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In which temperature range do pathogens grow the most rapidly?

A 70°F - 125°F.

Pathogens thrive and multiply quickly when the temperature is ideal. And they multiply the fastest between the temperature range of 70°F and 125°F. Raw and ready-to-eat food should never be stored for more than 4 hours in this range. But you should be even more careful than that. Pathogens can still multiply at even lower and higher temperatures. In order to limit the growth of pathogens in food, it should not be exposed to prolonged periods of time within the temperature range of 41°F and 135°F. That's why the temperature range of 41°F to 135°F has been identified as "The Temperature Danger Zone". Raw and ready-to-eat food should never be allowed to remain within this range for more than 4 hours.

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