Spoiling is caused by decomposition bacteria, that use enzymes to digest their food, in the same way that we do.
Enzymes have an ideal temperature which they work best in, which for the enzymes used in digestion, tend to be around body temperature in humans, or room temperature in bacteria. If the temperature gets too hot or cold, the enzmes cannot function as well, and it takes longer for the food to spoil.
Therefore, putting food into a fridge will slow down spoiling because the bacteria that cause the spoling cannot work as well in cold conditions.
It helped by giving people a place to store food without throwing it away.
If there is any food in the refrigerator, this would be a very bad idea - the food will have gone bad, since the temperature in the refrigerator would reach room temperature in a couple of days.If there is no food in the refrigerator, I suppose it would save money to turn it off.
Inside of them
To store food until you need it. For example, a refrigerator!
You can control the temperature in your refrigerator. Generally the refrigerator is kept at 4 C .
If they are both set at and holding the same temperature - No.
because when food is refrigerated it prevents bacteria from growing on your food, bacteria that can harm you, or kill you! Sometimes your refrigerators temperature may vary. This is likely due to the amount of food inside. If the refrigerator is freezing your food it is too cold. Adjust the refrigerator's thermostat to a lower numeric setting on the control so that the temperature is steady at 38 degrees.
Sell the fridge and store the food in a pantry
they used to cut a hole in the ice and store the food like a refrigerator.
It should be about 5 degrees. A properly functioning refrigerator should keep food at a Fahrenheit temperature of 40 degrees - which is just about 5 degrees Celsius.
First check that the refrigerator's thermostat is set to the correct temperature. If it is then your refrigerator is faulty and needs repairing or replacing.Please do not eat any food that has not been held cool enough.
The general rule of thumb for food safety is no longer than 2 hours at room temperature, but a processd cheese would be ok for a couple of hours longer.