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12,000 BCE
Introduction of food drying
One of the earliest methods of food preservation, drying involves removing moisture from food to prevent the growth of bacteria and spoilage. -
12,000 BCE
sugar preservation
Sugar preservation is a time-tested technique that has been used for centuries to extend the shelf life of various foods. By reducing water activity and creating an inhospitable environment for microbial growth, sugar acts as a natural preservative. -
6000 BCE
salt preservation
Salt acts by drawing water out of the cells of foods and bacteria through a process known as osmosis. Reducing the amount of water available to bacteria inhibits or slows bacterial growth and reproduction. -
3000 BCE
Introduction of food fermentation
a process that converts carbohydrates into alcohols or organic acids using microorganisms like yeast or bacteria. This method has been used for preserving foods such as vegetables, fruits, dairy, and meat. -
Invention of canning
The French military confectioner Nicolas Appert is credited with inventing the method of preserving food in airtight containers. This invention laid the foundation for modern canning techniques. -
Discovery of pasteurization
French scientist Louis Pasteur discovered that heating food and beverages to specific temperatures could kill harmful bacteria. This process, known as pasteurization, is commonly used in the preservation of milk, juices, and other liquids. -
Irradiation
Irradiation is the process by which an object is exposed to radiation. An irradiator is a device used to expose an object to radiation, notably gamma radiation, for a variety of purposes. -
Introduction of Frozen food
The first commercially successful frozen foods were introduced in the 1920s, revolutionizing the food preservation industry. Freezing helps to maintain the nutritional value and flavor of foods for extended periods.