At what temperatures must fresh meats and poultry be stored?

Fresh meats and poultry should be stored at temperatures between 32-36 degrees Fahrenheit to ensure safety and quality. This temperature range is critical because it maximizes freshness while minimizing the risk of bacterial growth, which can lead to foodborne illnesses. Storing meat and poultry at temperatures lower than 32 degrees may cause freezing, which can adversely affect the texture and quality of the product. Conversely, temperatures higher than 36 degrees risk allowing pathogens to flourish, as they can thrive in warmer environments. The selected range strikes a balance that is ideal for maintaining the integrity of the meat while adhering to food safety standards.