Food spoils because of chemical reactions. many types of spoilage occur because of the actions of microorganisms, such as bacteria. these organisms, like all organisms, rely on chemical reactions within their bodies to carry out their life processes. based on this information, what is the most likely reason that refrigerating most foods reduces the rate at which they spoil?

refrigerating food will lower its temperature.thsi will hence slow down the rate of reproduction of bacteria and hence slows down its process

The moisture-control available in many refrigerators also helps slow the deterioration of foods, so that two of the three favorable situations for microorganism growth are eliminated.

Though the microorganism growth is slowed down at low temperatures, it still can occur at the 38 degrees of an ordinary refrigerator. Hence, the mold that grows on forgotten leftovers in the back of a refrigerator.