At what temperature should cold foods be kept to prevent bacterial growth?

To prevent bacterial growth, cold foods should be kept at a temperature of 41°F (5°C) or lower. This temperature is critical because it is within the range that inhibits the growth of pathogenic bacteria, which can multiply rapidly between 41°F and 135°F (5°C and 57°C) — often referred to as the "temperature danger zone."

Maintaining cold food at or below 41°F ensures that the food remains safe for consumption over time. Temperature regulation is a key aspect of food safety management practices, and consistently keeping foods at or below this threshold can help avoid foodborne illnesses associated with spoilage and pathogens that thrive at higher temperatures.

While other temperatures listed may avoid bacterial growth to an extent, they do not adhere to the established guidelines that provide the best practice for food safety. Keeping food colder than 41°F is advisable, but the emphasis must remain on this specific temperature as a standard.