Food preservation techniques have been used since ancient times, such as preservation of fish with salt by the Vikings in the 9th century.
Natural preservatives such as salt, vinegar, and sugar have been used since hundreds of years ago to inhibit the growth of microbes in food.
Although modern technology has introduced many new food preservation methods, traditional preservation such as drying, fumigation, and canning is still used today.
Food preservation can increase the shelf life of food, thus helping to reduce food waste and increase the efficiency of food production.
Food preservation can also increase the taste and texture of the food, such as in smoked and pickled meat.
Modern food preservation techniques, such as pasteurization and high temperatures, can kill pathogenic microbes and extend the shelf life of the product.
Food preservation techniques are also used in the cosmetics and pharmaceutical industry to extend the shelf life of the product and increase the stability of active substances.
Food preservation can be done using natural ingredients such as lime juice, apple vinegar, and coconut sugar.
Some types of foods that are generally preserved include meat, fish, vegetables, fruits, and dairy products.
Although food preservation can extend the shelf life of food, it is important to pay attention to the expiration date and store food at the right temperature to avoid food poisoning.
