What is the best way to prevent bacterial growth on food?

Keeping food out of the danger zone, which ranges from 41°F to 135°F, is essential for preventing bacterial growth. This temperature range is known for allowing bacteria to multiply quickly. By maintaining food at temperatures below 41°F (such as refrigeration) or above 135°F (such as hot holding), the growth of harmful microorganisms is significantly inhibited.

When food is kept at room temperature, it can fall into this danger zone, making it susceptible to bacterial proliferation. Cooking food quickly can help kill bacteria, but if the food cools too rapidly and enters the danger zone afterward, it can still pose a risk. Additionally, reheating food multiple times may not consistently eliminate bacteria and could potentially allow them to grow between cooking sessions. Therefore, the practice of ensuring food is kept out of the danger zone is the most effective strategy for food safety.