Food storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals. This book presents current research on food storage including the effect of storage on pesticide residue dissipation in food grains; and system composition on sorbates degradation and its effect on non-ezymatic browning and other sensory changes that could limit the shelf life of foods. Also discussed in this compilation are natural biological preservatives to enhance foodstuffs quality and storage and using N2 gas for raw milk preservation.