Section E
INTRODUCTION Any food product, either vegetable or animal origin, has a definite shelf life. If the recommended temperature and humidity conditions for its storage are not maintained, food spoils at a very fast ratequickly as bacteria and other parasites from the environment take over. Therefore, the food should be eaten as fresh as possible. It is, however, difficult in the contemporary modern world as the population centers are furtherar away from where the food actually grows or comes fromgrown. Consequently, food preservation and processing has become a big industry where innovative and latestmodern technologies are used to minimize the threats of ...