yes it dose stop it from molding up cold air keep it good...heat make it bad
Refrigeration slows down the breakdown of organic materials.
It slows their spoilage.
refrigeration, salt, preservatives
An apple starts to spoil from the moment it is plucked from the tree. Refrigeration slows down bacterial and enzymatic spoilage and this leads to an extended shelflife.
Food can be preserved by refrigeration, freezing, canning, and drying.
Bread mold is not an advantage. It is spoilage and ruins the bread.
A byproduct of microbiotic or enzymatic spoilage can be a variety of gases. That's why containers of spoiled food will swell.
Food spoils the fastest between the temperatures of 40oF and 140oF, therefore foods in preparation should not be kept at these temperatures. A refrigerator is below 40oF. bacteria causing food spoilage like to grow about body temperature. As it gets cooler they slow down in reproduction. Freezing stops their growth. Mold also slows at lower temp. A refrigerator slows decay process because it slows the growth rate of spoilage organisms.
To prevent mold and spoilage.
Low temperatures, such as refrigeration, slow spoilage since most spoilage organisms grow at a slower rate when they are cold. Freezing stops microbial spoilage because the microbes stop growing.
It goes bad. Refrigeration retards spoilage but doesn't prevent it.
This bacillus is involved in bread spoilage and the production of probiotics.