Final answer:
Shell eggs must be stored at an internal temperature of 41 F or lower to prevent bacterial growth, with a specific focus on preventing the growth of bacteria like Salmonella. Proper storage and cooking temperatures are critical for food safety.
Step-by-step explanation:
The food that must be stored at an internal temperature of 41 F or lower is shell eggs. To inhibit bacterial growth in refrigerated foods, it is crucial that the refrigerator's temperature is maintained at or below 4 degrees C (40 degrees F). Shell eggs are perishable and can harbor bacteria like Salmonella, which can grow if the eggs are kept at too high a temperature. Fresh whole fruit, on the other hand, does not typically require refrigeration at such low temperatures, and live shellfish have specific storage requirements that can often include temperatures slightly above 41 F. Ultra-Heat Treated (UHT) food that is not aseptically packaged would also require refrigeration but is shelf-stable before opening due to the UHT process.
Failure to maintain proper refrigeration temperatures can result in rapid bacterial multiplication, making food unsafe to eat. Regular handwashing and using thermometers to ensure food reaches safe temperatures is vital for food safety. The consumption of shell eggs, like other perishable foods, should be approached with care, always ensuring they are properly stored and cooked to the right temperatures before consumption.