What is the temperature range for bacterial growth (the danger zone)?

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Multiple Choice

What is the temperature range for bacterial growth (the danger zone)?

Explanation:
Bacteria grow best in a middle-range temperature window. If foods are kept cold, below about 40°F (4°C), their growth slows dramatically or stops. If foods are kept hot, above about 140°F (60°C), most bacteria are killed or unable to multiply. So the temperatures where bacteria can multiply are roughly 40–140°F, with some sources citing 41–135°F. This is why it’s called the danger zone: leaving perishable foods in that range allows bacteria to multiply to dangerous levels. To stay safe, keep cold foods under 40°F and hot foods at 140°F or hotter, and minimize how long foods stay in the danger zone.

Bacteria grow best in a middle-range temperature window. If foods are kept cold, below about 40°F (4°C), their growth slows dramatically or stops. If foods are kept hot, above about 140°F (60°C), most bacteria are killed or unable to multiply. So the temperatures where bacteria can multiply are roughly 40–140°F, with some sources citing 41–135°F. This is why it’s called the danger zone: leaving perishable foods in that range allows bacteria to multiply to dangerous levels. To stay safe, keep cold foods under 40°F and hot foods at 140°F or hotter, and minimize how long foods stay in the danger zone.

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