One reason food is refrigerated to control microbial growth is because irreversible cell damage is more likely to occur at low rather than high temperatures.

Question

Quizplus · Accepted Answer

Irreversible cell damage is more likely to occur at high rather than low temperatures, so food is refrigerated at low temperatures to slow down microbial growth and preserve the quality of the food.

One Reason Food Is Refrigerated to Control Microbial Growth Is