Pasteurization-use mild heat to reduce microbial population. Does not kill all effective on most pathogens Mycobacterium tuberculosis Brucella Staphlyococci Today also important in preserving quality of product. Orginally discovered in 1860s by Louis Pasteur, saved wine industry. Today widely used in dairy industry, can not boil milk which breaks down proteins. Low temperature-refrigeration and freezing.
Most organisms grow poorly, if at all .
Store perishable foods, not cidal at all just slows down growth. Some pyschrophiles cause problems. Drying remove H20, reduce aw. Age old, drying meats for preservation. Drying may not kill organisms but prevents them from growing, spores not affected.