A process where acids are used to decrease the pH of food.
ALC
Alcohol Curing
Treatment of food by adding alcohol in order to preserve the product
BOI
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point.
BRI
Brining
Soaking the food in salty water/brine.
CAN
Canning
A physical technique of preserving food that is hermetically packaged in a container and subjected to high temperatures for a time to completely destroy its microorganisms, pathogens, and spores.
CON
Conserve
Fruit that is preserved by being cooked with sugar.
CSC
Cold Smoke Curing
Smoking food at a temperature ranging from 70 to 90 degrees Fahrenheit.
DEH
Dehydration
Extracting the moisture from food, which inhibits the growth of microorganisms.
FER
Fermentation
Fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms under anaerobic conditions.
FFM
Fine-filtered/Microfiltered
A pasteurized product is treated to a very fine filtration process which removes virtually all the spoilage bacteria present in the product.
FRD
Freeze Drying
Preserving food by freezing and then drying in a vacuum.
FRE
Freezing
Freeze foods at 0 degrees Fahrenheit or lower.
FRS
Fresh
Recently made or obtained food in its natural conditions and not altered by any preservation methods.
HEA
Heated
Exposure of food to heat such as cooking, grilling, etc.
HPP
High Pressure Pasteurization
High Pressure Pasteurization is a pasteurization process where the product is treated with pressure and heat between 0°C and 120°C.
HPR
High Pressure Processing
High Pressure Processing (HPP) is a pasteurization process where the product is treated with pressure without the use of heat.
HSC
Hot Smoke Curing
Smoking the food at temperatures ranging from 100 to 190 degrees Fahrenheit.
HTS
High temperature short time (HTST)
High temperature short time (HTST) pasteurization requires fluid milk to be heated to 72°C for 15 seconds (continuous flow pasteurization).
HTT
High Temperature Treated
High Temperature Treatment (HTT) pasteurization requires fluid milk to be heated to 127°C for 2 seconds.
IRR
Irradiation
Exposing food to ionizing radiation in order to disinfest, sterilize, or preserve food.
PAS
Pasteurization
Food is treated with heat ranging from 60°C to 85°C.
PWA
Preserved without Artificial Nitrates
A food is treated with natural curing agents and without artificial nitrates, e.g. celery powder.
QFR
Quick Freezing
Freezing food rapidly to preserve its qualities.
REF
Refrigerated
Chilling and keeping food cold to preserve it.
SGC
Sugar Curing
Treatment of food by adding sugar in order to preserve the product.
STC
Salt Curing
Treatment of food by adding salt in order to preserve the product.
STR
Sterilization
A method of food preservation that effectively kills or eliminates transmissible agents such as fungi, bacteria, viruses, and spore forms.
UAV
Under a Vacuum
Low temperature, long time cooking under vacuum. Also known as sous vide.
ULF
Ultra-filtered
A pasteurized product that is passed through filters that permit the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane while the larger protein and fat molecules are retained and concentrated.
ULT
Ultra High Temperature
Ultra High Temperature (UHT) is a pasteurization process where the product is treated with high heat between 135°C and 155°C.
UMA
Under Modified Atmosphere
Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package in order to improve the shelf life of food products.
VAP
Vacuum Packed
Vacuum packing is a preserving process of creating a vacuum that removes the air before sealing, which prevents the growth of microorganisms.