Thank you for visiting Bacteria that cause foodborne illness multiply most abundantly between A 75 and 175 degrees Fahrenheit B 40 to 140 degrees Fahrenheit C 200 and 300. This page is designed to guide you through key points and clear explanations related to the topic at hand. We aim to make your learning experience smooth, insightful, and informative. Dive in and discover the answers you're looking for!
Answer :
The bacteria that cause foodborne illness multiply most abundantly between 40 and 140 degrees Fahrenheit.
Bacteria that cause foodborne illnesses grow and reproduce rapidly at temperatures between 40°F (4.4°C) and 140°F (60°C), which is known as the "Danger Zone." These temperatures allow bacteria to multiply rapidly and increase the risk of foodborne illness.
Therefore, it is important to keep food out of this temperature range as much as possible. Food should be kept below 40°F (4.4°C) or above 140°F (60°C) to reduce the risk of bacterial growth.
Proper cooking, refrigeration, and heating of food can help prevent the growth and spread of harmful bacteria.
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