What happens to most food poisoning bacteria at temperatures below 5?

At temperatures below 5 degrees Celsius (41 degrees Fahrenheit), the growth of most food poisoning bacteria is significantly slowed down or stopped completely. This is because low temperatures inhibit the reproduction and enzymatic activity of these bacteria, making it difficult for them to multiply and cause illness. However, it's important to note that while refrigeration can slow down bacterial growth, it does not necessarily kill them. Some bacteria, such as *Listeria monocytogenes*, can still grow slowly at these temperatures, albeit at a reduced rate. Therefore, it's essential to follow proper food handling and storage practices to ensure food safety, even at low temperatures.