What temperature range is considered the "danger zone" for bacterial growth in food?

The temperature range identified as the "danger zone" for bacterial growth in food is 41°F to 135°F (5°C to 57°C). This range is critical because it is conducive to the rapid growth of bacteria, which can lead to foodborne illnesses.

Bacteria thrive best in this temperature range because it allows them to multiply quickly. When food is stored, prepared, or held within this zone, the potential for harmful bacteria to grow increases significantly, making it essential for food safety practices to keep foods out of this temperature range. This supports the emphasis on maintaining proper refrigeration and cooking temperatures to ensure food safety.

Other ranges provided do not align with the established guidelines for food safety. Maintaining food temperatures outside the danger zone is crucial for protecting public health and reducing the risk of foodborne pathogens.