1244:
electrodes, then the pulsed electric field is applied. The electric field enlarges the pores of the cell membranes, which kills the cells and releases their contents. PEF for food processing is a developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices. To date, several PEF treated juices are available on the market in Europe. Furthermore, for several years a juice pasteurization application in the US has used PEF. For cell disintegration purposes especially potato processors show great interest in PEF technology as an efficient alternative for their preheaters. Potato applications are already operational in the US and Canada. There are also commercial PEF potato applications in various countries in Europe, as well as in
Australia, India, and China.
33:
2841:
1218:, endorse food irradiation. Consumers may have a negative view of irradiated food based on the misconception that such food is radioactive; in fact, irradiated food does not and cannot become radioactive. Activists have also opposed food irradiation for other reasons, for example, arguing that irradiation can be used to sterilize contaminated food without resolving the underlying cause of the contamination. International legislation on whether food may be irradiated or not varies worldwide from no regulation to a full ban.
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vitamins as they ferment. However, the common belief that premodern people avoided drinking ordinary water is a myth. While people avoided drinking dirty or polluted water, they also avoided using it for the production of beer and wine. Water was visually inspected, smelled, tasted, filtered, and boiled if necessary. It was used for drinking as well as for diluting wine, cooking, and many other processes.
1359:
2741:
969:
Pasteurization is a process for preservation of liquid food. It was originally applied to combat the souring of young local wines. Today, the process is mainly applied to dairy products. In this method, milk is heated at about 70 °C (158 °F) for 15–30 seconds to kill the bacteria present in
520:
Methods of fermentation include, but are not limited to, starter microorganisms, salt, hops, controlled (usually cool) temperatures and controlled (usually low) levels of oxygen. These methods are used to create the specific controlled conditions that will support the desirable organisms that produce
110:
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar
1460:
can be eliminated or controlled by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.
291:
Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can cause gas production and the can will swell or burst. However, there have been examples of poor manufacture (underprocessing) and poor
947:) into sterlized packaging material under sterile conditions. The result is a sealed, sterile food product similar to canned food, but depending on the technique used, damage to food quality is typically reduced compared to canned food. A greater variety of packaging materials can be used as well.
524:
Water was also turned into alcoholic beverages through fermentation. When water is used to make beer, the boiling during the brewing process may kill bacteria that could make people sick. The barley and other ingredients also infuse the drink with nutrients, and the microorganisms can also produce
1243:
Pulsed electric field (PEF) electroporation is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low-temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two
542:
is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of foods, including prepared foods that would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves
197:
Sometimes meat is buried under conditions that cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator, or, in
2594:
Aganovic, Kemal; Hertel, Christian; Vogel, Rudi. F.; Johne, Reimar; Schlüter, Oliver; Schwarzenbolz, Uwe; Jäger, Henry; Holzhauser, Thomas; Bergmair, Johannes; Roth, Angelika; Sevenich, Robert; Bandick, Niels; Kulling, Sabine E.; Knorr, Dietrich; Engel, Karl-Heinz; Heinz, Volker (July 2021).
224:
are traditionally created by placing eggs in alkaline mud (or other alkaline substance), resulting in their "inorganic" fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler, more
1030:
Because of the low temperature used in processing, the rehydrated product retains many of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained. If the product to be dried is a liquid, as often seen in pharmaceutical
895:
are made by heating the fruit with sugar. "Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage." Sugar is used to preserve fruits, either in an
660:. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves;
337:), and then storing it immersed in the fat. These preparations were popular in Europe before refrigerators became ubiquitous. They are still popular in France, where the term originates. The preparation will keep longer if stored in a cold cellar or buried in cold ground.
521:
food fit for human consumption. Fermentation is the microbial conversion of starch and sugars into alcohol. Not only can fermentation produce alcohol, but it can also be a valuable preservation technique. Fermentation can also make foods more nutritious and palatable.
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900:
syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. This method is used for the skins of
950:
Besides UHT, aseptic processing may be used in conjunction with any of the microbe-reduction technologies listed below. With pasteurization and "high pressure pasteurization", the food may not be completely sterilized (instead achieving a specified
287:
require longer boiling and the addition of other acidic elements. Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
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World Health
Organization. High-Dose Irradiation: Wholesomeness of Food Irradiated With Doses Above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group. Geneva, Switzerland: World Health Organization; 1999. WHO Technical Report Series No.
354:
preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. The introduction of commercial and domestic refrigerators drastically improved the diets of many in the
2385:
C.M. Deeley, M. Gao, R. Hunter, D.A.E. Ehlermann, The development of food irradiation in the Asia
Pacific, the Americas and Europe; tutorial presented to the International Meeting on Radiation Processing, Kuala Lumpur, 2006.
305:, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, however. Cooked
1431:. Using them in combination with other preservative techniques can effectively control spoilage bacteria and other pathogens, and can inhibit the activities of a wide spectrum of organisms, including inherently resistant
630:, a gel made from gelatin and clarified meat broth. Another form of preservation is setting the cooked food in a container and covering it with a layer of fat. Potted chicken liver can be prepared in this way, and so can
702:. The vessels, which can preserve fresh grapes for up to 6 months, passively control their internal environments to restrict gas exchange and water loss, prolonging the lives of late-harvested grapes stored within them.
1499:. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without sacrificing the safety of the product.
516:
to combat spoilage from other, less benign organisms. These microorganisms keep pathogens in check by producing acid or alcohol, which eventually creates an environment toxic for themselves and other microorganisms.
170:
in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such as sand, or soil that is frozen.
1333:
can be used to disable harmful microorganisms and spoilage enzymes while retaining the food's fresh appearance, flavor, texture and nutrients. By 2005, the process was being used for products ranging from
1035:(i.e., inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee), and preservation.
970:
it and cooling it quickly to 10 °C (50 °F) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by
2221:
Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Ayhan, Zehra; Rutkaite, Ramune; Radusin, Tanja; Suminska, Patrycja; Marcos, Begonya; Coma, Véronique (January 2018).
1000:
to reduce loss of flavor from oxidization. A major drawback to vacuum packaging, at the consumer level, is that vacuum sealing can deform contents and rob certain foods, such as cheese, of its flavor.
268:. By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of preservation, it was not understood until 1864 when
543:
require only a cool dark place to ensure many months' storage. Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.
4634:
2352:
814:. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include
114:
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower
795:
Pickling is a method of preserving food in an edible, antimicrobial liquid. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling.
