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Food preservation

Food preservation, techniques used to delay the spoilage of food. The most common forms of preservation are heating, sealing, refrigeration, and freezing. Heating destroys enzymes that over-ripen food and bacteria that are responsible for decay. Sealing in sterile cans or bottles isolates food from air-borne bacteria. Refrigeration and freezing slow the enzyme action and the reproduction of the bacteria, and freezing preserves flavor better. Dehydration, irradiation, and preservatives are also used. Traditional means of preservation include smoking, salting, and pickling.

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