1) Putrefactive bacteria cause rotting products.
2) Their activity and reproduction inhibit: low temperature, lack of moisture or the presence of certain substances – preservatives, for example, acetic acid, a large amount of sodium chloride, etc.
3) So that the products do not deteriorate, they are stored in a frozen, canned, dry form, creating adverse conditions for the life of rotting bacteria.
Remember: The process of learning a person lasts a lifetime. The value of the same knowledge for different people may be different, it is determined by their individual characteristics and needs. Therefore, knowledge is always needed at any age and position.