Comparison

Definitely, the benefits of some methods of preservation outweigh the others - but which ones and why ? We have researched all various processes, taken into account important statistics and kept in mind all the information given to us by experts and real life incidents to come up with the following conclusions -

• Canned food is preferred by a large number of people ( approximately 6/10 ) as it has minimum effect on health under most circumstances and is the cheapest way of preserving common food items. Botulism ( a muscle paralyzing disorder ) is a rare disease caused by a bacteria, Clostridium botulinum, which attacks improperly canned food. In U.S.A. an average of 100 botulism cases are noted p.a.

• There are numerous issues when it comes to freezing fish -
• Proteins in fish are reduced somewhat because of the denaturation of proteins.
• Fats in fish oxidize which is not necessarily good for the food.
• Minerals in frozen fish are intact; however, when the fish is thawed, the water which runs off contains most minerals resulting in heavy losses.

• Pickling of vinegar is effective but being acidic, it is not suitable for all food items and is preferred by only 30% people.