NURSING ANM AND GNM

Detailed explanation-1: -We refrigerate food to keep bacteria, yeasts, and molds from the favorable temperature they need to grow. The moisture-control available in many refrigerators also helps slow the deterioration of foods, so that two of the three favorable situations for microorganism growth are eliminated.

Detailed explanation-2: -Storage at low temperatures prolongs the shelf life of many foods. In general, low temperatures reduce the growth rates of microorganisms and slow many of the physical and chemical reactions that occur in foods.

Detailed explanation-3: -Various factors cause food spoilage, making items unsuitable for consumption. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.

Detailed explanation-4: -Microbial spoilage is caused by microorganisms like fungi (moulds, yeasts) and bacteria. They spoil food by growing in it and producing substances that change the colour, texture and odour of the food. Eventually the food will be unfit for human consumption.