To determine the maximum cold-holding temperature allowed for deli meat, we need to carefully consider the given options:
a. [tex]\(38^{\circ}F \left(3^{\circ}C \right)\)[/tex]
b. [tex]\(41^{\circ}F \left(5^{\circ}C \right)\)[/tex]
c. [tex]\(43^{\circ}F \left(6^{\circ}C \right)\)[/tex]
d. [tex]\(47^{\circ}F \left(8^{\circ}C \right)\)[/tex]
The correct answer is option b: [tex]\(41^{\circ}F \left(5^{\circ}C \right)\)[/tex]. This temperature ensures that deli meat is stored safely to prevent the growth of harmful bacteria while maintaining food quality. Storage conditions for deli meat typically require refrigeration within a temperature range that limits bacterial growth, and [tex]\(41^{\circ}F\)[/tex] is a widely accepted standard in food safety regulations for this purpose.
