Which of the following best describes how low temperatures affect food?

Low temperatures are effective at slowing down spoilage in food because they inhibit the growth of bacteria, molds, and yeasts that can lead to food deterioration. When food is kept at lower temperatures, such as in refrigeration, enzymatic reactions are also slowed, which helps to maintain the quality and safety of the food for a longer period. This preservation method is widely practiced in food storage to reduce waste and prolong shelf life.

While low temperatures might alter some aspects of flavor, color, or moisture, these effects are not as consistent or beneficial in preserving food as the slowdown in spoilage. For instance, although cold temperatures can sometimes affect flavor perception and texture, they do not inherently improve the flavor of the food. Similarly, while they can affect the appearance, such as the intensity of color, this is not the primary purpose of using low temperatures in food preservation. Finally, low temperatures will not increase moisture; instead, they can lead to the drying out of certain foods over time, especially if not properly sealed.