Food is commonly refrigerated at temperatures 2° C to 7° C to slow the rate of spoilage by bacteria. Which of the following best explains why refrigeration at these temperatures slows the spoilage of food?
A. Bacteria that cause food spoilage are killed by these low temperatures.
B. Bacteria that cause food spoilage multiply rapidly at these temperatures.
C. The enzymes in bacteria that cause food spoilage are not active at these temperatures.
D. The enzymes in bacteria that cause food spoilage are denatured at these temperatures.
Answer: C. The enzymes in bacteria that cause food spoilage are not active at these temperatures.
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