Which method is effective in preventing food spoilage?

Refrigeration and freezing are effective methods in preventing food spoilage because they slow down the growth of bacteria, yeasts, and molds that can cause food to deteriorate. When food is stored at lower temperatures, it inhibits microbial activity and enzymatic reactions that contribute to spoilage. Refrigeration generally keeps food between 32°F to 40°F (0°C to 4°C), which is suitable for a wide range of perishable items, while freezing at 0°F (-18°C) or lower can halt microbial growth entirely, preserving the food's quality and safety over a much longer period.

In contrast, cooking at low temperatures can still allow for some microbial growth if the temperature is not high enough to reach safe levels, and while it may kill some pathogens, it does not prevent spoilage post-cooking. Using improper storage techniques typically leads to conditions conducive to spoilage and does not provide the necessary environmental controls to extend shelf life. Leaving food uncovered exposes it to air and contaminants, making it more susceptible to spoilage from airborne microorganisms and moisture loss. Therefore, refrigeration and freezing are crucial for maintaining food safety and extending the longevity of perishable items.