I think a refrigerator, slows down the process of food rotting as the microorganisms take more time to cause chemical reactions in cold weather.
The refrigerator temperature control(s) is set to high. The refrigerator may have one or two controls.If it has only one control, it is used for the freezing(freezer) compartment andthe refrigerated(non-freezing) compartment as well. Simply lower the dial until the lower refrigerator stops freezing food but not so low that the freezer(upper) compartment stops freezing.If it has two controls, they should be labeled. One is for the upper(freezer)compartment and the other is for the lower(Non freezing/refrigerator) compartment. Turn down only the control for the lower(refrigerator)compartment until the food stops freezing.
A typical refrigerator temperature is set between 2 to 4 degrees Celsius. This range helps to keep food fresh and prevent bacterial growth.
to prevent food from freezing.
Any food that required refrigeration will eventually go bad - even in the refrigerator. Refrigeration delays spoilage by slowing microbial growth - it does not prevent it.
The primary answer would be to refrigerate foods. They can also be used for freezing and long term food storage. There are a variety of models available to cater to individual needs. Some have the freezer on top and some have the freezer on bottom. There are also models with side by side doors.
that would be a NO! The freezing point of water is 0 degrees centigrade or 32 degree farhneit .Hence food will freeze only in a freezer as it maintains a temperature below freezing point of water, and not in a refrigerator because the refrigerator maintains a temperature that is few degrees above the freezing point.(3-5 degree celsius or 37 to 41 degree farhneit)
By freezing it, salting it, drying it, pickling it, irradiating it, canning it and eating it now.
Not unless you have the fridge turned down to cold.
Freezing of water release some heat.
No. Unopened canned goods can only be harmed if something damages the can, exposing the contents to air or, in the case of a food that would be harmed by freezing, if the can is kept in a freezing environment.
This food should only be stored in the refrigerator for just a day or two. Especially if there is shellfish in the dish. Freezing this food is a better way to store it safely.