Pathogens are likely to grow well in a meat stew that is?

* Left at room temperature for an extended period of time. The "danger zone" for bacterial growth is between 40°F (4°C) and 140°F (60°C). Stews left out at room temperature will fall within this range, allowing bacteria to multiply rapidly.

* Not cooked to a high enough internal temperature. Many pathogens are killed by heat. Meat should be cooked to an internal temperature of 165°F (74°C) to ensure all harmful bacteria are destroyed.

* Stored improperly. After cooking, stews should be cooled quickly and stored in the refrigerator at 40°F (4°C) or below. This slows down bacterial growth.

Here's why these factors are important:

* Room temperature: Bacteria thrive at room temperature, multiplying rapidly and potentially producing toxins.

* Insufficient heat: Many foodborne pathogens are resistant to low temperatures, but are killed by high heat.

* Improper storage: Refrigeration slows down bacterial growth, but leaving stew out at room temperature for too long allows bacteria to multiply even if the stew was initially cooked properly.

To ensure a safe and delicious stew, follow these guidelines:

* Cook meat thoroughly: Use a meat thermometer to ensure an internal temperature of 165°F (74°C).

* Cool quickly: After cooking, transfer the stew to a shallow container and refrigerate promptly.

* Store properly: Keep stew refrigerated at 40°F (4°C) or below.

* Reheat thoroughly: Reheat stew to an internal temperature of 165°F (74°C) before serving.