2007-01-21 06:54:16 · 3 answers · asked by Anonymous in Science & Mathematics ➔ Biology
It greatly retards intra- and extracellular movement of ions and molecultes and greatly impairs enzymatic action by shifting out of the optimum temperature range. Mainly this affects those bacteria and fungi which would otherwise operate to produce spoilage.
On the other hand, frozen food which has been thawed will spoil even faster because the cellular integrity has been impaired and more potential nutrients are leaking out, this damage caused by ice crystals.
Weird side note: Sometimes things fall apart in the cold. Tin is one example of this, but there are more....
2007-01-21 07:14:26 · answer #1 · answered by Ursus Particularies 7 · 1⤊ 0⤋
All microorganisms have an optimum temperature that they are able to funtion best at. A temperature much lower than this optimum temp. would ensure slower rate of reproduction, or even make it hard for the organism to survive.
2007-01-21 07:15:44 · answer #2 · answered by smee 2 · 0⤊ 0⤋
most micro organisms cannot survive in col temperatures, so it kills them/prevents them when you freeze food, just like cooking food above the surviving temperature of the organisms kills them as well.
2007-01-21 07:06:17 · answer #3 · answered by sophia 3 · 0⤊ 0⤋