Why do we need to preserve food?
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Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), and slowing the oxidation of fats that cause rancidity. ... Some methods of food preservation are known to create carcinogens.
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Food preservation slows down the activity of disease-causing bacteria or kills bacteria in food altogether. Preserving food keeps it from spoiling too quickly and allows it to last for weeks or even months.
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