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Since the beginning of time, humans had to get creative when it came to survival. Ancient cultures around the world had to harness nature for local food sources while acclimating to the climate. Whether hunting or harvesting, food preservation allowed man to plan ahead and form a food supply. This was not only crucial for survival, but also for putting down roots and establishing communities.
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Lyophilization is the process of removing water from a material after the product is frozen. Also known as freeze drying, lyophilization allows the ice to change from a solid directly to vapor without passing through the liquid phase. Mainly utilized by the pharmaceutical and food industries, lyophilization preserves perishable products by maintaining quality while increasing shelf life.
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Potentially hazardous food (PHFs) is a food safety term used to describe foods that support the growth of pathogens that can cause foodborne illnesses. A PHF can be identified by three characteristics; a food that contains moisture, protein, and is slightly acidic.
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