What is the temperature range known as the Temperature Danger Zone where most pathogenic bacteria multiply?

The Temperature Danger Zone is defined as the range in which the majority of pathogenic bacteria can grow rapidly, posing a food safety risk. This range is specified as 41 to 135 degrees Fahrenheit. Within these temperatures, bacteria can multiply quickly, doubling in number in as little as 20 minutes under ideal conditions.

Keeping foods out of this range is crucial to preventing foodborne illnesses. Temperatures below 41 degrees are generally considered safe for refrigeration, while temperatures above 135 degrees are typically used for cooking and holding hot foods, which can kill or inhibit the growth of bacteria. Understanding and monitoring this danger zone can help ensure that food remains safe for consumption.