Final answer:
Pathogens grow more rapidly within the Temperature Danger Zone, and particularly fast at temperatures between 25°C and 40°C (77°F to 104°F), which are optimal for mesophilic organisms like E. coli and Salmonella spp.
Step-by-step explanation:
Pathogens grow even more rapidly within a certain range inside the Temperature Danger Zone (TDZ), which is between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit). Particularly, mesophiles, which include many common pathogens, have optimal growth temperatures between 20°C and 45°C. The most rapid bacterial growth within the TDZ often occurs at the upper end of this range, close to the human body temperature of 37°C (98.6°F). Therefore, perishable foods that remain at temperatures within the TDZ, especially around the upper range with mesophilic organisms optimal growth temperature, for more than two hours are at significant risk due to the increased likelihood of rapid bacterial proliferation.
It's noteworthy that the interval between 25°C and 40°C (77°F to 104°F) is especially critical, as this is typically where mesophilic bacteria, responsible for many foodborne illnesses, thrive. This highlights the importance of maintaining proper refrigeration and adequate cooking temperatures, as well as the swift cooling of hot foods, to minimize the time they spend in the TDZ.