At what temperature do most bacteria stop growing?

Most bacteria stop growing at temperatures below 41°F (5°C). This temperature is critical in food safety because it falls within the range where food should be stored to limit bacterial growth. Keeping food at or below 41°F helps prevent the proliferation of harmful pathogens that can cause foodborne illnesses.

In contrast, temperatures above this threshold can allow bacteria to thrive, especially in the danger zone between 41°F and 135°F, where most bacteria grow rapidly. Maintaining food at safe temperatures is essential for preventing spoilage and ensuring consumer safety. Understanding these temperature guidelines is vital for anyone handling food to minimize the risk of foodborne diseases.