Bacteria grows fastest between which temperature range?

Bacteria thrive in a temperature range commonly referred to as the "danger zone," which is between 70°F and 125°F. In this range, the conditions are ideal for microbial growth, allowing bacteria to multiply rapidly. This phenomenon occurs because the temperature range is conducive to enzymatic activity and metabolism, which are essential for bacteria to reproduce and grow.

Understanding this temperature range is critical for food safety, as it highlights the importance of keeping perishable foods either below 70°F or above 125°F. Keeping food outside of this range helps minimize the risk of foodborne illnesses caused by bacterial growth.

The other temperature ranges presented are not conducive to rapid bacterial growth. For example, the temperatures below 41°F typically inhibit bacterial growth because they are too cold, while temperatures above 125°F can also kill bacteria rather than promote their growth. The other ranges provided do not align with the characteristics of the danger zone that food handlers must be trained to recognize and manage effectively.