Holding eggs on the farm at 45 F for more than 36 hours helps minimize growth of Salmonella enteritidis.

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Multiple Choice

Holding eggs on the farm at 45 F for more than 36 hours helps minimize growth of Salmonella enteritidis.

Temperatures control how fast Salmonella enteritidis can multiply. Holding eggs at about 45°F slows bacterial growth dramatically compared with room temperature, so keeping them cold for a long period reduces the potential increase in the pathogen. While refrigeration doesn’t kill Salmonella, it suppresses its replication, which is why this practice is a protective measure on the farm. In that sense, the statement is correct: cold holding minimizes growth compared to warmer conditions.

Temperatures control how fast Salmonella enteritidis can multiply. Holding eggs at about 45°F slows bacterial growth dramatically compared with room temperature, so keeping them cold for a long period reduces the potential increase in the pathogen. While refrigeration doesn’t kill Salmonella, it suppresses its replication, which is why this practice is a protective measure on the farm. In that sense, the statement is correct: cold holding minimizes growth compared to warmer conditions.

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