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Answer :
Final answer:
Bacteria that cause disease thrive in specific conditions, particularly in the temperature range of 40°F to 140°F, known as the danger zone. Foods left at these temperatures for more than two hours are at risk of rapid bacterial growth. Therefore, disease-causing bacteria will most likely be found in temperatures between 20 to 40 degrees F.
Explanation:
Understanding Bacterial Growth in Foods
Bacteria that cause disease can thrive in specific environments, and it is essential to be aware of these to prevent foodborne illnesses. The conditions that favor bacteria growth include:
- Temperature: Bacteria generally multiply quickly at temperatures between 4°C and 60°C (or 40°F and 140°F), known as the danger zone. This means that food left in this temperature range for over two hours can become unsafe.
- Moisture Content: Foods with high moisture content, such as fresh fruits and meats, provide a suitable habitat for bacterial growth.
- Acidity: Foods that are less acidic (with a higher pH, around 7.0) are more prone to bacterial growth. Examples include meat and seafood, while acidic foods like citrus and tomatoes have a lower risk.
Based on these factors, the correct answer to the question is that disease-causing bacteria will most likely be found in temperatures between 20 to 40 degrees F, which corresponds to the danger zone where bacteria can proliferate.
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