Answer:
D.)The temperature must be kept at 32°F
Explanation:
Freezing and refrigeration are two different systems of preserving food through cold.
While refrigeration preserves and preserves, hindering the proliferation of microorganisms at a temperature between 3 to 5 ° C, freezing stores the food for a long time at a temperature of -18 ° C.
Freezing means converting the water that the food has, into ice crystals, leaving the food temporarily dehydrated. This is what allows longer shelf life.
The great advantage of freezing is that in addition to preserving food, it prevents the proliferation of microorganisms, since below -10 ° C, their growth stops.
Now, if the food was contaminated before being frozen, when defrosted it will remain the same. Freezing prevents the proliferation of bacteria, but does not eliminate them.
The freezing point of each food is different, since their water is not pure water, but contains mineral salts, sugars and proteins suspended in a liquid.
In this way, the freezing temperature varies according to the composition of the food.
We can mention examples such as fruits and vegetables that contain a lot of water, where the freezing point varies between 0ºC and -4ºC.
In the case of exhibition, a temperature of around 0 ° C (equal to 32 ° F) is recommended, since it ensures that the water activity is zero by freezing it avoiding the proliferation of unwanted microorganisms.
