40° F or below should be the temperature range be for fresh food.
<h3>What temperature should fresh food be?</h3>
Make sure the freezer is consistently 0° F or below and the temperature is consistently 40° F or below by using an appliance thermometer. Within two hours of cooking or purchasing, refrigerate or freeze meat, poultry, eggs, shellfish, and other perishables. If it is hotter than 90 degrees Fahrenheit outside, refrigerate within an hour. Fresh meat should be kept between 28°F and 32°F for the best storage results. Meat should be kept in the refrigerator's coldest section. Perishability rises as storage temperatures approach 40°F. Bacteria start to multiply quickly at about 50°F.
Thus from above conclusion we can say that 40° F or below should be the temperature range be for fresh food.
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This is referred to as DOMS, Delayed Onset Muscle Sorenes. The exact mechanism is not understood, but DOMS appears to occur due to connective tissue microtrauma.
Biocontrol strain,Bacillus sp.EN71-1 ,Rahnella aquatilis HX2 ,strains of Enterobacter ,agglomerans,Psedomonas spp. ,etc are controlled by a beneficial bacteria.
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