According to food safety guidelines, fresh meat must be delivered at what temperature or lower to prevent microbial growth?

• A. 4°C
• B. 10°C
• C. 20°C
• D. 0°C

Answer: (A)

Verified step by step guidance

1. Understand that microbial growth in food is highly dependent on temperature, with lower temperatures slowing down or preventing the growth of bacteria and other microorganisms.
2. Recall that food safety guidelines specify a maximum temperature to keep fresh meat to inhibit microbial growth effectively.
3. Identify that the temperature must be low enough to slow down enzymatic and microbial activity but not necessarily freezing the meat.
4. Recognize that common refrigeration temperatures for fresh meat are around 4°C or lower to maintain safety and freshness.
5. Conclude that the correct temperature to prevent microbial growth in fresh meat delivery is 4°C or lower.