Fresh or preserved food? When did we keep preserving?
Foods are preserved from prehistory.
A recent discovery in an archaeological site in Israel has provided evidence that anatomically modern human beings (four hundred thousand years ago) regularly exerted hunting, followed by securing animals, food sharing and subsequent cooking, also documenting the first tests of a conservation of the Bones for subsequent consumption, probably continuing up to nine weeks.
Who has never seen a dog that goes to hide your bone bury it in the garden so that (instinctive memory) he can take it back in case of scarcity of food?
But there are so many animals that have instinct and the habit of preserving food: squirrels with nuts and peanuts, ants with their seeds and beans.
Let's learn from animals, and make it back as human beings, that conservation can help to make edible or even prayed some meat or some fruits: think of a beautiful pork thigh carefully and for a long time turns into excellent dried ham; Or think of a good weathered cheese.
You still think about meat frauction that makes it softer and tasty, and the preservation of dehydrated vegetables.
And the animals are not far from: the ants collect fragments of leaves, immediately not edible, and preserve them because time and molds transform them into edible foods.
And then, preserving well can be useful and convenient, to transform or maintain the organoleptic and sensory characteristics of a food as long as possible so as to be able to consume it at a distance of time in total safety.
However, remember that correct conservation must eliminate or minimize biological risk, ie the proliferation of bacteria and microorganisms that can cause infections and intoxication.
Source: online newspaper "the food fact"