Quote Originally Posted by Bogertophis View Post
Not to split hairs, but there is still risk of bacterial growth at 40*. That's the temperature our refrigerators are normally kept at, & food surely does still spoil...it just
takes more time.
As somebody who cooks for a living, food safety is something I pay close attention to.

But you're right, everything will spoil if left long enough. By that point it'll stink though so that would be a giveaway that it's unsafe.