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African Journal of Food Science and Technology

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Perspective Article - African Journal of Food Science and Technology ( 2023) Volume 14, Issue 2

Amelia Mia*
Department of food preservation, Michigan State University, East Lansing, MI, USA
*Corresponding Author:
Amelia Mia, Department of food preservation, Michigan State University, USA, Email:

Received: 30-Jan-2023 Editor assigned: 31-Jan-2023 Reviewed: 13-Feb-2023 Revised: 18-Feb-2023 Published: 24-Feb-2023, DOI: http:/


Food preservation is a critical aspect of ensuring the safety and longevity of food products. It involves the use of various methods and techniques to prevent or slow down the spoilage of food due to bacteria, fungi, and other microorganisms. One of the most widely used methods of food preservation is the addition of preservatives.


Food preservation, Preservatives, Antimicrobial agents, Antimicrobial agents.


Preservatives are substances that are added to food to inhibit the growth of microorganisms and prevent spoilage. They help to extend the shelf life of food, maintain its freshness and quality, and prevent foodborne illnesses. In this article, we will take a closer look at food preservatives and their benefits. Antimicrobial agents are preservatives used to prevent the growth of bacteria, yeasts, and molds. Some of the most commonly used antimicrobial preservatives include sodium benzoate, potassium sorbate, and propionic acid (Ervin et al., 2016).

Antioxidants are preservatives help to prevent the oxidation of fats and oils, which can lead to rancidity and spoilage. Some common antioxidants include Vitamin C (ascorbic acid), Vitamin E (alphatocopherol), and BHA (butylated hydroxyanisole). Acidulants are preservatives help to lower the pH of food, making it more acidic and less hospitable to bacteria and other microorganisms. Common acidulates include citric acid, lactic acid, and acetic acid (Fischer, 2016).

Chelation agents are preservatives help to prevent the oxidation of food by binding to metal ions. They are often used in combination with antioxidants. Some common chelation agents include EDTA (ethylenediaminetetraacetic acid) and citric acid. Food preservation is a crucial aspect of maintaining a healthy and safe food supply. It involves the use of various techniques to prevent or slow down the spoilage of food, preserving its quality, and preventing the growth of bacteria and other microorganisms that can cause illness. There are many methods of food preservation, including refrigeration, freezing, canning, dehydration, pickling, smoking, fermentation, salting, sugar preservation, and pasteurization. Each method has its own unique benefits and drawbacks, and choosing the right one for your food depends on its type, texture, and intended use (Frank, 2017).

For example, refrigeration is a simple and effective method for preserving fresh produce, dairy products, and meats. Freezing, on the other hand, is a more long-term solution that can preserve food for several months or even years. Canning is a great option for preserving fruits, vegetables, sauces, and soups. Dehydration is ideal for preserving fruits, vegetables, and meats in a lightweight and compact form, making it perfect for hikers and campers. Pickling, smoking, and fermentation are all methods that not only preserve food but also enhance its flavor. Pickling involves soaking food in vinegar or brine, while smoking involves exposing food to smoke. Fermentation is the process of allowing bacteria and yeast to break down sugars in food to produce lactic acid, which preserves the food and adds a unique flavor (Qian, 2012).

Salting and sugar preservation are also popular methods of food preservation. Salting involves adding salt to food to reduce its water activity, making it a less hospitable environment for bacteria to grow. Sugar preservation involves adding sugar to food to reduce its water activity, preventing the growth of bacteria and other microorganisms. Pasteurization is a method of food preservation that involves heating food to high temperatures to kill bacteria and other microorganisms, preserving the food and ensuring its safety for consumption (Smith, 2013).


In conclusion, food preservation is a vital aspect of maintaining a safe and healthy food supply. By choosing the right method for your food, you can preserve its quality, reduce food waste, and ensure that it remains safe and edible for longer periods of time.


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Citation: Mia A (2023). The importance of food preservation: keeping your food safe and fresh. AJFST: 010.