At what temperature do most bacteria stop growing?

Most bacteria stop growing at temperatures below 41°F. This threshold is significant in food safety, as it is within the range where bacteria can proliferate rapidly, particularly in the temperature danger zone, which is generally considered to be between 41°F and 135°F. When food is stored at temperatures below 41°F, it helps inhibit the growth of harmful bacteria, reducing the risk of foodborne illnesses.

Understanding this critical temperature can guide food handlers in storing perishable items safely to ensure that they remain safe for consumption. The other temperature options provided do not represent the correct point where bacterial growth is effectively halted. Storing food above these temperatures could facilitate bacterial growth, making temperature control essential for food safety.