Irradiation is not a common method of food preservation as it requires specialized equipment and can alter the taste and texture of food.

Dehydration is the process of removing water from food to prevent spoilage. This can be done through various methods such as sun drying, oven drying, or freeze drying.

Curing is a food preservation method that involves the use of salt, sugar, or vinegar to inhibit microbial growth. This process is commonly used for meats, fish, and vegetables.

Canning is the process of preserving food by heating it to a high temperature and then sealing it in airtight containers. This process kills harmful bacteria and prevents spoilage.

Fermentation is a food preservation method that involves the use of beneficial microorganisms to convert food into new products. This process is commonly used for producing yogurt, cheese, beer, and wine.

Pickling is the process of preserving food by immersing it in a vinegar solution. This process inhibits microbial growth and adds flavor to the food.

Light is not a direct factor that contributes to food spoilage. However, it can accelerate the process of spoilage by causing the breakdown of vitamins and other nutrients.

Food preservation techniques help reduce food waste, increase food availability, and improve food safety, leading to overall economic benefits.

Reducing food costs is not a challenge associated with food preservation. In fact, food preservation techniques can help reduce food costs by extending the shelf life of food and preventing spoilage.

The development of new food preservation technologies can lead to improved food quality, reduced food waste, and increased food safety.

Physical spoilage is not a common type of food spoilage. It refers to damage to food caused by external factors such as bruising, cutting, or freezing.

Smoking is a food preservation method that involves exposing food to smoke. This process imparts a unique flavor to the food and also inhibits microbial growth.

Artificial sweeteners are not commonly used as food additives for preservation. They are primarily used to provide sweetness to food without adding calories.

Freezing is the process of preserving food by freezing it at very low temperatures. This process inhibits microbial growth and maintains the quality of the food.

Influenza is not a common type of foodborne illness. It is a respiratory illness caused by the influenza virus.