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Alan Davidson

Preservation Techniques

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
These are mostly ways of destroying enzymes or micro-organisms, or inactivating them (sometimes merely slowing down their activity very markedly); and of denying them access to the food, if they are not already present.

cooking preserves food by denaturing protein—damaging its molecules by heat. Enzymes are proteins, and all are destroyed before the temperature reaches boiling point. Some bacteria can survive normal cooking temperatures by forming spores, which grow into new bacteria when the food cools. No moulds will withstand cooking.

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