Which of the following is crucial for preventing Salmonella growth in food storage?

Proper refrigeration at recommended temperatures is essential for preventing Salmonella growth in food storage. Salmonella is a type of bacteria that thrives in warm temperatures and can multiply quickly in food if not properly refrigerated. Keeping food at or below 41°F (5°C) inhibits the growth of Salmonella and other harmful pathogens, thereby reducing the risk of foodborne illness.

Maintaining the appropriate refrigeration temperatures slows down the metabolic processes of bacteria, preventing them from reaching levels that could cause illness. It is critical for food safety practices to ensure that refrigeration units are functioning correctly and maintaining temperatures within the safe range.

While maintaining a pH below 7 does contribute to food safety, it may not be as influential or universally applicable as proper refrigeration for all types of food. Similarly, high humidity levels can actually promote bacterial growth if combined with the right temperature, rather than preventing it. Frequent rotation of stock is good practice for managing inventory and reducing spoilage but does not directly influence the growth of Salmonella like proper refrigeration does.