What is the primary reason for refrigerating potentially hazardous foods?

The primary reason for refrigerating potentially hazardous foods is to slow the growth of bacteria. Refrigeration is a crucial step in food safety management because many harmful pathogens thrive in warmer environments. By storing foods at temperatures below 41°F (5°C), the growth rate of bacteria is significantly reduced, thus lowering the risk of foodborne illnesses.

This practice is particularly important for foods that are rich in moisture and protein, as they provide an ideal environment for bacteria to multiply. While enhancing flavor, preserving nutrients, and improving texture might be beneficial outcomes of proper food storage, they do not address the critical need to prevent bacterial growth, which is essential for ensuring food safety.