Within the temperature danger zone, at which temperatures do bacteria reproduce and multiply the fastest?

Bacteria reproduce and multiply the fastest within the temperature range of 70-125°F. This range falls within the broader temperature danger zone, which is generally defined as 41°F to 135°F, where foodborne pathogens are most likely to thrive.

At these warmer temperatures, the metabolic activities of bacteria increase, leading to accelerated growth rates. This is particularly a concern in food safety, as many harmful bacteria can double in number every 20 minutes under optimal conditions within this specific range.

Other temperature ranges listed in the options are either too cold (like 32-40°F, which can slow down or halt bacterial growth) or too hot (like 125-165°F, where thermal destruction often begins, effectively killing bacteria rather than allowing for rapid reproduction). Understanding these temperature ranges is essential for anyone involved in food safety and management to prevent foodborne illnesses.