1965:
1199:). Irradiation can kill bacteria, molds, and insect pests, reduce the ripening and spoiling of fruits, and at higher doses induce sterility. The technology may be compared to
448:
techniques improve on the drying process and add antimicrobial agents that aid in preservation. Smoke deposits a number of pyrolysis products onto the food, including the
1316:
This process subjects the surface of food to a "flame" of ionized gas molecules, such as helium or nitrogen. This causes micro-organisms to die off on the surface.
4802:
1203:; it is sometimes called "cold pasteurization", as the product is not heated. Irradiation may allow lower-quality or contaminated foods to be rendered marketable.
744:
and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century.
2153:
2849:
1277:) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life. High humidity is also used to reduce water loss.
2387:
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are very resistant to spoilage and require no other preservation than storage in cool dark conditions, for example by burial in the ground, such as in a
798:
In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include
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1938:
186:). Cabbage was traditionally buried during autumn in northern US farms for preservation. Some methods keep it crispy while other methods produce
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422:" or "pink salt". It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.
1908:
359:
by allowing food such as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during warm weather.
158:
Boiling liquids can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them.
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475:
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Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen (
4718:
1973:
209:, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season.
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4624:
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2437:
1409:(LAB) have antagonistic properties that make them particularly useful as biopreservatives. When LABs compete for nutrients, their
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There is also another approach of impregnating packaging materials (plastic films or other) with antioxidants and antimicrobials.
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Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the
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and widely sold. Depending on temperature and pressure settings, HP processing can achieve either pasteurization-equivalent
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Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or
3026:
An e-book collection of over 1,000 classic books on home economics spanning 1850 to 1950, created by
Cornell University's
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1049:
104:
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2128:
1476:. The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell, and texture.
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Modifying atmosphere is a way to preserve food by operating on the atmosphere around it. It is often used to package:
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Approximately 500,000 tons of food items are irradiated per year worldwide in over 40 countries. These are mainly
672:
are all examples of different styles of fruit preserves that vary based upon the fruit used. In
English, the word
329:
Meat can be preserved by salting it, cooking it at or near 100 °C (212 °F) in some kind of fat (such as
275:
Foods have varying degrees of natural protection against spoilage and may require that the final step occurs in a
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Hurdle technology has been defined by
Leistner (2000) as an intelligent combination of hurdles that secures the
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17:
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National and international expert bodies have declared food irradiation as "wholesome"; organizations of the
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261:
100:
2308:
World Health
Organization. Wholesomeness of irradiated food. Geneva, Technical Report Series No. 659, 1981
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was brought to Europe through the trade routes. In northern climates without sufficient sun to dry foods,
551:
Heating to temperatures which are sufficient to kill microorganisms inside the food is a method used with
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The State of Food and
Agriculture 2019. Moving forward on food loss and waste reduction, In brief
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Conley, S.T., What do consumers think about irradiated foods, FSIS Food Safety Review (Fall 1992), 11–15
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environment strips bacteria of oxygen needed for survival. Vacuum-packing is commonly used for storing
427:
387:
2922:"Multi-criteria optimization and decision-making approach for improving of food engineering processes"
87:
can be reduced, which is an important way to decrease production costs and increase the efficiency of
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Techniques of food preservation were developed in research laboratories for commercial applications.
736:. The animal to be jugged is usually cut into pieces, placed into a tightly sealed jug with brine or
579:
Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include
479:
75:
process. Food preservation may also include processes that inhibit visual deterioration, such as the
753:
656:, which are preparations of cooked fruits, vegetables and sugar, often stored in glass jam jars and
283:
require no preservatives to can and only a short boiling cycle, whereas marginal vegetables such as
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4211:
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1147:
1028:. This is in contrast to dehydration by most conventional methods that evaporate water using heat.
2597:"Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety"
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1762:
The State of Food and
Agriculture 2019. Moving forward on food loss and waste reduction, In brief
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665:
2840:
2154:"Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries' case study"
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4898:
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2014:
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products produced by these bacteria are used in biopreservation to control spoilage and render
992:
Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The
1887:
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process that involves freezing the product and lowering pressure, thereby removing the ice by
362:
Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of
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often include active antimicrobials such as lactic acid, acetic acid, hydrogen peroxide, and
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as a preservative, and it was commonplace to store fruit in honey. Similar to pickled foods,
311:
301:
1403:
inactive in food. It is a benign ecological approach which is gaining increasing attention.
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Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.
1724:
1625:
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495:
486:—i.e., meat that has undergone salting, curing, and smoking—as "carcinogenic to humans".
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Communicating
Current Research and Educational Topics and Trends in Applied Microbiology
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2441:
378:. Today, root cellaring remains popular among people who value various goals, including
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4604:
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3584:
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2648:"Biopreservation, an ecological approach to improve the safety and shelf-life of foods"
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compared to modern methods. Some methods of food preservation are also known to create
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applications, the properties of the final product are optimized by the combination of
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315:, which produces a toxin that is not destroyed by canning or subsequent reheating.
119:
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and also inhibits the growth of several common strains of bacteria. More recently
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2223:"Active Packaging Applications for Food: Active packaging applications for food…"
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1229:, with an increasing segment of fresh fruit irradiated for fruit fly quarantine.
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Preserving foods ~ from the Clemson Extension Home and Garden Information Center
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Minimally processed fruits and vegetables: fundamental aspects and applications
2438:"Controlled Atmospheric Storage (CA) :: Washington State Apple Commission"
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2123:(4th ed.). Kent: Woodhead Publishing/Elsevier Science. pp. 929–940.
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Food Irradation – A technique for preserving and improving the safety of food
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1996:
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reaction in apples after they are cut during food preparation. By preserving
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56:
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2702:
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2239:
2222:
2194:
Ratti, C (2001). "Hot air and freeze-drying of high-value foods: a review".
943:
Aseptic processing works by placing sterilized food (typically by heat, see
696:, grapes are preserved in disc-shaped vessels made of mud and straw, called
5023:
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4137:
3983:
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2567:
2500:
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1704:
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1492:
1473:
1469:
1457:
1335:
842:
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found the relationship between microorganisms, food spoilage, and illness.
248:
777:
uses lye in its preparation, as do some olive recipes. Modern recipes for
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A c. 1894 Gustav Hammer & Co. commercial cooking machinery catalogue.
2810:"Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology"
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371:
363:
221:
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88:
3614:
1020:, also known as lyophilization or cryodesiccation, is a low temperature
471:
have been used to cure meat, contributing a characteristic pink colour.
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4247:
4122:
4082:
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3912:
3599:
3532:
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3115:
2152:
Prosapio, Valentina; Norton, Ian; De Marco, Iolanda (1 December 2017).
1927:
Msagati, T. (2012). "The Chemistry of Food Additives and Preservatives"
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Fellows, P. (Peter) (2017). "Freeze drying and freeze concentration".
