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Canning involves sealing food in containers and heating them to kill microbes. It's commonly used for fruits, vegetables, and meats.

Pickling is the process of preserving food by anaerobic fermentation in brine or immersion in vinegar. Example: pickles, sauerkraut.

Freezing slows down decay by turning residual moisture into ice, inhibiting bacterial growth. Used for meat, vegetables, fruits, and prepared foods.

Drying removes moisture from food to inhibit the growth of microorganisms. Examples include dried fruits, jerky, and herbs.

Smoking imparts flavor and helps preserve through exposure to smoke from burning or smoldering material. Common for fish and meats.

Vacuum packing removes air from the package to extend shelf life by reducing oxidation and growth of aerobic bacteria. Great for various food items.

Pasteurization uses heat to kill pathogens in food, typically liquids like milk and juices, without altering the taste significantly.

Sterilization is a more intense form of pasteurization that destroys all forms of microbial life. Used for canned goods and medical tools.

Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, producing foods like yogurt, cheese, and beer.

Salting preserves food by drawing moisture out, which inhibits bacterial growth. It's traditionally used for meats and fish.

Sugaring, similar to salting, uses sugar to draw moisture away from food, inhibiting microbial growth. Examples include jams and candied fruit.

Chemical preservatives, such as sodium benzoate or nitrites, are added to foods to inhibit microbial growth and extend shelf life.

Refrigeration slows microbial growth by keeping foods at temperatures just above freezing. Used for dairy, produce, and cooked foods.

HPP kills microbes by applying very high pressure uniformly around the food, thus maintaining freshness and flavor. Used for juices and meats.

PEF uses short bursts of high voltage to eliminate pathogens in food products, often used for liquid foods like juices and milk.

Irradiation exposes food to ionizing radiation to kill bacteria and parasites or delay ripening. It's regulated and used for spices and dry vegetable seasoning.

MAP alters the composition of gases within packaging to extend shelf life. Common in snack foods, meats, and pre-cut produce.

Biopreservation uses natural or controlled microbiota or antimicrobials to extend shelf life and enhance safety. Example include cultures in yogurt and cheese.

Hurdle technology combines multiple preservation techniques to inhibit spoilage and pathogenic microorganisms. Used in a variety of processed foods.