Food Microbiology And Refrigeration

ASHRAE Chapter 12

REFRIGERATION’S largest overall application is the preven- tion or retardation of microbial, physiological, and chemical changes in foods. Even at temperatures near the freezing point, foods may deteriorate through growth of microorganisms, changes caused by enzymes, or chemical reactions. Holding foods at low temperatures merely reduces the rate at which these changes take place. A few spoilage organisms can grow at or below temperatures at which food begins to freeze.