What is the danger zone temperature range in which pathogens can grow?

The danger zone temperature range for food safety refers to the interval where foodborne pathogens can rapidly grow, increasing the risk of foodborne illnesses. This range is identified as 4 to 60 degrees Celsius. Within this temperature range, bacteria can multiply quickly, often doubling in number in as little as 20 minutes under optimal conditions.

Maintaining food outside of this danger zone is crucial for food safety. Temperatures below 4 degrees Celsius are generally considered safe for refrigeration, as they inhibit the growth of pathogens. Conversely, temperatures above 60 degrees Celsius are considered safe for cooking, as they can effectively kill most harmful bacteria. Understanding and applying the concept of the danger zone helps to prevent food spoilage and ensure consumer safety.