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Preservation: past, present and future.

G W Gould

    British Medical Bulletin
    |July 8, 2000
    PubMed
    Summary
    This summary is machine-generated.

    Food preservation techniques prevent spoilage by inhibiting microbial growth or inactivating microorganisms. Emerging methods focus on natural, healthier, and minimally processed foods while ensuring safety.

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    Area of Science:

    • Food Science
    • Microbiology
    • Food Technology

    Background:

    • Food quality degrades via physical, chemical, enzymatic, and microbial reactions.
    • Microbial spoilage and food poisoning are significant concerns.
    • Traditional preservation methods primarily inhibit or slow microbial growth.

    Purpose of the Study:

    • To review existing and emerging food preservation techniques.
    • To highlight trends driven by consumer demand for minimally processed, natural, and safe foods.

    Main Methods:

    • Overview of conventional preservation techniques (e.g., chilling, drying, heating, modified atmosphere packaging).
    • Discussion of emerging inactivation techniques (e.g., irradiation, high hydrostatic pressure, pulsed electric fields, manothermosonication).

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  • Inclusion of natural antimicrobial additions (enzymes, bacteriocins).

    • Main Results:

    • Conventional methods largely focus on controlling microbial growth.
    • Emerging techniques increasingly utilize inactivation mechanisms.
    • Consumer demand is shifting towards less processed, additive-free, and healthier food options.

    Conclusions:

    • A diverse range of food preservation methods exists, from traditional to novel.
    • Emerging technologies offer advanced inactivation capabilities.
    • Future trends prioritize consumer preferences for natural, safe, and high-quality foods.