How does refrigeration help preserve food?

Refrigeration preserves food by lowering its temperature, which effectively slows down the physical and chemical reactions that lead to spoilage. By maintaining storage temperatures typically below 4 °C (40 °F), refrigeration inhibits the destructive activity of bacteria, yeast, and mold.123

Specifically, refrigeration helps preserve food through the following mechanisms:

• Inhibiting Microbial Growth: Temperature is a critical factor in bacterial proliferation. Cold environments significantly reduce the growth rates of microorganisms, helping to prevent the rapid multiplication of bacteria that cause spoilage and foodborne illness.415
• Slowing Enzymatic Activity: Enzymes are biological catalysts that can continue to function after harvest or slaughter, often leading to tissue breakdown, ripening, or rotting. Refrigeration slows these biochemical processes, thereby extending the shelf life of fresh produce and other perishables.61
• Retarding Chemical Deterioration: Many chemical reactions that degrade food quality, such as the Maillard reaction (nonenzymatic browning), are temperature-dependent. Lowering the temperature reduces the rate of these reactions, helping to maintain the nutritional value, flavor, and appearance of the food.17

While refrigeration cannot improve the quality of already decayed food, it is a vital technology for retarding deterioration and extending the storage life of many perishable products.21