sixoclock Posted March 10, 2018 Share Posted March 10, 2018 There’s hope for a tastier, healthier, more robust tomorrow: high-tech new food preservation methods that fend off the bad stuff (bacteria, spoilage) while protecting the good (flavor, texture, nutrients). Scientists are experimenting with everything from microwave sterilization to blasts of plasma to ensure food stays appetizing longer—even without refrigeration. That salmon dinner you bought on Monday? It’ll taste just as fresh a week later. And it’ll be just as good for you. https://www.wired.com/story/food-preservation/ Link to comment Share on other sites More sharing options...
rasbridge Posted March 15, 2018 Share Posted March 15, 2018 It is my understanding, the problem with food spoilage is not just from micro-organisms but also atmospheric oxidation by oxygen and ever present low levels of ozone and sulphur dioxide. Most of the off taste of stale food is from the is due to rancidity from oxidation especially of fatty acids... Link to comment Share on other sites More sharing options...
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