This document discusses various techniques for food preservation, including thermal processing (e.g. pasteurization), cold processing (e.g. chilling, freezing), controlling water content through dehydration, and using preservatives. Thermal processing involves heating food to temperatures above 82°C to kill microorganisms. Cold processing slows microbial growth by subjecting food to low temperatures around 0°C. Controlling water content through dehydration removes water needed by microorganisms to grow. Preservatives like salt, sugar, and chemicals inhibit microbial growth.