From the moment a fruit or vegetable is harvested or an animal is slaughtered, it needs to be kept at the appropriate temperature in order to avoid that it spoils. The deterioration of a product can be slowed by reducing the temperature at which it is stored. In fruits and vegetables, this slows down metabolic processes, which, in turn, slows spoilage. Reduced temperatures slow the growth of potentially harmful bacteria in animal products that are stored at frozen temperatures, allowing them to be shipped all over the world with minimal food safety risks. It is important that suitable temperature control be maintained from as soon as is feasible to as close as possible to consumption.