Methods of preserving food are designed to prevent or control the growth of microorganisms and enzymes that can cause foods to spoil. Because molds, yeasts and bacteria are found everywhere — in the ...

Some leftovers spoil much faster than people realize—sometimes within 24 hours. High-risk items like cooked rice, gravy, ...

The land-lubbing critters we lub are mostly warm-blooded; they operate at a consistent hundred or so degrees F - around 38C.

When you discover spoilage in a food product or ingredient, time is of the essence to minimise the damage – both financially and to your reputation. To prevent more product from being impacted, you ...

Beans can be frozen, canned or even pickled. Yellow or wax beans are preserved the same as green beans. Both are called snap beans. The quality of frozen beans is better if they are blanched.

SALT curing is an age-old way of preserving meat and fish and enhancing flavour. It is also easy to do at home. It works by drawing water out of microbial cells that cause food to spoil, killing them ...