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Mauek Unak · Answer 1 · 2018-01-03T03:32:03+0000

The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4–5 to 60 °C (39–41 to 140 °F).

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