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First thing coming through my mind about food preservation is actually wide. Narrowly, food preservation is any of the various techniques used to prevent food from spoiling after harvest or slaughter. Some customs go back to the Stone Age. Drying, chilling, and fermentation are some of the oldest preservation techniques. Canning, pasteurization, freezing, irradiation, and the addition of chemicals are examples of contemporary techniques. Modern food preservation has benefited greatly from advancements in packing materials.

In addition, just sharing about food spoilage was kind of interesting from my point of view as it may defined as any change that renders food unfit for human consumption. Many reasons, such as microbe contamination, insect infestation, or endogenous enzyme breakdown, may be to blame for these modifications (those present naturally in the food).

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Chemical Preservative
In easy way of understanding, I take a scenario as an example, like after 24 hours in a watery solution, fresh produce softens and starts a gradual, mixed fermentation-putrefaction process. The use of salt suppresses undesired microbial activity, fostering the required fermentation in a favourable environment. You can pickle most fruits and vegetables to preserve them. When a cucumber is put through the pickling process, its reserve of fermentable carbohydrates is converted to acid, its colour shifts from bright green to an olive or yellow-green, and its tissue turns translucent.

Hence, certain preservatives also have an aesthetic purpose, or they enhance the product's look, in addition to delaying deterioration. One such preservative is sodium nitrate, which is contentious due to its link to the production of a suspected carcinogen (or its nitrite version). As well as giving ham, bacon, and luncheon meats their distinctive reddish colour, nitrate and nitrite are employed in the curing of meats to stop the growth of germs that can cause botulism. The argument put out by those opposed to these additives is that modern refrigeration and sanitation render artificial preservatives unnecessary. Industry advocates argue that the natural brownish colour of these meats would be disgusting and defend their use for cosmetic purposes.

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Preservation by Thermal Processing
In simple way, I may define preservation by thermal processing involving a processes that employ heat to make food safe for consumption and/or extend shelf-life by reducing or eliminating microbiological contamination (pathogens or spoilage) and enzymatic activity of the food. These processes could also affect texture and flavor of food products.

In my opinion, I would like to select canned foods and pasteurised items as my two preferred types of preserved foods and consumables. For instance, I favour purchasing fruits and vegetables in cans, such as pineapple, lychee, corn, and mushrooms. This is so that the fruit can last longer and tastes better. It is also transportable and might make some room in the cabinet available. Next, I prefer to purchase pasteurised meals, especially dairy goods. For instance, cheese retains its inherent flavour and texture even after pasteurisation. The pasteurisation procedure strengthens the product's stability, enhancing the consistency of the product's quality.

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Preservation by Fermentation : Pickling vs Fermentation
I believe there are some potential conflicts that can lead to some misunderstanding when relating about pickling and fermentation itself. Here is some hint and keep the following in mind: When food is fermented, the sour flavour is produced by a chemical reaction between the food's sugars and naturally existing bacteria, without the need for additional acid, as opposed to pickling, which entails soaking items in an acidic liquid to obtain a sour flavour.

Pickling is a method of food preservation that involves submerging items in an acidic solution, such as vinegar, which alters the meal's flavour and consistency. Moreover, heat is used, which kills and prevents the growth of any bacteria. It is also the fastest and easiest way by applying a quick pickling. (Example: Pickled Red radishes)

Contrarily, fermentation doesn't need an additional acidic liquid or heat and can be done with just a container and salt (although more typically goes into it). It is one of the earliest and most fundamental methods of food preservation. The food's colour, flavour, and texture are ultimately changed during the process, which normally takes longer than pickling. (Example: Tempeh)

Because they are both mouthwatering and nutritious, I have tried both and enjoyed more of pickling rather than fermented. Fermentation can produce a more nuanced, tangy, and occasionally sour flavour, while pickling is an excellent technique to add tangy and acidic qualities to food. Both approaches greatly appeal to my sense of taste and each has a distinctive flavour and nutritious value.

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Food Irradiation:- Is it safe?
From my review on some related article of food irradiation, Food that was exposed to gamma rays, electron and X-rays would not cause it to be radioactive because the energy of the rays was low. Food products are subjected to ionising radiation during processing and preservation in order to eliminate bacteria, viruses, and other organisms that could otherwise cause food spoilage or foodborne illness. Also, by delaying fruit and vegetable ripening, this procedure can cut down on the need of pesticides.

I believe that irradiation is a reliable and secure way to preserve food while lowering the chance of contracting a foodborne illness. Food that has been irradiated does not become radioactive and does not lose any of its nutritional value. The procedure is regarded as safe by authorities around the world, and the food keeps its colour, flavour, and texture. For instance, after carefully examining the scientific literature on food irradiation, the World Health Organization (WHO), the Food and Agriculture Organization (FAO) of the United Nations, and numerous other health authorities around the globe have concluded that it is a secure and efficient method for food preservation.