The food offered to consumers must be of appropriate quality and, above all, safe.
The food production chain is most often very long. At every stage, from raw materials
to consumption, there is a risk of hazards affecting the quality factors (nutritional value,
sensory value, etc.) and being a potential cause of food poisoning. For this reason, the
basic task of food technology is the use of food preservation methods. Food technologists
know many preservation methods: thermal, chemical, physicochemical, and biological
methods [0].
The concept of food preservation is understood as a preserving procedure, which
involves protecting it against spoilage and health hazards that may arise as a result of
the action of microorganisms, enzymes, chemical reactions, and physical phenomena.
The purpose of preservation is to stop tissue biochemical processes, prevent the growth
and activity of microorganisms, stop chemical and physical changes, protect against the
invasion and development of pests, and well as against pollution. A very important task
of food preservation methods is to extend the shelf life while maintaining the unchanged
product quality and, above all, its safety. It is also a way to prevent food waste during
distribution and among consumers’ use [0].