Food preservation

Living beings—from bacteria to humans—have developed strategies to store nutrients and survive periods of scarcity. These strategies include internal reserves of sugars, lipids, and other polymers that cells can later break down for energy. Some animals also store food externally, protecting it from competitors and from deterioration.

For humans, proper food storage and preservation is essential. Today, these practices aim to maintain the nutritional and sensory qualities of food and to prevent spoilage caused by microorganisms. Microbes can reduce the quantity of food, alter its flavor, smell, or texture, and even make it unsafe to eat by producing toxins or causing disease.