How does cooking food preserve food?

Cooking food doesn't technically preserve food in the same way as methods like canning, freezing, or drying. Instead, cooking transforms food in ways that make it safer and more palatable, but it doesn't stop spoilage indefinitely. Here's how:

* Killing microorganisms: Cooking, especially at high temperatures, kills harmful bacteria, viruses, and parasites that cause foodborne illnesses. This makes the food safer to eat and reduces the risk of getting sick.

* Inactivating enzymes: Some enzymes in food can cause spoilage, like browning in fruits or softening in vegetables. Heat deactivates these enzymes, slowing down the spoilage process.

* Improving digestibility: Cooking breaks down tough fibers and complex molecules in food, making it easier to digest.

* Changing texture and flavor: Cooking can change the texture of food, making it more appealing. It also develops flavors and aromas, making the food more enjoyable.

However, cooking doesn't stop the spoilage process entirely. Once cooked, food still degrades over time, especially if not properly stored.

Here's why cooking isn't considered a preservation method:

* It doesn't stop all spoilage: While it kills some microorganisms, others can survive cooking temperatures and continue to multiply, causing spoilage.

* It doesn't prevent oxidation: Cooking can sometimes increase the rate of oxidation, which can lead to rancidity in fats and oils.

* It's a temporary solution: Cooked food still needs to be stored properly to prevent spoilage.

In short, cooking is a crucial step in food preparation for safety and enjoyment, but it's not a preservation method. To extend the shelf life of food, additional preservation techniques are necessary.