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Also known as electroporation, is a process of using a brief pulses of powerful electric field. This kills a wide array of microorganism by enlarging the cell's pores and releasing their contents.
The exposure of food to ionizing radiation in order to kill a wide array of bacteria, fungi, molds and even insect pests. This can result in reduction of ripening of fruits and slower rotting.
The use of antimicrobial food additives that inhibits microorganism growth; such as oxygen depleting additives which strips and inhibit food constituents of their oxygen resulting in a slower rotting of the food.
It stores food in an environment which has no air resistance and is completely airtight. In this way, the lack of oxygen kills bacteria resulting a slower spoiling of foods. It is commonly used in storing nuts.
A process of preservation of foods in liquid form. It was originally done to fight local wines souring. But today, this process is primarily applied to dairy products. The milk is heated and then cooled quickly to kill unwanted bacteria.
Food preservation that use specific microorganisms that can combat food spoilage and keeps pathogen neutralized by creating a toxic environment for themselves. Through this, a controlled condition in the food is made that can support the living of desirable microorganisms.
A method of food preservation that buries foods in the soils which are dry and salty or those frozen soils. Soil can preserve foods because of factors such as lack of light, oxygen and its cool temperature.
The process of meat stewing in an earthenware jug or casserole that is covered. The meat is cut in smaller pieces, flavoured with gravy or animal's own blood and then stewed.
