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1.

the visible vapor and gases given off by a burning or smoldering substance, especially the gray, brown, or blackish mixture of gases and suspended carbon particles resulting from the combustion of wood, peat, coal, or other organic matter.

2.

something resembling this, as vapor or mist, flying particles, etc.

3.

something unsubstantial, evanescent, or without result:Their hopes and dreams proved to be smoke.

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1.

to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain micro organisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.

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1. the act of irradiating.

2.

the state of being irradiated.

3.

intellectual or spiritual enlightenment.

4.

a ray of light; beam.

5.

Optics. the apparent enlargement of an object when seen against adark background.

6.

the use of x-rays or other forms of radiation for the treatment ofdisease, the making of x-ray photographs, the manufacture ofvitamin D, etc.

7.

exposure or the process of exposure to x-rays or other radiation.

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1.

causing dryness:a drying breeze.

2.

designed to become or capable of becoming dry and hard on exposure to air.

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1.

a cucumber that has been preserved in brine, vinegar, or the like.

2.

Often, pickles. any other vegetable, as cauliflower, celery, etc.,preserved in vinegar and eaten as a relish.

3.

something preserved in a brine or marinade.

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the process of preserving cooked food by sealing in cans or jars.

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https://www.cdc.gov/listeria/outbreaks/frozen-vegetables-05-16/index.html - Frozen Vegetables

https://www.cdc.gov/salmonella/typhimurium-02-18/index.html - Chicken Salad

https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html - Romaine Lettuce

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The top five germs that cause illnesses from food eaten in the United States are:

Norovirus

Salmonella

Clostridium perfringens

Campylobacter

Staphylococcus aureus (Staph)

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It includes methods such as canning, pickling, drying , irradiation, pasteurization, smoking, and the addition of chemical additives.

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The term food preservation means any one of a number of techniques used to prevent food from spoiling.