NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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To produce food early
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To prevent bacterial growth and preserve food
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To reduce number of staff
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To increase profit margin
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Detailed explanation-1: -Fridges preserve the quality and safety of food because the cold slows bacterial growth and minimises spoilage. Depending on the type of food, it can last between a few days and a few weeks in the fridge before the texture and taste deteriorate.
Detailed explanation-2: -Foods are stored at low temperatures to prevent the growth of microorganisms, activity of enzymes, and purely chemical reactions. Freezing prevents the growth of most foodborne microorganisms and refrigeration temperatures slow down the growth of microorganisms.
Detailed explanation-3: -In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.