Canning, By heating food above boiling point in sealed cans. Canning destroys virtually all micro-organisms., Deep freezing, By use of low temperatures (low temperatures inactivate micro-organisms and enzymes)., Chilled storage, This is not freezing as temperatures are too high. Chilling food between – 1°C and 8°C reduces spoilage by slowing down the action of micro-organisms and enzymes, Modified atmosphere packaging and chilled (MAP) , Gas flushing helps chilled foods to stay fresh longer by changing the mixture of the nitrogen, oxygen and carbon dioxide surrounding the food from the proportion naturally present in ‘fresh air’., Vacuum packaging , Excluding all air from the pack prevents any micro-organisms that need oxygen from growing. This also prevents colour deteriorating., Curing, Using a high salt brine solution which inhibits the growth of micro-organisms. Bacon is sold in air-tight and heat-sealed packets., Smoking , Cured meat is smoked by hanging in smoke so that the surface gets coated with a layer of chemicals. The chemicals produced by smoking slow down the growth of micro-organisms. Sliced smoked ham and bacon may be vacuum packed and heat-sealed., Sugar- Jam, The initial boiling of fruit to destroy the enzymes and micro-organisms (but not spores), preventing spoilage., UHT- Ultra heat treatment, Foods heated to 140 degrees for 5 seconds then put in an airtight container. Allows milk to be stored for up to 6 months., Accelerated Freeze Drying, Food is frozen and the temperature increased to make the ice vaporise. .

Preservation methods

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