What is the main purpose of refrigeration for perishable foods?

• A. To slow microbial growth.
• B. To preserve texture by freezing.
• C. To heat foods quickly.
• D. To dry out foods.

Answer: (B)

Keeping perishable foods cold slows the growth of bacteria, yeasts, and molds and reduces enzymatic activity, which extends safety and shelf life. Refrigeration temperatures are low enough to significantly slow microbial activity without freezing the product. Freezing is a separate preservation method that can preserve texture by locking in moisture and stopping growth more completely, but that is not the goal of refrigeration. It also does not heat foods quickly or dry them out.