Final answer:
The correct temperature range to prevent the growth of pathogens in food is 41°F and 135°F (5°C and 57°C). Foods should be kept out of this danger zone and refrigerated at or below 40°F (4°C). Cooking and reheating should reach high enough temperatures to kill any present bacteria.
Step-by-step explanation:
The recommended temperature range to prevent the growth of pathogens in food is 41°F and 135°F (5°C and 57°C). This range is often referred to as the 'danger zone' because pathogens, which can lead to foodborne illness, tend to multiply rapidly when food is kept within this temperature range. Foods that remain in the danger zone for more than two hours may become unsafe to consume due to bacterial growth.
To inhibit bacterial growth, refrigerators should maintain temperatures at or below 4°C (40°F), and freezers should be kept below -18°C (0°F). Foods should be cooked and reheated to temperatures that are high enough to kill bacteria. For instance, meat and poultry should be cooked to an internal temperature which ensures the elimination of harmful microbes.
Organisms such as mesophiles, especially those that are pathogenic like E. coli and Salmonella spp., have optimal growth temperatures close to the human body temperature, 37°C (98°F). Therefore, maintaining proper food temperatures whether they're being refrigerated or cooked is crucial for food safety and preventing foodborne illnesses.