Food poisoning bacteria multiply rapidly within a specific temperature range. To determine between which of the given temperature ranges the bacteria multiply rapidly, let's analyze each option:
1. [tex]\(-18^{\circ} C\)[/tex] to [tex]\(0^{\circ} C\)[/tex]:
- This range is below the freezing point of water. At these temperatures, bacterial activity is significantly slowed down, and they do not multiply rapidly.
2. [tex]\(0^{\circ} C\)[/tex] to [tex]\(5^{\circ} C\)[/tex]:
- This range is just above the freezing point but still quite cold. Bacteria may survive but their multiplication rate is very slow.
3. [tex]\(8^{\circ} C\)[/tex] to [tex]\(60^{\circ} C\)[/tex]:
- This is known as the "danger zone" for food safety. Within this range, bacteria find the conditions ideal for rapid multiplication. Both mesophilic and some pathogenic bacteria thrive in this temperature range, which can lead to food poisoning.
4. [tex]\(63^{\circ} C\)[/tex] to [tex]\(90^{\circ} C\)[/tex]:
- This range is too hot for most bacteria to survive. At such high temperatures, bacteria are generally killed or their growth rate is drastically reduced.
Based on this analysis, the temperature range in which food poisoning bacteria multiply rapidly is:
[tex]\[ \boxed{8^{\circ} C - 60^{\circ} C} \][/tex]
