In which temperature range do bacteria multiply rapidly, often referred to as the temperature danger zone?

Bacteria multiply rapidly in the temperature range referred to as the temperature danger zone, which is identified as 40°F to 140°F. This range is particularly critical for food safety because temperatures within it allow bacteria to grow to dangerous levels that can lead to foodborne illness.

At temperatures below 40°F, most bacteria grow more slowly, effectively being inhibited. Conversely, when the temperature exceeds 140°F, many pathogenic bacteria are killed or their growth is halted significantly. Therefore, keeping foods out of this temperature range is essential in preventing bacterial growth, ensuring food is safe for consumption.