Final answer:
The recommended temperature range to prevent the growth of pathogens in food is 41°F to 135°F (5°C to 57°C). Maintaining this range minimizes the risk of foodborne diseases by inhibiting rapid bacterial growth.
Step-by-step explanation:
The recommended temperature range to prevent pathogen growth in food is 41°F and 135°F (5°C and 57°C). This range is crucial as pathogens can grow rapidly between the temperatures of 40°F and 140°F (4°C and 60°C), leading to food safety concerns. It's important to refrigerate perishable foods at temperatures below 40°F (4°C) and to cook foods to at least 165°F (74°C) to effectively kill bacteria. To preserve food during a power outage, it's critical that the food remains below 40°F; otherwise, if it stays above this temperature for more than two hours, it should be discarded.