Food Preservation: Significance, Causes of Spoilage and Preservation Techniques

nebl-2026-03-03_16_37_57-food-preservation-1.pdf

Food Preservation: Significance, Causes of Spoilage and Preservation Techniques Food preservation is the science and practice of preventing food spoilage and extending the shelf life of perishable materials. It involves various physical, chemical, and biological methods.

Thus the purpose of food preservation includes: Prevention of spoilage, control or eliminate microorganisms, delay enzymatic deterioration, maintain nutritional and sensory quality, prolongation of shelf life and food safety and public health.

Causes of Food Spoilage

Food spoilage refers to undesirable changes in the appearance, flavor, odor, texture, or nutritional quality of food, making it unsuitable for consumption. Spoilage occurs due to several biological, chemical, and physical factors.