Controlled Use of Micro-organism
See also: Fermentation (food)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 (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption.
Read more about this topic: Food Preservation
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“It does not follow, because our difficulties are stupendous, because there are some souls timorous enough to doubt the validity and effectiveness of our ideals and our system, that we must turn to a state controlled or state directed social or economic system in order to cure our troubles.”
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