When should food be stored in a refrigerator?

Food should be stored in a refrigerator primarily to prevent bacterial growth. Refrigeration is a critical factor in food safety, as it slows down the growth of bacteria that can cause foodborne illnesses. Most harmful bacteria thrive in the temperature range known as the "danger zone," which is typically between 40°F and 140°F (4°C and 60°C). Keeping food at refrigerator temperatures (below 40°F or 4°C) effectively inhibits the growth of these pathogens, ensuring that food remains safe to eat for a longer period.

Additionally, while factors such as flavor, appearance, and moisture levels are important in food storage, they do not directly address the primary purpose of refrigeration, which is to enhance food safety. Therefore, the focus on preventing bacterial growth is the most crucial reason for utilizing refrigeration in food storage practices.