It slows the reaction rate down, slowing the decay, and slowing the dispersion from infection sites through the foodstuff.
I think a refrigerator, slows down the process of food rotting as the microorganisms take more time to cause chemical reactions in cold weather.
Decay is caused by insects and microscopic organisms breaking organic matter down as a part of their feeding process. When it is too cold for these things to function, then they can't cause decay.
to prevent food from freezing.
you can prevent it if you do not leave it out in open air for a long time
By freezing it, salting it, drying it, pickling it, irradiating it, canning it and eating it now.
Foodsaver bags, if used correctly, will help delay or prevent decaying of vegetables. As long as they are sealed correctly, they prevent air that speeds decay from being trapped in with the food.
Freezing of water release some heat.
It will slow down an organism's decay in freezing temperatures.
Brush your teeth!
Salt lowers the freezing point temperature, it does not completely prevent freezing. Otherwise we would not have sea ice.
Fast freezing. Fish starts to decay from the moment it's caught. Fast freezing preserves the freshness, and dramatically delays the decay process so the consumer can eat it.
Flouride