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this post was submitted on 26 Jun 2023
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8C is about 46F.
Right from the USDA government agency.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/refrigeration#2
Bacteria grows more rapidly in food starting at about 40F.
I think I'll trust the food safety agency over some random pretentious guy on Lemmy thanks very much.
Sorry for only telling how it is in europe. Here in Germany the desired fridge temperature according to state guidelines should be 7-8°C and that's what I'm commenting. Just pointing out that the differences are stunning and funny.
Typical European attitude I see
I'm sorry but what is the typical attitude here? Finding it interesting how things and standards differ between regions? Do you feel judged by me just stating the fact that in Europe we use a different fridge design than Americans do?
Do you have a source for the 8°C claim?
I of course only know how things are done here in Germany with my whole life living here.
But someone else found a stackexchange thread about specifically this topic: https://quex.cc/comment/72381
Interesting how different international standards are. 3-4°C seems like a big difference between the agencies!
rabbit hole: why-do-fridge-temperature-standards-between-us-and-other-countries-differ
It's a bit more nuanced than that:
https://www.economie.gouv.fr/dgccrf/Publications/Vie-pratique/Fiches-pratiques/Temperature-de-conservation
They said up to 8°C is fine for most of the stuff, 4°C for meat and 2°C for minced meat