A famous French program « C’est pas sorcier » shows sterilization and Food preservation techniques
With air, heat, humidity and the passing of time, food is continuously degrading. Very quickly, yeasts and bacteria appear. A single bacterium can give more than 33 million in twenty-four hours. Some food preservation methods, such as drying prunes in the sun, marinating anchovies in oil or coiled cod in salt, go back over 400,000 years. Today more frequently, we use sterilization, freezing or pasteurization. Fred, Jamy and Sabine show us the universe of these micro-organisms that discreetly inhabit our food. They explain to us the thousand ways to hold up their proliferation. You can also see one of our autoclaves by the minute 15:35.