At what temperature do food poisoning bacteria most rapidly multiply?

Food poisoning bacteria multiply most rapidly between temperatures of 41°F and 135°F, a range that is commonly referred to as the "danger zone." In this temperature range, bacteria can reproduce at an alarming rate, which significantly increases the risk of foodborne illness. It's within this zone that the environmental conditions (such as moisture, pH, and nutrient availability) are most favorable for bacterial growth.

When food is stored or held within this temperature range, it is crucial for food safety practices to be followed, such as maintaining proper refrigeration temperatures below 41°F or cooking foods to safe internal temperatures above 135°F. In contrast, temperatures below 41°F slow bacterial growth, and temperatures above 135°F tend to kill bacteria rather than support their rapid multiplication. Therefore, understanding this temperature range is essential for safe food handling and storage to prevent foodborne illnesses.