" title="Food fraud">Food fraud</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread_fraud" class="mw-redirect" title="Bread fraud">Bread</a></li> <li><a href="/wiki/Breast_milk_fraud" class="mw-redirect" title="Breast milk fraud">Breast milk</a></li> <li><a href="/wiki/Egg_fraud" class="mw-redirect" title="Egg fraud">Egg</a></li> <li><a href="/wiki/Olive_oil_fraud" class="mw-redirect" title="Olive oil fraud">Olive oil</a></li> <li><a href="/wiki/Prawn_fraud" class="mw-redirect" title="Prawn fraud">Prawn</a></li> <li><a href="/wiki/Seafood_fraud" class="mw-redirect" title="Seafood fraud">Seafood</a></li> <li><a href="/wiki/Shrimp_fraud" class="mw-redirect" title="Shrimp fraud">Shrimp</a></li> <li><a href="/wiki/Tea_fraud" class="mw-redirect" title="Tea fraud">Tea</a></li> <li><a href="/wiki/Wine_fraud" title="Wine fraud">Wine</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Food_processing" title="Food processing">Food processing</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/4-Hydroxynonenal" title="4-Hydroxynonenal">4-Hydroxynonenal</a></li> <li><a href="/wiki/Acid-hydrolyzed_vegetable_protein" class="mw-redirect" title="Acid-hydrolyzed vegetable protein">Acid-hydrolyzed vegetable protein</a></li> <li><a href="/wiki/Acrylamide" title="Acrylamide">Acrylamide</a></li> <li><a href="/wiki/List_of_food_additives" title="List of food additives">Food additives</a></li> <li><a href="/wiki/Food_irradiation" title="Food irradiation">Food irradiation</a></li> <li><a href="/wiki/Heterocyclic_amine" title="Heterocyclic amine">Heterocyclic amines</a></li> <li><a href="/wiki/Modified_starch" title="Modified starch">Modified starch</a></li> <li><a href="/wiki/Nitrosamine" title="Nitrosamine">Nitrosamines</a></li> <li><a href="/wiki/Polycyclic_aromatic_hydrocarbon" title="Polycyclic aromatic hydrocarbon">Polycyclic aromatic hydrocarbon</a></li> <li><a href="/wiki/Shortening" title="Shortening">Shortening</a></li> <li><a href="/wiki/Trans_fat" title="Trans fat">Trans fat</a></li> <li><a href="/wiki/Variant_Creutzfeldt%E2%80%93Jakob_disease" title="Variant Creutzfeldt–Jakob disease">Variant Creutzfeldt–Jakob disease</a></li> <li><a href="/wiki/Water_fluoridation_controversy" class="mw-redirect" title="Water fluoridation controversy">Water fluoridation controversy</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_food_contamination_incidents" title="List of food contamination incidents">Food contamination incidents</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Devon_colic" title="Devon colic">Devon colic</a></li> <li><a href="/wiki/Swill_milk_scandal" title="Swill milk scandal">Swill milk scandal</a></li> <li><a href="/wiki/Esing_Bakery_incident" title="Esing Bakery incident">Esing Bakery incident</a></li> <li><a href="/wiki/1858_Bradford_sweets_poisoning" title="1858 Bradford sweets poisoning">1858 Bradford sweets poisoning</a></li> <li><a href="/wiki/1900_English_beer_poisoning" title="1900 English beer poisoning">1900 English beer poisoning</a></li> <li><a href="/wiki/Morinaga_Milk_arsenic_poisoning_incident" title="Morinaga Milk arsenic poisoning incident">Morinaga Milk arsenic poisoning incident</a></li> <li><a href="/wiki/Minamata_disease" title="Minamata disease">Minamata disease</a></li> <li><a href="/w/index.php?title=1959_Moroccan_oil_poisoning_disaster&action=edit&redlink=1" class="new" title="1959 Moroccan oil poisoning disaster (page does not exist)">1959 Moroccan oil poisoning disaster</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://ar.wikipedia.org/wiki/%D9%83%D8%A7%D8%B1%D8%AB%D8%A9_%D8%A7%D9%84%D8%B2%D9%8A%D9%88%D8%AA_%D8%A7%D9%84%D9%85%D8%B3%D9%85%D9%88%D9%85%D8%A9_%D9%81%D9%8A_%D8%A7%D9%84%D9%85%D8%BA%D8%B1%D8%A8_1959" class="extiw" title="ar:كارثة الزيوت المسمومة في المغرب 1959">ar</a>]</span></li> <li><a href="/wiki/1971_Iraq_poison_grain_disaster" title="1971 Iraq poison grain disaster">1971 Iraq poison grain disaster</a></li> <li><a href="/wiki/Toxic_oil_syndrome" title="Toxic oil syndrome">Toxic oil syndrome</a></li> <li><a href="/wiki/1985_Austrian_diethylene_glycol_wine_scandal" title="1985 Austrian diethylene glycol wine scandal">1985 Austrian diethylene glycol wine scandal</a></li> <li><a href="/wiki/United_Kingdom_BSE_outbreak" title="United