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

• A. stored in a refrigerator at 4°C
• B. kept at room temperature for several hours
• C. boiled thoroughly and served immediately
• D. frozen solid at -20°C

Answer: (B)

Verified step by step guidance

1. Understand the growth requirements of pathogens: most pathogens grow best at temperatures between 20°C and 40°C, which is often called the 'danger zone' for food safety.
2. Analyze each storage condition: 4°C (refrigeration) slows down bacterial growth significantly, freezing at -20°C stops growth by making water unavailable, and boiling kills most pathogens immediately.
3. Recognize that keeping food at room temperature for several hours allows pathogens to multiply rapidly because the temperature is within their optimal growth range.
4. Conclude that among the options, the condition that promotes the best growth of pathogens is keeping the meat stew at room temperature for several hours.
5. Remember that proper food safety involves minimizing the time food spends in the danger zone to prevent pathogen growth and reduce the risk of foodborne illness.