Fish Microbiology and Quality Assurance (2+2)

Unit 4 - Food preservation techniques and microorganisms

4.3. Food preservation by drying
Preservation of foods by drying involves reducing the activity of microorganisms and enzymes by reducing moisture content. Lowering of moisture content inhibits the activities of food spoilage and food poisoning microorganisms. It is a traditional method of preservation of food, simple and easy to perform. Drying is generally done by exposing the fresh/ semi processed foods to sunlight until desired moisture level in attained.