Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature prevent which type of contamination?

This is about understanding types of food contamination.

Biological Contamination

Contamination of food simply means the process of making food impure by pollution or through poisoning. There are three main types of food contamination namely; Biological, Physical, Chemical Contamination. However, the only one that applies to this question is biological contamination as will be explained below.Biological Contamination; This type of contamination occurs when food is contaminated by living organisms or their produces. Examples of these include bacteria, virus, dust e.t.c. The way to eliminate these biological contaminants is by storing those foods that require higher cooking temperatures because the temperature  will ensure that it pasteurizes the food and that will make the biological contaminants inside it to die. Also, when the temperature is low, they stop growing. Hence the reason for storing it away at lower temperatures.

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