ABSTRACT
In food microbiology, the terms psychrophiles and psychrotrophs are used to identify those micro-organisms that can grow in food stored at low temperatures, namely, chilling and refrigeration, which can range between –1°C and 7°C. A present-day domestic refrigerator is expected to maintain a temperature of approximately 40°F (4.4°C), whereas commercial refrigeration can be lower or higher than this, depending on the particular food stored and shelf life expected. Highly perishable foods are either refrigerated or chilled on ice. Thus, psychrotrophs can multiply in these foods, provided other conditions for growth are not restricting. 1,2
