Jalisco Foundation & Quantum Nano Solutions Present: Natural Organic, Safe Food Preservation, “Quantum Sell it Fresh”TM
Reversing Aging In Fresh Foods: Cost-effective Quality Retention Problem
Ever since human beings first needed to store food for future use they needed a means to retard decay and prevent spoilage. No matter the type of fresh food or organic material – meat, fish, poultry, vegetables and fruits, probiotics, enzymes, living drinks – there is a direct relationship between the rate of spoilage and the amount of time from when that food was first harvested and the means by which it is preserved, and therefore, its safety for human consumption.
There are of course a variety of factors that influence food decay, including the type of food, the time from when it was harvested, the geography and temperature and humidity conditions, the forms of storage and more.
But it is clearly safe to say that the longer fresh food remains unpreserved in some manner the more rapid is the aging process and spoilage.