1867:
http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
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2063:"The Ancient Method That Keeps Afghanistan's Grapes Fresh All Winter"
2015:"IARC Monographs evaluate consumption of red meat and processed meat"
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1339:
1288:
1226:
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1188:
1087:
1065:
1032:
892:
733:
676:, in plural form, is used to describe all types of jams and jellies.
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642:
603:
592:
414:
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375:
260:
the containers to kill or weaken any remaining bacteria as a form of
217:
167:
96:
41:
3680:
3058:
2368:
Food irradiation – Position of ADA J Am Diet Assoc. 2000;100:246-253
1503:
Principal hurdles used for food preservation (after Leistner, 1995)
1427:
LAB bacteriocins are used in the present day as an integral part of
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3180:
2465:"Carbon monoxide in meat and fish packaging: advantages and limits"
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858:
819:
790:
774:
766:
741:
539:
512:, are prepared by fermentation. This involves cultivating specific
460:
456:
452:
306:
3792:
3027:
2975:
Combat-ready Kitchen: How the U.S. military shapes the way you eat
955:), but the use of sterile packaging and environments is retained.
256:
involves cooking food, sealing it in sterilized cans or jars, and
4291:
4008:
3978:
3802:
3782:
3757:
3341:
3300:
3165:
3110:
2400:
Modified atmosphere packaging for fresh-cut fruits and vegetables
1648:
1644:
1640:
1575:
1480:
1414:
1155:
1111:
1095:
1090:
of food constituents. Common antimicrobial preservatives include
827:
807:
803:
717:
711:
698:
687:
646:
580:
468:
464:
309:, when handled poorly and then canned, can support the growth of
293:
257:
253:
242:
233:
147:
3036:"Underwater storage techniques preserved meat for early hunters"
4435:
4393:
3963:
3762:
3589:
3357:
3190:
3105:
2891:"Thermal food processing optimization: algorithms and software"
1559:
1370:
manufacture nisin. It is a particularly effective preservative.
1069:
993:
910:
902:
862:
607:
574:
501:
449:
367:
334:
324:
284:
191:
1179:. Multiple types of ionizing radiation can be used, including
4389:
4041:
3160:
3023:
Home Economics Archive: Tradition, Research, History (HEARTH)
2402:. West Sussex, UK: Blackwell Publishing Ltd. pp. 57–67.
1966:"World Health Organization Says Processed Meat Causes Cancer"
1865:
Nummer, B. (2002). "Historical Origins of Food Preservation"
1849:
1618:
1421:
1363:
1358:
1222:
1091:
884:
845:
as preservation agents, typically by a process that produces
799:
737:
627:
588:
564:
190:. A similar process is used in the traditional production of
60:
5008:
3856:
3242:
2646:
Ananou S, Maqueda M, Martínez-Bueno M and Valdivia E (2007)
2530:
Food processing technology: principles and practice (4th ed)
2391:
2272:
L. Brody, Aaron; Strupinsky, E. P.; Kline, Lauri R. (2001).
1941:. National Center for Home Food Preservation. Archived from
1915:, online article, posted on 2012-11-03, accessed 2019-02-21.
1825:
Fields of Farmers by Joel Salatin | Chelsea Green Publishing
1664:
1350:
or go all the way to achieve sterilization of all microbes.
773:
fats in the food, which will change its flavor and texture.
716:
Meat can be preserved by jugging. Jugging is the process of
3516:
2145:
2087:
2085:
2083:
1127:
725:
584:
509:
505:
330:
80:
52:
2112:
4286:
2765:"Basic aspects of food preservation by hurdle technology"
2121:
Food processing technology : principles and practice
914:
841:
In fermentation pickling, bacteria in the liquid produce
762:
661:
599:
64:
2593:
2187:
2080:
1291:
and maintain an attractive bright red color of the meat.
1232:
2532:. Duxford, UK: Woodhead Publishing. pp. 992–1001.
2397:
2271:
1580:
2151:
1472:
and nutritional quality and the economic viability of
641:
Jellying is one of the steps in producing traditional
296:
allowing contamination of canned food by the obligate
2601:
Comprehensive Reviews in Food Science and Food Safety
2227:
Comprehensive Reviews in Food Science and Food Safety
1939:"Curing and Smoking Meats for Home Food Preservation"
374:, whereas town and city dwellers often relied on the
212:
Butter and similar substances have been preserved as
2672:
2340:, Food & Water Watch Press, Washington, DC, 2008
1660:
626:. Meat off-cuts were, until the 1950s, preserved in
4768:
2024 United Kingdom Shigatoxigenic E. coli outbreak
598:Some animal flesh forms a protein gel when cooked.
2785:"Principles and applications of hurdle technology"
1923:
1921:
1891:, page 429. Houghton Mifflin Harcourt; 632 pages.
1424:, which is a particularly effective preservative.
1319:
134:Some techniques of food preservation pre-date the
2521:
1909:Truc: confit, a fat-fabulous way to preserve meat
5076:
2695:
2642:
2640:
2638:
2456:
2034:
1301:to reduce oxidation and slow down some microbes.
2972:
2743:Seafood Quality, Safety and Health Applications
1994:
1937:Nummer, Brian; Andress, Elizabeth (June 2015).
1918:
1861:
1859:
1857:
1175:Irradiation of food is the exposure of food to
924:
432:The earliest form of curing was dehydration or
2714:Alzamora SM, Tapia MS and López-Malo A (2000)
1391:as a way of preserving food and extending its
3928:
3285:
3074:
2635:
1936:
618:, where they are eaten with mashed potatoes.
264:. It was invented by the French confectioner
4943:Spanish Agency for Food Safety and Nutrition
4758:2017–2018 South African listeriosis outbreak
4657:1985 Austrian diethylene glycol wine scandal
2956:: CS1 maint: multiple names: authors list (
2844: This article incorporates text from a
2736:
2734:
2527:
2513:: CS1 maint: multiple names: authors list (
2422:: CS1 maint: multiple names: authors list (
2037:"Did people drink water in the Middle Ages?"
1854:
913:. Sugaring can be used in the production of
463:. Salt accelerates the drying process using
4881:United Kingdom food information regulations
2848:work. Licensed under CC BY-SA 3.0 (
2462:
2022:International Agency for Research on Cancer
1963:
476:International Agency for Research on Cancer
3935:
3921:
3292:
3278:
3081:
3067:
3033:
3009:National Center for Home Food Preservation
2869:
2768:International Journal of Food Microbiology
2563:"High-Pressure Processing Keeps Food Safe"
2398:Brody, A.L., Zhuang, H., Han, J.H (2011).
