Food preservation allows you to make the most of harvest season. Practice proper food safety when canning, drying, and freezing to have safe, local food all year round.
Tag: food preservation
HARM Part 4: Hurdle Technology
We can use multiple processing techniques to reduce the risk of foodborne illness and extend the shelf life of our food.
HARM Part 3! Reduced Moisture
Part 3 of my HARM series. Find out how reducing the moisture content makes food safer. This article includes an introduction to the food scientific term of water activity!
Safety of Fresh Fruit and Vegetables
Fruit and vegetables have natural bacteria and other microorganisms present on their surfaces. As food processors and manufacturers we need to make sure we limit the spread of pathogenic bacteria, viruses and parasites in the products we make from fresh fruit and vegetables. Read more to find out what you MUST do.
Reducing Foodborne Illness: HARM part 2 Acid
Continuing my HARM series on how to reduce foodborne illness when manufacturing food.