we can improve the shelf life of foods by (pick 1 - adding chemicals to the food, exposing it to oxygen, exposing it to carbon) .

Canning, drying, fermentation, freezing is a food preservation technique that uses bacteria.

Explanation:

There are three varieties of preservatives: antimicrobials, which stop bacteria, yeasts, and molds from growing; antioxidants, which slow the oxidation of fats, which can turn food rancid; and compounds that inhibit rot in produce.

Adding chemicals to the food

Explanation:

Chemicals can be used to prolong items' shelf life. Oxygen absorbers are used to collect the oxygen out of a package so the food last longer.

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