What is a common practice among commercial food distributors to maintain quality?

Chilling is a common practice among commercial food distributors to maintain quality as it effectively slows down the growth of bacteria and other microorganisms that can lead to food spoilage. By keeping food at low temperatures, the freshness, texture, flavor, and nutritional value of perishable items like fruits, vegetables, dairy, and meats are preserved for a longer time.

Chilling also allows for a more extended shelf life while maintaining food safety. It works particularly well for items that are not suitable for freezing or require immediate consumption. Proper chilling practices are essential in controlling foodborne illnesses and ensuring that food remains safe for consumers.

Other methods, such as freezing, drying, and canning, have their own benefits and applications but may not be as universally applicable for all types of products in the same way that chilling is. For instance, while freezing can also prolong shelf life, it may alter the texture of certain foods, making them less appealing after thawing. Drying removes moisture, resulting in different types of food products and requiring specific handling. Canning is a more permanent preservation method that involves heat processing, which can also alter taste and texture. Thus, chilling stands out as a widely accepted and effective method for maintaining the quality of diverse food products in commercial settings.