What temperature should food be stored at to prevent bacterial growth?

Food should be stored below 41°F to effectively prevent bacterial growth. This temperature is crucial because bacteria thrive in temperatures between 41°F and 135°F, often referred to as the "danger zone." By keeping food at or below 41°F in refrigeration, the growth of bacteria is significantly slowed, which helps to ensure food safety and minimize the risk of foodborne illnesses.

Storing food above 40°F can lead to conditions that allow harmful bacteria to multiply, while temperatures below 32°F may freeze food, which is not suitable for all types of food storage, as it can change the texture and quality of certain items. Keeping food at safe temperatures is an essential practice in food handling and safety, contributing to public health and the prevention of foodborne diseases.