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What is the temperature range considered as the danger zone for bacterial growth?

30-110 degrees Fahrenheit

41-135 degrees Fahrenheit

The temperature range identified as the danger zone for bacterial growth is crucial for food safety. This range enables harmful bacteria, such as E. coli and Salmonella, to multiply rapidly, increasing the risk of foodborne illnesses. The recognized danger zone is from 41 degrees Fahrenheit to 135 degrees Fahrenheit, which corresponds with the term "danger zone" in food safety standards.

When food is kept within this range, bacteria can grow quickly—doubling in number in as little as 20 minutes at optimal temperatures. Maintaining food outside this range, either below 41 degrees Fahrenheit (in refrigeration) or above 135 degrees Fahrenheit (in hot holding), reduces the risk of bacterial proliferation.

Understanding this temperature range is essential for anyone involved in food handling, storage, and preparation, as proper temperature control is a simple, effective measure to ensure food safety and minimize health risks.

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50-150 degrees Fahrenheit

32-120 degrees Fahrenheit

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