At what temperature should leftovers be stored to prevent foodborne illness?

Storing leftovers at a temperature of 41°F (5°C) or lower is essential for preventing foodborne illness. This temperature range is crucial because it falls below the "danger zone," which is between 41°F and 135°F (5°C to 57°C). Within this danger zone, bacterial growth can occur rapidly, increasing the risk of foodborne illnesses.

Keeping food in the safe range of 41°F or lower effectively slows down the growth of bacteria and other pathogens that can cause illness. Refrigeration not only preserves food quality but also significantly reduces the chances of spoilage and contamination.

The other temperature options mentioned, such as below freezing (32°F or 0°C), room temperature, and body temperature, do not protect food adequately from bacterial growth associated with foodborne illnesses, hence emphasizing the importance of proper refrigeration.