At what temperature range do foodborne pathogens thrive?

Foodborne pathogens thrive in the temperature range of 41°F to 135°F, often referred to as the "danger zone." This temperature range is critical to understand because it is where bacteria can multiply rapidly, increasing the risk of foodborne illness. Keeping food out of this danger zone is essential for maintaining food safety.

In this range, the number of pathogens can double in as little as 20 minutes, which is why food should be kept either hot (above 135°F) or cold (below 41°F) to minimize the chance of bacterial growth. Understanding this temperature range helps food handlers implement proper storage, cooking, and holding methods to ensure food safety in food service environments.