Food Preservation

A preserve is to keep something as it is, mainly to prevent it from decaying or being damaged or destroyed: Food preservation is the process of protecting our food from harmful microorganisms that causes spoilage and botulism. We can get various illnesses from microorganisms like bacteria, enzymes, fungi, yeasts and moulds that are present in our foods. Food preservation is done even before; that's why it is said to be the oldest technique in preserving food. Food is very essential to us, that's why we make it to the point, we produce quality healthy foods every time. To provide quality foods, food places such as solihull restaurants preserve them to maintain its texture, flavour and nutrients.

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How are they produced?


The natural food preservatives apply to food additives that are not artificially produced. The commonly obtained natural food preservatives are the ones that are easily found in the kitchens, for instance, vinegar, sugar, onion, salt, rosemary extract, etc. They are used for different preserving methods like pickling and marinating. On the other hand, artificial food preservatives are produced artificially using chemicals. They are mostly used for commercial food packaging. Commonly used artificial food preservatives are the sulphites, benzoates, nitrites and the sorbates.


Where are they used?


The first type of preservatives hampers the growth of harmful microorganisms while, on the hand, the second type prevents oxidation of fats, lipids, and other food components. The third type of preservatives works by slowing down the ripening process of foods such as fruits and vegetables.


What different types/flavours of preserve exist?


Neem Oil (Neem) - this has been popularized by India since the Sanskrit. Because of its multiple properties such as being an anti-bacterial, anti-fungal, anti-protozoan and a spermicide agent, it is regarded as the most potent oil among its category.


Honey - it has anti-microbial properties that make it a highly stable preservative. It helps decreased moisture content; hence, water activity is reduced as well, preventing bacterial growth.


Vinegar, on the other hand, is also used as a preservative even though it is acidic. Acetic acid, which is at 4-5% concentration, is effective in inhibiting the growth of microorganisms. The process of preservation involves fermenting sugar and vinegar past the alcohol stage.


Any history behind them? How to keep them fresh?


Man has conquered many demanding situations with the advancement in technology. However, in olden days, transportation was not that efficient; furthermore, vegetables and crops grown in a specific area were very much dependent on the yearly state in that region. These conditions inspired the individual at that time to adapt particular practices which helped them to preserve food throughout the year. Sealing the preserves in a sterilized mason jar ensures the freshness of the preserves. Jar with preserves then must undergo water bath canning after, this canning method helps to prevent the growth of microbes.


Synthetic preservatives prove to have more untoward effects than natural preservatives. That is why solihull restaurant consider natural preservatives the best option and use it quite frequently. This is because generally, natural preservatives do not harm the body because man's immune system is already used to them. Although natural preservatives may be considered by some as less effective, their use should still be preferred because of their safety to a person's health.