Food preservation is as old as human civilization.

Below are the most

common techniques, with their specific description, that our ancestors used to
preserve the food. Many of these techniques are still in place today and are used for
preserving the bounty of produce during the summer months.

organic acids using microorganisms— yeasts

or bacteria—under anaerobic conditions.
Fermentation usually implies that the action
of microorganisms is desired. This process is
used to produce alcoholic beverages such as
wine, beer and the local tuba. Fermentation is
also used as a leavening agent of bread using
yeast and the pickling of food using
PASTEURIZATION

This is a mild heat-treatment process in which food is heated to below 100 0C to

reduce or destroy pathogenic microorganisms in certain foods and beverages that
cause spoilage and so prolongs the storage time of food. The relatively mild heat
treatment used in the pasteurization process causes minimal changes in the
nutritional characteristics of foods.
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