Bacteria can multiply rapidly in which temperature range?

Bacteria can multiply rapidly in the temperature range of 40 to 140 degrees Fahrenheit, which is known as the "danger zone" for food safety. Within this range, pathogenic bacteria can thrive and double in number within a short period, leading to a heightened risk of foodborne illnesses if food is not stored or cooked properly. This temperature range is critical for food service personnel to understand and manage, as it emphasizes the importance of keeping food either below 40 degrees Fahrenheit (to slow bacterial growth) or above 140 degrees Fahrenheit (to ensure that any harmful bacteria are killed).

The other temperature ranges listed do not reflect the conditions under which bacteria proliferate most rapidly, making them less relevant in the context of food safety and hygiene.