General Question

shared3's avatar

Why don't refrigerated foods spoil as quickly as food at room temp?

Asked by shared3 (921points) March 24th, 2008

I’m thinking that the chemical reactions between the food and air are slowed at the lower temperature in the fridge?

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6 Answers

gooch's avatar

That is correct most bacteria don’t multiply at lower temperature as rapidly. Specificly at temps below 40 degrees they really slow down or go dormant.

8lightminutesaway's avatar

gooch is right. lower than 40 most bacteria multiply much slower, and above 140F most are dead. thats what they teach you in the restaurant business :p. And yes, most chemical reactions are slower at lower temperatures.

El_Cadejo's avatar

gooch the FDA actually changed the Danger zone(love the name) for food it is now 41°F – 135°F.

gooch's avatar

@ über what’s in a degree. My fridge would be lucky to be within 5 degrees. Thanks for the update though. 40 is easier to read on my thermometer.

oneye1's avatar

if you notice to hospitals are cold

El_Cadejo's avatar

@gooch I know its stupid 1 whole degree, but when restaurants get inspected they use electronic thermometers that are exact, and as stupid as it is they will make a big deal out of that 1 degree.

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