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"Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F)."

It seems that for most food the ideal optimum storage temperature would be just above freezing, about 1C, 33F. Is this true? Where can one find detailed facts, tables and graphs of storage time as a function of temperature for various foods? What temperatures are used for ideal commercial storage of various foods?-96.237.13.111 (talk) 14:29, 19 November 2011 (UTC)[reply]

The article needs to cover various other ways that food degrades, including chemical, enzymatic, non-enzymatic browning, lipid oxidation, moisture loss, and "staling". Took this list from this sketchy blogpost site but the content seems OK. Just need to find a reliable source discussing these. II | (t - c) 20:27, 18 September 2016 (UTC)[reply]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 23 January 2023 and 12 May 2023. Further details are available on the course page. Student editor(s): Sc0611 (article contribs).

— Assignment last updated by Yp337 (talk) 20:14, 12 May 2023 (UTC)[reply]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2024 and 11 May 2024. Further details are available on the course page. Student editor(s): AylinM27 (article contribs).

— Assignment last updated by Jason.DeLaCruz1313 (talk) 00:31, 10 May 2024 (UTC)[reply]