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What temperature range allows foodborne pathogens and bacteria to multiply rapidly?.
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7 votes
What temperature range allows foodborne pathogens and bacteria to multiply rapidly?.

User Givanse
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2 Answers

5 votes

Answer: between 40F and 140F

Step-by-step explanation:

User Mike Ellery
by
6.6k points
4 votes

Answer:

between 40 °F and 140 °F

Step-by-step explanation:

User Knabar
by
6.4k points
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