Final answer:
To inhibit the growth of Clostridium perfringens, it is essential to quickly refrigerate food, as this bacterium multiplies rapidly at temperatures between 4°C and 60°C (40°F to 140°F). Proper hand hygiene, food storage, and cooking practices are also crucial for food safety. The correct option is a) Refrigerate food quickly
Step-by-step explanation:
To control the growth of the microorganism Clostridium perfringens, you should refrigerate food quickly. This is because Clostridium perfringens, like many bacteria, tends to grow rapidly within the temperature range between about 4°C (40°F) and 60°C (140°F).
A failure of temperature control by leaving food at these temperatures for over two hours can result in dangerous levels of microbial multiplication, making the food unsafe to consume.
Additionally, regular handwashing and the proper rotation and expiration check of foods in your pantry are crucial for preventing foodborne diseases. Using a cooking thermometer ensures foods reach an internal temperature of at least 74°C (165°F), which is necessary to kill bacteria.
For longer storage, both refrigeration and freezing are effective, with freezing halting bacterial growth. Also, it is critical to make sure the temperature in the refrigerator stays at or below 4°C (40°F) to inhibit bacterial growth. The correct option is a) Refrigerate food quickly