Why Do We Preserve Foods?

The purpose of all methods applied in food preservation is to prevent or limit microbiological and enzymatic changes. Microorganisms that cause microbiological deterioration are inactivated in various attenuation methods. Even if they are alive, conditions are provided to prevent their reproduction and activities in the environment.

The main purpose of making foods durable is to prevent spoilage and most importantly, to affect the sensory qualities and quality of nutritional value, color, aroma and physical structure at a minimum level.

Foods are preserved by various methods in order to ensure that the products are consumed in later periods and in different places from the time they are produced. Thus, economic losses are reduced and it contributes to adequate and balanced nutrition.