Along her tour, Julie noticed many types of cheeses that were being aged for texture and taste. In the processing of cheese there are many things that can be done to prevent the introduction of microorganisms. This same concept applies not only to cheese, but to wine, vegetables, and meat products. Based on the food that is being manufactured, various processes like pasteurization, chemical preservation, and radiation can all be used. All of these preservation methods take into consideration characteristics of microorganisms, such as the presence or absence of a cell wall, the role of osmotic pressure, their growth at preferred temperatures, and many other important characteristics. Please recall what you have learned about microbial metabolism and food processing methods and choose the best method for prevention of food spoilage for the food type below.