What is the critical temperature range for bacterial growth known as the "danger zone"?

The critical temperature range for bacterial growth, commonly referred to as the "danger zone," is between 41°F to 135°F. This range is crucial because it is the temperature range where bacteria can grow rapidly, leading to an increased risk of foodborne illnesses.

At temperatures below 41°F, many bacteria enter a dormant state, significantly slowing their growth. Conversely, temperatures above 135°F can effectively kill many harmful bacteria. Thus, maintaining food temperatures outside this danger zone, either below 41°F for cold storage or above 135°F for hot holding and cooking, is essential for food safety and preventing the proliferation of pathogens that can cause food poisoning.

Other options reflect temperatures that do not correspond to the environmental conditions conducive to bacterial growth and do not encapsulate the critical ranges needed for preventing foodborne illness effectively.