What is a common cold treatment method used in the food industry to control microorganisms?

The common cold treatment method used in the food industry to control microorganisms is refrigeration. It is a widely used method to extend the shelf life of food products by slowing down the metabolism of microorganisms and inhibiting their growth. The other options, high pressure, ozone treatment, and irradiation, are also used in the food industry to control microorganisms, but they are not typically used as a cold treatment method. High pressure is used to preserve foods at ambient temperatures, while ozone treatment and irradiation are used for non-thermal processing.