An extreme-weather event has knocked out power in your community. Even with rebuilding efforts, it appears that it could be 6 months or longer before power is restored. Since you have a background in microbiology, the people you know are asking you for possible ways of storing/preserving their food safely without electricity. What advice can you give them, and why would you make those recommendations?

1. Canning

2. Coal and Charcoal Cooler

3. Drying

4. Fermentation

5. Root Cellars and Storage

6. Salt Curing or Brining

7. Smoking

Explanation:

Canning

Canning is one of the oldest methods of keeping food safe from bacteria as well as other forms of contamination until one is ready to consume it. It requires a fair amount of labor as well as a heat source. It also involves using additives like sugar syrup or brine in making the food, sterilizing the jars and lids to be used, filling and heating the jars, and keeping them in storage until its ready to be used.

Coal and Charcoal Cooler

Coal or charcoal is inserted inside a wooden frame while keeping the material wet, and then it removes the heat from its center while employing the evaporation principle. The vital step to keep in mind here is to keep the interior material wet so evaporation can happen gradually.

Drying

This is the easiest form of food preservation and that which requires a minimum amount of labor in actualizing food preservation. The microbial life forms that brings about food spoilage requires water for its living process, when one dries these food products, it removes the water present in these foods thus, reducing the chances of microbial proliferation.

Fermentation

This method involves allowing the entry of “good” bacteria into food items while employing acidic brine as the solution. This brine facilitates food fermentation over time and helps prevent bacterial lifeforms from growing. It is mostly employed when preserving meats and vegetables.

Root Cellars and Storage

A good number of foods will retain its freshness when stored at room temperature in cellars, foods like fruits and vegetables will stay viable for months when stored in a cold environment.

Salt Curing or Brining

Salt is a substance that inhibits the growth of bacteria and it is one of the oldest methods employed in food preservation. Most organisms cannot tolerate high salt concentration of 10% and above and this method is mostly used in preserving meats.

Smoking

Smoking has always been used to preserve meats without electricity since the time of old. Smoking is process used in ensuring a piece of food (mostly fresh meat) possesses the least amount of moisture could favor the growth of bacteria.