Food preservation aims to inhibit the growth of microorganisms and prevent food spoilage, thereby extending the shelf life of food products and reducing food waste.

Dehydration is a food preservation technique that involves removing moisture from food through evaporation, reducing the water activity and inhibiting microbial growth.

Salt acts as a preservative by inhibiting the growth of microorganisms due to its osmotic effect, which draws water out of microbial cells and prevents their proliferation.

Pickling is a food preservation technique that involves the controlled fermentation of food in a brine solution, resulting in the production of lactic acid, which inhibits microbial growth and enhances flavor.

Vacuum packaging removes oxygen from the packaging, creating an anaerobic environment that inhibits the growth of aerobic microorganisms and extends the shelf life of food products.

High-Pressure Processing (HPP) is a food preservation technique that uses high pressure to inactivate microorganisms and enzymes, extending the shelf life of food products without the use of heat or chemicals.

Food preservation techniques, such as refrigeration and freezing, can reduce greenhouse gas emissions by preventing food spoilage and waste, which would otherwise contribute to methane emissions from landfills.

Freezing is a food preservation method that rapidly lowers the temperature of food, inhibiting microbial growth and preserving nutrients and flavor more effectively than other methods.

The use of chemical preservatives in food preservation may pose potential health risks, as some preservatives have been linked to adverse health effects when consumed in large quantities.

Controlled Atmosphere Storage (CAS) is a food preservation technique that involves modifying the atmosphere surrounding the food to reduce oxygen levels and increase carbon dioxide levels, inhibiting microbial growth and extending the shelf life of perishable products.

Natural preservatives, such as rosemary extract or citric acid, are derived from natural sources and are generally considered safer than synthetic preservatives, reducing the risk of foodborne illness.

Irradiation is a food preservation technique that uses ionizing radiation, such as gamma rays or electron beams, to kill microorganisms and extend the shelf life of food products.

Modified atmosphere packaging (MAP) can create an environment conducive to the growth of certain microorganisms, particularly if the packaging is not properly sealed or the atmosphere composition is not carefully controlled.

Canning is a food preservation technique that involves heating food to a high temperature in a sealed container to kill microorganisms and inactivate enzymes, creating a sterile environment that extends the shelf life of the food.

Pulsed electric fields (PEF) is a non-thermal food preservation technique that uses short, high-voltage pulses to inactivate microorganisms, enzymes, and spores, while preserving the nutritional value and texture of the food, and consuming less energy compared to traditional thermal methods.