Food preservation by combination of several techniques

Currently, the increased duration of retention of a food is often achieved by a combination of conservation techniques which, taken separately, do not produce an effect sufficient to prevent the growth of microorganisms or action of enzymes. This synergistic effect can be objectified and exploited in certain manufacturing techniques or food storage.

Examples of combination of conservation techniques include: The combination pasteurization-refrigeration, salting-drying, drying-smoking, salting-smoking, MAP-refrigeration, etc.