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

Quizplus · Accepted Answer

At lower temperatures, microbial growth is slowed down or inhibited, which reduces the risk of harmful bacteria multiplying and causing illness. It does not sterilize the food or destroy harmful bacteria, but it does limit their growth. Therefore, a food held consistently at 35°F is more likely to be safe than one held at 45°F.

A Food That Has Been Held Consistently at a Temperature