Which food is most likely being held at a temperature that allows rapid bacterial growth (i.e., within the “danger zone”)?

• A. Milk stored at 2°C (36°F)
• B. Soup held hot at 65°C (149°F)
• C. Frozen fish kept at −18°C (0°F)
• D. Chicken salad held at 20°C (68°F)

Answer: (D)

Verified step by step guidance

1. Understand the concept of the "danger zone" in food microbiology, which refers to the temperature range where bacteria grow most rapidly. This range is typically between 5°C and 60°C (41°F and 140°F).
2. Examine each food item and its storage temperature to determine if it falls within the danger zone:
3. - Milk stored at 2°C (36°F) is below the danger zone, so bacterial growth is slowed.
4. - Soup held hot at 65°C (149°F) is above the danger zone, so bacterial growth is inhibited.
5. - Frozen fish kept at −18°C (0°F) is well below the danger zone, preventing bacterial growth.
6. - Chicken salad held at 20°C (68°F) is within the danger zone, allowing rapid bacterial growth.