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1. Use of low temperatures (fridges):
Food is kept in very low temperatures where it stays longer because germs bacteria are killed by the cold and so rotting does not take place.
2.Canning:
Canned and boiled foods are preserved by adding small amounts of special chemicals called preservatives which kill bacteria.
- Refrigeration
- Freezing
- Use of heat
- Dehydration
- Bottling and caning
- Use of salt/vinegar
- Sugar
raphael answered the question on October 9, 2018 at 05:39
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