Food Quality
Foods are naturally deteriorate as their age. The science of food storage and preservation has improved from our attempts to slow that deterioration. The main anxiety with shelf life quality of foods is preventing spoilage microorganisms from growing.It is done by food preservation methods (caning drying, , etc.).The next factor is Oxygen. Oxygen catalyzes chemcial reactions that help to rancidity. Remove the oxygen in most cases will extend the shelf quality life of the foods. But great caution must be used when removing oxygen from food environments, since this creates the perfect growth environment for atmosphere of bacteria to grow.
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