Final answer:
Pathogens are most likely to grow in meat stew kept between 41°F and 135°F. Refrigeration below 40°F and freezing below 0°F inhibit microbial growth. Cooking meat to the correct internal temperature ensures the destruction of bacteria.
Step-by-step explanation:
Pathogens are most likely to grow well in a meat stew that is kept at temperatures between 41°F and 135°F. This temperature range is known as the 'danger zone' because it is ideal for the growth of bacteria, including pathogens that can cause foodborne illnesses. Foods should, therefore, be kept out of this range to prevent the rapid multiplication of microorganisms.
Refrigeration and freezing are effective methods to inhibit microbial growth. The refrigerator should maintain temperatures at or below 4°C (40°F), and freezers should keep foods below -18°C (0°F). Proper thawing techniques should be applied to keep the food safe. Foods should be thawed in the refrigerator, in cold water that is changed every 30 minutes, or in the microwave.
Cooking meat to the correct internal temperature is crucial to ensure that all bacteria, including mesophiles like Staphylococcus aureus which prefer moderate temperatures, are killed, thereby preventing foodborne diseases.