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Cooking food kills any bacteria already on the food (assuming it is heated sufficiently). If there is no bacteria on the food it takes longer to decay.

If you do not finish the food you must refridgerate it to continue to stop spoiling because the cold also slows down the process.

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8y ago
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12y ago

Because food decay is caused by bacteria and fungi eating and growing on it. Fungi and bacteria have difficulty growing in the cold and require water. It's the same reason many foods must be cooked - high temperatures kill bacteria and fungi.

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15y ago

Pickling lowers the pH of the food which in turn controls the bacteria and enzymes that cause decay.

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9y ago

By killing the bacteria responsible - but the slowing is temporary and short-term unless you protect from further attack as it cools... or you eat it.

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Q: How does pickling slow down decay?
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Why does pickling help to slow down decay?

It is a form of preserving food.


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