Refrigeration is the process of lowering the temperature of an environment or substance to slow down microbial growth. It is commonly used for preserving food and biological samples.
5 Must Know Facts For Your Next Test
Refrigeration slows microbial metabolism, thereby delaying spoilage and extending shelf life.
Most pathogenic bacteria are unable to grow at refrigeration temperatures (0-4°C).
Psychrotrophs are a type of bacteria that can still grow at refrigeration temperatures, but their growth rate is significantly reduced.
Refrigeration does not kill microorganisms; it only inhibits their activity and reproduction.
Regular monitoring and maintaining appropriate refrigeration temperatures are crucial for effective microbial control.