Question

At what temperature do most food borne pathogens grow most quickly?

A. Between 0 degrees F and 41 degrees F
B. Between 45 degrees F and 65 degrees F
C. Between 70 degrees F and 125 degrees F
D. Between 130 degrees F and 165 degrees F

Answer 1

Foodborne pathogens grow most quickly between 70 degrees F and 125 degrees F, a range within the danger zone of 40 to 140 degrees F, where bacteria like E. coli and Salmonella spp. thrive, particularly at body temperature of 37°C (98.6°F).

Step-by-step explanation:

The temperature at which most foodborne pathogens grow most quickly is between 70 degrees F and 125 degrees F. This temperature range is part of the danger zone, which falls between 40 and 140 degrees F (4 and 60 degrees C). Perishable foods should not be left in the danger zone for more than two hours to prevent rapid bacterial growth. Bacteria like E. coli, Salmonella spp., and Lactobacillus spp., which are mesophiles, thrive in this range with their optimal growth around human body temperature, which is 37°C (98.6°F).