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Food Preservation & Additives definitions

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  • Microorganisms
    Tiny living entities such as bacteria and yeast that cause food spoilage and are targeted by preservation methods.
  • Shelf Life
    The duration food remains safe and suitable for consumption, extended by preservation techniques and additives.
  • Refrigeration
    A preservation method that slows microbial growth by maintaining food at low temperatures above freezing.
  • Fermentation
    A process using specific bacteria or yeast to increase acidity, making food inhospitable to most spoilage organisms.
  • Pasteurization
    A heat treatment that kills harmful microbes in food without cooking it, followed by rapid cooling and sealing.
  • Canning
    A preservation technique involving heating food to kill microbes, then sealing it in a low-oxygen environment.
  • Irradiation
    A method using radiation, such as X-rays, to eliminate pathogens in food without making it radioactive.
  • Preservatives
    Substances added to food to inhibit microbial growth, often by altering moisture or acidity, extending edibility.
  • Food Additives
    Regulated substances incorporated into foods to enhance safety, nutrition, color, flavor, or texture.
  • GRAS
    A regulatory status for substances with scientific consensus of safety, allowing use without extensive new testing.
  • Antioxidants
    Compounds that prevent oxidation, helping maintain food color and freshness by inhibiting browning reactions.
  • Coloring Agents
    Natural or synthetic substances added to foods to impart or enhance visual appeal.
  • Flavor Enhancers
    Additives, such as MSG, that intensify or improve the taste profile of foods, especially savory notes.
  • Stabilizing Agents
    Ingredients that improve food texture by thickening or maintaining uniform consistency, such as pectin or gums.
  • FDA
    The U.S. agency responsible for regulating and approving the safety and use of food additives.