Answer: The statement that is not associated with food preservation is B. Decreased shelf life. Food preservation techniques are used to extend the shelf life of food, not decrease it.
Explanation: Let me know if this help have a nice day!
Food preservation involves various methods to prevent decay or spoilage of food, ensuring its quality and safety for consumption. Let's briefly discuss the other options:
A. Prevention of decay or spoilage: This is a key objective of food preservation. Techniques such as canning, freezing, drying, and fermentation are used to inhibit the growth of microorganisms that cause decay or spoilage.
C. Air-tight sealing: Air-tight sealing is commonly employed in food preservation. It helps to create a barrier that prevents the entry of oxygen, moisture, and other contaminants, thereby preserving the quality and freshness of the food.
D. Storage for future use: Storing food for future use is a fundamental aspect of food preservation. By properly storing food in suitable conditions, such as refrigeration or freezing, its shelf life can be extended.
In conclusion, option B, decreased shelf life, is not associated with food preservation. The goal of food preservation is to increase the shelf life of food by preventing decay or spoilage, employing air-tight sealing, and enabling storage for future use.