Why does refrigeration not destroy Salmonella bacteria?

Refrigeration does not destroy Salmonella bacteria because cold temperatures are only effective at slowing or preventing the growth of these bacteria, rather than killing them.1

While keeping eggs and other perishable foods at low temperatures is a vital step in food safety, it does not eliminate the pathogen. To ensure safety and prevent foodborne illness, it is essential to practice proper food handling, such as cooking poultry and eggs thoroughly and avoiding cross-contamination between raw and cooked items.1