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    The best temperature for food poisoning bacteria to grow is between 40°F and 140°F, which is known as the danger zone. Bacteria such as Salmonella, E. coli, and Listeria thrive in this temperature range, making it crucial to keep perishable foods out of this zone to prevent bacterial growth and foodborne illness.

    To avoid the risk of food poisoning, it’s essential to store perishable foods in a refrigerator set at 40°F or below and ensure that hot foods are kept above 140°F. Additionally, it’s important to handle and cook foods properly to kill any bacteria present and minimize the risk of contamination. By following these guidelines, you can reduce the likelihood of food poisoning bacteria growing and spreading in your food.

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