Food is preserved at low temperature because

Options

A. Bacterial attack is minimised
B. For easy cooking
C. For easy digestion
D. All the above.

Answer

**Step-by-Step Solution:**

1. **Understanding Food Preservation**: Food is often preserved at low temperatures to extend its shelf life and maintain its quality. This is a common practice in households and food industries.

2. **Minimizing Bacterial Attack**: One of the primary reasons for storing food at low temperatures is to minimize bacterial growth. Bacteria thrive in warm environments, and by lowering the temperature, the growth and reproduction of bacteria are significantly slowed down. This helps prevent food spoilage.

3. **Freshness and Longevity**: By minimizing bacterial attack, the freshness of fruits and vegetables is preserved for a longer duration. This means that the food remains edible and nutritious for an extended period.

4. **Reducing Respiration Rate**: Another important factor is that low temperatures reduce the respiration rate of fruits and vegetables. Respiration is a process through which plants convert stored energy into usable energy, and this process can lead to aging and spoilage. By slowing down respiration, the aging process is delayed, helping to keep the food fresh.

5. **Conclusion**: Therefore, the correct answer to the question "Food is preserved at low temperature because" is that bacterial attack is minimized, which helps maintain the quality and longevity of the food.

**Final Answer**: A. Bacterial attack is minimized.

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