Matbevaring

Matbevaring, or food preservation, encompasses techniques used to slow spoilage, prevent foodborne illness, and extend shelf life. The aim is to control water activity, temperature, pH, oxygen, and microbial growth to keep foods safe and palatable for longer.

Common methods include temperature control (refrigeration 0–4°C and freezing below −18°C); drying or dehydration; canning; fermentation; pickling; salting or curing; and smoking. Sugar-based preservation, as in jams, lowers water activity. Packaging innovations such as vacuum packing and modified atmosphere packaging further limit spoilage.

Advanced technologies such as irradiation and high-pressure processing can inactivate pathogens at lower heat. Safe handling, clean facilities, correct processing procedures, and adherence to storage times are essential for safety.

Historically, matbevaring arose from drying, salting, and smoking in many cultures and has evolved with modern food science to support long supply chains and reduce waste, while sometimes altering texture, flavor, and nutrition.