Natural way of food preservation has been part of the Filipino cuisine and food culture, this enables Filipino families to store food for future consumption and for “flavor enhancement”. However, since these preservation methods are done naturally (without preservative) the tendency of food spoilage is very high, and this has been a big concern in Natural Food Preservation. Now as a Filipino student, what proposition would you suggest in fixing this concern? And Which concept in General Chemistry II can be best applied to understand this phenomenon? Consider or relate the concepts in General Chemistry II in giving answers to the question.
Food preservation is the maintenance of safe and nutritious food for an extended period of time. Examples of preserved foods include properly packaged refrigerated, frozen, canned, and dried products. The primary objective of food preservation is to prevent food spoilage until it can be consumed.