Why does the cooked food kept in refrigerator not get spoiled easily?

The cooked food kept in the refrigerator does not get spoiled easily due to the combination of several factors:

1. Low Temperature: The primary reason cooked food lasts longer in the refrigerator is the low temperature. Microorganisms, such as bacteria and fungi, that cause food spoilage grow and multiply rapidly at warmer temperatures. Keeping cooked food refrigerated slows down this microbial growth and prevents it from spoiling quickly.

2. Limited Oxygen: The refrigerator's enclosed environment helps limit the amount of oxygen available to microorganisms. Many spoilage organisms require oxygen to grow, and reducing oxygen levels inhibits their activity. This process is known as modified atmosphere packaging (MAP) and can help extend the shelf life of cooked foods.

3. Reduced Moisture: Refrigerators help reduce the amount of moisture present in the air, which can slow down microbial growth. Bacteria and fungi thrive in moist environments, so the dryer conditions inside a refrigerator make it less conducive to spoilage.

4. Acidity and Salt Content: Many cooked foods have a certain degree of acidity or salt content, which can inhibit microbial growth. Acids and salts can alter the pH balance of food, making it less favorable for spoilage microorganisms to multiply.

5. Proper Food Handling: Following good food handling practices before refrigeration is crucial for preserving food quality and safety. This includes thoroughly cooking food to kill harmful bacteria and ensuring that food is covered or stored in airtight containers to prevent contamination from other sources.

By controlling temperature, oxygen levels, moisture, and acidity, refrigeration creates an environment that delays food spoilage. However, it's still important to follow recommended food storage guidelines and consume cooked food within a reasonable time frame to maintain its freshness and safety.