When the internal temperatures of perishable foods reach 40F, which pathogen's growth is inhibited?

When perishable foods reach an internal temperature of 40°F, the growth of both Salmonella and Staphylococcus pathogens is inhibited. This temperature is significant in food safety management as it falls within the range where bacterial growth is either slowed or stopped, thereby reducing the risk of foodborne illnesses.

Salmonella is a common pathogen found in various raw and undercooked foods, including poultry, eggs, and unpasteurized products. Keeping food at or below 40°F significantly limits its ability to reproduce, thereby minimizing the risk of salmonellosis.

Staphylococcus aureus, often associated with improper food handling and storage, can produce toxins in food under conducive conditions. Maintaining temperatures at or below 40°F can inhibit the growth of this pathogen, reducing the likelihood of staphylococcal food poisoning.

The combination of these two pathogens’ inhibited growth at 40°F is critical for food safety, and thus the correct response reflects the importance of temperature control in preventing foodborne illnesses.