What is the relationship between temperature and the growth of bacteria in food?

Bacteria thrive in the temperature danger zone, which typically ranges from 41°F to 135°F (5°C to 57°C). Within this range, bacteria can grow rapidly, potentially doubling in number every 20 minutes under optimal conditions. This is crucial for food safety, as consuming food contaminated with high levels of bacteria can lead to foodborne illnesses.

Maintaining food outside of this temperature zone is essential in preventing bacterial growth. Understanding this relationship helps food handlers implement proper storage and cooking practices to ensure food safety. Keeping food either below 41°F or above 135°F effectively slows down bacterial growth, minimizing the risk of foodborne diseases.