The influence of temperature on the vital activity of microbes makes it possible to store food products (fish, meat, etc.) at low temperatures, which slow down the reproduction of microbes and inhibit the activity of enzymes. Observations show that the number of microbes that died during the freezing of products often reaches 80-90% of their initial content. The microorganisms that survived are initially inactivated by cold, but with further storage of a chilled or frozen product at a temperature not lower than minus 8 ° С, their vital activity is gradually restored. Repeated freezing and thawing of the product are detrimental to microbes.
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