A food that has been held consistently at a temperature of 35°F is more likely to be safe to eat than one held at 45°F because the lower temperature _____.
A)inhibits microbial growth
B)prevents the growth of harmful bacteria
C)sterilizes the food
D)destroys harmful bacteria

Question

A food that has been held consistently at a temperature of 35°F is more likely to be safe to eat than one held at 45°F because the lower temperature  _____.
A)inhibits microbial growth
B)prevents the growth of harmful bacteria
C)sterilizes the food
D)destroys harmful bacteria

Quizplus · Accepted Answer

Lower temperatures inhibit microbial growth, reducing the risk of foodborne illness.

A Food That Has Been Held Consistently at a Temperature