What temperature should perishables be stored at to prevent bacteria growth?

Storing perishables below 40°F (4°C) is essential for preventing the growth of harmful bacteria. This temperature range is critical because bacteria can start to multiply rapidly at higher temperatures. The danger zone for bacterial growth is typically considered to be between 40°F and 140°F (4°C and 60°C), where foodborne pathogens thrive. Keeping foods at temperatures below 40°F is a key food safety practice, as it slows the growth of bacteria, extending the shelf life of perishable items and reducing the risk of foodborne illnesses. Proper refrigeration also helps maintain the quality of the food, keeping it fresh for a longer period while minimizing waste.