This has obvious economic implications, both for manufacturers (deterioration of raw materials and products made before their commercialization, loss of brand image, etc.) and for distributors and consumers (deterioration of products after their acquisition and before their consumption). It is estimated that more than 20% of all food produced in the world is lost due to the action of microorganisms.
On the other hand, altered foods can be very harmful to the health of the consumer. Botulinum toxin, produced by a bacterium, Clostridium botulinum, in poorly sterilized preserves, sausages and other products, is one of the most poisonous substances known (thousands of times more toxic than cyanide). Other substances produced by the growth of certain molds are potent carcinogens. There are therefore powerful reasons to avoid the alteration of food. Physical methods, such as heating, dehydration, irradiation or freezing, can be associated with chemical methods that cause the death of microorganisms or at least prevent their growth.
Preservation techniques have allowed seasonal foods to be permanently consumed.
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