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The addition of salt to food to draw out moisture and create an environment unsuitable for microbial growth.

The conversion of carbohydrates to alcohols or acids by bacteria or yeast under anaerobic conditions, creating natural preservatives.

The addition of salt, sugar, and nitrates or nitrites to food. It extracts moisture and creates an environment less hospitable to pathogens.

Adding chemical preservatives like nitrates, sulfites, or benzoates to inhibit microbial growth and oxidation.

Heating food to very high temperatures (over 135°C) for a few seconds to sterilize it, then packaging it in sterile containers.

Exposing food to smoke from burning materials, which imparts flavor and has antiseptic and preservative effects.

The process of removing moisture from food through evaporation, which inhibits the growth of bacteria, yeasts, and molds.

The removal of air from the package before sealing. This decreases the amount of oxygen, which slows down oxidation and microbial degradation.

The process of heating food to a specific temperature for a set period to destroy bacteria and enzymes without altering the food's characteristics.

Applying high pressure to food to inactivate microbes without significantly affecting taste, texture, or nutrients.

Packing food in a gas mixture, usually reducing oxygen to delay spoilage and extend shelf life.

Soaking food in an acidic solution, such as vinegar, which prevents the growth of bacteria.

Coating or infusing food with sugar to create an environment with low water activity that inhibits microbial growth.

The exposure of food to radiation, which kills bacteria and parasites and can increase shelf life.

A technique where the temperature of food is reduced below its freezing point, which slows down enzyme activity and microbial growth.

Storing food in environments where the mixture of gases (like oxygen, carbon dioxide, and nitrogen) is precisely regulated to slow respiration and delay ripening.

The process of sealing food in cans or jars with the aim of preventing spoilage. Heat is applied to eliminate bacteria and air is removed to create a vacuum seal.

The storage of food at chilled temperatures to slow down microbial growth and enzymatic reactions, without freezing the product.

The use of short bursts of high voltage to eliminate pathogens and enzymes in food products.