Quality Control

摘要

Over the years, science and technology have led to a much better understanding of the underlying principles that make certain preservation techniques work. Some of the more common preservation techniques— heating, chilling, drying, salting, acidification, oxygen removal, and fermenting—have been in use for a long time. Newer preservation techniques to increase shelf life continue to be developed, however. This research is being conducted to meet the demands of health-conscious consumers who want topurchase foods—those that are low fat, low salt, or lower in sugar, for example—that challenge current practices for providing safe, shelf-stable food. While scientists and technicians continue to try to meet these demands, the potential risk to foodsafety and quality tends to increase. This danger places more emphasis on adequate shelf-life and challenge studies that are needed to validate any changes (Table 1, p. 37).