Appertization is simply defined as the heat-treatment of food at certain temperature levels that inhibit or kill pathogenic microorganisms present in the food. Unlike pasteurization which uses temperatures below 100oC to kill microbes in food, appertization (which was discovered by Nicolas Appert in the 18th century) is generally a food preservation technique that is used […]
Food preservation is the technique used to prevent food spoilage. It encompass all the methods employed to inhibit or delay the growth of microorganisms especially food spoilage microbes in food and/or food products. Various methods exist for the preservation of food after production and usage. Food preservation amongst other things ensures that the shelf life
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Food Microbiology