The temperature of storage affects the rate of growth of microorganisms in food. Below its freezing point, water becomes crystalline and inaccessible, effectively halting microbial growth. At low temperatures above freezing, many enzymatic reactions are either very slow or non-existent, with the result that some microorganisms are unable to grow. Those that can, do so at a reduced rate. Microorganisms that grow on refrigerated foods are most likely psychrophiles or psychrotrophs such as some members of the genus Pseudomonas. ■ psychrophiles, p. 86 ■ psychrotroph, p. 87
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