Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 °F or below, or frozen at 0 °F or below. ... Refrigeration slows bacterial growth.

What are some perishable foods?

Common perishable foods include meats, poultry, fish, and dairy, as well as cooked leftovers, and these foods require refrigeration or freezing in order to slow the immediate growth of pathogens or spoilage bacterias.

Why are perishable food items refrigerated?

Storing perishable food

Refrigeration can substantially reduce the rate at which food will deteriorate. Low temperatures slow down the growth of microorganisms and the rate of chemical (including enzymic) changes in food. These are two of the main causes of food spoilage.