Foo preservation is the process of treating and handling food in a way that preserves its value as food. The main effort is to stop or greatly slow down spoilage to prevent foodborne illness (e.g. salting, cooling, cooking). However some methods utilise benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g. cheese, wine). While maintaining or creating nutritional value, texture and flavour is important in preserving its value as food; this is a culturally dependent determinant as what qualifies as food fit for humans in one culture may not qualify in another culture.