Pathogens will die → 180°F to 200°F
Pathogens will grow at a slower rate → 10°F to 25°F
Pathogens will thrive → 41°F to 135°F
Why is this correct?
180°F to 200°F:
Pathogens will die: Extreme heat in this range is typically fatal to many pathogens, causing their destruction due to denaturation of proteins and cell structure breakdown.
10°F to 25°F:
Pathogens will grow at a slower rate: Cold temperatures within this range impede pathogen growth by decelerating their metabolic processes, although they may not be eliminated.
41°F to 135°F:
Pathogens will thrive: This range fosters rapid pathogen growth and reproduction, often referred to as the "temperature danger zone" in food safety, where bacteria proliferate swiftly.