Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses
specific micro-organisms that combat spoilage from other less benign organisms.
These micro-organisms keep pathogens in check by creating an environment toxic
for themselves and other micro-organisms by producing acid or alcohol. Starter
micro-organisms, salt, hops, controlled (cool) temperatures, controlled (low)
levels of oxygen and other methods are used to create the specific controlled
conditions that will support the desirable organisms that produce food fit for
High pressure food preservation refers to high pressure used for food preservation. Pressed
inside a vessel exerting 70,000 pounds per square inch or more, food can be
processed so that it retains its fresh appearance, flavor, texture and
nutrients while disabling harmful microorganisms and slowing spoilage.