In reality, there are many kinds of agents which are potentially destructive to the healthful characteristics of fresh foods. For example:

¡P Microorganisms, such as bacteria and fungi, which can spoil food immediately.

¡P Enzymes, which are present in all raw food, promote degradation and chemical changes affecting especially the food texture and flavor.

¡P Atmospheric oxygen can react with some food components which may cause rancidity or color changes.

¡P 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?

Class Discussion