Question

I was curious if any of you would happen to have any experience with this but any hypotheses regarding how this would turn out would be much appreciated. I’m wondering if water fully aerated with oxygen via pressure at a low temp could be useful in food preservation and distribution. For example if soaking meats and seafood in this water could help slow down and prevent bacterial growth.

Answer 1

Osmotic pressure can be used to preserve foods by dehydrating bacteria and preventing their growth. Soaking meats and seafood in water fully aerated with oxygen under pressure at a low temperature can help slow down and prevent bacterial growth.

Step-by-step explanation:

Osmotic pressure can be used in the food industry to preserve fruits and meats. High concentrations of sugar or salt increase the osmotic pressure, causing bacteria to dehydrate and preventing their growth.

The addition of solutes like salts or sugars can lower the water activity in microbial cells, making it difficult for microorganisms to survive. Therefore, soaking meats and seafood in water fully aerated with oxygen via pressure at a low temperature can potentially slow down and prevent bacterial growth.