Why do we keep food in the refrigerator?

Food is kept in the refrigerator to slow down the growth of bacteria and other microorganisms that can cause food to spoil.

When food is exposed to room temperature, bacteria can multiply rapidly, doubling in number every 20 to 30 minutes. This can lead to foodborne illness, which can cause vomiting, diarrhea, and other symptoms.

Storing food in the refrigerator slows down the growth of bacteria by reducing the temperature. The ideal temperature for refrigerating food is between 35 and 40 degrees Fahrenheit. This temperature is cold enough to slow down the growth of most bacteria, but not cold enough to freeze the food.

Refrigeration also helps to prevent food from spoiling by slowing down the chemical reactions that cause food to break down. These reactions, such as oxidation and enzyme activity, can cause food to lose its flavour, colour, and texture.

Storing food in the refrigerator can help to extend its shelf life and keep it safe to eat. However, it is important to store food properly to avoid contamination and cross-contamination. For example, raw meat and poultry should be stored on the bottom shelf of the refrigerator, away from other foods. This will help to prevent raw meat juices from dripping onto other foods and cross-contaminating them.