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Exposure to smoke for preservation and flavor enhancement. Example foods include smoked salmon, bacon, and cheese.

Slows down enzyme activity and microbial growth by lowering the temperature. Example foods include frozen vegetables, meats, and prepared meals.

Removes moisture from food to inhibit bacterial growth. Example foods include dried fruits, jerky, and spices.

Uses extremely high pressure to deactivate bacteria, viruses, and other pathogens without the need for heat. Example foods include juices, guacamole, and oysters.

Food is heated to a specific temperature for a set period, killing pathogens without affecting the food quality. Example foods include milk, juice, and honey.

Involves sealing food in jars or cans and heating them to destroy microorganisms. Example foods include canned vegetables, fruits, and meats.

Relies on microorganisms to convert sugars into alcohol or acids, preserving the food. Example foods include yogurt, sauerkraut, and beer.

Removing air from the package before sealing to prevent the growth of aerobic microorganisms and oxidation. Example foods include vacuum-packed meats, nuts, and cheeses.

Storing food at a temperature just above freezing to slow microbial activity. Example foods include fresh vegetables, dairy products, and raw meat.

Food is soaked in solutions like vinegar or brine, creating an environment where bacteria cannot thrive. Example foods include pickles, kimchi, and olives.

Using salt, sugar, or nitrates to draw out moisture and inhibit bacterial growth. Example foods include cured ham, bacon, and corned beef.