Question：Using points and the examples from the talk, explain two ways of preventing food spoilage and why they are effective.
Food spoilage is caused by bacteria and the two key factors to prevent food from going bad is temperature and moisture.
First, controlling the temperature can slow down the growth of bacteria, so food can be stored for longer time in cooler environment. For example, the fresh fish can be kept for months if being frozen, but they will go bad very quickly under the sun in warm days. Because the low temperature drastically slows down the growth of bacteria.
Plus, moisture is another factor to control. Food high in water content will go bad more quickly, because the moisture offers the bacteria necessary supplies to grow. For example, the liquid milk spoils quickly than the powered milk. Because the water has been removed from the powered milk, and without moisture, bacteria can’t grow.