We often take the hum of a refrigerator for granted. We open the door, grab a snack, and never think twice about the complex science keeping that food safe. But for most of human history, the battle against food spoilage was a daily struggle. As a food safety consultant, I always remind my clients: Temperature is not just a number; it’s our primary line of defense. When food gets warm, bacteria don't just "arrive"—they breed, feed, and accelerate the process of rot and mould