Refrigeration helps in food preservation by

Refrigeration helps in food preservation by reducing the rate of biochemical reactions. By lowering the temperature, refrigeration slows down the growth and activity of bacteria and other microorganisms that can cause spoilage and foodborne illnesses. This method also slows down the rate of enzyme activity in foods, which can affect flavor, texture, and overall quality. By keeping the food at a lower temperature, refrigeration helps maintain freshness and extend shelf life. While refrigeration does not necessarily kill bacteria, it inhibits their reproduction, allowing food to be safely stored for a longer period. Additionally, refrigeration can help prevent the growth of mold and yeast on perishable items. Properly storing food in the refrigerator is an effective way to preserve its nutritional value and prevent waste.