Means of preservation

There are other ways to preserve food. Each of them acts on an element that inhibits microorganisms. Here are a few examples.

Salting

Preservation using salt is possible. Salted herbs, for example, do not require heat treatment because the salt takes up all the space; however, it must be present in very large quantities if it is to act as a preservative.

Pickled foods

Food can also be preserved through immersion in solutions such as vinegar, brine or alcohol. These methods of preservation have been used for thousands of years.

Cold

It is well known that refrigeration and freezing permit longer shelf life. Cold slows down and can even halt the development of microorganisms.

Dehydration

When food is smoked or dried, its water content is reduced, which prevents microorganisms from multiplying in the presence of oxygen.