Part 5/6:
Pasteurization: This process involves heating food products to high temperatures for a short duration, followed by rapid cooling, to kill harmful pathogens while preserving nutritional value.
Canning and Bottling: Sealing food in cans or bottles under controlled conditions allows for safe long-term storage of products such as fruits, meats, and beans.
Irradiation: Some food items, including certain fruits and juices, are subjected to radiation to eliminate microorganisms and extend shelf life without significant changes to the food's taste or texture.
Chemical Preservation: Adding harmless chemicals to food products, such as soft drinks and packaged vegetables, can help maintain freshness and prevent spoilage.