Storing food in a refrigerator slows its decay mainly because low temperature
- A. permanently denatures the enzymes of microbes
- B. greatly reduces the rate of enzyme controlled reactions
- C. kills all bacteria and fungi at once
- D. changes the pH of the food
Explanation
Cold reduces the kinetic energy of molecules so enzyme catalysed spoilage reactions slow dramatically, but the enzymes are not destroyed and work again on warming. This reversibility is exactly why freezing preserves food without sterilising it.
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