Discover published sets by community

Slows down bacterial growth by keeping food at low temperatures, extending its shelf life.

Stops bacterial growth by keeping food at temperatures below 0°F, greatly extending shelf life.

Preserves food by sealing it in airtight containers, preventing microorganisms from spoiling it.

Removes moisture from food, inhibiting bacterial growth that leads to spoilage.

Removes air from packaging, preventing oxidation and spoilage due to microorganisms.

Uses vinegar or brine to create an acidic environment where bacteria cannot thrive.

Converts carbohydrates to alcohol or organic acids using microorganisms, naturally preserving the food.

Uses salt to draw moisture out of food, creating an environment hostile to bacteria.

Utilizes high concentrations of sugar to prevent the growth of microorganisms.

Stores food in an underground room that maintains a consistent cool and humid environment.

Uses desiccant properties to absorb moisture, keeping food dry and preventing spoilage.

Submerges food in oil to create an anaerobic environment where bacteria cannot grow.

Changes the composition of the air inside packaging to slow down spoilage and ripening.

Provides a complete barrier to gases and moisture, protecting against spoilage.

Utilizes large-scale refrigerated warehouses to keep perishable goods at optimal temperatures.

Removes ethylene gas, which can speed up the ripening and senescence of fruits and vegetables.

Uses natural or controlled microbiota or antimicrobials as a way to preserve food and extend its shelf life.

Prevents exposure to air, thus protecting against oxidation and spoilage.

Uses high proofs of alcohol to create an inhospitable environment for microorganisms.

Applies smoke to food, which contains compounds that are both antimicrobial and antioxidant.

Encases food in a gelatinous film that restricts exposure to air and contaminants.

Manages the ripening process to extend the shelf life of fruits and vegetables.

Involves sealing cooked food in a vacuum to reduce oxygen exposure and extend its shelf life.

Uses high pressure to achieve temperatures above boiling to sterilize food and kill more resilient bacteria and spores.