Most food spoil if they are not stored properly. Spoilage is due to
•loss of water;
•chemical changes as a result if oxidation and enzymes action; and
• growth of spoilage micro organisms such as bacteria and fungi which cause decomposition.
In the past , people preserve food by storing it in cool places, and by drying, smoking, salting, curing, fermenting and pickling. Today, we still preserve food by these methods as well as by canning, freezing, adding chemicals and irradiation. All food preservation methods try to prevent the enzymes in food from working and slow or stop the growth of spoilage micro organisms.
