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The official channel of the France 3 show. C'est pas sorcier, the magazine of discovery and science. With air, heat, humidity and the passage of time, food deteriorates. Very quickly, yeasts and bacteria appear. A single bacterium can produce more than 33 million in twenty-four hours. Some methods of preserving food, such as drying prunes in the sun, marinating anchovies in oil or rolling cod in salt, date back more than 400,000 years. Today, we more frequently resort to canning, freezing or pasteurization. Fred, Jamy and Sabine introduce us to the world of these micro-organisms that discreetly populate our food and explain the thousand ways to slow down their proliferation.