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Lemur [1.5K]
3 years ago
5

Food is commonly refrigerated at temperatures 2°C to 7°C to slow the rate of spoilage by bacteria. Which of the following best e

xplains why refrigeration at these temperatures slows the spoilage of food
Biology
1 answer:
user100 [1]3 years ago
6 0
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

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