Describe two basic objectives for preservation of food?

Question: Describe two basic objectives for preservation of food?

One of the basic objectives for preservation of food is to prevent or delay the growth of microorganisms that can cause spoilage or disease. Another objective is to retain the nutritional value, flavor, texture and color of the food as much as possible. Preservation methods such as refrigeration, freezing, canning, drying, salting, pickling, fermenting and irradiating can achieve these objectives by creating conditions that are unfavorable for microbial activity or by killing or inactivating the microbes.