Within what temperature range do bacteria typically grow?

Bacteria typically thrive in the temperature range of 40 degrees Fahrenheit to 140 degrees Fahrenheit, which is often referred to as the "danger zone" for food safety. Within this range, many types of bacteria can grow rapidly, doubling in number in as little as 20 minutes under optimal conditions. This is critical to understand for food handling and preservation to prevent foodborne illnesses.

The lower end of this range (40 degrees F) is significant because it's just above freezing, where bacterial growth slows considerably. The upper end (140 degrees F) is crucial for cooking and food safety because temperatures above this begin to kill harmful bacteria rather than promote their growth. Understanding this temperature range is essential when managing food storage, cooking, and safety protocols in both agricultural and culinary contexts.