EPP 6 LESSON 3.
5: FOOD PRESERVATION microorganisms’ contamination is reduced or
Food Preservation - Process of preventing
food spoilage by creating conditions under
which microorganisms cannot multiply and
grow. Some preserved food nowadays are
delicious and full of flavor. Some are
considered delicacies that people crave for.
IDENTIFYING WAYS OF FOOD
PRESERVATION
1. DRYING
Removal of moisture or water in food. It is the
most ancient method of food preservation
known to man.
Drying Procedure
 Natural - this method is dependent on the
sun. Food is usually salted and placed on
flat containers for sun drying.
 Artificial - this method uses artificial
heated air with controlled conditions
temperature, humidity
2. FREEZING
Method that turns the food into solid state at
very low temperature. Fruits and vegetables
may be placed in a freezer to maintain its
freshness and nutrients
3. SALTING
Method that uses salt as its main preservative.
It is commonly done to meat, poultry, fish or
seafood. Salt used can be rock salt or iodized
salt. Salt preserves food by osmosis. This
means the water content of food is pinched out
when its salted. With the process,
totally prevented.
4. PICKLING - extends shelf life by either
anaerobic fermentation in brine or
immersion in vinegar and other spices.
5. SUGARING - uses sugar, water and
lemon juice. Reduces water activity
which inhibits the growth of bacteria
and preserves color, texture and flavor.
Salting Procedures
1. Dry - Putting salt in layers in a jar, pot or
tray to draw out the water content of the food.
2. Wet/Brine - uses artificial heated air with
controlled conditions of temperature, humidity
and airflow
BENEFITS OF FOOD PRESERVATION
 Prevents spoilage of food
 It retains the nutrients and texture of food
 It maintains the good and sanitary quality
of food
 It makes seasonal foods such as fruits
available all year round
 It provides a means of livelihood for the
community as an easy business. Can
increase family income