Question

food is commonly refrigerated at temperatures 20°c to 70°c to slow the rate of spoilage by bacteria. which of the following best explains why refrigeration at these temperatures slows the spoilage of food? a. bacteria that cause food spoilage are killed by these low temperatures. b. bacteria that cause food spoilage multiply rapidly at these temperatures. c. the enzymes in bacteria that cause spoilage are not active at these temperatures. d. the enzymes in bacteria that cuase food spoilage are denatured at these temperatures.

Explanation:

At 2 - 7°C, bacteria that cause food spoilage are not killed (A is wrong), and they do not multiply rapidly (B is wrong). Enzymes in bacteria are not denatured at these relatively mild low - temperatures. But the activity of these enzymes is reduced, which slows down the metabolic processes of bacteria related to food spoilage.

Answer:

C. The enzymes in bacteria that cause spoilage are not active at these temperatures.