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The low temperature reduces the reproduction rate of bacteria, so the refrigerator lowers the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). [3]
However, the recommendation regarding risk of exposure to high indoor temperatures is only "conditional". Minimal-risk high temperatures range from about 21 to 30 °C (70 to 86 °F) depending on the region, with maximum acceptable temperatures between 25 and 32 °C (77 and 90 °F). [15] [16]
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For this model the standard provides a graph of acceptable indoor temperature limits at prevailing mean outdoor temperatures (a mean of the daily mean outdoor temperatures of the previous 7–30 days). An accompanying table lists provisions for higher operative temperatures at air speeds above 0.3 m/s (59 ft/min) and up to 1.2 m/s (240 ft/min).
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