Freezing, fermentation, and drying are considered what type of methods in relation to RTE products?

Freezing, fermentation, and drying are classified as antimicrobial processes because they help inhibit the growth of harmful microorganisms in ready-to-eat (RTE) products. By lowering the temperature in freezing, creating an acidic environment or alcohol in fermentation, or reducing moisture content in drying, these methods effectively prevent spoilage and extend the shelf life of food products.

Antimicrobial processes are essential in food safety as they aim to make food safer for consumption by controlling or eliminating pathogens. This is particularly important for RTE products, which are often consumed without additional cooking. Therefore, the correct classification recognizes these methods as crucial in reducing the risk of foodborne illnesses, thus maintaining the safety and quality of RTE products.