1191:(emitted from radioactive sources such as
4719:2008 United States salmonellosis outbreak
2731:
2678:Yousef AE and Carolyn Carlstrom C (2003)
2490:
2480:
2338:Zapped! Irradiation and the Death of Food
2248:
2238:
129:
4763:2018 Australian strawberry contamination
4625:Morinaga Milk arsenic poisoning incident
3942:
3042:. University of Michigan. Archived from
2555:
1357:
754:Sodium hydroxide § Food preparation
413:
232:
138:. Others were discovered more recently.
31:
4733:2011 United States listeriosis outbreak
2118:
2060:
1997:"Processed meats do cause cancer – WHO"
1294:Other meat and fish, which uses higher
418:Bag of Prague powder#1, also known as "
105:environmental impact of food production
14:
5077:
4748:2015 Mozambique funeral beer poisoning
4325:Ethylenediaminetetraacetic acid (EDTA)
3299:
2681:Food microbiology: a laboratory manual
2311:
2274:Active Packaging for Food Applications
1879:
1848:by Jean-Paul Barbier, Paris, 1994 and
1792:
1790:
1420:. Some LABs produce the antimicrobial
1247:
834:, as well as mixed vegetables such as
27:Inhibition of microbial growth in food
3916:
3273:
3088:
3062:
2929:International Journal of Food Studies
2350:NUCLEUS – Food Irradiation Clearances
2302:
2193:
2091:
1846:Nicolas Appert inventeur et humaniste
1233:Pulsed electric field electroporation
1009:These paragraphs are an excerpt from
932:
5039:
4927:Institute for Food Safety and Health
4667:Australian meat substitution scandal
4635:Moroccan oil poisoning disaster 1959
4411:Arsenic contamination of groundwater
3883:
2919:
2888:
2265:
2092:Ratti, Cristina (21 November 2008).
1468:safety and stability as well as the
1438:
1383:is the use of natural or controlled
1305:
5059:
4915:Food Information and Control Agency
3899:
2973:Marx de Salcedo, Anastacia (2015).
2802:
2061:Glinski, Stefanie (25 March 2021).
1995:James Gallagher (26 October 2015).
1901:
1787:
1269:) concentration and increasing the
1154:(BHT). Other preservatives include
1050:Sulfite food and beverage additives
370:. Rural people often did their own
24:
2966:
2463:Djenane, D., Roncales, P. (2018).
1802:Sustainable Development Goals Fund
1353:
638:used to be prepared for invalids.
103:. For instance, it can reduce the
25:
5101:
4932:International Food Safety Network
4856:International Food Safety Network
4577:Variant Creutzfeldt–Jakob disease
4527:Acid-hydrolyzed vegetable protein
4254:Shigatoxigenic and verotoxigenic
2992:
1602:Removal of oxygen or addition of
1216:Food and Agriculture Organization
981:
958:
945:ultra-high temperature processing
5058:
5048:
5038:
5029:
5028:
5017:
5007:
4937:Ministry of Food and Drug Safety
4773:Kobayashi red yeast rice scandal
4704:2008 Canada listeriosis outbreak
4699:ICA meat repackaging controversy
3898:
3890:
3882:
3875:
3874:
3865:
3855:
3253:
3252:
3241:
3034:Pobojewski, Sally (8 May 1995).
2839:
2789:New Methods of Food Preservation
2035:Medievalists.net (28 May 2023).
1663:
1039:
1003:
883:The earliest cultures have used
4876:Quality Assurance International
4783:Food safety incidents in Taiwan
4753:2017 Brazil Operation Weak Meat
4647:1971 Iraq poison grain disaster
4562:Polycyclic aromatic hydrocarbon
3691:Indirect grilling/Plank cooking
2920:Abakarov, Sushkov, Mascheroni.
2820:Internet Journal of Food Safety
2777:
2757:
2746:John Wiley and Sons, Page 203.
2708:
2587:
2546:
2430:
2379:
2361:
2343:
2330:
2321:
2290:
2214:
2098:. CRC Press. pp. 209–235.
2054:
2028:
2007:
1988:
1964:Stacy Simon (26 October 2015).
1957:
1798:"Good food for a better future"
1320:High-pressure food preservation
769:for bacterial growth. Lye will
489:
4905:European Food Safety Authority
4778:Food safety incidents in China
4615:1858 Bradford sweets poisoning
4582:Water fluoridation controversy
3018:US army food... just add urine
1930:
1839:
1816:
1765:. Rome: FAO. 2021. p. 8.
1753:
1164:
1064:– which inhibit the growth of
649:(see below) are also jellied.
111:(to prevent recontamination).
13:
1:
2977:. New York: Current/Penguin.
2862:
2208:10.1016/s0260-8774(00)00228-4
2173:10.1016/j.jclepro.2017.09.125
2161:Journal of Cleaner Production
1452:is a method of ensuring that
1395:. Beneficial bacteria or the
51:includes processes that make
4910:Food and Drug Administration
4592:Food contamination incidents
2850:license statement/permission
2336:Hauter, W. & Worth, M.,
2095:Advances in Food Dehydration
925:Modern industrial techniques
853:. Fermented pickles include
652:Another type of jellying is
101:environmental sustainability
7:
4964:Food and drink prohibitions
4738:Bihar school meal poisoning
4662:United Kingdom BSE outbreak
4620:1900 English beer poisoning
3974:Antibiotic use in livestock
3533:Bain-marie (Double boiling)
3259:Category: Food preservation
2858:, 24, FAO, FAO.
2552:NWT magazine, December 2012
2196:Journal of Food Engineering
1656:
1585:Acid addition or formation
1280:Red meat, which needs high
872:
784:
558:
528:
182:(not to be confused with a
10:
5106:
4959:Curing (food preservation)
4032:Monosodium glutamate (MSG)
3819:List of cooking appliances
3311:List of cooking techniques
2870:Riddervold, Astri (1988).
2833:
2657:In: A. Méndez-Vilas (Ed.)
1876:. (Accessed on 5 May 2014)
1850:http://www.appert-aina.com
1442:
1373:
1323:
1309:
1251:
1236:
1168:
1124:potassium hydrogen sulfite
1043:
1008:
985:
962:
936:
876:
788:
751:
709:
705:
685:
679:
568:
562:
546:
532:
493:
428:Curing (food preservation)
425:
344:
340:
322:
246:
240:
228:
151:
145:
141:
5002:
4989:Genetically modified food
4951:
4889:
4841:Food labeling regulations
4813:
4709:2008 Chinese milk scandal
4590:
4512:
4459:
4388:
4338:
4310:
4272:
4161:
4069:
4017:
3950:
3852:
3811:
3745:
3704:
3648:
3623:
3567:
3560:
3525:
3469:
3428:
3421:
3381:
3350:
3324:
3317:
3308:
3236:
3096:
2276:(1 ed.). CRC Press.
