Final answer:
The correct answer is B) 40°F to 140°F (4°C to 60°C), known as the 'danger zone' where bacteria can rapidly grow in food, making it unsafe to eat. Refrigeration below 40°F or cooking above 140°F is essential to inhibit or kill harmful bacteria.
Step-by-step explanation:
The correct option : b
This range is known as the 'danger zone' as bacteria and other pathogens can rapidly multiply in perishable foods that are kept in this temperature range for longer than two hours, making the food unsafe to consume. There's a critical need for maintaining proper temperature controls both in refrigeration and during cooking to prevent foodborne illnesses.
Bacteria such as E. coli, Salmonella spp., and Lactobacillus spp. are categorized as mesophiles, organisms that thrive at moderate temperatures, typically between 25°C and 40°C (77°F and 104°F), which includes the average room temperature as well as human body temperature. Due to this characteristic, mesophilic bacteria are the most concerning when it comes to food safety. Moreover, the ideal temperatures for these bacteria align with our body temperature, emphasizing the danger they present when foods are improperly managed and consumed.
It's important to note that keeping foods refrigerated at or below 4°C (40°F) greatly inhibits bacterial growth, while freezing at temperatures below -18°C (0°F) keeps them dormant. Foods should always be reheated to at least 74°C (165°F) to effectively kill bacteria. For food safety, always check your food temperatures with a thermometer to ensure they're outside the danger zone and handled properly during storage, thawing, and cooking.