For safe food storage and to slow bacterial growth, cold ready to eat foods in a refrigerator should generally be kept at or below what temperature?

Introduction / Context:
Food safety guidelines specify temperature ranges in which bacteria grow quickly and conditions where their growth is slowed or stopped. Keeping cold foods at the correct temperature helps prevent foodborne illness. This question asks which temperature range is appropriate for storing cold foods in a refrigerator.

Given Data / Assumptions:

• Cold ready to eat foods are usually stored in refrigerators.
• Bacteria grow fastest in the so called danger zone of moderate temperatures.
• Refrigerators aim to keep food cold but not frozen.
• The options include temperatures below 5 degree Celsius, above 18 and 41 degree Celsius, and below minus 18 degree Celsius.

Concept / Approach:
Food safety agencies commonly recommend that refrigerator temperature should be at or below about 4 or 5 degree Celsius. At these low temperatures, the growth of many harmful bacteria is greatly slowed, which helps keep food safe for a longer time. Temperatures above 18 or 41 degree Celsius fall into warm ranges where bacteria can multiply quickly and are unsafe for long term storage. A temperature of below minus 18 degree Celsius is typical of a freezer, which keeps food frozen and is different from ordinary cold storage. Therefore, for cold foods in a fridge, below 5 degree Celsius is the correct answer.

Step-by-Step Solution:

Verification / Alternative check:
Food safety leaflets and health department websites recommend keeping the refrigerator at or below about 4 degree Celsius. They often state that cold food should be held at 5 degree Celsius or lower to minimise harmful bacterial growth. At the same time, they caution that leaving perishable food at room temperature for long periods greatly increases the risk of food poisoning. These recommendations confirm that below 5 degree Celsius is the correct range for this question.

Why Other Options Are Wrong:

• Above 18 degree Celsius is wrong because it is typical of a warm room where bacteria can grow rapidly.
• Above 41 degree Celsius is also in the danger zone and is sometimes even warm enough to encourage very fast bacterial growth.
• Below minus 18 degree Celsius is wrong in this context because it describes freezing conditions, not normal refrigeration for cold but unfrozen foods.

Common Pitfalls:
Some learners confuse the temperature guidelines for refrigeration and freezing. Freezers are much colder than refrigerators, but this question specifically mentions cold foods, which usually refers to refrigerated, not frozen, items. Remember that fridges aim for around 4 degree Celsius, and anything up to 5 degree Celsius is generally acceptable for safe storage of most perishable foods.

Final Answer:
Below 5 degree Celsius