Food storage is an art which decreases or retards the growth of microorganisms that cause food spoilage. Once attacked by microbes the texture flavour and the nutritional value of the food will be altered thus making it unfit for consumption. food storage techniques involve alteration of the temperature, pH and moisture content of the food which is the most essential criteria for the metabolism of bacteria and fungi and any other spoilage causing microorganism. Food preservation also prevents the microbe from degrading the fat and protein content present in the food which causes putrefaction and rancidity respectively. There are various food preservation techniques available which includes drying, chemical preservation, vacuum packing, smoking, potting, jugging, curing, pickling, emulsification, lactic acid fermentation etc. Baking can also be considered as a method of food storage. During baking the outside temperature of the food will reach about 100 degrees but the internal temperature will be slightly lesser. But this method is efficient enough to destroy the pathogens. The shelf life of the baked foods will be lesser compared to others. Food preservation deserves high degree of importance as the toxins released by the microbes are deadly enough to cause the most dangerous food poisoning- botulism.

food storage