1212:World Health Organization
634:, to be served on toast.
606:worms, are a delicacy in
500:Some foods, such as many
480:World Health Organization
436:, used as early as 12,000
409:
318:
161:
4851:Food safety in Australia
4047:High-fructose corn syrup
2815:1 September 2011 at the
2373:16 February 2016 at the
1746:
1152:butylated hydroxytoluene
1148:butylated hydroxyanisole
849:through the presence of
622:has a rich tradition of
279:. High-acid fruits like
40:is preparing a meal for
4831:Acceptable daily intake
4743:2013 horse meat scandal
4184:Clostridium perfringens
3824:List of cooking vessels
3394:Grilling (charbroiling)
2852:). Text taken from
2703:Preservation techniques
2613:10.1111/1541-4337.12763
2240:10.1111/1541-4337.12322
1888:The Great Meat Cookbook
1287:to reduce oxidation of
99:and contribute towards
4899:Centre for Food Safety
4714:2008 Irish pork crisis
4416:Benzene in soft drinks
3399:Roasting (traditional)
2791:, Springer, pp. 1–21.
1885:Bruce Aidells (2012):
1872:3 January 2018 at the
1491:, and the presence of
1433:Gram-negative bacteria
1371:
905:fruit (candied peel),
747:
423:
238:
130:Traditional techniques
67:. This slows down the
45:
4921:Food Standards Agency
4871:Organic certification
4866:Nutrition facts label
4610:Esing Bakery incident
4398:environment pollution
3040:The University Record
2528:Fellows, P.J (2017).
1730:List of pickled foods
1361:
417:
312:Staphylococcus aureus
302:Clostridium botulinum
236:
35:
4690:2006 North American
4348:Acesulfame potassium
4177:Campylobacter jejuni
4071:Intestinal parasites
3944:Consumer food safety
2653:26 July 2011 at the
2482:10.3390/foods7020012
1907:Susan Jung (2012): "
1735:List of smoked foods
1407:Lactic acid bacteria
1368:lactic acid bacteria
1086:, which inhibit the
59:growth and slow the
4994:Conspiracy theories
4547:Heterocyclic amines
4451:Shellfish poisoning
3171:Modified atmosphere
3046:on 26 February 2019
2938:on 21 December 2018
2907:on 21 February 2014
2740:Alasalvar C (2010)
2355:26 May 2008 at the
2299:, WHO, Geneva, 1991
1725:List of dried foods
1504:
1254:Modified atmosphere
1248:Modified atmosphere
781:also call for lye.
720:the meat (commonly
496:Fermentation (food)
386:, traditional home
136:dawn of agriculture
4652:Toxic oil syndrome
4605:Swill milk scandal
4431:Diethylstilbestrol
4103:Diphyllobothriasis
3696:Stir frying (chao)
2787:In Gould GW (Ed.)
2783:Leistner L (1995)
2763:Leistner I (2000)
2720:Springer, p. 266.
2575:on 2 February 2008
2024:. 26 October 2015.
1945:on 24 January 2018
1502:
1372:
1362:3D stick model of
1177:ionizing radiation
1100:calcium propionate
978:chemist, in 1862.
939:Aseptic processing
933:Aseptic processing
616:East End of London
424:
388:cooking techniques
239:
77:enzymatic browning
55:more resistant to
46:
5085:Food preservation
5072:
5071:
4979:Food preservation
4788:Foodborne illness
4340:Sugar substitutes
4093:Cryptosporidiosis
4075:parasitic disease
3989:HGH controversies
3956:food contaminants
3910:
3909:
3839:Food preservation
3763:Burying in ground
3656:Carryover cooking
3644:
3643:
3556:
3555:
3417:
3416:
3363:Roasting (modern)
3267:
3266:
3146:Hurdle technology
3106:Burying in ground
3090:Food preservation
2889:Abakarov, Nunes.
2881:978-0-907325-40-6
2872:Food Conservation
2797:978-0-8342-1341-8
2752:978-1-4051-8070-2
2726:978-0-8342-1672-3
2690:978-0-471-39105-0
2684:Wiley, Page 226.
2667:978-84-611-9423-0
2539:978-0-08-101907-8
2409:978-0-8138-1274-8
1976:on 7 January 2017
1780:978-92-5-134306-7
1690:Food microbiology
1654:
1653:
1519:High temperature
1450:Hurdle technology
1445:Hurdle technology
1439:Hurdle technology
1429:hurdle technology
1312:Nonthermal plasma
1306:Nonthermal plasma
765:) makes food too
636:Calf's foot jelly
49:Food preservation
16:(Redirected from
5097:
5062:
5061:
5052:
5042:
5041:
5032:
5031:
5024:Drink portal
5022:
5021:
5020:
5012:
5011:
4923:(United Kingdom)
4672:Jack in the Box
4643:
4630:Minamata disease
4542:Food irradiation
4522:4-Hydroxynonenal
4370:Sodium cyclamate
4213:Escherichia coli
4205:Escherichia coli
3937:
3930:
3923:
3914:
3913:
3902:
3901:
3894:
3886:
3885:
3878:
3877:
3872:Drink portal
3870:
3869:
3868:
3860:
3859:
3834:Food preparation
3722:Pressure cooking
3565:
3564:
3426:
3425:
3322:
3321:
3294:
3287:
3280:
3271:
3270:
3256:
3255:
3246:
3245:
3083:
3076:
3069:
3060:
3059:
3055:
3053:
3051:
2988:
2961:
2955:
2947:
2945:
2943:
2937:
2931:. Archived from
2926:
2916:
2914:
2912:
2906:
2900:. Archived from
2898:Food Engineering
2895:
2885:
2843:
2827:
2806:
2800:
2781:
2775:
2761:
2755:
2738:
2729:
2712:
2706:
2699:
2693:
2676:
2670:
2644:
2633:
2632:
2607:(4): 3225–3266.
