FOOD TECHNOLOGY

Detailed explanation-1: -Foodborne pathogens grow best in temperatures between 41 to 135 °F (5 to 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to 40 °C). Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.

Detailed explanation-2: -The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible.

Detailed explanation-3: -Some bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely salty conditions. Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as THE DANGER ZONE.

Detailed explanation-4: -41-135 degrees 5-57 Fahrenheit cold food kept up to 41 and hot food must be heated to 135 or higher but food can be held at highest temp. The temperature danger zone in Fahrenheit is 41 to 135, while in Celsius the temperature is 5 to 57. Bacteria grows rapidly at these temperatures. Doubling every 20 minutes.