Food, anything eaten to satisfy appetite and to meet physiological needs for growth, to maintain all body processes, and to supply energy to maintain body temperature and activity. Because foods differ markedly in the amount of the nutrients they contain, they are classified on the basis of their composition and the source from which they are derived.

Some food preservation techniques destroy enzymes, proteins that are present in all raw foods, which are responsible for the chemical and physical changes that naturally occur after harvesting. Food preservation techniques also help eliminate the moisture or temperature conditions that are favorable for the growth of microorganisms. As they multiply and grow, microorganisms are capable of causing food-born illness. They also break down foods, producing unpleasant changes in taste, texture, and appearance—changes that we recognize as spoilage.

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