What is the proper delivery temperature for meat?

The correct delivery temperature for meat being 41°F or lower is based on food safety standards that aim to prevent the growth of harmful bacteria and ensure that meat remains safe for consumption. Keeping meat at this temperature range is critical because temperatures above 41°F can lead to an environment where pathogens, such as Salmonella and E. coli, can multiply rapidly.

Maintaining meat at or below 41°F during delivery helps ensure that it remains out of the "temperature danger zone," which is generally considered to be between 41°F and 135°F, where bacteria can thrive. For meat, as well as many perishable products, following this temperature guideline helps in reducing the risk of foodborne illnesses.

In contrast, the other temperatures listed are not suitable for the safe handling and delivery of meat, as they would allow potential bacterial growth. For instance, temperatures like 32°F or lower may be overly cold for some meat types, while anything above 41°F does not adequately protect against pathogen proliferation. Thus, maintaining the proper temperature during delivery is a critical factor in food safety practices.