Pasteurization is a method of food preservation that involves heating food to a high temperature for a short period of time, typically between 145°F and 161°F (63°C and 72°C), to kill harmful bacteria and microorganisms.

Dehydration is a method of food preservation that involves removing moisture from food, typically by using heat or air, to prevent the growth of microorganisms and extend the shelf life of the food.

Curing is a method of food preservation that involves adding salt or sugar to food to inhibit the growth of microorganisms and extend the shelf life of the food. Curing can be done with dry ingredients, such as salt and sugar, or with a brine solution.

Pickling is a method of food preservation that involves submerging food in a vinegar solution to inhibit the growth of microorganisms and extend the shelf life of the food. Pickling can be done with a variety of foods, including vegetables, fruits, and meats.

Freezing is a method of food preservation that involves storing food at a very low temperature, typically below 0°F (-18°C), to inhibit the growth of microorganisms and extend the shelf life of the food. Freezing can be done with a variety of foods, including fruits, vegetables, meats, and dairy products.

Canning is a method of food preservation that involves heating food to a high temperature and then sealing it in airtight containers to prevent the growth of microorganisms and extend the shelf life of the food. Canning can be done with a variety of foods, including fruits, vegetables, meats, and fish.

Fermentation is a method of food preservation that involves adding lactic acid bacteria to food to produce lactic acid, which inhibits the growth of harmful bacteria and extends the shelf life of the food. Fermentation can be done with a variety of foods, including vegetables, fruits, and dairy products.

Sulfuring is a method of food preservation that involves adding sulfur dioxide to food to inhibit the growth of microorganisms and extend the shelf life of the food. Sulfuring is commonly used to preserve dried fruits, such as raisins and apricots.

Irradiation is a method of food preservation that involves exposing food to ionizing radiation to kill microorganisms and extend the shelf life of the food. Irradiation is commonly used to preserve fruits, vegetables, and meats.

Preservation is a method of food preservation that involves adding preservatives to food to inhibit the growth of microorganisms and extend the shelf life of the food. Preservatives can be natural or synthetic and are commonly used in processed foods.

Coating is a method of food preservation that involves coating food with a protective layer, such as wax or oil, to prevent the growth of microorganisms and extend the shelf life of the food. Coating is commonly used to preserve fruits, vegetables, and meats.

Controlled Atmosphere Storage (CAS) is a method of food preservation that involves storing food in a controlled atmosphere, such as a modified atmosphere packaging (MAP) or controlled atmosphere storage (CAS), to inhibit the growth of microorganisms and extend the shelf life of the food. CAS is commonly used to preserve fruits, vegetables, and meats.

Antimicrobial Agents is a method of food preservation that involves adding antimicrobial agents to food to inhibit the growth of microorganisms and extend the shelf life of the food. Antimicrobial agents can be natural or synthetic and are commonly used in processed foods.

High Pressure Processing (HPP) is a method of food preservation that involves using high pressure to inactivate microorganisms and extend the shelf life of food. HPP is commonly used to preserve fruits, vegetables, and meats.

Pulsed Electric Fields (PEF) is a method of food preservation that involves using pulsed electric fields to inactivate microorganisms and extend the shelf life of food. PEF is commonly used to preserve fruits, vegetables, and meats.