What is the target temperature for storing raw meat?

The target temperature for storing raw meat is indeed below 5°C (41°F). This temperature is crucial for maintaining food safety and preventing the growth of harmful bacteria. Meat is particularly susceptible to bacterial contamination if not stored properly. When kept above this temperature, the risk of bacteria such as Salmonella and E. coli multiplying increases, which can lead to foodborne illnesses.

Storing raw meat at temperatures below 5°C ensures that it remains in a safe zone where bacterial growth is significantly slowed down. It is essential to keep meat refrigerated, as this temperature range helps preserve its quality and freshness while ensuring it remains safe for consumption.

The other options, such as room temperature, above 10°C (50°F), or the range between 0°C and 2°C, do not provide optimal conditions for raw meat storage. Room temperature and any temperature above 5°C allow for increased bacterial proliferation, while the range between 0°C and 2°C is ideal for certain short-term storage methods, but it is less common than storing at a general refrigerator temperature up to 5°C. Overall, maintaining storage conditions at or below 5°C is recognized as the best practice in food safety for raw meat.