Foods in the heat

Why do foods get worse in the heat? What can we use to determine if they can still be consumed? How do we store food in the heat? Why shouldn’t the cooling chain break? How and what is tested in foods? Laboratorium.hu answers.

Temperature has a fundamental influence on the reaction rate of chemical and biological processes, so the decomposition of food ingredients is also temperature dependent. Microorganisms usually reproduce better in the heat. The four most important microbial living conditions are: nutrient, water, temperature and pH. Of these, the temperature can be well controlled during the production, transport and storage of food by providing a cooling chain.