What is the temperature range where bacteria grow rapidly?

The temperature range where bacteria grow rapidly is between 40 and 140 degrees Fahrenheit. This range is often referred to as the "danger zone" in food safety because it is the optimal temperature range for the growth of harmful bacteria that can cause foodborne illness.

When food is stored or held within this temperature range, bacteria can multiply quickly, often doubling in number every 20 minutes. This rapid growth can lead to higher risks of food spoilage and foodborne pathogens, making it crucial for food handlers to ensure that food is kept at safe temperatures.

To control the risk of bacterial growth, it is important to keep perishable foods either below 40 degrees, which is considered safe for refrigeration, or above 140 degrees, which is typically maintained for hot foods. This understanding of temperature control helps in ensuring food safety and preventing foodborne illnesses.