Food is commonly refrigerated at temperatures 2°c to 7°c to slow the rate of spoilage by bacteria. which of the following best explains why refrigeration at these temperatures slows the spoilage of food

Ok so im not sure what the choices are but from I know it has to do with cold slows down the reproduction of bacteria and so that why after we open up like water/liquid dense foods or sauces we put it in their because bacteria can reproduce easily in that enviornment.
 
              Hoped that helped or u at least understood
  
                                  -Kat

The answer is c : ) hope this answered your question!