Answer:
1. To minimise pathogenic bacteria – food in long-term storage is at serious risk of spoilage due to bacteria such as E. coli, Salmonella, and other pathogens. Bacteria only need warmth, moisture, and time to rapidly multiply in food, but food preservation inhibits one or more of these conditions and stops their growth. For more information, check out our Complete List of Food Borne Diseases.
2. To keep food at its best quality – food deteriorates over time due to spoilage. In many cases, mild spoilage doesn’t make food unsafe to eat, but it significantly affects its taste, texture, and appearance. Proper food preservation can help retain some of these qualities, as well as the nutritional value of certain foods.
3. To save money – waste is costly, both at home and in a commercial setting. Ideally, you should avoid buying more than you can use, but various preservation methods – if done safely – help you keep vegetables, fruits, meat, etc. well past their usual expiration so there’s no need to bin them.
Certain food preservation methods can be tricky, but chances are you’ll gain a real sense of satisfaction and pride when you successfully apply them. Also, as many preservation methods require precision and care to maintain food safety, you’ll strengthen your awareness of food hygiene risks and good practices.
You're welcome! ^-^
