Modern Preservation Science

Pasteurization heats milk to 72°C for 15 seconds, killing enough bacteria to extend shelf life without ruining the taste.

Modified atmosphere packaging replaces the oxygen in food packages with nitrogen or CO2, slowing oxidation and bacterial growth. Food irradiation can use gamma rays, electron beams, or X-rays to damage microbial DNA. Approved uses are considered safe by regulators, but the word “irradiated” on a label still scares people.