**3. Methods for food preservation**

There are currently many methods for food preservation available to the food industry. According to the method of action, the significant food protection procedures can be divided into three categories: (i) preventing recontamination both before and after processing; (ii) directly inactivating bacteria, yeasts, molds, or enzymes; and (iii) slowing down or inhibiting chemical deterioration and microbial growth [12]. A few of the methods or processes from the aforementioned domains are shown in **Figure 1**. It would often be quite difficult to make a clear distinction between inhibition and inactivation. Think about the freezing and drying methods of preservation. Although the main objective of freezing and drying is to restrict the growth of germs during storage, some bacteria are also eliminated. When items are frozen, between 10 and 60% of the viable microbial population seems to perish, and this percentage increases over time. The sections that follow provide a list of several food preservation methods [11] as shown in **Figure 1**. The part that follows the topic of food preservation talks about the flavor of foods, which is affected by the nature of foods and how to preserve them.

**Figure 1.**

*Major food preservation techniques.*
