This document discusses various methods for controlling microorganisms in food, including control of access through proper cleaning and sanitation, physical removal through filtration and washing, heat processing through pasteurization and ultra-high temperature treatments, low temperature storage through refrigeration and freezing, reduced water activity through dehydration and smoking, low pH levels through organic acids, modified atmospheres through vacuum packaging and gas flushing, antimicrobial preservatives, and irradiation. The goal is to destroy or inhibit pathogens and spoilage microorganisms to ensure food safety and extend shelf life.