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Food spoilage is primarily driven by microbial growth and enzymatic activity, which lead to chemical and physical changes that affect taste, texture, and safety.

Temperature control is a common preservation strategy, as low temperatures slow microbial metabolism and enzymatic reactions.

Refrigeration at 0–4 °C supports short-term storage, while freezing below –18 °C enables long-term preservation.

Another approach involves heat-based methods, like pasteurization, which reduces microbial load, or blanching, which inactivates enzymes and prevents spoilage.

Sterilization and canning involve elevated temperatures combined with aseptic sealing to achieve commercial sterility and extend shelf life.

Chemical preservatives such as benzoates, sorbates, and nitrites also help inhibit microbial activity.

Vacuum sealing and modified atmosphere packaging, or MAP, reduce oxygen availability, limiting the growth of aerobic spoilage microorganisms.

Additionally, flushing with nitrogen displaces oxygen, while carbon dioxide directly inhibits microbial growth during packaging.