1. Canning:
Positives: kills microbes by heating,
produces food that can be stored a
long time,
Trade-offs: a lot of energy is
required, some vitamin loss, food
poisoning can occur if this is done
poorly
Chemical Preservation
Positives: added to foods to keep
them safe- has been used for
centuries; anti-microbial agents;
Trade-off: people can be sensitive
to these and get allergic attacks;
FDA has banned the use of sulfites
on fruits and veg. due to this

2. Irradiation:
Positives: destroy; no residue or
taste; little nutrient loss; approved
by FDA, does not use high temps;
Trade-offs: small amt. of nutrient
loss; may change taste slightly;
expensive
Pasteurization:
Positive: prevents microbe growth;
does not remove all vitamins
Trade off- lose much of it’s
vitamins, can hurt the flavor,
expensive