What is the recommended temperature for storing potentially hazardous food to inhibit salmonellae growth?

The recommended temperature for storing potentially hazardous food to inhibit the growth of salmonellae is 41 degrees Fahrenheit. This temperature is critical because it falls within the safe cold storage range that prevents bacteria from multiplying.

Salmonella is known to thrive at temperatures above 41 degrees F, which is why food safety guidelines suggest keeping potentially hazardous foods, such as meats, dairy products, and eggs, at or below this temperature. Maintaining food at 41 degrees F or lower slows down the growth of pathogens, significantly reducing the risk of foodborne illnesses.

The temperatures outlined in the other choices—45 degrees F, 50 degrees F, and 38 degrees F—are either at or above the threshold where salmonella can begin to grow or do not effectively inhibit bacterial growth as well as 41 degrees F does. Therefore, while 38 degrees F is close and might be acceptable, 41 degrees F is the standard recommendation to ensure food safety.