2591:
2585:
2584:
2582:
2580:
2571:. Archived from
2559:
2553:
2550:
2544:
2543:
2525:
2519:
2518:
2512:
2504:
2494:
2484:
2460:
2454:
2453:
2451:
2449:
2444:on 14 March 2012
2440:. Archived from
2434:
2428:
2427:
2421:
2413:
2395:
2389:
2383:
2377:
2365:
2359:
2347:
2341:
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2252:
2250:20.500.12327/362
2242:
2218:
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2158:
2149:
2143:
2142:
2116:
2110:
2109:
2089:
2078:
2077:
2075:
2073:
2058:
2052:
2051:
2049:
2047:
2041:Medievalists.net
2032:
2026:
2025:
2019:
2011:
2005:
2004:
1992:
1986:
1985:
1983:
1981:
1972:. Archived from
1961:
1955:
1954:
1952:
1950:
1934:
1928:
1925:
1916:
1905:
1899:
1883:
1877:
1863:
1852:
1843:
1837:
1836:
1834:
1832:
1820:
1814:
1813:
1811:
1809:
1794:
1785:
1784:
1771:10.4060/ca9825fr
1757:
1685:Food engineering
1673:
1668:
1667:
1611:Biopreservatives
1530:Low temperature
1505:
1501:
1497:biopreservatives
1300:
1286:
1268:
1171:Food irradiation
1120:sodium bisulfite
1084:oxygen absorbers
802:(high in salt),
759:Sodium hydroxide
610:, China, as are
439:
400:self-sufficiency
225:flavorful ones.
120:carbon footprint
21:
5105:
5104:
5100:
5099:
5098:
5096:
5095:
5094:
5075:
5074:
5073:
5068:
5018:
5016:
5014:Food portal
5006:
4998:
4947:
4885:
4846:Food libel laws
4809:
4637:
4586:
4552:Modified starch
4514:Food processing
4508:
4455:
4384:
4334:
4330:Sodium benzoate
4306:
4268:
4263:Vibrio cholerae
4157:
4128:Gnathostomiasis
4113:Fasciolopsiasis
4065:
4013:
4004:Mercury in fish
3946:
3941:
3911:
3906:
3866:
3864:
3862:Food portal
3854:
3848:
3829:Outdoor cooking
3807:
3741:
3737:Thermal cooking
3727:Pressure frying
3700:
3640:
3619:
3552:
3543:Double steaming
3521:
3465:
3413:
3377:
3346:
3337:Hot salt frying
3313:
3304:
3298:
3268:
3263:
3248:Food portal
3240:
3232:
3101:Biopreservation
3092:
3087:
3049:
3047:
3025:
3014:BBC News Online
2995:
2985:
2969:
2967:Further reading
2964:
2949:
2948:
2941:
2939:
2935:
2924:
2910:
2908:
2904:
2893:
2882:
2865:
2836:
2831:
2830:
2817:Wayback Machine
2807:
2803:
2782:
2778:
2762:
2758:
2739:
2732:
2713:
2709:
2700:
2696:
2677:
2673:
2655:Wayback Machine
2645:
2636:
2592:
2588:
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2576:
2561:
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2445:
2436:
2435:
2431:
2415:
2414:
2410:
2396:
2392:
2384:
2380:
2375:Wayback Machine
2366:
2362:
2357:Wayback Machine
2348:
2344:
2335:
2331:
2326:
2322:
2316:
2312:
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620:British cuisine
600:Eels and elvers
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1208:United Nations
1201:pasteurization
1181:beta particles
1169:Main article:
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1116:sulfur dioxide
1104:sodium nitrate
1056:food additives
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514:microorganisms
494:Main article:
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484:processed meat
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392:family farming
384:heirloom crops
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266:Nicolas Appert
241:Main article:
237:Preserved food
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3007:
3005:
3002:
3000:
2997:
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2986:
2984:9781101601648
2980:
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2818:
2814:
2811:
2808:Lee S (2004)
2805:
2798:
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2314:
2305:
2298:
2293:
2285:
2283:9780367397289
2279:
2275:
2268:
2260:
2256:
2251:
2246:
2241:
2236:
2232:
2228:
2224:
2217:
2209:
2205:
2201:
2197:
2190:
2182:
2178:
2174:
2170:
2167:: 1171–1179.
2166:
2162:
2155:
2148:
2140:
2136:
2132:
2126:
2122:
2115:
2107:
2105:9781420052534
2101:
2097:
2096:
2088:
2086:
2084:
2068:
2067:Atlas Obscura
2064:
2057:
2042:
2038:
2031:
2023:
2016:
2010:
2002:
1998:
1991:
1975:
1971:
1967:
1960:
1944:
1940:
1933:
1924:
1922:
1914:
1913:Post Magazine
1910:
1904:
1898:
1897:9780547241418
1894:
1890:
1889:
1882:
1875:
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1741:
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1733:
1731:
1728:
1726:
1723:
1721:
1718:
1716:
1715:Freeze-drying
1713:
1711:
1710:Food spoilage
1708:
1706:
1703:
1701:
1700:Food rheology
1698:
1696:
1693:
1691:
1688:
1686:
1683:
1681:
1678:
1677:
1672:
1666:
1661:
1650:
1646:
1642:
1639:
1637:
1635:
1634:preservatives
1631:
1630:
1627:
1624:
1620:
1616:
1614:
1612:
1609:
1608:
1605:
1601:
1595:
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1524:
1521:
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1513:
1510:
1507:
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1500:
1498:
1494:
1493:preservatives
1490:
1486:
1482:
1477:
1475:
1474:food products
1471:
1467:
1462:
1459:
1458:food products
1455:
1451:
1446:
1436:
1434:
1430:
1425:
1423:
1419:
1416:
1412:
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1398:
1394:
1390:
1386:
1382:
1377:
1369:
1365:
1360:
1351:
1349:
1348:log reduction
1345:
1341:
1337:
1332:
1331:High pressure
1327:
1326:Pascalization
1317:
1313:
1293:
1290:
1279:
1272:
1261:
1260:
1259:
1255:
1245:
1240:
1230:
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1224:
1219:
1217:
1213:
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1204:
1202:
1198:
1194:
1190:
1186:
1183:(high-energy
1182:
1178:
1172:
1162:
1159:
1157:
1153:
1149:
1146:(Vitamin E),
1145:
1141:
1137:
1133:
1129:
1125:
1121:
1117:
1113:
1109:
1105:
1101:
1097:
1093:
1089:
1085:
1081:
1080:
1075:
1071:
1067:
1063:
1062:
1061:antimicrobial
1057:
1054:Preservative
1051:
1047:
1046:Preservatives
1040:Preservatives
1034:
1029:
1027:
1023:
1019:
1018:Freeze drying
1012:
1011:Freeze drying
1004:Freeze drying
1001:
999:
995:
989:
979:
977:
973:
972:Louis Pasteur
966:
956:
954:
953:log reduction
948:
946:
940:
930:
922:
920:
916:
912:
908:
904:
899:
898:antimicrobial
894:
890:
886:
880:
870:
868:
864:
860:
856:
852:
848:
844:
843:organic acids
839:
837:
833:
829:
825:
821:
817:
813:
812:vegetable oil
809:
805:
801:
796:
792:
782:
780:
776:
772:
768:
764:
760:
755:
745:
743:
739:
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723:
719:
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703:
701:
700:
695:
689:
682:
677:
675:
671:
667:
663:
659:
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629:
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621:
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586:
582:
576:
572:
566:
556:
554:
544:
541:
536:
526:
522:
518:
515:
511:
507:
503:
497:
487:
485:
481:
477:
474:In 2015, the
472:
470:
466:
462:
458:
454:
451:
447:
443:
435:
429:
421:
416:
407:
405:
401:
397:
393:
389:
385:
381:
377:
373:
369:
365:
360:
358:
357:Western world
353:
348:
347:Refrigeration
338:
336:
332:
326:
316:
314:
313:
308:
304:
303:
299:
295:
289:
286:
282:
278:
273:
271:
270:Louis Pasteur
267:
263:
262:sterilization
259:
255:
250:
244:
235:
226:
223:
219:
215:
210:
208:
207:Odisha, India
203:
202:, a freezer.
