Answer – Pathogens grow well between 40°F and 140°F (4°C and 60°C).
Explanation:
Handling and storing food appropriately is vital to prevent food-borne illnesses. This also includes keeping food safe from bacteria and other pathogens.
The ones responsible for food poisoning usually need favorable conditions to multiply and weaken the body. These include the right food, temperature, time, oxygen level, and moisture content.
The temperature range in which pathogens multiply quickly is 40°F to 140°F (4°C to 60°C). Often called the danger zone, this range is so ideal for growth that bacteria can double in number in as little as 20 minutes.
Therefore, keeping food outside this temperature range is crucial to prevent pathogens from spoiling it. Raw meat and poultry must always be roasted at an oven temperature of at least 325°F. Reheating must also be thorough and be carried out till the food reaches an internal temperature of 165°F.
Cooling foods that are potentially at risk also requires care and caution. The temperature must be brought down from 60°C to 21°C in no more than two hours and further to 5°C or less in the next four hours. This is possible using shallow containers.
Also, food that needs to be kept hot must be maintained at a minimum temperature of 60°C or more.
