Refrigeration is a crucial process in food preservation that involves cooling food products to inhibit bacterial growth and spoilage. By lowering the temperature, typically between 32°F and 40°F (0°C to 4°C), refrigeration slows down the metabolic activity of microorganisms, extending the shelf life of perishable items like meats, dairy, fruits, and vegetables. This process also helps maintain the quality, flavor, and nutritional value of food, making it an essential practice in both home kitchens and commercial food establishments. Effective refrigeration requires proper organization and temperature control to ensure food safety and prevent cross-contamination.