At what temperature do bacteria become dormant and food should be stored in a freezer?

The correct answer, -18 degrees Celsius, is significant because it is the recommended temperature for long-term food storage in a freezer. At this temperature, most bacteria and pathogens are rendered inactive or dormant, meaning they cannot grow or multiply. The freezing process slows down biochemical reactions and prevents spoilage, thus preserving the quality and safety of food for extended periods.

When food is stored at -18 degrees Celsius, it helps maintain the integrity of the food’s texture, flavor, and nutritional value. Understanding the importance of this temperature in food safety is vital, as improper storage temperatures can lead to the growth of harmful bacteria once the food is thawed. Other temperatures, such as 0 degrees Celsius and 5 degrees Celsius, are not cold enough to effectively halt bacterial growth, and thus are not suitable for long-term food storage. Similarly, -22 degrees Celsius, although colder, is typically not necessary for standard freezing practices and could lead to increased energy costs without noticeable benefits for food preservation.