AQA GCSE Food Technology 2025 – 400 Free Practice Questions to Pass the Exam

High temperatures can indeed have a significant effect on foods during storage, particularly in terms of their microbiological safety. When foods are stored at elevated temperatures, this can disrupt the growth of harmful bacteria that may be present. The heat raises the temperature to a level that can reduce or eliminate the presence of these pathogens, making the food safer for consumption.

This is especially relevant in the context of cooked or prepared foods, which are often more susceptible to bacterial growth when not stored correctly. However, it is crucial to note that while high temperatures can kill harmful bacteria during cooking, they do not always ensure safety during storage unless maintained properly.

Other options do not accurately reflect the effects of high temperatures in food storage. For instance, high temperatures do not enhance nutrient absorption, nor do they typically increase food weight or improve food aesthetics in a beneficial way. In fact, excessive heat can degrade nutrients and impact the visual quality of food negatively by causing spoilage or degradation of appearance.