Why cold is better to keep food fine?

Question

I'm guessing that is because reproduction of microorganism is better in this condition... But, i think, it got to be something else, 'cause it means that you can put food in a close container and if there are not microorganism, the food will be fine, and less there are always microorganism in any food. I don't know if i explain myself. If not, just try to answer the question without look these details...

Answer 1

Keeping food cold slows down the growth of microbes. There are microorganisms present in everything. However, if you put food in a closed container and leave it at room temperature, the conditions are still favorable for growth of bacteria and mold. Putting food in a closed container in the refrigerator the growth of bacteria and mold is slowed down. So, it takes longer for these microbes to grow. Food doesn't spoil as quickly.

Answer 2

The bacteria are what cause food to go bad. Bacteria cannot reproduce as quickly in cold temperatures. Therefor the food will decompose at a slower rate when it is in the refrigerator or, even better, freezer. Another way to keep food fresh longer is to heat it or boil it to the point of sterilization. If you promptly freeze this food, it will last for years without going bad because there are almost no bacteria left and they cannot reproduce.

Answer 3

Ya know how if you leave milk or meat out for a while and it starts to smell like you brother's feet? that not really rotten food you are smelling. Its actually bacteria fece (scientific word for crap). But these bacterias can't survive in the really cold conditions, although they dont die. If its not so bad, lyk the refridgerator, their movements are slowed down. So the food spoils slowly. But they form a coat and go into a hyper sleep (wutever, i forgot everyting) sort of thing when conditions go really bad, lyk the freezer. the rotting operation is stopped completely at that time.

Answer 4

Basically the colder temperature slows down the chemical reactions that break down the food.

Answer 5

At lower temperature the micro-orgasnisms remain inactive thats what a refrigerator do.

Answer 6

there are always micro-organisms in the air etc. the cold reduces the natural breakdown of the cells. the micro-organisms grow faster in a warm environment however extreme heat kills them (for example canned vegs.)

Answer 7

cooler temperature decreases chemical reactions whereas warmer temp increase the reaction. so thats why food is refridgerated or we would have bacteria everywhere