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What happens to microorganisms at low temperature?Low temperatures usually inhibit or stop microbial growth and proliferation but often do not kill bacteria. Refrigeration (4ºC) and freezing (-20ºC or less) are commonly used in the food, pharmaceuticals and biotechnology industry.
How do low temperatures control microbial growth?Refrigeration preserves food by slowing down the growth and reproduction of microorganisms as well as the action of enzymes which cause food to rot. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.
What is a static effect on microorganisms?A bactericidal (“cidal”) antibiotic is one that kills bacteria without reliance on the patient's immune system to help. A bacteriostatic (“static”) antibiotic is one that prevents the organism multiplying but it is the patient's own immune system which kills off the bacteria and leads to recovery from the infection.
How does temperature affect the growth of microorganisms?Temperature also impacts microbial growth. Most microbes grow optimally within a certain temperature range dictated by the ability of proteins within the cell to function. In general, at low temperatures, microbes grow slower. At higher temperatures, microbes grow more quickly.
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