Question

What action minimizes the risk of bacterial growth after four hours of removal from the refrigerator?

1) Leaving the food at room temperature
2) Placing the food in a warm environment
3) Returning the food to the refrigerator
4) Exposing the food to sunlight

Answer 1

To inhibit bacterial growth after food has been out of the refrigerator for four hours, it is best to return the food to the refrigerator.

Step-by-step explanation:

The action that minimizes the risk of bacterial growth after four hours of removal from the refrigerator is returning the food to the refrigerator. Bacteria generally multiply most rapidly at temperatures between 4 and 60 degrees C (40 and 140 degrees F), and perishable foods that remain within that temperature range for more than two hours may become unsafe to eat. Refrigeration slows microbial metabolism significantly, thereby preserving the food. While placing food in sunlight might help to some extent, assuming the sunlight is ultraviolet and intense enough to have a sterilizing effect, it's not a reliable method to control bacterial growth and the heat from the sun might actually promote bacterial growth. Returning the food to the cold environment of the refrigerator is the best action to inhibit bacterial activity, keeping the food safe.