At what temperature range does bacteria grow much faster?

The correct temperature range in which bacteria grow much faster is 70ºF to 125ºF. This range is often referred to as the "danger zone" for food safety. Within this temperature range, bacteria can multiply rapidly, leading to an increased risk of foodborne illnesses.

Temperatures below 70ºF do not provide optimal conditions for fast bacterial growth, while temperatures above 125ºF typically begin to kill bacteria rather than promote their growth. Maintaining food at safe temperatures outside of this range is crucial for food safety practices, as it helps prevent the proliferation of harmful microorganisms that can cause illness. Understanding this range allows food handlers to take appropriate measures to keep food safe for consumption.