At what temperature do most foodborne pathogens grow most quickly?

Foodborne pathogens tend to thrive and multiply most rapidly in the temperature range of 70°F to 125°F. This range is often referred to as the "temperature danger zone," which is critical for food safety. Within this span, bacteria can grow exponentially, doubling in number every 20 minutes under ideal conditions.

Keeping food out of this temperature range is essential for preventing bacterial growth and ensuring food safety. Cooking food to temperatures above 165°F effectively kills many harmful pathogens, while refrigeration at temperatures below 41°F slows down their growth considerably. Understanding this temperature range helps food handlers maintain safe food preparation practices, reducing the risk of foodborne illnesses.