1. Boiling: fresh food that is boiled with salt added to it can remain good for some days if warmed each day
2. Salting and curing: salt added to fresh meat and fish will destroy the bacteria. When the meat and fish are placed over dry heat they will become dry. Then
can be preserved for many days.
3. Drying: fresh leaves/vegetable, tomato, okra can be spread in the sun for some days so that the moisture or water in them is removed to a level that microorganisms can no longer attack them.
4. Refrigeration/Freezing: the food is kept in a very low temperature condition in which the growth and multiplication of bacteria and fungi are retarded the food can be preserved for many days without getting denatured.
5. Canning: food is cleaned, processed and sealed up in cans, the canned food is heated to a selected temperature. When cooled the canned food can remain preserved for many months.
6. Pasteurization: milk, beverages and alcohol are heated to a certain level of temperature and cooled immediately. Bacteria fungi and other micro. Organisms are killed while the flavour and nutrients are intact.
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