Which 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 from 41°F to 135°F. This range is crucial for food safety because it represents the temperatures at which bacteria can rapidly multiply. When food is kept in this range, there is a significant risk of foodborne illness due to the proliferation of pathogens.

At temperatures above 135°F, many bacteria start to die off or grow much more slowly, making it safer for food. On the other hand, temperatures below 41°F typically slow down bacterial growth and can safely preserve food, as refrigeration is designed to keep food out of this danger zone. Understanding this temperature range helps food handlers ensure that foods are stored, cooked, and served at safe temperatures to minimize health risks.