What is the proper storage temperature for refrigerated foods?

Refrigerated foods should be stored at temperatures at or below 4°C (40°F) to inhibit the growth of harmful bacteria. This temperature range is crucial for food safety, as many pathogens can thrive in warmer conditions, potentially leading to foodborne illnesses. By maintaining this temperature, you ensure that perishable items such as meats, dairy products, and certain vegetables remain safe for consumption for an extended period.

While other temperatures mentioned might seem acceptable, they do not provide the same level of safety. For instance, 10°C (50°F) is too warm and can promote bacterial growth, whereas 0°C (32°F) represents freezing temperatures that could damage certain food textures and qualities. Similarly, 8°C (46°F), while cooler than room temperature, is still above the recommended storage threshold and can present food safety risks. Thus, 4°C (40°F) is the standard that ensures refrigerated foods remain safe and quality is preserved.