What is one key element in food safety practices when handling raw meats?

Keeping raw meats refrigerated until use is crucial in food safety practices. This practice helps to slow the growth of harmful bacteria that can cause foodborne illnesses. Raw meats are highly susceptible to bacterial contamination, and refrigeration maintains a safe temperature to inhibit bacterial proliferation.

Proper storage at or below 40°F (4°C) is essential in ensuring that the meat remains safe for consumption and retains its quality. This is particularly important because raw meats can harbor pathogens such as Salmonella, E. coli, and Listeria. By keeping them refrigerated, food handlers can ensure that these harmful microorganisms do not multiply, thus reducing the risk of foodborne illness when the meat is eventually cooked or prepared.

In contrast, storing raw meats at room temperature allows bacteria to thrive and increase the chances of cross-contamination with other foods. Cooking raw meats without temperature control can also lead to unsafe food practices by not ensuring that they reach the appropriate internal temperature to destroy pathogens. Marinating in acidic solutions, while it can enhance flavor and tenderize meat, does not serve as a substitute for proper storage or cooking methods in ensuring food safety.