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Food preservation

Drying
Smoking
Freezing
Vacuum packing
Salt
Sugar 
Pickling
Canning and Bottling
Jellying
Irradiation
Modified atmosphere

Controlled use of microorganism
High pressure food preservation
Fish preservation techniques
MIcrobial Safety in Food Preservation
 

  Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (cool) temperatures, controlled (low) levels of oxygen and other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption.

  High pressure food preservation refers to high pressure used for food preservation. Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavor, texture and nutrients while disabling harmful microorganisms and slowing spoilage.