Which of the following factors helps to slow down biological activity and preserve food?

The factors that help to slow down biological activity and preserve food include high or low temperatures, reduced moisture, and salt. Each of these elements contributes to food preservation through distinct mechanisms.

High temperatures can effectively kill harmful bacteria, yeasts, and molds, while also denaturing enzymes that cause spoilage. This is the principle behind cooking and pasteurization, which are common processes used to extend the shelf life of food items.

Low temperatures, such as refrigeration or freezing, slow down the metabolic rates of microorganisms and enzymes, significantly reducing their activity and delaying spoilage. This is a fundamental aspect of food storage that helps maintain food quality over a longer period.

Reduced moisture is another critical factor, as microorganisms require water to grow and reproduce. By decreasing the moisture content of food, either through drying or using methods like vacuum sealing, the potential for spoilage is lowered dramatically.

Salt plays a vital role as well in food preservation, particularly through the process of osmosis. When salt is applied to food, it draws moisture out of the food and creates an environment that is less favorable for microbial growth, thus extending the food's shelf life.

Combining all these factors—temperature control, reduced moisture, and the use of salt—provides a comprehensive approach