At what temperature range do most bacteria grow best?

The most favorable temperature range for bacteria growth is typically between 4°C and 60°C. This range is often referred to as the "danger zone" in food safety. Within these temperatures, bacteria can multiply rapidly, potentially doubling in number every 20 minutes under optimal conditions. This is crucial for food handling since keeping food out of this temperature range can significantly reduce the risk of foodborne illness.

At temperatures below 4°C, the growth of bacteria is slowed down considerably, as most bacteria become dormant or grow very slowly. Conversely, at temperatures above 60°C, many types of bacteria begin to die off, and cooking food to an appropriate temperature can effectively kill harmful organisms. Therefore, maintaining foods below 4°C or above 60°C is essential for food safety and helps minimize the risk of contamination.