Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

Psychotropic bacteria are able to grow and multiply at refrigeration temperatures but become inactive at higher temperatures. The threshold for inactivation of these bacteria typically occurs at temperatures significantly above typical commercial refrigeration levels.

The temperature of 104°F is above the range where psychotropic bacteria can thrive, making it an effective temperature for inactivating these microorganisms.

Higher temperatures, such as 135°F and 145°F, also ensure that psychotropic bacteria are ineffective, but the focus in this context is specifically around the practical threshold that is commonly considered safe for food handling and preparation. Therefore, while options indicating higher temperatures are valid for ensuring bacterial inactivation, the choice of 104°F is a recognized threshold for discouraging the growth of psychotropic bacteria effectively.

In the context of food safety and management, understanding these temperature thresholds is crucial for ensuring that food processing and handling practices mitigate the risks posed by various bacteria, including psychotropic strains.