At what temperature is rapid growth of pathogenic bacteria possible?

Pathogenic bacteria can grow rapidly in food when it is kept at temperatures within a specific range known as the danger zone, which is generally between 41°F and 135°F. The temperature of 65°F falls well within this danger zone, making it conducive for the multiplication of these harmful microorganisms.

At 65°F, bacteria can grow quickly, doubling in number in relatively short periods of time, which increases the risk of foodborne illnesses. This is particularly critical in food handling and preparation settings, where maintaining safe temperatures is essential to prevent food spoilage and protect public health.

The other temperature options provided fall within the range that can encourage bacterial growth as well. However, 65°F is particularly significant as it represents a more moderate point within the danger zone where many types of bacteria thrive if food is not properly stored or monitored. Understanding this temperature is essential for food handlers to implement effective food safety practices.