How does low-temperature treatment prevent food spoilage by microbes?

At low temperatures, the catalytic properties of microbial enzymes become less effective. This means that the interaction between the enzymes and their substrates decreases, leading to defective metabolism and hindering the growth of microbes. The microbial enzymes responsible for food spoilage are typically adapted to function within a certain temperature range, so when the temperature is lowered, their activity is inhibited.

For example, refrigeration is a common method of low-temperature treatment used in food preservation. By keeping food at temperatures between 0-4°C (32-40°F), the growth of bacteria, yeasts, and molds is slowed down or completely inhibited. This extends the shelf life of perishable foods and prevents them from spoiling.

Therefore, low-temperature treatment prevents food spoilage by inhibiting the activity of microbial enzymes, which in turn slows down the growth of microbes that cause food spoilage.