In reality, there are many kinds of agents
which are potentially destructive to the healthful characteristics of fresh
foods. For example:
·
Microorganisms, such as bacteria and fungi, which can spoil
food immediately.
·
Enzymes, which are present in all raw food, promote
degradation and chemical changes affecting especially the food texture and
flavor.
·
Atmospheric
oxygen can react with some
food components which may cause rancidity or color changes.
·
Infestations
(invasions) by insects and rodents, which account for huge losses in food
stocks.
So why should we preserve food?
§
To protect food
against microbes and other spoilage agents
§
To ensure that
food is safe for future consumption
§
To prolong food
storage time
§
To allow many
foods to be available year-round, in great quantity and the best-quality
Can you list some other reasons?
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