To address the question about the "danger zone" for bacteria, we need to understand at what temperature ranges bacteria are most likely to grow rapidly and cause foodborne illnesses.
Here is a detailed explanation:
1. Understanding the Concept of Danger Zone:
- Bacteria can grow at any temperature, but there is a specific range where they grow most rapidly. This range is called the "danger zone".
2. Identifying the Danger Zone:
- According to food safety guidelines, the danger zone for bacterial growth is between certain temperatures.
3. Critical Temperatures for Bacterial Growth:
- Food safety experts have identified that the temperatures between which bacteria multiply quickly are 40°F to 140°F. This is the range where conditions are optimal for bacterial growth, and as such, it is considered unsafe for food to be stored or held within this temperature range for extended periods.
4. Clarifying Safe and Unsafe Temperature Ranges:
- Below 40°F: Bacteria grow very slowly when temperatures are below 40°F. Freezing temperatures (32°F and below) can halt bacterial growth altogether. Thus, keeping food refrigerated at temperatures under 40°F is generally considered safe.
- Between 40°F and 140°F: This is the danger zone where bacteria can rapidly multiply. Food should not be kept in this temperature range for long periods to avoid the risk of bacterial contamination.
- Above 140°F: High temperatures can kill most bacteria or at least prevent their growth. Therefore, keeping food hot (above 140°F) is another safe practice. Cooking food to recommended temperatures ensures that any existing bacteria are killed.
Answering the question directly:
The danger zone for bacterial growth is between 40°F and 140°F.
Thus, the correct way to understand the danger zone is:
- Option: "Between 40°F and 140°F"
Foods kept in the temperature range between 40°F and 140°F are in the danger zone where bacteria can grow rapidly, potentially causing foodborne illnesses.
