# data[].attributes.body
Freezing is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of foods, including prepared foods that would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

# data[].attributes.body
Salmonella infection is usually caused by eating raw or under cooked meat, poultry, eggs or egg products. The incubation period ranges from several hours to two days. Most salmonella infections can be classified as stomach flu

# data[].attributes.body
Boiling liquid food items can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them.

# data[].attributes.body
Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. The introduction of commercial and domestic refrigerators drastically improved the diets of many in the Western World by allowing foods such as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during warm weather.

# data[].attributes.body
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer

# data[].attributes.body
The only ingredients necessary to pickling are the food you are planning to pickle, either salt or vinegar or a combination, and water. Salt is key, and it matters which kind you use. Use picklingor canning salt or kosher salt. Pickling salt (sometimes called canning and pickling salt) is pure granulated salt

# data[].attributes.body
Drying or “dehydrating” food is a method of food preservation that removes enough moisture from the food so bacteria, yeast and molds cannot grow. To dry foods successfully you need: Low humidity.