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Answer :
The bacteria that cause foodborne illness multiply most abundantly between 40 and 140 degrees Fahrenheit.
Bacteria that cause foodborne illnesses grow and reproduce rapidly at temperatures between 40°F (4.4°C) and 140°F (60°C), which is known as the "Danger Zone." These temperatures allow bacteria to multiply rapidly and increase the risk of foodborne illness.
Therefore, it is important to keep food out of this temperature range as much as possible. Food should be kept below 40°F (4.4°C) or above 140°F (60°C) to reduce the risk of bacterial growth.
Proper cooking, refrigeration, and heating of food can help prevent the growth and spread of harmful bacteria.
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