Pathogens grow well between the temperatures of 41°F (about 5°C) and 135°F (about 57°C). This range is often referred to as the "danger zone" for food safety because many pathogens multiply rapidly within it.
Temperature Ranges for Different Pathogens
- Most pathogenic bacteria, which are mesophiles, prefer moderate warm temperatures, growing best between about 20°C to 45°C (68°F to 113°F).
- Some pathogens, including psychrotrophs like Listeria monocytogenes and Yersinia enterocolitica , can grow slowly at refrigeration temperatures just above freezing, roughly between 0°C and 10°C (32°F to 50°F), but their growth is much slower than in the danger zone.
- Above 135°F (57°C), most pathogens are inhibited or killed, which is why cooking food to temperatures above 165°F (74°C) is recommended for safety.
Summary
- Danger zone for pathogen growth: 41°F to 135°F (5°C to 57°C).
- Below 41°F, growth slows or stops for most pathogens but some can still grow slowly.
- Above 135°F, most pathogens are destroyed or cannot multiply.
This temperature range is critical for food storage and handling to prevent foodborne illness.
