What is known as the Temperature Danger Zone for bacterial growth?

The Temperature Danger Zone for bacterial growth is specifically defined as the range in which bacteria can multiply rapidly. This range is between 41°F and 140°F. When food is in this temperature range, it creates an ideal environment for pathogens to thrive, which can lead to foodborne illnesses.

Bacteria can double in number as quickly as every 20 minutes when conditions are favorable, making it crucial to keep food either below 41°F (to slow bacterial growth) or above 140°F (to kill bacteria). This understanding is vital for food safety practices, including cooking, storing, and handling food properly to minimize the risk of foodborne pathogens.

The other ranges do not accurately represent the danger zone, as temperatures below 41°F slow bacterial growth, and temperatures above 140°F are typically safe for preventing bacterial growth.