What is the primary risk of storing food at incorrect temperatures?

Storing food at incorrect temperatures primarily increases the risk of bacterial growth. When food is held outside of safe temperature ranges, particularly in the "danger zone" between 41°F (5°C) and 135°F (57°C), bacteria can thrive and multiply rapidly. This can lead to foodborne illnesses, which pose significant health risks.

Temperature control is crucial because most pathogens that can cause illness are mesophilic, meaning they grow best at room temperatures. Keeping food cold slows down bacterial growth, while cooking food to appropriate temperatures can kill harmful bacteria.

The other options do not directly relate to the primary risks associated with incorrect food storage temperatures. Increased nutritional value, better flavor retention, and faster cooking times are not outcomes associated with improper temperature storage and do not address the critical safety issues of foodborne pathogens associated with improper storage conditions.