Kingdom BSE outbreak">United Kingdom BSE outbreak</a></li> <li><a href="/wiki/Australian_meat_substitution_scandal" title="Australian meat substitution scandal">Australian meat substitution scandal</a></li> <li><a href="/wiki/1993_Jack_in_the_Box_E._coli_outbreak" class="mw-redirect" title="1993 Jack in the Box E. coli outbreak">Jack in the Box <i>E. coli</i> outbreak</a></li> <li><a href="/wiki/1996_Odwalla_E._coli_outbreak" title="1996 Odwalla E. coli outbreak">1996 Odwalla <i>E. coli</i> outbreak</a></li> <li><a href="/wiki/2006_North_American_E._coli_O157:H7_outbreaks" title="2006 North American E. coli O157:H7 outbreaks">2006 North American <i>E. coli</i> outbreaks</a></li> <li><a href="/wiki/ICA_meat_repackaging_controversy" title="ICA meat repackaging controversy">ICA meat repackaging controversy</a></li> <li><a href="/wiki/2008_Canada_listeriosis_outbreak" title="2008 Canada listeriosis outbreak">2008 Canada listeriosis outbreak</a></li> <li><a href="/wiki/2008_Chinese_milk_scandal" title="2008 Chinese milk scandal">2008 Chinese milk scandal</a></li> <li><a href="/wiki/2008_Irish_pork_crisis" title="2008 Irish pork crisis">2008 Irish pork crisis</a></li> <li><a href="/wiki/2008_United_States_salmonellosis_outbreak" title="2008 United States salmonellosis outbreak">2008 United States salmonellosis outbreak</a></li> <li><a href="/wiki/2011_Germany_E._coli_O104:H4_outbreak" title="2011 Germany E. coli O104:H4 outbreak">2011 Germany <i>E. coli</i> outbreak</a></li> <li><a href="/wiki/2011_United_States_listeriosis_outbreak" title="2011 United States listeriosis outbreak">2011 United States listeriosis outbreak</a></li> <li><a href="/wiki/Bihar_school_meal_poisoning_incident" title="Bihar school meal poisoning incident">Bihar school meal poisoning</a></li> <li><a href="/wiki/2013_horse_meat_scandal" title="2013 horse meat scandal">2013 horse meat scandal</a></li> <li><a href="/wiki/Mozambique_funeral_beer_poisoning" title="Mozambique funeral beer poisoning">2015 Mozambique funeral beer poisoning</a></li> <li><a href="/wiki/Operation_Weak_Meat" title="Operation Weak Meat">2017 Brazil Operation Weak Meat</a></li> <li><a href="/wiki/2017%E2%80%932018_South_African_listeriosis_outbreak" title="2017–2018 South African listeriosis outbreak">2017–2018 South African listeriosis outbreak</a></li> <li><a href="/wiki/2018_Australian_strawberry_contamination" title="2018 Australian strawberry contamination">2018 Australian strawberry contamination</a></li> <li><a href="/wiki/2024_United_Kingdom_Shigatoxigenic_E._coli_outbreak" title="2024 United Kingdom Shigatoxigenic E. coli outbreak">2024 United Kingdom Shigatoxigenic E. coli outbreak</a></li> <li><a href="/wiki/Kobayashi_red_yeast_rice_scandal" title="Kobayashi red yeast rice scandal">Kobayashi red yeast rice scandal</a></li> <li><a href="/wiki/Food_safety_incidents_in_China" title="Food safety incidents in China">Food safety incidents in China</a></li> <li><a href="/wiki/Food_safety_incidents_in_Taiwan" title="Food safety incidents in Taiwan">Food safety incidents in Taiwan</a></li> <li><a href="/wiki/Foodborne_illness" title="Foodborne illness">Foodborne illness</a> <ul><li><a href="/wiki/List_of_foodborne_illness_outbreaks" title="List of foodborne illness outbreaks">outbreaks</a></li> <li><a href="/wiki/List_of_foodborne_illness_outbreaks_by_death_toll" title="List of foodborne illness outbreaks by death toll">death toll</a></li> <li><a href="/wiki/List_of_foodborne_illness_outbreaks_in_the_United_States" title="List of foodborne illness outbreaks in the United States">United States</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Regulation" title="Regulation">Regulation</a>, <a href="/wiki/Standards_organization" title="Standards organization">standards</a>, <a href="/wiki/List_of_food_safety_organisations" title="List of food safety organisations">watchdogs</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acceptable_daily_intake" title="Acceptable daily intake">Acceptable daily intake</a></li> <li><a href="/wiki/E_number" title="E number">E number</a></li> <li><a href="/wiki/List_of_food_labeling_regulations" title="List of food labeling regulations">Food labeling regulations</a></li> <li><a href="/wiki/Food_libel_laws" title="Food