ABSTRACT
The main objective of food preservation has been on controlling microbial populations, with a specific emphasis on pathogenic microorganisms. Food preservation implies inhibiting the growth of microorganisms. Hostile environments for microorganisms are an adequate food preservation strategy The application of heat treatments, reduction of storage temperatures, application of good manufacturing practices and the addition of additives define the food shelf-life and safety. In canned foods, all microorganisms that may alter the food during the last stages of manufacture must be destroyed. Asepsis is defined as freedom from pathogenic microorganisms’ insufficient dose to cause an infection. Pasteurization is a heat treatment that destroys the microorganisms present in a food (generally liquid), this process is carried out at temperatures below 100°C. The cooking is employing steam, hot water, dry heat, or electric currents. Always cooled quickly after heating.
