Final answer:
In the Temperature Danger Zone, microorganisms multiply rapidly, leading to increased risk of foodborne illnesses and food spoilage. The Temperature Danger Zone refers to temperatures between 4°C (40°F) and 60°C (140°F), where bacteria generally multiply most rapidly.
Step-by-step explanation:
When microorganisms are in the Temperature Danger Zone, which is roughly between 4°C (40°F) and 60°C (140°F), they multiply rapidly. This is due to the fact that these temperatures are ideal for the growth of bacteria, which can lead to food spoilage and the potential for foodborne illnesses. It's crucial to keep perishable foods out of this danger zone to ensure they remain safe to consume.
This rapid multiplication within the Temperature Danger Zone is also why it is important to refrigerate perishable foods promptly and to cook foods to appropriate temperatures to minimize the risk of illness.
Therefore, the correct answer to the question is “B) They multiply rapidly.” This potential for rapid bacterial growth in the Temperature Danger Zone is why proper food safety practices are critical.
During the Temperature Danger Zone, microorganisms multiply rapidly. The Temperature Danger Zone refers to temperatures between 4°C (40°F) and 60°C (140°F), where bacteria generally multiply most rapidly. This range of temperatures is ideal for the growth and reproduction of microorganisms, increasing the risk of food spoilage and foodborne illnesses if proper temperature control is not maintained.