Which food temperature range best allows most pathogenic bacteria to grow well (the "temperature danger zone")?

• A. −18–0°C (0–32°F)
• B. 60–74°C (140–165°F)
• C. 5–60°C (41–140°F)
• D. 100°C (212°F)

Answer: (C)

Verified step by step guidance

1. Understand that the 'temperature danger zone' refers to the range of temperatures where most pathogenic bacteria grow rapidly, increasing the risk of foodborne illness.
2. Recall that bacterial growth slows significantly at low temperatures (below 5°C) and high temperatures (above 60°C), which inhibit or kill bacteria.
3. Identify the temperature ranges given in the problem and consider which range falls between these inhibitory extremes, allowing bacteria to thrive.
4. Recognize that temperatures between 5°C and 60°C provide optimal conditions for bacterial metabolism and reproduction, making this the danger zone.
5. Conclude that the temperature range 5–60°C (41–140°F) best allows most pathogenic bacteria to grow well, as it supports their active growth and multiplication.