Question

Why is use of low temperature not considered a permanent method of preservation ?

Hint:

Key point: Low temperature delays spoilage but does not destroy microbes permanently.

Answer 1

Low temperature, like refrigeration or freezing, is a widely used method to preserve food by slowing down the growth of microorganisms and delaying spoilage.
However, it is not considered a permanent preservation method because it only temporarily inhibits microbial activity and enzymatic reactions.
Once the food is removed from cold storage and exposed to normal temperatures, bacteria, fungi, and enzymes can become active again and cause spoilage.
Unlike methods such as canning or drying, which can extend shelf life for months or years even at room temperature, cold storage depends on continuous energy input.
If the cooling system fails or there is a power cut, the stored food can spoil quickly.
Therefore, low temperature is best suited for short- or medium-term preservation rather than a permanent solution.