In what temperature range do most bacteria grow?

Most bacteria thrive in the temperature range of 41-135°F, often referred to as the "danger zone" for food safety. This range is optimal for the growth and reproduction of bacteria because it provides a warm environment that encourages metabolic processes. Within these temperatures, bacteria can multiply rapidly, which can lead to foodborne illness if food is not properly managed or cooked.

At lower temperatures, such as those below 41°F, bacterial growth slows down significantly, and many bacteria enter a dormant state. Conversely, temperatures above 135°F begin to kill most bacteria, making that range unsafe for their proliferation. Therefore, the correct answer emphasizes the critical range that food safety guidelines focus on to prevent spoilage and harmful bacterial growth effectively. Understanding this temperature range is essential for anyone involved in food service and safety management.