Refrigeration and freezingare vital processes in preserving perishable goods by lowering temperatures to slow down microbial growth and chemical reactions. Refrigeration maintains temperatures above freezing, extending shelf life for foods like fruits, vegetables, and dairy. Freezing, on the other hand, drops temperatures below freezing, effectively halting bacterial activity, keeping foods like meats and seafood fresh for longer periods. Both methods play crucial roles in food safety, ensuring freshness, quality, and minimizing waste in the food industry.
