Final answer:
The correct answer is B) 40°F (4°C). Meat and other perishable foods begin to spoil when temperatures rise above 40°F, entering the 'danger zone' where microbial growth accelerates, potentially making food unsafe to eat.
Step-by-step explanation:
Meat will begin to spoil at what temperature? The correct answer is B) 40°F (4°C). When looking at the safety and preservation of food, it's essential to understand that microbiological activity in perishable foods increases significantly between 40°F (4°C) and 140°F (60°C), which is known as the 'danger zone' for microbial growth. Foods should be refrigerated at or below 40°F (4°C) to inhibit bacterial growth and keep them safe for consumption. If perishable foods are left out in temperatures above this threshold for more than two hours, they may not be safe to eat due to the potential rapid multiplication of bacteria and other microorganisms.