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Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with the adjective pickled. The pickling procedure will typically affect the food's texture and flavor.

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Botulism
Campylobacter
Clostridium perfringens
Cyclospora.
coliListeria
Norovirus
Salmonella
Shigella
Vibrio
Ew...

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Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying gets rid of the growth of bacteria, yeasts, and mold through the removal of water.

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Some people put food into large amounts of food in order to preserve it. People have been using this method for hundreds of years especially on ships.

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The French, during the Napoleonic wars, wanted to invent a way to preserve and protect large amounts of food, so they asked Nicolas Appert, and he came up with an efficient way to do that. He invented the canning system which is still used to this day.

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The process of preventing the growth of fungi, bacteria, and other micro organisms that might effect the person consuming the food.

They try to keep the food away from water and usually put the food in air tight seals.