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Refrigeration slows down the breakdown of organic materials.
refrigeration, salt, preservatives
It goes bad. Refrigeration retards spoilage but doesn't prevent it.
It slows their spoilage.
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 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.
Food can be preserved by refrigeration, freezing, canning, and drying.
Benzoic acid is added to prevent spoilage of cold drinks
Spoilage inhibitors are chemicals added to commercially processed foods to prolong or prevent spoilage.
by eating chemicals
Any food that required refrigeration will eventually go bad - even in the refrigerator. Refrigeration delays spoilage by slowing microbial growth - it does not prevent it.
To prevent mold and spoilage.