What happens to bacteria when food is kept at temperatures above 135 degrees Fahrenheit or below 41 degrees Fahrenheit?

When food is kept at temperatures above 135 degrees Fahrenheit or below 41 degrees Fahrenheit, bacteria begin to die or grow slowly. This temperature range is critical in food safety practices because it defines the "danger zone" for bacteria, which is typically between 41 degrees and 135 degrees Fahrenheit.

At temperatures above 135 degrees Fahrenheit, most bacteria are effectively killed, as the high heat denatures proteins and disrupts their cellular functions, leading to a decline in bacterial populations. Conversely, when food is stored below 41 degrees Fahrenheit, bacterial growth is significantly slowed down, as many types of bacteria can become dormant or reduce their metabolic activity, preventing multiplication.

Understanding this temperature control is essential for food safety, as it helps maintain the quality and safety of food products, minimizing the risk of foodborne illness.