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Answer :
Final answer:
The danger zone for bacteria is between 40 and 140 degrees Fahrenheit.
Explanation:
The danger zone for bacteria is between 40 and 140 degrees Fahrenheit.
When food is left at temperatures within this range for an extended period of time, bacteria can rapidly multiply, increasing the risk of foodborne illnesses.
To ensure food safety, it is important to keep perishable foods either below 40 degrees Fahrenheit or above 140 degrees Fahrenheit.
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