Question

40. Food is preserved at low temprature
because
(a) bacterial attack is minimise
(b) for easy cooking
(c) for easy digestion
(d) All of the above​

Answer 1

Answer:

Food products like fruits and vegetables are kept at low temperature to maintain its freshness, longevity and taste. Respiration uses stored starch and enhances ageing process. Low temperature minimizes the bacterial attack on food and also decreases respiration rate.

Thus, the correct answer is option A.

Answer 2

Answer:

a)bacteria attack is minimise hope it helps yo please thanks for my answer