Heating - Boiling, sterilizing, pasteurizing and roasting food to kill microorganisms., Refrigeration - Lowering the temperature to kill microorganisms., Drying - Removing moisture from food., Pickling - Adding an acid to, or storing food in, an acidic solution that is usually vinegar., Salting - Placing food in a large amount of salt., Sulfur dioxide - Antimicrobial chemical that prevents the growth of microorganisms., Irradiation - Killing microorganisms by exposing them to gamma rays., Drying, Pickling, Heating,

Food Preservation Methods

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