**6. Conclusions**

Food processing and preservation are important to prevent food loss, improve storage stability, and retain most nutrients during storage. Improperly stored food can cause foodborne diseases if consumed and result in revenue loss. It is estimated that about 15% of the food produced is lost after post-harvest. Many traditional and modern preservation techniques have been developed for food storage. Traditional methods commonly used are pickling, curing, drying, and fermentation. The modern methods used for food preservation are pasteurization, freeze drying, vacuum packing, irradiation, chemical preservatives, pascalization, biopreservation, hurdle technology, nonthermal plasma, and a modified and controlled atmosphere. Both the traditional and modern methods can help improve the shelf stability of foods, such as meats, fruits, vegetables, and fish-based products. Although many existing techniques are used for food preservation, the selection of the preservation technique is based on technical and economic feasibility. In addition, novel and environmental friendly packaging methods are gaining much importance in retaining food quality during storage.
