refrigeration, preserves food by lowering temperatures generally between 0°C and 5°C to slow down bacterial growth and enzymatic reactions, freezing, preserves food by lowering temperatures to -18°C or below, which slows down chemical reactions and stops microbial growth, dehydration, preserve food by removing moisture, which stops bacteria, yeasts, and molds from growing, pasteurization, heats liquids or foods to a specific, controlled temperature below 100°C (212°F) for a set time to kill harmful pathogens and reduce spoilage microbes, canning, seals food in airtight containers and heats it to kill harmful microorganisms and stop enzyme activity, salting, uses salt to reduce water activity and inhibit the growth of bacteria and fungi., smoking, preserves food by drying it out and using chemical compounds in wood smoke that stop bacteria and slow spoilage, fermentation, beneficial microorganisms like bacteria and yeast convert carbohydrates into organic acids, alcohol, or gases, pickling, submerses food in an acidic liquid—such as vinegar—or a salty brine where natural bacteria produce lactic acid, vacuum packaging, removes air from a package before sealing it hermetically to block oxygen and slow spoilage

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