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One of the oldest methods of food preservation which reduces water activity sufficiently to delay or prevent bacterial growth.

The combination of heat to dry food without cooking it.

One of the most commonly used process commercially and domestically for preserving a wide range of food stuffs including prepared food stuffs which would not have required freezing in their unprepared state.

Is stored at a temperature range of 2 to 10degree celsius to retard mold and bacterial growth.

This method stores food in a vacuum environment.

This method of preserving food in an edible anti-microbial liquid.

Involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill or weaken the remaining bacteria.

This method of food preservation is effective as food buried in the ground lacks light

Many wines, Beers, and cheese will keep for a long time because of the use of specific microorganisms in their production.

This method involves the removal of moisture from meat tissues by transforming the moisture content into ice and gas.

The most popular method of fish preservation used locally near the coastal areas.

This method of fish preservation is done in combination with other methods.

This method prevents or retards the growth of microorganisms.

This method of preserving fish which combines the technique of heating to cook it.

Is done to a wild extent locally.

This is done only as a temporary preservative until the fish can be smoked, dried, or processed.

Granular salt is rubbed on the fish.

Fish are covered with salt and packed in layers in water tight containers with salt sprinkled between the layers.

The protein is acted upon by proteolytic enzymes found in the guts of the fish.

In this preservation method, much of the water in the fruits and vegetables are removed so that bacteria and molds are unable to grow.

Juices of fruits and vegetables can be used to make wine.

Is a boiled solution of sugar and water.

Is a boiled solution of water and salt.

This method destroys the enzymes and microorganisms that causes spoilage of fruits and vegetables.