What specific temperature range defines the bacterial danger zone for food safety in sun tea brewing?

Temperatures between $40^\circ\text{F}$ and $140^\circ\text{F}$ ($4^\circ\text{C}$ and $60^\circ\text{C}$)

The bacterial danger zone, critical for food safety considerations in any slow-warming process like sun tea, is precisely defined as the range of temperatures between $40^\circ\text{F}$ ($4^\circ\text{C}$) and $140^\circ\text{F}$ ($60^\circ\text{C}$). Within this temperature bracket, bacteria possess the optimal conditions to multiply rapidly, leading to a significant risk of foodborne illness if the tea lingers there for too long without reaching a temperature high enough to kill potential pathogens. Since sun tea brewing often occurs slowly at temperatures below those used for traditional hot brewing, the container can easily remain within this dangerous range for many hours, which directly conflicts with modern food safety standards.