201:
195:
193:
189:
185:
181:
180:storage clamp
177:
172:
169:
159:
155:
149:
139:
137:
127:
125:
121:
117:
112:
108:
106:
102:
98:
94:
93:food security
90:
86:
82:
78:
74:
70:
69:decomposition
66:
62:
58:
57:microorganism
54:
50:
43:
39:
34:
30:
19:
5090:Garde manger
4984:Food quality
4978:
4891:Institutions
4725:
4691:
4682:
4673:
4557:Nitrosamines
4320:Benzoic acid
4282:Chlorpyrifos
4261:
4255:
4246:
4229:
4212:
4204:
4196:
4189:
4182:
4175:
4153:Trichuriasis
4138:Toxocariasis
4108:Enterobiasis
3984:Formaldehyde
3838:
3705:Device-based
3649:Mixed medium
3502:Slow cooking
3332:Dry roasting
3196:Potjevleesch
3131:Fermentation
3089:
3050:28 September
3048:. Retrieved
3044:the original
3039:
3028:Mann Library
2974:
2940:. Retrieved
2933:the original
2928:
2909:. Retrieved
2902:the original
2897:
2874:. Prospect.
2871:
2854:
2846:free content
2823:
2819:
2804:
2788:
2779:
2771:
2767:
2759:
2742:
2716:
2710:
2697:
2680:
2674:
2661:, Formatex.
2658:
2604:
2600:
2589:
2577:. Retrieved
2573:the original
2568:Military.com
2566:
2557:
2548:
2529:
2523:
2509:cite journal
2472:
2468:
2458:
2446:. Retrieved
2442:the original
2432:
2399:
2393:
2381:
2363:
2345:
2337:
2332:
2323:
2313:
2304:
2296:
2292:
2273:
2267:
2230:
2226:
2216:
2199:
2195:
2189:
2164:
2160:
2147:
2120:
2114:
2094:
2070:. Retrieved
2066:
2056:
2044:. Retrieved
2040:
2030:
2021:
2009:
2000:
1990:
1978:. Retrieved
1974:the original
1969:
1959:
1947:. Retrieved
1943:the original
1932:
1912:
1903:
1886:
1881:
1845:
1841:
1829:. Retrieved
1824:
1818:
1806:. Retrieved
1801:
1761:
1755:
1705:Food science
1626:fermentation
1617:Competitive
1514:Application
1478:
1470:organoleptic
1463:
1448:
1426:
1418:bacteriocins
1405:
1397:fermentation
1379:
1336:orange juice
1329:
1315:
1257:
1242:
1220:
1205:
1174:
1160:
1140:Antioxidants
1136:ε-polylysine
1077:
1072:, including
1059:
1053:
1016:
991:
968:
949:
942:
928:
882:
867:surströmming
840:
797:
794:
779:century eggs
757:
715:
697:
691:
680:
673:
651:
647:jugged meats
640:
624:potted meats
612:jellied eels
597:
578:
550:
538:
523:
519:
499:
490:Fermentation
473:
431:
364:root cellars
361:
350:
328:
310:
300:
290:
281:strawberries
274:
252:
249:Home canning
222:Century eggs
211:
204:
196:
173:
165:
157:
133:
116:energy input
113:
109:
89:food systems
48:
47:
29:
5064:WikiProject
4901:(Hong Kong)
4638: [
4600:Devon colic
4474:Breast milk
4446:Nonylphenol
4421:Bisphenol A
4358:controversy
4225:Hepatitis E
4220:Hepatitis A
4198:Enterovirus
4191:Cronobacter
4148:Trichinosis
4118:Fasciolosis
4088:Anisakiasis
4059:controversy
3952:Adulterants
3904:WikiProject
3844:Food safety
3732:Slow cooker
3717:Microwaving
3610:Stir frying
3595:Deep frying
3389:Charbroiler
3151:Irradiation
2579:16 December
1720:Fresherized
1671:Food portal
1411:metabolites
1165:Irradiation
1144:tocopherols
1079:antioxidant
1026:sublimation
1022:dehydration
847:lactic acid
824:corned beef
730:earthenware
694:Afghanistan
591:flour, and
535:Frozen food
482:classified
420:curing salt
372:ice cutting
184:root cellar
124:carcinogens
5079:Categories
4815:Regulation
4798:death toll
4567:Shortening
4532:Acrylamide
4461:Food fraud
4441:Mycotoxins
4274:Pesticides
4248:Salmonella
4123:Giardiasis
4083:Amoebiasis
4027:Flavorings
3778:Fermenting
3712:Air frying
3661:Barbecuing
3600:Pan frying
3580:Blackening
3507:Smothering
3451:Parboiling
3404:Rotisserie
3351:Convection
3325:Conduction
3303:techniques
3116:Cold chain
2911:22 October
2863:References
2072:6 December
1980:14 January
1970:Cancer.org
1831:3 November
1808:3 November
1740:Shelf life
1574:Increased
1568:conserving
1508:Parameter
1393:shelf life
1385:microbiota
1344:deli meats
1227:condiments
1197:cesium-137
1189:gamma rays
1150:(BHA) and
1132:hinokitiol
1082:, such as
1033:excipients
889:sugar cane
855:sauerkraut
836:piccalilli
670:marmalades
658:Mason jars
604:sipunculid
569:See also:
380:local food
247:See also:
214:bog butter
200:permafrost
188:sauerkraut
168:desiccants
152:See also:
91:, improve
85:food waste
42:astronauts
4861:ISO 22000
4823:watchdogs
4819:standards
4793:outbreaks
4694:outbreaks
4572:Trans fat
4484:Olive oil
4406:Aflatoxin
4380:Sucralose
4365:Saccharin
4353:Aspartame
4297:Malathion
4242:Rotavirus
4237:Norovirus
3686:Fricassee
3676:Deglazing
3568:High heat
3561:Fat-based
3538:Sous-vide
3497:Simmering
3461:Reduction
3446:Decoction
3436:Blanching
3429:High heat
3382:Radiation
3203:Rillettes
2952:cite news
2774::181–186.
