笔译
为了防止食品在密封之前和密封期间变质，人们使用了许多方法：巴氏杀菌、煮沸（以及其它在单位时间内达到高温的手段）、冷藏、冷冻、干燥、真空处理、使用对保存食品配方天然的抗菌剂、足够剂量的电离辐射、将食物浸入强盐溶液中、或使用酸、碱渗透极端环境（例如非常含糖）或其他微生物难以生存的环境。
To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurization, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially challenging environments.
1. 巴氏杀菌 pasteurization
2. 冷藏 refrigeration
3. 冷冻 freezing
4. 干燥 drying
5. 真空处理 vacuum treatment
6. 使用对保存食品配方天然的抗菌剂 antimicrobial agents that are natural to the recipe of the foods being preserved
7. 足够剂量的电离辐射 a sufficient dose of ionizing radiation
8. 将食物浸入强盐溶液中 submersion in a strong saline solution
9. 或使用酸、碱渗透极端环境或其他微生物难以生存的环境 acid, base, osmotically extreme or other microbially challenging environments
