Why does frozen food last longer than kept at room temperature?

Freezing food significantly slows down the growth of bacteria and other microorganisms that cause spoilage. At freezing temperatures, the water content of food freezes, forming ice crystals that limit the movement and activity of these microorganisms. This effectively puts them in a state of dormancy, preventing them from multiplying and spoiling the food.

In contrast, when food is kept at room temperature, bacteria have favorable conditions for growth and reproduction. The warmth provides an ideal environment for their metabolic activities, allowing them to multiply rapidly. This can quickly lead to food spoilage, making it unsafe for consumption.

By freezing food, we can extend its shelf life by significantly reducing the rate of spoilage. This allows us to store food for longer periods without compromising its quality and safety. However, it's important to note that freezing doesn't completely eliminate bacteria; it only inhibits their growth. Once food is thawed, the bacteria can become active again, so it's essential to follow proper storage and handling practices to maintain food safety.