What is the storage temperature range for cold foods to minimize the risk of foodborne illnesses?

The appropriate storage temperature range for cold foods to minimize the risk of foodborne illnesses is indeed between 40 to 45 degrees Fahrenheit. This range is essential for slowing bacterial growth. At temperatures above 40 degrees Fahrenheit, particularly as they approach 45 degrees Fahrenheit, the risk of pathogens multiplying increases significantly.

Maintaining cold foods within this temperature range helps to ensure that potential pathogens, such as Salmonella, Listeria, and E. coli, are inhibited, thereby reducing the likelihood of foodborne illness. Adequate refrigeration is crucial in preserving food safety, and temperatures lower than 40 degrees Fahrenheit are generally recommended for optimal safety.

Choosing temperatures in the 30-35 degree range can be beneficial for extending shelf life, but the critical threshold to keep cold foods safe is generally accepted as 40 degrees Fahrenheit or lower. The higher options in the list, specifically above 45 degrees Fahrenheit, would significantly increase the risk of foodborne illnesses, emphasizing the importance of proper temperature control in food storage.