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Food spoilage and food preservation - class-VIII
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Food is preserved at low temperature because
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A
Bacterial attack is minimised
💡 Explanation:
Food products like fruits and vegetables are kept at low temperature to maintain its freshness, longevity and taste. Respiration uses stored starch and enhances ageing process. Low temperature minimizes the bacterial attack on food and also decreases respiration rate.
Thus, the correct answer is option A.