According to HowStuffWorks, food preservation slows down the activity of disease-causing bacteria or kills bacteria in food altogether. Preserving food keeps it from spoiling too quickly, allowing it to last for weeks or... More »

www.reference.com Food Food Storage Food Spoilage

Food preservation is essential because it extends the length of time during which the food is nutritionally viable and safe to eat. Most fresh fruits, vegetables and animal products spoil quickly without refrigeration, d... More »

Both pasteurization and canning work to kill dangerous microorganisms in food, including bacteria, yeast and mold. Pasteurization boils the food directly, most often milk, whereas the canning method requires the food to ... More »

Food preservation is essential because it extends the length of time during which the food is nutritionally viable and safe to eat. Most fresh fruits, vegetables and animal products spoil quickly without refrigeration, d... More »

Food spoilage is caused by bacteria, yeasts, fungi, the food's own enzymes, insects, temperature fluctuation and oxidation. When eaten, food that is spoiled by bacteria or other microbes presents a disease hazard to huma... More »

Food should not be kept in the range of 135 to 140 degrees Fahrenheit for more than an hour; heating food to 165 degrees Fahrenheit kills any bacteria and is safe to consume. The 40 degrees to 140 degrees Fahrenheit rang... More »

Food safety temperatures may refer to the minimum required temperatures for cooking, storing and reheating various types of food, in order to avoid the growth of illness-causing bacteria. The temperature at which these b... More »

www.reference.com Food Food Storage Food Spoilage