Food preservation incorporate freezing, adjusted climate bundling (MAP), ozone therapy, high weight therapies, light, beat electric fields and drying. Among the most seasoned strategies for protection are drying, refrigeration, and aging. Current strategies incorporate canning, purification, freezing, illumination, and the expansion of synthetic compounds. Advances in bundling materials have assumed a significant part in current food preservation. Food preservation alludes to the cycles you use to get ready nourishment for protected, long haul stockpiling, regardless of whether you intend to utilize it at home, for prep in a business kitchen, or to sell straightforwardly to purchasers. Protection strategies help restrain bacterial development and different kinds of deterioration, which means the food is protected and fulfilling to eat later on. The fundamental customary techniques for preservation of foods: Restoring: The essential idea in relieving of nourishments like meat, fishes and vegetables is to diminish the dampness substance as a natural by-product measure. At the point when dampness substance in any food are a lot of low, there are a lot lesser odds of getting miniature bial disease and hence development. Restoring is additionally accomplished for seasoning. It is finished by adding salt, nitrates, sugar, ni-trites in mixes which are equipped for drying out the food. Freezing: Freezing the food at temperatures going from short 10oC to less 80oC for long haul stockpiling is a lot of normal procedure at the business scale just as at homes. Under the freezing condition, microorganisms for the most part don't endure, and if any generally existing organism endure, it won't duplicate. Refrigeration: Refrigeration is viewed as artifi-cial cooling to bring the temperature beneath room (ambi-ent) temperature where warmth is moved from low tem-perature repository to high temperature supply either precisely or electrically utilizing laser or attractively. Bubbling: It is a conventional route particularly in creating coun-attempts to bubble water to slaughter organisms if any in it, and from that point, it is cooled to room temperature prior to drinking. It is likewise standard to bubble milk prior to drinking (even pasteur-ized milk) to execute the microorganisms assuming any. Sugaring: It is standard even today to safeguard certain food-stuffs utilizing sugar as an additive. The fundamental method of activity is that high sugar substance make the staple hypertonic and organisms don't make due in hypertonic arrangement since hyper-tonic arrangement will draw water from the microorganism and it will be-come got dried out. Pickling: There are numerous standard ways incorporating immers-ing staple in vinegar or vegetable oil, or anaerobic fermen-tation by which life expectancy of nourishments is expanded and this cycle is called as pickling. This technique changes the surface, flavor and taste of the food and safeguarded stuff is for the most part called as pickle. Canning: The way toward canning for expanding the time span of usability of groceries was found by Nicolas Appert, a French con-fectioner in mid nineteenth century. The cycle includes preparing of the food, and from that point fixing it in cleaned containers or jars, and heating up the compartments for cleansing. Food borne infections because of utilization of ruined food, appropriate safeguarding of staples is significant. In spite of the fact that, there are many existing strategies utilized for food conservation, thinking about the monetary practicality and social duty, more viable and more secure methods should be looked. There is a lot of extent of food protection including bundling economically.