What is the critical maximum temperature that must be maintained for refrigerated storage to minimize harmful pathogen growth?
41 degrees Fahrenheit (5 degrees Celsius)
Temperature control is the defining feature of refrigerated storage, which is necessary for perishable items like fresh produce, raw meats, and dairy intended for relatively short-term use. To effectively manage the threat posed by most harmful pathogens, a strict temperature threshold must be observed. This critical factor mandates that the internal environment of the refrigerator must be maintained at 41 degrees Fahrenheit ($5^ ext{circ} ext{C}$) or below. Operating at or below this point significantly slows down the growth rate of these microorganisms. It is crucial to understand, however, that while this temperature significantly minimizes proliferation, it does not completely halt the natural spoilage process that occurs in fresh foods over time, unlike freezing which virtually stops bacterial reproduction.
