Ice Preservation

Ice preservation refers to the use of ice or very low temperatures to keep food and biological materials fresh and safe for consumption or further study. This method slows down the growth of bacteria and decay by significantly reducing the temperature, which inhibits metabolic processes. Commonly used in food storage, transportation, and surgical procedures, ice preservation helps extend shelf life and maintain quality. It is a crucial practice in various industries, ensuring that products remain safe and consumable over time. This technique is essential for both everyday food storage and scientific research involving delicate specimens.