We keep foodstuffs in the fridge to reduce bacterial spoilage but are there any bacteria that thrive best at fridge temperatures? Are some foodstuffs more likely to spoil in the fridge rather than out of it because they carry such bacteria? The temperature inside a refrigerator should be kept between 1 and 4℃ - cold enough to slow the metabolism and reproduction of most bacteria while not causing water to freeze, which ruptures cells and damages food.
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