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Salt curing - foods are covered with salt and left to cure. Salt stops the growth of microorganisms and preserves the food.

Dehydration - the water is removed from food by several different drying methods. This stops or inhibits the growth of microorganisms. Re-hydration is typically required before consumption.

Canning - canning heat processes food so that microorganisms are killed. Canned food may last for as long as the seal is intact, although the quality and consistency of the preserved food will change over time.

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