Una buena colocación de los alimentos en el frigorífico permite que cada alimento se conserve adecuadamente y reciba el frío suficiente. Las bajas temperaturas ayudan a retrasar el crecimiento de microorganismos patógenos y retrasan la degradación de los componentes de los alimentos, y, por lo tanto, ayuda a mantener los alimentos en condiciones de seguridad durante más tiempo.
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