At what temperature is rapid growth of pathogenic bacteria possible?

Pathogenic bacteria thrive in environments that allow them to multiply quickly, which typically occurs in a specific temperature range known as the "danger zone." This zone is generally identified as being between 41 degrees Fahrenheit and 135 degrees Fahrenheit. The choice indicating 65 degrees Fahrenheit falls within this danger zone, making it a temperature where rapid growth of pathogenic bacteria is indeed possible.

Temperatures below 41 degrees Fahrenheit slow bacterial growth significantly, and temperatures above 135 degrees typically inhibit or kill bacteria. Maintaining food at or above 135 degrees or at or below 41 degrees is essential for food safety to prevent foodborne illnesses caused by these harmful microorganisms.