Chilling food in your refrigerator slows down the two main causes of decay – the growth of mould and bacteria, and chemical breakdown, as in the over-ripening of fruit.
In a domestic refrigerator the temperature is kept between about 34 and 41°F (1 and 5°C). This is low enough to keep most of the food we use fresh for up to a week. Growth of decay causing organisms is slowed down but low temperatures do not destroy the organisms. Similarly, chemical breakdown is also slowed but not stopped completely so the food will spoil if kept for too long.
The temperature in a home freezer is normally about 0°F (-18°C), which will preserve food for anything from a month to a year, depending on the quality and type of food frozen.
Picture Credit : Google