libel laws">Food libel laws</a></li> <li><a href="/wiki/Food_safety_in_Australia" title="Food safety in Australia">Food safety in Australia</a></li> <li><a href="/wiki/International_Food_Safety_Network" title="International Food Safety Network">International Food Safety Network</a></li> <li><a href="/wiki/ISO_22000" title="ISO 22000">ISO 22000</a></li> <li><a href="/wiki/Nutrition_facts_label" title="Nutrition facts label">Nutrition facts label</a></li> <li><a href="/wiki/Organic_certification" title="Organic certification">Organic certification</a></li> <li><a href="/wiki/Quality_Assurance_International" title="Quality Assurance International">Quality Assurance International</a></li> <li><a href="/wiki/United_Kingdom_food_information_regulations" title="United Kingdom food information regulations">United Kingdom food information regulations</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_food_safety_organisations" title="List of food safety organisations">Institutions</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Centre_for_Food_Safety" title="Centre for Food Safety">Centre for Food Safety</a> (Hong Kong)</li> <li><a href="/wiki/European_Food_Safety_Authority" title="European Food Safety Authority">European Food Safety Authority</a></li> <li><a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a></li> <li><a href="/wiki/Food_Information_and_Control_Agency" title="Food Information and Control Agency">Food Information and Control Agency</a> (Spain)</li> <li><a href="/wiki/Food_Standards_Agency" title="Food Standards Agency">Food Standards Agency</a> (United Kingdom)</li> <li><a href="/wiki/Institute_for_Food_Safety_and_Health" title="Institute for Food Safety and Health">Institute for Food Safety and Health</a></li> <li><a href="/wiki/International_Food_Safety_Network" title="International Food Safety Network">International Food Safety Network</a></li> <li><a href="/wiki/Ministry_of_Food_and_Drug_Safety" title="Ministry of Food and Drug Safety">Ministry of Food and Drug Safety</a> (South Korea)</li> <li><a href="/wiki/Spanish_Agency_for_Food_Safety_and_Nutrition" title="Spanish Agency for Food Safety and Nutrition">Spanish Agency for Food Safety and Nutrition</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related topics</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing (food preservation)</a></li> <li><a href="/wiki/Food_and_drink_prohibitions" title="Food and drink prohibitions">Food and drink prohibitions</a></li> <li><a href="/wiki/Food_marketing" title="Food marketing">Food marketing</a></li> <li><a href="/wiki/Food_politics" title="Food politics">Food politics</a></li> <li><a class="mw-selflink selflink">Food preservation</a></li> <li><a href="/wiki/Food_quality" title="Food quality">Food quality</a></li> <li><a href="/wiki/Genetically_modified_food" title="Genetically modified food">Genetically modified food</a></li> <li><a href="/wiki/Conspiracy_theories" class="mw-redirect" title="Conspiracy theories">Conspiracy theories</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a> <span class="nowrap"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/9px-Goblet_Glass_%28Banquet%29.svg.png" decoding="async" width="9" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/14px-Goblet_Glass_%28Banquet%29.svg.png 1.5x, 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src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span> <a href="https://commons.wikimedia.org/wiki/Category:Food_safety" class="extiw" title="commons:Category:Food safety">Commons</a></li> <li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo.svg" class="mw-file-description" title="Wikibooks page"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/24px-Wikibooks-logo.svg.png 1.5x, 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rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style></div><div role="navigation" class="navbox authority-control" aria-labelledby="Authority_control_databases_frameless&#124;text-top&#124;10px&#124;alt=Edit_this_at_Wikidata&#124;link=https&#58;//www.wikidata.org/wiki/Q173514#identifiers&#124;class=noprint&#124;Edit_this_at_Wikidata996" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div 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