 We all understand that cool temperatures keep food from spoiling for a longer amount of time, but why is that the case? How does cold interfere with the decomposition of organic matter? Yeah, it's just really, it's a time machine. It slows things down. So for meat and dairy, what you're trying to do is you're trying to eat it before the microbes and fungi that want to eat it have a chance. And if you can slow down their metabolism, which is what cold does,