Is it true that freezing is the most common method for food preservation at low temperatures? 
 

Freezing and refrigeration are both low-temperature food preservation methods. Freezing involves reducing the temperature to -18°C to -40°C, which turns the water molecules in the food into ice, preventing the growth of microbes. Commonly frozen foods include vegetables, juices, meats, poultry, fish, and more, which can be preserved for several months. Refrigeration stores food at temperatures between 0°C to 5°C, which slows down microbial growth and can help preserve food for 2-7 days, depending on the type of food. Commonly refrigerated foods include eggs, milk products, fruits, vegetables, meats, and more.

Therefore, while both freezing and refrigeration are effective methods of low-temperature food preservation, freezing is typically the more common method for preserving food at low temperatures, as it allows for longer storage times and is suitable for a wider range of food products.