Final answer:
Pathogens are most likely to grow in a meat stew kept between 41-135 degrees Fahrenheit, a range known as the danger zone for bacterial growth. Refrigeration and freezing inhibit or stop microbial growth, while proper cooking kills pathogens. It is important to prevent foods from staying in the danger zone to avoid foodborne illness.
Step-by-step explanation:
Pathogens are likely to grow well in a meat stew that is between 41 degrees- 135 degrees Fahrenheit. This temperature range is known as the danger zone because it is optimal for bacterial growth, especially for mesophilic bacteria which include many common foodborne pathogens. Foods left in this range for more than two hours may become unsafe to eat due to rapid bacterial multiplication. To prevent foodborne illness, it is critical to keep food either below this range, typically by refrigeration or freezing, or above it by cooking food to the correct internal temperature.
Refrigeration temperatures, typically between 0°C and 7°C (32°F and 45°F), drastically slow down the metabolism of microorganisms and therefore inhibit their growth. Freezing temperatures, which should be kept below -2°C (28°F), can stop microbial growth completely, although freezing does not kill all microbes. Once thawed, these microbes can become active again. Hence, it's important to handle thawed foods as fresh perishables. Cooked food should be brought to safe internal temperatures to ensure that any potential microbes are killed.