2629:235256047
2475:(2): 12.
2418:cite book
2181:0959-6526
2139:960758611
2046:23 August
1623:microbial
1604:ascorbate
1466:microbial
1454:pathogens
1401:pathogens
1340:guacamole
1289:myoglobin
1193:cobalt-60
1185:electrons
1126:, etc.),
1088:oxidation
893:preserves
816:cucumbers
734:casserole
692:In rural
674:preserves
593:arrowroot
396:frugality
376:ice trade
307:mushrooms
218:peat bogs
216:in Irish
198:areas of
97:nutrition
61:oxidation
44:in space.
5054:Cookbook
5034:Category
4836:E number
4728:outbreak
4685:outbreak
4676:outbreak
4426:Dieldrin
4375:Sorbitol
4231:Listeria
4171:Botulism
3999:Melamine
3969:Aldicarb
3896:Cookbook
3880:Category
3812:See also
3788:Pickling
3746:Non-heat
3666:Braising
3636:Sweating
3624:Low heat
3615:Sautéing
3585:Browning
3548:Steaming
3512:Steeping
3492:Poaching
3487:Infusion
3482:Creaming
3477:Coddling
3470:Low heat
3456:Shocking
3409:Toasting
3373:Barbecue
3218:Sugaring
3181:Pickling
3161:Jellying
3141:Freezing
2826:: 21–32.
2813:Archived
2651:Archived
2621:34056857
2501:29360803
2448:8 August
2371:Archived
2353:Archived
2259:33350066
1870:Archived
1657:See also
1649:nitrites
1645:sulfites
1641:Sorbates
1621:such as
1590:Reduced
1547:Reduced
1541:freezing
1537:Chilling
1525:Heating
1142:include
1112:sulfites
1096:sorbates
1066:bacteria
907:angelica
879:Sugaring
873:Sugaring
859:nukazuke
791:Pickling
785:Pickling
775:Lutefisk
771:saponify
767:alkaline
742:Red wine
559:Jellying
540:Freezing
529:Freezing
469:nitrites
461:catechol
457:guaiacol
453:syringol
368:iceboxes
298:anaerobe
5044:Commons
4917:(Spain)
4726:E. coli
4692:E. coli
4683:E. coli
4674:E. coli
4494:Seafood
4394:poisons
4292:Lindane
4256:E. coli
4215:O157:H7
4207:O104:H4
4009:Sudan I
3979:Cyanide
3888:Commons
3803:Souring
3798:Salting
3783:Juicing
3758:Brining
3575:Basting
3517:Stewing
3441:Boiling
3368:Smoking
3342:Searing
3301:Cooking
3213:Smoking
3208:Salting
3186:Potting
3166:Jugging
3156:Jamming
3111:Canning
2834:Sources
2492:5848116
1576:acidity
1511:Symbol
1481:acidity
1415:peptide
1366:. Some
1156:ethanol
1108:nitrite
1058:can be
828:herring
820:peppers
808:alcohol
804:vinegar
732:jug or
718:stewing
712:Jugging
706:Jugging
699:kangina
688:Kangina
681:Kangina
666:jellies
645:. Many
614:in the
595:flour.
581:gelatin
547:Heating
502:cheeses
478:of the
465:osmosis
450:phenols
446:salting
442:Smoking
352:Cooling
341:Cooling
294:hygiene
285:carrots
258:boiling
254:Canning
243:Canning
229:Canning
148:Boiling
142:Boiling
4499:Shrimp
4436:Dioxin
4390:Toxins
3964:3-MCPD
3773:Drying
3768:Curing
3681:Flambé
3590:Frying
3358:Baking
3257:
3191:Confit
3126:Drying
3121:Curing
2981:
2942:9 June
2878:
2795:
2750:
2724:
2688:
2665:
2627:
2619:
2536:
2499:
2489:
2406:
2280:
2257:
2179:
2137:
2127:
2102:
1949:30 May
1895:
1777:
1632:Other
1564:curing
1560:Drying
1223:spices
1187:) and
1134:, and
994:vacuum
976:French
911:ginger
909:, and
903:citrus
865:, and
863:kimchi
830:, and
810:, and
668:, and
608:Xiamen
602:, and
575:Confit
508:, and
438:
434:drying
410:Curing
335:tallow
325:Confit
319:Confit
192:kimchi
162:Burial
4642:]
4489:Prawn
4469:Bread
4042:Sugar
3793:Purée
3753:Aging
2936:(PDF)
2925:(PDF)
2905:(PDF)
2894:(PDF)
2701:FAO:
2625:S2CID
2469:Foods
2157:(PDF)
2018:(PDF)
1747:Notes
1619:flora
1422:nisin
1364:nisin
1092:nisin
1076:– or
1070:fungi
919:jelly
885:sugar
800:brine
738:gravy
643:pâtés
628:aspic
589:maize
565:Aspic
510:beers
506:wines
174:Many
4037:Salt
3052:2018
2979:ISBN
2958:link
2944:2021
2913:2012
2876:ISBN
2793:ISBN
2748:ISBN
2722:ISBN
2686:ISBN
2663:ISBN
2617:PMID
2581:2008
2534:ISBN
2515:link
2497:PMID
2450:2013
2424:link
2404:ISBN
2278:ISBN
2255:PMID
2177:ISSN
2135:OCLC
2125:ISBN
2100:ISBN
2074:2023
2048:2024
1982:2016
1951:2017
1893:ISBN
1833:2020
1810:2020
1775:ISBN
1225:and
1214:and
1128:EDTA
1074:mold
1048:and
998:nuts
974:, a
917:and
832:eggs
726:fish
722:game
662:jams
585:agar
573:and
459:and
444:and
440:BC.
366:and
331:lard
118:and
95:and
81:food
71:and
65:fats
53:food
4504:Tea
4479:Egg
4287:DDT
3422:Wet
3318:Dry
2609:doi
2487:PMC
2477:doi
2318:890
2245:hdl
2235:doi
2204:doi
2169:doi
2165:168
2001:BBC
1911:".
1767:doi
1495:or
1487:or
1456:in
1387:or
1342:to
1338:to
1273:(CO
1195:or
1068:or
915:jam
763:lye
748:Lye
724:or
333:or
205:In
63:of
5081::
4821:,
4817:,
4640:ar
4396:,
4392:,
4073:,
3954:,
3038:.
3016:–
2954:}}
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