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?
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.