Which method of food preservation involves using low temperatures?

Using low temperatures as a method of food preservation is known as freezing. This technique inhibits the growth of microorganisms and slows down enzymatic processes that can lead to spoilage. When food is frozen, it is stored at temperatures typically below 32 degrees Fahrenheit (0 degrees Celsius), effectively putting the food into a dormant state where bacterial activity is significantly reduced.

This method not only preserves the food's flavor and nutritional value but also allows for longer storage periods compared to many other preservation methods. Other methods, such as canning, drying, and fermenting, rely on different principles. Canning uses heat to eliminate pathogens and create a vacuum seal; drying removes moisture to prevent spoilage; and fermenting relies on microorganisms to convert sugars into acids, prolonging the food's shelf life. However, none of these involve the low-temperature preservation that freezing provides, thereby affirming freezing as the correct answer.