True or False: Cold temperatures can slow down the growth of microorganisms.

Cold temperatures can indeed slow down the growth of microorganisms. This is a fundamental principle in food safety. When food is stored at lower temperatures, such as in a refrigerator or freezer, the metabolic processes of bacteria and other pathogens are significantly reduced. This slows their reproduction and can help prevent foodborne illnesses.

For many types of microorganisms, refrigeration is an effective method for controlling their growth. However, it is important to note that while cold temperatures can be beneficial in slowing down microbial growth, they are not a complete solution, as some bacteria can still grow at lower temperatures or may only be inhibited but not killed.

This concept is critical in food handling practices, as it reinforces the importance of proper food storage and temperature control to ensure food safety in preventing bacterial growth and contamination.