Is there any way to kill bacteria in food without using heat?
As Lars Friedrich already wrote, curing with salt is a way to kill bacteria. A high sugar content and the removal of water in general alters the water activity.1 
Some chemicals are toxic to bacteria (and to some extend also toxic to humans) like borax (which is used to preserve caviar; I'm not sure if it only inhibits the growth of bacteria) or ethanol (drinking alcohol). Sulfites are used - not exclusively - in wine making and on dried fruit. 
You can alter the pH. I doubt the food will be edible as-it-is.
Last but not least you can irradiate the food to sterilize it. Irradiation is also commonly used to sterilize (disposable?) medical equipment. 

Please note that freezing does not kill any bacteria. 

Side note: There are some other bacteria that survive even in such adverse environments but they are not common as foodborne pathogens. If you really want to be sure that the food is sterile without cooking, you have pressure-sterilize, "poison" it or irradiate it. 
You can also preserve food even with bacteria and fungi: A sourdough has an almost indefinitely shelf-live. It basically only consists of flour, water and a mix of many different bacteria and yeasts. Cultured milk also has a very long shelf life. 
For further reading: The FAT TOM rule describes the six favorable conditions required for the growth of foodborne pathogens. 


 
1 Caveat: (Botulinum) spores survive in honey. Do they count as bacteria?