Final answer:
Accurate thermometers are vital for maintaining safe temperatures in food storage to prevent bacterial growth and ensure food safety. They must be calibrated correctly to offset any potential margin of error and provide precise measurements for temperature control, both in the kitchen and laboratory.
Step-by-step explanation:
Thermometers used to measure air temperature in food storage are essential for preventing failure of temperature control, which is a critical factor in food safety. When foods contaminated with bacteria are exposed to temperatures between 4°C and 60°C (40°F to 140°F), bacteria can multiply rapidly, increasing the risk of foodborne illnesses. It is recommended that refrigerated foods be kept at or below 4°C (40°F) to inhibit bacterial growth, and that freezers maintain temperatures below -18°C (0°F) to keep frozen foods safe indefinitely, although their quality may deteriorate over time.
When cooking, it's important to ensure food reaches a high enough temperature to kill bacteria. Thermometers with a margin of error, such as ±3 degrees, can still be useful if they are calibrated regularly to ensure they provide accurate measurements. Accurate temperature control is also crucial in laboratories to maintain the intended microbial control. Thermometers are based on materials like mercury or alcohol that expand or contract with temperature changes, allowing for the precise measurement necessary for food safety and laboratory work.