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Are Modern Preservative Techniques Making Our Food Safer Than Traditional Preservation Methods?

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Are Modern Preservative Techniques Making Our Food Safer Than Traditional Preservation Methods?

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Is gov promoting use of advanced preservative?

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Is gov promoting use of advanced preservative?

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Why we MUST use preservative when transportation is so advanced now.

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Why we MUST use preservative when transportation is so advanced now.

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Are traditional and modern preservative applying the same mechanism to work?

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Are traditional and modern preservative applying the same mechanism to work?

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According to the U.S. FDA, all of the chemical and physical preservation techniques we currently use are safe for most individuals. As will all things in life, moderation is key when consuming foods and food products.

Exclusively consuming high fat, high sugar products that contain preservatives will have negative long-term health consequences. However, we have not yet determined that these health impacts are related to the use of chemical preservatives within recommended quantities or are the consequences of an overall unhealthy lifestyle. Research is ongoing regarding specific preservative ingredients and their health impacts.

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While the substances and methods have evolved, with modern preservatives often targeting specific spoilage or pathogenic microorganisms more effectively, the core mechanism of creating conditions that prevent decay and prolong shelf life remains consistent across both traditional and modern approaches. This illustrates how advancements in food science build upon age-old preservation techniques, enhancing their effectiveness and specificity.

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The transition to modern preservatives has been driven by a confluence of factors that reflect changing societal, technological, and economic landscapes. First, the global expansion of food supply chains necessitates preservatives that can maintain food safety and quality over longer distances and time periods. As food is now transported across the globe, there's a greater need for preservatives that can ensure products remain fresh from the point of production to consumption. Second, advancements in food science and technology have led to the development of more sophisticated preservatives that can target specific pathogens or spoilage processes, enhancing food safety and extending shelf life with minimal impact on taste or nutritional value. Additionally, changing consumer preferences towards convenience foods have increased the demand for products that offer longer shelf life without sacrificing quality, driving innovation in preservative technologies.

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Are modern preservatives more economically efficient comparing with traditional techniques? 

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Are modern preservatives more economically efficient comparing with traditional techniques? 

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Food wastage for different food materials based on weight percentage. The demand for variety and abundance as well as inefficient storage conditions increases the amount of overall food wastage. Fruits and vegetables are among the least expensive and fastest spoiling foods followed by milk and dairy products. Data from ReFED

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Advancement of globalization promoted the exchange of foods from different cultures. In order to keep foods safe during months of shipping and high/low temperature, advanced preservative techniques are very essential.

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Preservatives helps products to reach to more potential customers

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Electrothermal, freezing and pulse electric field methods

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Electrothermal, freezing and pulse electric field methods

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These are the mostly applied mechanisms behind both ancient and modern preservatives

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Application of pulse electric field generally used for treating liquid foods and pastes. This methods is generally very economically efficient since it can process large quantity of food using relatively cheap electricity and other resources. The technique is a nonthermal food preservation method involving usage of pulses of electricity into the food material. The treatment gives high quality food with almost no change in texture or quality thus maintaining the original taste of food.