Answer:
Increases redox potential decreases microbial growth inside food.
Explanation:
The redox potential is considered as one of the most complex indicators of the physical conditions of microbial cultures. The measurement of redox potential could be very useful for the determination of qualitative and quantitative parts of the microbial contamination. During the bacterial growth, the redox potential of the medium decreases. Redox potential is a measure of the tendency of a biological species which can be acquire or lose electrons through ionization. If the redox potential of the medium is increases, there will be lower growth of microbes in the food and vice versa.
