Question

Contamination and spoilage of sugar products biology discussion

Answer 1

Answer:

Foods stored at below -17°C remain free from microbial growth and a slow decrease in their population may even take place. Above this temperature, the presence and multiplication of microorganisms in food is usually recorded.

This is the reason why refrigerated foods are subject to spoilage by microorganisms. Food and food items stored at room temperature or in warm conditions remain open for spoilage by mesophilic and thermophilic microorganisms.