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Refrigeration is a great means of slowing down the spoilage of foods. It works by inhibiting a number of processes, including bacterial growth, oxidation and the function of certain enzymes.

One of the drawbacks of refrigeration is that it can only prevent spoilage temporarily. After a few days or a week, many foods with short shelf lives begin to decline in quality despite being kept cold. This is because of the nature of the processes occurring within and surrounding the food - they are slowed, but not stopped at a low temperature.

For example, enzymes help form products (e.g. gas or flavour compound) by catalysing chemical reactions. Some of these products are 'good', while others can harm the sensory properties of the food.

When certain products formed by these reactions reach undesirable quantities, you might detect off smells, bad appearance and loss of texture in the food.

The reason that it takes a few days for this process to occur is that enzymes work much slower than usual in cold temperatures.

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Q: Why do foods kept in the refrigerator spoil after some days?
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