How do food manufacturers keep long lasting without it rotting?

Food manufacturers employ various methods to extend the shelf life of their products and prevent them from rotting. Some of the most commonly used techniques include:

1. Thermal Processing (Canning and Retorting): This process involves heating food to a specific temperature for a predetermined period to eliminate microorganisms and deactivate enzymes that cause spoilage. Thermal processing can be achieved through canning (in sealed metal cans), retorting (in flexible pouches), or aseptic processing (where food is sterilized before packaging).

2. Refrigeration and Freezing: Keeping food at low temperatures slows down the growth and reproduction of microorganisms. Refrigeration is typically used for short-term preservation (e.g., milk, fresh produce), while freezing is suitable for longer storage periods (e.g., frozen meats, vegetables).

3. Modified Atmosphere Packaging (MAP): This method involves replacing the natural air inside a food package with a modified gas mixture, usually a combination of carbon dioxide, oxygen, and nitrogen. By controlling the gas environment, MAP helps inhibit the growth of aerobic bacteria and extend product shelf life.

4. Vacuum Packaging: This technique removes oxygen from the food packaging, creating an anaerobic environment that prevents the growth of aerobic bacteria. Vacuum packaging is commonly used for items like cheese, cured meats, and coffee.

5. High-Pressure Processing (HPP): HPP involves subjecting food to extremely high pressure (usually between 100 and 800 megapascals) for a short duration. This pressure inactivates microorganisms, including bacteria, yeast, and molds, allowing for extended shelf life without significantly altering food quality.

6. Chemical Preservatives: Certain chemicals, such as sodium benzoate, potassium sorbate, and propionic acid, are used as preservatives to inhibit the growth of bacteria, yeast, and molds. They are commonly added to products like jams, jellies, pickles, and baked goods.

7. Natural Preservatives: Some natural substances, such as salt, sugar, vinegar, and spices, can act as preservatives due to their antimicrobial and antioxidant properties. They are traditionally used in food preservation methods like curing, pickling, and fermentation.

8. Irradiation: This process exposes food to ionizing radiation to eliminate harmful microorganisms. Irradiation is effective in controlling foodborne pathogens and can extend shelf life, but it may affect the flavor, texture, and nutritional content of some foods.

It's important to note that choosing the appropriate preservation method depends on the specific food product, desired shelf life, and any potential impact on sensory qualities. Food manufacturers often combine several preservation techniques to achieve optimal results and ensure the safety and quality of their products.