Which bacteria’s growth is inhibited at 41 degrees Fahrenheit besides Staphylococci?

The correct answer highlights that Salmonella is a type of bacteria whose growth can be inhibited at temperatures at or below 41 degrees Fahrenheit. The temperature of 41°F is significant in food safety, as it is a critical threshold for controlling the growth of various pathogens.

Salmonella is known to proliferate at warmer temperatures, particularly in the range of 70°F to 120°F, where conditions are often more favorable for bacterial growth. When food is stored at temperatures of 41°F or lower, it helps to slow down the metabolic processes of Salmonella, significantly reducing its ability to multiply. Proper refrigeration practices are essential in preventing foodborne illnesses caused by Salmonella and other similar pathogens.

In contrast, other bacteria mentioned in the choices have a different response to cooler temperatures. For example, while Escherichia coli can survive at low temperatures, it is not as inhibited as Salmonella at 41°F. Bacillus cereus and Clostridium perfringens also have varying growth characteristics, but they do not fall under the same category of temperature sensitivity as Salmonella in this context. Hence, focusing on preserving food at or below 41°F effectively limits the growth of Salmonella and contributes to food safety.