Which food preservation method involves creating low temperatures to extend shelf life?

The method of food preservation that relies on creating low temperatures to extend shelf life is cold preservation. This technique works by slowing down the metabolic processes of microorganisms and enzymes that cause spoilage, ultimately prolonging the freshness and safety of food products. It is commonly employed in refrigeration and freezing, where food items are kept at temperatures below their optimal growth range, significantly reducing the rate of spoilage.

In contrast, canning involves sealing food in airtight containers and then heating them to eliminate microorganisms and enzymes, which does not utilize low temperatures as its primary preservation method. Dehydration focuses on removing moisture from food to inhibit spoilage, while fermentation uses controlled microbial action to preserve food through acidity, not cold temperatures. Therefore, the use of low temperatures is the defining characteristic of cold preservation that makes it effective for extending the shelf life of perishable foods.