The growth of which organismsvis arrested by keeping food in refrigerator? ?
Answers
Answer:Bacteria grow best at temperatures between 40 F and 140 F, multiplying very rapidly at those temperatures in ideal strata—that is, in perishable foods like meat and dairy products. That's why it's so important to keep perishable foods refrigerated at temperatures below 40 F.
At a refrigerator's temperatures—that is, 32 F to 40 F—bacteria can still grow, but that growth is slowed dramatically. It prolongs how long the food is good for, though it doesn't stop bacterial growth entirely—that's why you must use raw perishable food within a certain time frame, usually 3 to 4 days, even when it is properly refrigerated. If you think that you won't eat the leftovers within the proper timeframe, consider freezing the food. Follow these timeframe guidelines
Bacon: 7 days in the fridge; 1 month in the freezer
Fresh beef/pork: 3 to 5 days in the fridge; 4 to 12 months in the freezer
Cooked meat/poultry: 3 to 4 days in the fridge; 2 to 6 months in the freezer
Hot dogs: 1 week in the fridge; 1 to 2 months in the freezer
Ground meat: 1 to 2 days in the fridge; 3 to 4 months in the freezer
Lunch meat: 3 to 5 days in the fridge; 1 to 2 months in the freezer
Poultry: 1 to 2 days in the fridge; 9 months in the freezer
Sausage (raw): 1 to 2 days in the fridge; 1 to 2 months in the freezer
Soup/stews: 3 to 4 days in the fridge; 2 to 3 months in the freezer
Explanation: