Pickling is a widely used method in Indian cuisine, where food items are submerged in a brine solution containing salt, vinegar, and spices to prevent spoilage and enhance flavor.

Sun-drying effectively removes moisture from food, creating an environment that inhibits the growth of microorganisms and extends the shelf life of the food.

Smoking is a traditional technique that imparts a distinct flavor and aroma to food while also preserving it. The smoke contains antimicrobial compounds that help prevent spoilage.

Vacuum sealing removes oxygen from the packaging, creating an anaerobic environment that inhibits the growth of aerobic microorganisms and prevents oxidation, which can lead to spoilage and loss of quality.

Canning involves heating food to a high temperature in sealed containers to kill microorganisms and then rapidly cooling it to create a vacuum seal. This process prevents recontamination and extends the shelf life of the food.

Vinegar's acidic nature creates an environment that is hostile to microorganisms, effectively inhibiting their growth and preventing spoilage.

Preserving involves immersing food in a concentrated sugar solution, creating an osmotic environment that draws moisture out of the food and inhibits microbial growth.

Salt draws moisture out of food, creating an environment that is less favorable for microbial growth. Additionally, salt can inhibit the activity of enzymes that contribute to spoilage.

Fermentation is a process where beneficial bacteria convert the sugars in food into lactic acid or other organic acids, creating a more acidic environment that inhibits the growth of harmful bacteria.

Sulfur dioxide is a preservative that inhibits the growth of microorganisms, particularly yeasts and molds, by interfering with their metabolism.

Irradiation involves exposing food to high-energy ionizing radiation, such as gamma rays or electron beams, to kill microorganisms and extend the shelf life of the food.

Modified atmosphere packaging involves altering the composition of the gases inside the packaging to create an environment that inhibits the growth of microorganisms.

Pasteurization involves heating food to a specific temperature for a short period of time to kill harmful microorganisms while preserving the nutritional value and flavor of the food.

Potassium sorbate is a preservative that inhibits the growth of molds and yeasts in food products, extending their shelf life.

Dehydration involves removing moisture from food through the application of heat, creating an environment that is less favorable for microbial growth.