Which bacteria can survive and grow at temperatures as low as 32°F and as high as 140°F?

Yersinia enterocolitica is the correct answer as this bacterium is notable for its ability to grow at refrigeration temperatures, around 32°F, as well as at higher temperatures, up to 140°F. This characteristic enables it to survive and potentially multiply in both cold and warm conditions, posing significant food safety risks, especially in undercooked or improperly stored food products.

In the context of food safety, recognizing the temperature range in which various pathogens can thrive is crucial for preventing foodborne illnesses. Yersinia enterocolitica has been associated with contaminated food, especially pork, and its ability to endure such wide temperature variations makes it a concern during food preparation and storage.

Other bacteria listed may have specific temperature preferences but do not exhibit the same capability to grow at both extremes. For example, while some of these bacteria may thrive at higher temperatures, they do not typically grow at refrigeration levels, which can mislead those who may not understand the full capabilities of these pathogens. Understanding these temperature ranges helps in implementing effective controls in HACCP plans to mitigate risks associated with these bacteria.