Store foods at the correct temperature to prevent what?

Storing foods at the correct temperature is vital for preventing foodborne illness. When perishable items like meat, dairy, and prepared foods are kept at temperatures above safe thresholds, bacteria can rapidly multiply. These microorganisms, such as Salmonella, E. coli, and Listeria, thrive in the temperature "danger zone" which is typically between 41°F (5°C) and 135°F (57°C). If foods are not properly refrigerated or heated, the risk of contamination increases significantly, leading to potential health hazards when the food is consumed.

While the other choices involve important considerations in food safety, they do not directly address the core reason for maintaining proper storage temperatures. For instance, overcooking may affect texture and flavor but does not directly relate to temperature storage. Freezing is a method of preservation rather than a risk linked to foodborne illness itself. Additionally, pest infestations are primarily related to cleanliness and sanitation rather than the specific temperatures at which food is stored. By focusing on maintaining the correct temperatures, the primary goal is to mitigate the risks of foodborne illnesses.