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Removing air from a package before sealing to minimize oxidation and growth of aerobic organisms. Useful for a wide range of food products.

Using ionizing radiation to destroy microbes and parasites. Approved for spices, herbs, fruits, vegetables, and meats.

Food is cooled to below 0°C to slow down enzyme action and prevent microbe growth. Ideal for meats, vegetables, fruits, and prepared meals.

Imparting a smoky flavor while the heat and smoke act as preservatives. Used for fish, meats, and cheeses.

Using salt to draw moisture out of foods, inhibiting microbial growth. Commonly used for fish, meats, and vegetables.

Removal of water from food through air, sun, or artificial heat, making it inhospitable for microbe growth. Used for fruits, vegetables, meats, and herbs.

Using microorganisms to convert food sugars to alcohol or acids, acting as preservatives. Suitable for vegetables, dairy, meats, and fruits.

Using sugar to inhibit microbial growth by reducing the water activity in foods. Used for fruits, jams, and jellies.

Creating a gel with food inside to prevent exposure to air and contamination. Frequently used for meats and fish.

Soaking food in lye (alkaline solution) to create an environment not suitable for microbes. Often used for fish, such as the traditional lutefisk.

Food is processed and sealed in airtight containers to prevent microbial growth. Used for fruits, vegetables, meats, and fish.

Storing food in clay pots to keep it cool and away from light. Commonly used in traditional societies for grains and water.

Submerging food underground to preserve it through cooler temperatures and lack of sunlight. Historically used for root vegetables, cabbage, and fish.

Soaking food in a solution of water, salt, and acid (usually vinegar) to create an environment that inhibits microbes. Often used for vegetables, fruits, and eggs.

Storing food in a cool, climate-controlled environment to slow down the decay process. Common for root vegetables, apples, and pears.

Cooking food in its own fat and storing it submerged in the same fat, thus preventing spoilage. Traditionally used for duck and pork.

Using ethanol to prevent microbial growth. Suitable for preserving fruits or for culinary uses.

Applying high pressure to destroy microorganisms in food without the use of heat. Useful for juices, meats, and pre-packaged meals.

Heating food at a specific temperature for a set duration to kill pathogens without altering the food overall. Used for milk, juices, beers, and vinegars.