Cold sterilization is also known as:

✅Explanation:
Cold sterilization, also known as irradiation, is a method of sterilization that uses ionizing radiation (gamma rays, X-rays, or electron beams) to kill or inactivate microorganisms like bacteria, viruses, and fungi. This process is called "cold" because it does not involve high temperatures like traditional sterilization methods. It is often used to sterilize medical equipment, pharmaceuticals, and food products that are sensitive to heat.

• Why Irradiation is Called Cold Sterilization:
No Heat: Unlike autoclaving or dry heat sterilization, irradiation does not use high temperatures, thus preserving the quality and integrity of heat-sensitive materials.
Penetration: Ionizing radiation can penetrate through packaging and materials, ensuring thorough sterilization.
Effective: Irradiation is a highly effective method for killing a wide range of microorganisms.

📌Other Options Explanations:
(a) Cold storage: Cold storage involves storing perishable items at low temperatures to slow down spoilage.
(b) Pasteurization: Pasteurization is a heat-treatment process that kills some microorganisms in food and beverages.
(d) Freezing: Freezing can inhibit the growth of microorganisms.

🔑Key Points:
Food processing by radiation (cold pasteurization) is a physical, nonthermal mode of food preservation.
Irradiation causes minimal modification in the flavor, color, nutrients, taste, and other quality attributes of food.
Food irradiation uses ionizing radiation to reduce bacteria, molds, and other pests in food. Irradiation breaks chemical bonds to stop bacteria and other pathogens from multiplying.

🛑 Additional Information::
Irradiation treatment for food preservation involves the exposure of food products to ionizing or nonionizing radiation.
The sources of ionizing radiation could be gamma rays, X-rays, or high-energy electrons; and for nonionizing radiation, electromagnetic radiation like ultraviolet rays, visible light, microwaves, and infrared are used.