Foods like meat, fish, vegetable, etc., can be stored for a longer period in a freezer because _________

Options

A. Microorganisms are unable to respire in cold environment
B. Microogranisms present in food die at low temperature.
C. Microorganisms present in food cannot grow and reproduce at low temperature.
D. All of these

Explanation

To answer the question of why foods like meat, fish, and vegetables can be stored for a longer period in a freezer, we can analyze the options provided and understand the role of temperature on microorganisms.

### Step-by-Step Solution:

1. **Understanding the Role of Microorganisms**:
- Foods can spoil due to the action of microorganisms such as bacteria, molds, and yeasts. These organisms thrive in warm conditions and can reproduce quickly, leading to food spoilage.

2. **Effect of Temperature on Microorganisms**:
- When food is stored in a freezer, the temperature is significantly lowered. This cold environment affects the metabolic processes of microorganisms.

3. **Analyzing the Options**:
- **Option 1**: Microorganisms are unable to respire in a cold environment.
- This is partially true, but it does not fully explain why food can be stored longer.
- **Option 2**: Microorganisms present in food die at low temperature.
- While some microorganisms may die, many can survive at low temperatures, just not grow.
- **Option 3**: Microorganisms present in food cannot grow and reproduce at low temperature.
- This is a key point. At low temperatures, the growth and reproduction of microorganisms are significantly slowed down, which helps in preserving food.
- **Option 4**: Microorganisms present in food die at low temperature.
- Similar to option 2, this is not entirely accurate as many can survive but are inactive.

4. **Conclusion**:
- The best answer is **Option 3**: Microorganisms present in food cannot grow and reproduce at low temperature. This is why freezing food helps in preserving it for a longer period.

### Final Answer:
Foods like meat, fish, vegetables, etc., can be stored for a longer period in a freezer because **microorganisms present in food cannot grow and reproduce at low temperature**.