How to protect food from rotting?

1) Putrefactive bacteria cause rotting products.
2) Their activity and reproduction inhibit: low temperature, lack of moisture or the presence of certain substances – preservatives, for example, acetic acid, a large amount of sodium chloride, etc.
3) So that the products do not deteriorate, they are stored in a frozen, canned, dry form, creating adverse conditions for the life of rotting bacteria.

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