What is the 'danger zone' temperature range where bacteria can breed?

The 'danger zone' refers to the temperature range in which bacteria can grow and multiply rapidly, posing a risk to food safety. This range is identified as 4-60 degrees Celsius (39-140 degrees Fahrenheit). Within this temperature range, many pathogenic bacteria thrive, increasing the likelihood of foodborne illness.

Temperatures below 4 degrees Celsius slow down bacterial growth significantly, while temperatures above 60 degrees Celsius typically kill bacteria. Therefore, food should be kept outside of the danger zone as much as possible to ensure safety. Proper cooking, refrigeration, and holding of food at safe temperatures are crucial practices to prevent bacterial proliferation.