Question

What happens to bacteria when they are on food that is held in the temperature Danger zone?

1) They multiply rapidly and can cause foodborne illness.
2) They die quickly.
3) They stop growing.
4) They become dormant.

Answer 1

1) They multiply rapidly and can cause foodborne illness.

Answer 2

Bacteria on food in the temperature danger zone can lead to foodborne illnesses by multiplying quickly. Proper food safety practices are critical to prevent bacterial growth and ensuring food is kept out of the danger zone is vital.

Step-by-step explanation:

When bacteria are on food that is held in the temperature danger zone, they multiply rapidly and can cause foodborne illness.

Bacteria generally multiply most rapidly at temperatures between about 4°C (40°F) and 60°C (140°F), and perishable foods left within this temperature range for more than two hours may become unsafe to eat due to this rapid bacterial growth. This risk is heightened because some bacteria can form protective layers called biofilms on food surfaces, making them even harder to eliminate.

Food safety agencies like the U.S. Centers for Disease Control and Prevention (CDC) have reported significant numbers of foodborne illnesses annually, indicating the serious nature of bacterial contamination. Preventive measures include proper food handling, preparation, storage, and maintaining temperatures outside of the danger zone.