Imporatnce of food preservation
These include:
- increased shelf-life
- decreased hazards from microbial pathogen
- decreased spoilage (microbial, enzymatic)
- inactivation of anti-nutritional factors
- ensured round the year availability of seasonal foods
- perishable foods can be transported to far-off distances from the site of production
- increased availability of convenience (e.g. Ready-to-serve beverages, Instant mixes) foods and
- increased variety of foods, some with enhanced sensory properties and nutritional attributes.