What happens to most harmful microorganisms within the Temperature Danger Zone?

Most harmful microorganisms, such as bacteria and viruses, thrive in the Temperature Danger Zone, which is typically defined as the range between 41°F and 135°F (5°C and 57°C). Within this temperature range, the conditions are optimal for microbial growth, allowing these organisms to reproduce rapidly. This multiplication can lead to an increased risk of foodborne illnesses, as a larger number of pathogens means greater potential for contamination. Controlling temperatures by keeping foods out of this danger zone is crucial for food safety; it limits the growth of harmful microorganisms that can cause illness.

While some other options describe potential actions of microorganisms under different conditions, they do not accurately represent the behavior of pathogens in the Temperature Danger Zone. For instance, while microorganisms can die off slowly in extreme conditions, such as cold or heat, and some may become dormant under unfavorable conditions, during the Temperature Danger Zone they are actively growing and multiplying rather than being dormant or dying off.