1. Thermal Preservation

2. Heat Processing
Transfers heat into the food, thus destroying bacteria and enzymes which can cause the food to spoil.

3. Blanching
To suspend food in boiling water for a short time to kill the enzymes in the food.
This process is used to prepare vegetables and fruit for freezing.
Foods which might be blanched:
a. peas
b. butterbeans
c. corn

4. Pasteurization
To apply a low heat which will destroy pathogenic microorganisms and stop enzyme activity.
Increases the shelf life of foods.
Does not cause much change to the look, taste or feel of the food.

5. Foods which may be blanched:
Eggs (eggnog, mayonnaise, caesar salad dressing)
Milk/milk products
Beer/wine
Fruit juices

6. Commercial Sterilization
A. Used for canned food products (both
commercial and home canned)
B. Destroys microbes that can cause spoilage, produce toxins or cause food borne illness.
C. Allows food to keep for up to two years- sometimes longer.