What is the temperature range defining the Danger Zone for rapid multiplication of foodborne pathogens?

$40^{ ext{F}}$ and $140^{ ext{F}}$ ($4^{ ext{C}}$ to $60^{ ext{C}}$)

The Danger Zone is a critical concept in food safety because it represents the temperature spectrum where pathogenic microorganisms, responsible for causing foodborne illness, multiply extremely rapidly. This range is specifically defined as being between $40^{ ext{F}}$ ($4^{ ext{C}}$) and $140^{ ext{F}}$ ($60^{ ext{C}}$). When food is held within these temperatures, the growth rate of harmful agents such as *Salmonella* or *E. coli* accelerates significantly, increasing the risk of consuming contaminated food. Proper storage protocols, whether through refrigeration (kept at or below $40^{ ext{F}}$) or heating (kept above $140^{ ext{F}}$), aim specifically to prevent food from dwelling in this dangerous thermal band. Controlling temperature is arguably the most vital aspect of safe storage for perishable items because it directly manages this biological activity.