Final answer:
The correct answer is B. 5°C and 60°C, as this range is optimal for mesophilic pathogens that cause foodborne illnesses to grow and multiply, making perishable foods potentially dangerous to consume.
Step-by-step explanation:
Most disease-causing pathogens grow best on food that is maintained at temperatures within what is known as the 'danger zone.' Based on the information provided, which details that bacteria generally multiply most rapidly at temperatures between about 4°C and 60°C (40°F and 140°F), the correct answer to the question is B. 5°C and 60°C. This range is conducive to the growth of mesophiles, which are organisms including many human pathogens that thrive at moderate temperatures, typically within the range of 20°C to 45°C. The optimal growth temperature for many mesophilic pathogens is around 37°C (98°F), which is the normal human body temperature, therefore perishable foods should not be kept in this temperature range to minimize the risk of foodborne illnesses.