Which temperature range is designated as the danger zone for bacterial growth?

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Multiple Choice

Which temperature range is designated as the danger zone for bacterial growth?

Explanation:
Bacteria grow best within a temperature window that allows rapid replication, and that window is between 5°C and 63°C. In this range, food left exposed can quickly become unsafe because many pathogens multiply quickly. Keeping foods colder than 5°C slows or stops growth, while cooking or heating foods above 63°C kills many bacteria, moving the food out of the danger zone. So, this range is designated as the danger zone because it is the period when bacterial growth is most of a concern.

Bacteria grow best within a temperature window that allows rapid replication, and that window is between 5°C and 63°C. In this range, food left exposed can quickly become unsafe because many pathogens multiply quickly. Keeping foods colder than 5°C slows or stops growth, while cooking or heating foods above 63°C kills many bacteria, moving the food out of the danger zone. So, this range is designated as the danger zone because it is the period when bacterial growth is most of a concern.

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