What is the Celsius range of the danger zone for bacterial growth?

• A. 0°C to 40°C
• B. 10°C to 60°C
• C. 2°C to 45°C
• D. 5°C to 57°C

Answer: (D)

The main idea is that the danger zone is the temperature window in which bacteria can multiply quickly, increasing the risk of foodborne illness. In this material, that range is from about 5°C up to 57°C. The lower end around 5°C is cold enough to slow growth, but not cold enough to prevent it entirely, so foods kept near this temperature can allow bacteria to multiply. The upper end around 57°C is hot enough to slow or halt growth for many bacteria and can begin to inactivate some, so keeping food above this range reduces rapid bacterial growth. Foods left in this zone for extended periods are more likely to become unsafe.

Other ranges either start too cold, missing the point where growth begins to accelerate, or don’t extend high enough (or extend too high) to capture where many pathogens thrive.