What happens to pathogenic bacteria when food is stored below 4°C?

When food is stored below 4°C, pathogenic bacteria experience a significant slowdown in their growth rate. This temperature range is cold enough to inhibit the metabolic processes of bacteria, which are essential for their reproduction and survival. While some bacteria may not be completely killed at this temperature, their ability to multiply is greatly hindered, reducing the risk of foodborne illnesses.

It’s important to note that although pathogenic bacteria can survive in these cooler conditions, maintaining food at low temperatures is a critical safety measure in food storage. This practice helps extend the shelf life of perishable items and ensures that the level of harmful bacteria does not reach dangerous proportions. In contrast, temperatures above this threshold typically facilitate faster growth of pathogenic bacteria, which can lead to food safety hazards.