Food is commonly refrigerated at temperatures 2°C to 7°C to slow the rate of spoilage by bacteria. Which of the following best explains why refrigeration at these temperatures slows the spoilage of food

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07-05-2017
Biology

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Food is commonly refrigerated at temperatures 2°C to 7°C to slow the rate of spoilage by bacteria. Which of the following best explains why refrigeration at these temperatures slows the spoilage of food

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kcabo kcabo · Answer 1 · 2017-05-07T00:55:15+02:00

Ok so im not sure what the choices are but from I know it has to do with cold slows down the reproduction of bacteria and so that why after we open up like water/liquid dense foods or sauces we put it in their because bacteria can reproduce easily in that enviornment.

Hoped that helped!!!! or u at least understood

-Kat