Final answer:
The statement about the temperature danger zone being a range where microorganisms can grow on food is true. The TDZ typically ranges from 4°C to 60°C (40°F to 140°F). Refrigeration is used to slow down the growth of mesophiles and other microbes by inhibiting their metabolism.
Step-by-step explanation:
The statement that the temperature danger zone (TDZ) is the range in which microorganisms on food can grow and reproduce is true. Bacteria, one of the main types of microorganisms that can contaminate food, generally multiply most rapidly at temperatures between about 4°C and 60°C (40°F and 140°F). This means that when perishable foods remain within the TDZ for more than two hours, they may become unsafe to eat because of quick bacterial growth.
Microorganisms such as mesophiles thrive in moderate temperatures, typically between 20°C and about 45°C. Mesophiles include normal human microbiota and pathogens like E. coli and Salmonella spp., and they are adapted to the temperatures found in human environments. To prevent the growth of these microbes, refrigeration and freezing can be effective because low temperatures inhibit microbial metabolism, significantly slowing their growth.