Why should raw meat be kept under 35 degrees Celsius?

Raw meat should be kept under 35 degrees Celsius (95 degrees Fahrenheit) for several important reasons:

* Bacterial Growth: The "danger zone" for bacterial growth is between 5°C (41°F) and 60°C (140°F). Bacteria like Salmonella, E. coli, and Listeria thrive in this temperature range, rapidly multiplying and increasing the risk of food poisoning.

* Spoilage: Keeping raw meat above 35°C (95°F) encourages the growth of other microorganisms, which can cause spoilage, leading to off-flavors, bad odors, and a change in texture.

* Food Safety: Keeping raw meat at or below 35°C (95°F) significantly reduces the risk of foodborne illness, protecting you and your family from potential health issues.

To ensure food safety, it's crucial to:

* Refrigerate raw meat immediately: Store raw meat at or below 4°C (40°F) to slow down bacterial growth.

* Don't leave raw meat out at room temperature for extended periods: This allows bacteria to multiply rapidly.

* Cook meat thoroughly: Cook meat to the recommended internal temperature to kill harmful bacteria.

By following these guidelines, you can keep your raw meat safe and prevent foodborne illness.